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Learn how to make this delicious recipe with Chef Shawn Bell: Wild Salmon Rangoon
Tags:Wild Salmon Rangoons recipe,Wild Salmon Rangoon,cheflive,rangoon,salmon,shawn bell
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ChefLive Chef Shawn Bell Wild Salmon Rangoons Chef Shawn Bell: What we are doing now is Wild Salmon Rangoons, we took a little bit of the belly meat out of the salmon when we are flaying down our salmon. Right here we just mince it up, smaller the better. A little bit saffron cream cheese and green onions, real simple. We’re going to add this guy’s right in here and stir this up. We are pre-heating up some a canola salad oil here which we’re going to use for dip frying. And with this what I like to do is kind of leave it in bigger chunks because we got a nice big mozzarella cream cheese or you’re going to bite the salmon. It doesn’t have to be all completely just pureed through because then you’re kind to losing some integrity of the individual dish. Now, with McCormick mix did you visit the one in here town or? Oh yeah! Are you natives to town? Participants: We are now. Chef Shawn Bell: Oh fantastic, great that’s great. I'm just going to jump right in here and mix by hand. Really simple, easy kind of dish here alright, perfect. The oil we are trying to get to a temperature about 160 to 170 once you get by this it’s ideal. Too hot it will burn, too cold in the oil and it will just absorb all that oil like a sponge. So try to find a medium heat, I’m going to start off in a really low heat here, I’ll be giving about 5 minutes to kind get up to a temp here and we will do a little test here in also. These are just regular wanton you can buy this at any 99 ranch stores or Safeway, very easy I wanted to get something that is very simple you could find. And we are going to take this and make a little pope’s hat or bishop’s hat they also called because of the shape and the color. Add a little bit of salmon, a little bit of cream cheese, a little green onions in each one. All right, and we are going to make some just like this, very simple easy little stars. I’ll start one more here with some fresh scallops. So it’s a great way to use up, the utilization. Also you can make this up freeze it, have more already stuffing maze so when a guest come by you can just put this together really simple. I’m talking too much. Put in this together. I am losing this one, a little basket, okay. Let’s try our oil now, so I pre-made a few here for you. This is a little bit larger so we’re going to get ready of the sauce as I heat that up a little bit more. I'm going to show you a real sauce that has a great flavor, very simple to make people will be impressed by it like “wow what is that?” So simple and that’s going to be a bowl. Sweet chili sauce here, I just buy at the grocery store. This is the rice wine vinegar just a little bit in there and then a pre-roasted and chopped up some cashew. This is mere cashew dipping sauce here just stir this up and set this off to the side. It’s a nice crunch to it, nice little texture, it is sweet, it has the vinegar and then we’ve also just used any of your teriyaki sauce. If you’re most happy with buying you could make your own, we make our own. This is about 20 different ingredients and it will take up the whole show just to make this one here. But any teriyaki sauce will be great, we going to cut that with a little bit of cashew dipping sauce. Sit on there, a little rangoons on here. Okay, hopefully this hot and try this out. We got a little bit too much oil here. All right, here we go. Excellent! Fry off the few of this and let’s start putting together. Get a paper towel. Can you continue frying this up for me? Assistant: Sure. Chef Shawn Bell: I'm going to take a few of this out, just take some minute. All right, our crab or a salmon rangoons, we put the salmon thing that we’re using here with a little bit of teriyaki sauce. One of the things too with food you know we all eat with our eyes before our mouths so presentation is definitely going to be a big part of want we are trying to do. With presentation there is always a few things that we want to be looking for. One is as chefs we want to make sure there is a positive and negative space on the plates meaning that 60% of the plate will be use up with food, 40% left is regular just plate. So, it’s a nice balance between overloading the plate with food not ending with new bell cuisine with bulkiness. The one scallop on a very large plate right and you don’t see the presentation value in there.
Salmon Rangoons, all right excellent! How simple and easy was that and once you get some of the flavor from this, it’s great. Cream cheese, it got a fat, the sauces has a little bit of vinegar to it, the cashew with the nuts, the crispness and all the different flavor profile thing is going with all this.