Cozinhando no microondas com os Top Chef

Dia desses no Top Chef o desafio foi fazer um bom prato que aguentasse ser reaquecido no microondas sem perder o sabor. As receitas ficaram com cara ótima e as donas de casa que foram juradas aprovaram. Tá em inglês mas vale a pena.

Tiffani's "Mirin Glazed Escolar (Sea Bass)"
2 cup white miso paste
1 cup teriyaki sauce
1/4 cup mirin
1/4 cup Shao Hsing wine
Combine all ingredients. Place fish in marinade - allow to sit overnight refrigerated. Sear one side of the escolar in a large pan over medium heat. Remove fish and place in microwaveable container. Place the closed container of fish into the microwave. Nuke on high for 4 minutes. Remove and eat immediately. Be careful with removing the top as steam will be very hot.

Andrea's "Quick Cooking Quinoa Pilaf & Curried Sweet Potato"
Quinoa Pilaf
1 cup quinoa
2 cups water
1 tbsp. olive oil
1 garlic clove, peeled and minced
1 onion, peeled and diced
1/2 cup dried cranberries
2 tbsp. fresh sage, minced
4 shitake mushroom, sliced thin
1/4 tsp. Sea salt
Black Pepper
Rinse quinoa. Add quinoa and water to a pot and bring to a boil. Put a pinch of sea salt, cover and reduce flame to simmer. Cook for 12 minutes. In a frying pan saute garlic and onion for 2-3 minutes. Add shitake mushrooms, sage and sea salt (add black pepper to taste) and cook for 3-5 minutes. In a mixing bowl combine cooked veggies, dried cranberries and cooked quinoa.

Curried Sweet Potato
2 sweet potatoes
2 tbsp. olive oil
1 tsp. curry powder
1/4 tsp. sea salt
Preheat oven to 375. Wash sweet potato and diced into 1 inch cubes. Put sweet potato cubes into a bowl and coat with olive oil, curry powder and sea salt. Place into a baking pan, cover and bake for 50 minutes. Uncover and continue cooking for 10 minutes.

Lee Anne's "Red Curry Chicken with Steamed Jasmine Rice" (serves 4)
2 Tablespoons Vegetable Oil
1 piece Onion, sliced
2 ounces Ginger, peeled and chopped
1 ounce Galangal, peeled and chopped
6 cloves Garlic, chopped
4 pieces Kaffir Lime Leaf, chopped
2 stalks Lemongrass, crushed and chopped
2 pieces Dried Red Chili
4 cups Chicken Stock
1 cup Snow Peas, cleaned and trimmed
1 cup Carrots, peeled and sliced 1/8" thick
1/2 Tablespoon Red Curry Paste
1 Tablespoon Palm Sugar
1 can Extra Thick Coconut Milk
1 1/2 lbs. Chicken Breast, boneless, skinless, cut into 1" chunks
2 Tablespoons Thai Basil, minced
2 Tablespoons Cilantro, minced Salt and White Pepper
2 cups Steamed Jasmine Rice, steamed with 1 piece Star Anise
In a large pot, heat the oil over high heat. Add the onion, ginger, galangal, garlic, kaffir lime leaves, lemongrass, and dried chili, and sauté until fragrant, about 3 minutes. Add the chicken stock and reduce to a simmer. Cook over medium heat until reduced by 3/4.
While the chicken stock is reducing, bring a large pot of salted water to a boil and blanch the snow peas and carrots together until tender, about 2 minutes, and then shock in ice water. Drain from the ice water and set aside on paper towels.
Add the curry paste, palm sugar, and coconut milk to the chicken stock and continue to reduce until reduced by half. Strain the coconut milk through a fine mesh sieve into a new pot, discarding the solids. Season to taste with salt and white pepper.
Bring the coconut curry to simmer over medium heat, add the chicken pieces and cook until the chicken is cooked through, about 6 minutes. Fold in the cooked vegetables and heat for another 2 minutes until warmed through. Add the minced herbs and season to taste. Serve immediately alongside a 1/2 cup of steamed jasmine rice per portion.

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