Menu Ideas from Guest Chefs

Guest Chef Nari Williamson

Chef Nari Williamson
The Farnsworth Group, Memphis


Here are some great new recipes featuring our Louisiana Gold Wasabi Pepper Sauce and Louisiana Gold Horseradish Pepper Sauce. These products were introduced in the Foodservice channel in July, 2008.




Asparagus with Citrus Wasabi Yogurt Sauce

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Ingredients:

  •   1 - bunch asparagus
  •   1 - tsp soy sauce
  •   1 - tbsp olive oil
  • salt and pepper to taste

Citrus Wasabi Yogurt Sauce:

  •   1 - cup yogurt
  •   1 - ct orange juice
  •   1 - tsp orange rind (chopped)
  •   1 - tbsp mint (julienned )
  •   1 - tbsp + 1 - tsp honey
  •   1 - tsp Louisiana Gold Wasabi Pepper Sauce

Directions:

Branch Asparagus lightly in salted water and put in ice bath to stop cooking. Then, in a sautee pan, sautee asparagus with olive oil and soy sauce. In a bowl add all ingredients for the sauce and refrigerate. Serve with asparagus.

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Cucumber Julienne with Wasabi Pepper Vinaigrette

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Ingredients:

  • 12 - oz cucumber (cut in half, de-seed and julienne or thinly sliced)

Vinaigrette:

  •   1 - tbsp rice wine vinegar
  •   1 ½ - tsp sugar
  •   1 - tbsp lemon juice
  •   1 - tbsp + 1 - Louisiana Gold Wasabi Pepper Sauce (more if you like it spicier)
  •   2 - tsp soy sauce
  •   2 - tbsp olive oil or vegetable oil
  • ½ - tsp toasted sesame seeds

Directions:

Prepare cucumber. In a bowl add rice wine vinegar and sugar and whisk until sugar is completely dissolved. Add lemon juice, soy sauce, wasabi pepper sauce, then whisk oil into the mixture. Pour it over the cucumber and let it sit. Sprinkle toasted sesame seeds before serving.

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Grilled Chicken and Fresh Pineapple with Horseradish Pepper Sauce 3 ways

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Ingredients:

  •   7 - ct skewers in water overnight
  •   7 - ct chicken tenders
  •   7 - oz pineapple (fresh, cut into 14 pieces)
  •   1 - tbsp soy sauce
  •   1 - tbsp olive oil
  •   1 - tbsp honey
  •   1 - tbsp sugar
  • ¼ - tsp salt
  • ¼ - tsp pepper
  • ¼ - tsp garlic powder

Horseradish Pepper Sauce 3 ways:

  • ½ - cup mayonnaise
  • ¼ - cup sour cream
  • ¼ - cup chili sauce
  •   1 - tbsp lemon juice
  •   3 - tbsp Louisiana Gold Horseradish Pepper Sauce
  •   2 - tbsp scallions (chopped)
  • ½ - tsp toasted sesame seeds
  • ¼ - tsp sesame seed oil

Directions:

In order put pineapple chunks, chicken tenders, and pineapple chunk on a skewer. Put together, soy sauce, olive oil, honey, and sugar and mix. Brush the mixture on chicken. Then sprinkle salt, pepper, and garlic powder and grill. Be sure to put a grill mark on it and put to the side to finish cooking or it will char because of soy sauce and sugar. In a bowl add everything and mix except for the sesame seed oil and scallions. Divide the sauce equally into 3. Keep one by itself, add sesame seed and oil in one, and scallions in the other for your three sauces.

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Grilled Seabass in Mirin and Soy Served with Wasabi Pepper Cream

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Ingredients:

  •   1 - ct seabass (6 oz filet)
  •   1 - tbsp ginger(chopped)
  •   1 - tbsp mirin
  •   1 - tbsp soy sauce
  •   1 - tsp sugar
  •   1 - tbsp olive oil

Wasabi Pepper Cream Sauce:

  •   1 - tsp olive oil
  •   1 - tbsp shallots (chopped)
  • ½ - cup dash stock, or shrimp stock, or fish stock
  •   2 - tbsp heavy cream
  • dash soy sauce
  • 1 ½ - tbsp Louisiana Gold Horseradish Pepper Sauce
  •   1 - tbsp butter
  • salt and pepper to taste

Directions:

Marinade Seabass filet in a ziplock bag with ginger, mirin, soy sauce, sugar, and olive oil and let marinade for 1 hour in a refrigerator. In a sautee pan, add olive oil and sautee shallots, then add stock and reduce by half. Strain, unless you like to keep the shallots in a sauce. Put it back in the sauce pan on low heat. Add heavy cream, soy sauce, and wasabi pepper sauce. Turn off heat and incorporate butter.

