Spring Meal

Chef Marcus Samuelsson
Aquavit
New York, N.Y.

Menu:
Shrimp Stuffed Dumplings with Curry Tomato Jam
Garlic Poached Chicken with Soy Noodles
Caramelized Beets with Vanilla Ice Cream

Shrimp Stuffed Dumplings with Curry Tomato Jam

Ingredients:
6 shrimp, large, deveined
8 wonton wrappers
1 can of peeled tomatoes
1 tablespoon curry powder
1 small eggplant
1 whole clove of garlic

Method: Split egg plant in half lengthwise. Lay eggplant on cookie sheet along with the curry, garlic, and tomatoes and roast in the oven for 20 minutes at 350-degrees. Let it cool. Squeeze out the garlic flesh and eggplant meat into the blender along with the tomatoes. Mix well until smooth. Reserve half of the mixture for the wontons.

Strip the shrimp with a knife, toss the shrimp with the blended mixture from above together. Put a 1/2 tablespoon in each wonton wrapper and wrap the dumplings. Seal the edges with water or egg whites. Saute the dumpling in a pan. They should be golden brown. It should take 4 or 5 minutes.

Then serve the dumplings along with the remaining half of the mixture to be used as a dipping sauce.

Garlic Poached Chicken with Soy Noodles

Ingredients:
2 whole cloves of garlic
1 can of coconut milk
½ quart whole milk
8 chicken thighs
1 3-inch piece of ginger
2 packages of instant noodles
2 ears of sweet corn, off the cob
1/2 cup of soy sauce

Method: Cover the chicken in the whole milk, the coconut milk, the ginger, and garlic cloves overnight. Poach lightly for 25 minutes.

Meanwhile, bring the instant noodles to a boil. When ready (approximately after 3 minutes) lift out the noodles. In a pan, put noodles, soy sauce, and corn together. Let simmer.

Plate the chicken along with the sauteed noodles.

Caramelized Beets with Vanilla Ice Cream

Ingredients:
2 red beets (thinly sliced)
1 cup granulated sugar
Juice from 1 lemon
1 2-inch piece ginger
2 cups water

Method: Bring water, ginger, and sugar to a boil.
Add the lemon juice and sliced beets.
Let this simmer for approximately 10 minutes. Take off the heat and put aside.

Plate when cooled and scoop ice cream on top.

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