Warm polenta and oxtail cakes on fennel salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Leftover polenta - (to 3 cups); see * Note |
| ½ | cup | Grated asiago cheese |
| 1 | cup | Minced leftover oxtail meat; see * Note |
| ¼ | cup | Sliced green scallions |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === FENNEL SALAD === | ||
| 3 | cups | Shaved fennel |
| Juice of 1 lemon | ||
| ¼ | cup | Extra-virgin olive oil |
| 1 | teaspoon | Coarse-ground coriander seed |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === DARK VINEGAR SYRUP === | ||
| 2 | cups | Balsamic vinegar |
| ½ | cup | Chinese vinegar |
Directions
* Note: See the "Aromatic Braised Oxtail With Preserved Lemon Polenta" recipe which is included in this collection.
Reheat polenta. Mix in cheese, oxtail and scallions. Check for seasoning.
Mold in baking dish so polenta is at least 1-inch thick. Refrigerate overnight. Cut squares or circles and grill until hot. Can also saute in nonstick pan.
Serve warm on top of Fennel Salad. Garnish with Dark Vinegar Syrup and fennel sprigs.
For the Fennel Salad: Mix all in large bowl. Check for seasoning.
For the Dark Vinegar Syrup: In a stainless steel pan, slowly reduce vinegars by 80 percent until a syrup consistency is achieved.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A29) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 138 Calories (kcal); 14g Total Fat; (79% calories from fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 2½ Fat; 0 Other Carbohydrates Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.