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Mushroom and Zucchini with Shrimp Stuffing served with Horseradish Pepper Sauce

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Ingredients:

  •   8 - oz mushrooms (12-15 caps)
  •   2 - ct zucchini (medium)
  •   2 - tbsp olive oil
  • ¼ - tsp black pepper

Shrimp Stuffing:

  •   1 - tsp olive oil
  •   1 - tbsp butter
  •   6 - oz shrimp
  •   3 - tbsp cream
  • ½ - cup onion (chopped)
  • ¼ - cup red bell pepper
  • ¼ - cup yellow bell pepper
  •   1 - cup breading (plain)
  • ¼ - cup green onion (chopped)
  • ¼ - cup parsley (fresh, chopped)
  •   2 - tbsp lemon juice
  • ½ - tsp basil (dried)
  • ½ - tsp oregano (dried)
  • ½ - tsp thyme (dried)
  •   3 - tbsp + dash Louisiana Gold Horseradish Pepper Sauce
  • 2/3 - cup mozzarella cheese (shredded)
  • ¼ - cup parmesan cheese
  • salt and pepper to taste

Directions:

Take the stems off of the mushroom. Cut the zucchini in half and then hollow out the halves. Chop mushroom stems and hallowed out zucchini and put it aside. Put the mushroom caps and hallowed zucchini in a baking pan and sprinkle with olive oil and black pepper. Take raw shrimp and cream and put it in food processor until all blended and put aside. For shrimp stuffing: In a large skillet add olive oil and butter. Sautee the onions, red bell pepper, yellow bell pepper, chopped mushrooms, and zucchini. Then put the mixture in a bowl. Add rest of the ingredients except for the parmesan cheese and ΒΌ cup of breading. Add shrimp mixture. Stuff the mushroom and zucchini. Sprinkle over the top with parmesan cheese and breading. Bake for 20-25 minutes at 350* or until golden brown. Put a dash of horseradish and piece of parsley on top to serve.

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Seared Spicy Wasabi Tuna and Sesame Seed Served With Wasabi Cream Mayo and Yuzu

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Ingredients:

  •   8 - oz Tuna, Red, Sashimi Grade
  •   1 - tsp olive oil
  •   1 - tbsp Louisiana Gold Horseradish Pepper Sauce
  • ¼ - cup toasted sesame seeds
  • 1 ½ - oz daikon radish (peeled and grated)
  • 1 ½ - oz Carrots

Wasabi Cream Mayo:

  •   2 - tbsp Louisiana Gold Wasabi Pepper Sauce
  • ¼ - cup mayonnaise
  •   1 - tbsp sour cream
  • dash salt
  • dash soy sauce
  • yuzu dressing (store bought)

Directions:

Grate the carrot and daikon very fine. In a non stick skillet add olive oil and heat it until smoking. Sprinkle tuna liberally with black pepper and sear all sides in a skillet for about 10 to 15 minutes. Have ice bath ready to submerge the tuna completely on top and stop the cooking process. When the tuna is cooled, take the tuna out and wipe all the water off. Rub the tuna with wasabi pepper sauce and roll it in the sesame seed. Add all ingredients and make wasabi cream mayo. Slice tuna and assemble with carrots and daikon on top. Then wasabi cream mayo and spoon over yuzu juice.

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Wasabi Pepper Potato Soup

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Ingredients:

  •   1 - tbsp olive oil
  •   1 - tbsp butter
  •   2 - tbsp garlic (chopped)
  •   2 - ct bay leaf
  •   1 qt. + 2 cups chicken stock
  •   3 - lb potatoes (diced)
  •   3 - cups half and half
  •   6 - tbsp Louisiana Gold Wasabi Pepper Sauce, in soup
  •   1 - tbsp Louisiana Gold Wasabi Pepper Sauce, on top of soup

Condiments:

  • grated cheddar
  • bacon (chopped)
  • scallions (chopped)

Directions:

In a large sauce pan, sauté onions and garlic in olive oil and butter with salt and pepper. Add bay leaf and chicken stock. Then add potatoes and simmer until potatoes are fork tender. Take the bay leafs out and transfer the mixture to a food processor and blend until smooth. Transfer it back to the pan and bring it back up to temperature. Add the half and half and wasabi pepper sauce to soup. (DO NOT BOIL after you add half and half or soup may curdle.) Serve the soup with grated cheddar, bacon, and scallions. Serve with a few dashes of wasabi pepper sauce on the top.

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