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1
In a saucepan, simmer the white wine and fresh ginger over medium heat until the reduction is almost dry.
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2
Add claim juice, clam base and cream.
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3
Bring to a boil.
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4
In a separate saucepan, make roux by melting the butter, then slowly adding the flour until the mixture is almost golden brown.
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5
Do not burn.
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6
Slowly stir the ginger cream sauce into the roux.
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7
Strain the hot mixture into a bowl.
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8
Burgundy Sauce:
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9
In a saucepan, simmer the burgundy wine, black peppercorns, shallots and garlic over medium heat until the reduction is almost dry.
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10
Add tomato puree and beef stock, bringing to a boil.
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11
In a separate saucepan, make roux by melting the butter, then slowly adding the flour until the mixture is almost golden brown.
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12
Do not burn.
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13
Slowly stir the burgundy sauce into the roux.
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14
Strain the hot mixture into a bowl.
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15
Onaga:
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16
Brush the fish with olive oil.
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17
Sprinkle lightly with salt and pepper.
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18
Grill over medium-hot fire for 4 minutes on each side until opaque throughout.
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19
New York Steak:
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20
Remove all excess fat from the steak.
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21
Season, to taste, with salt and freshly ground pepper.
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22
Grill over medium-hot fire to desired doneness.
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23
On a hot plate, spoon the Garlic Mashed Sweet Potatoes onto the center of the plate.
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24
Pool burgundy sauce and ginger sauce on the plate on opposite sides.
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25
Place the New York Steak and Onaga partially upon the sweet potatoes and on their respective sauces.
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26
Dribble additional burgundy sauce on the steak and ginger sauce on the Onaga.
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27
Place steamed fresh vegetables on the side and garnish the plate with julienned fried ginger or paper thinly cut fried onion rings.
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28
1/2 pound assorted baby fresh vegetables
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29
4 tablespoons butter, melted
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30
In a large pot bring 1/2-inch of water to a boil.
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31
Place vegetables into a steamer basket and cover for 5 to 6 minutes or until you reach desired tenderness.
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32
Lightly toss in melted butter and sprinkle with salt and pepper, to taste.
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33
6 medium Okinawan sweet potatoes (purple)
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34
1 whole garlic bulb, roasted to a golden brown
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35
1/4 to 1/2 cup heavy cream
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36
2 to 4 tablespoons butter
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37
Peel, slice and steam the Okinawan sweet potatoes until tender.
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38
Remove to bowl.
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39
Mash the roasted garlic.
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40
Add desired amount of heavy cream and butter to the potatoes and mash.
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41
Add mashed roasted garlic and stir.
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42
Season, to taste.
