Asian Persuasion
Do you ever feel like breaking away from the traditional turkey, ham, and Aunt Ruby’s rum-glazed sweet potatoes for the holidays? I know I do. One year I prepared an Italian Christmas dinner. From the first mouthful of pasta fagiole to the final bites of tiramisu, we immensely enjoyed our departure from the holiday "usual suspects." We thought it might be fun to take a look at fusion fare for the holidays. Here, four accomplished chefs specializing in Asian-fusion cuisine share dishes that definitely depart from the ordinary offerings of most holiday menus.
— Terryl Gavre, photography by Vincent Knakal

Char Su Duck Salad by executive sushi chef Jerry Warner at Cafe Japengo in La Jolla

DECEMBER RECIPES

Char Su Duck Salad
By executive sushi chef Jerry Warner at Café Japengo

Ingredients for the salad:
5 oz baby spring mix
11/2 oz enoki mushrooms
11/2 oz daikon sprouts
11/2 oz Julienne green papaya
11/2 oz Julienne mango
11/2 oz Julienne cucumber
2 oz crushed spiced candied pecans

Ingredients for the dressing:
1 part pomegranate juice
1 part raspberry puree
1/2 part honey
1/4 tsp garlic
1/4 tsp shallot
3/4 part rice vinegar
3 parts extra virgin olive oil

For the roast duck:
6 oz roasted leg and boned thigh of duck with char siu glaze

Garnish:
Three 1/2 oz goat cheese balls rolled in crushed spiced candied pecans
1 oz daikon fluff
1 sprig cilantro
1 large pinch of toasted black sesame seeds
9 thinly sliced Asian pear segments

Szechuan Rack of Lamb
By executive chef John Beriker at Innfusion at The Inn at Rancho Santa Fe

Ingredients:
1/2 rack of Lamb
3 tbsp hoisin sauce
2 tbsp Szechuan peppercorns
8 oz baby kai lan
1/2 tsp curry oil
1/2 tsp coconut milk
1/2 tsp tarragon
1 tbsp togarashi
1 pandan leaf

Preparation:
Mix hoisin and peppercorns together, and then coat the lamb rack. Roast in a hot oven at 500 degrees for 7 to 8 minutes (medium rare). Allow to rest. Place wok fried kai lan in the center of the plate, then slice the lamb into three medallions and arrange around plate. Drizzle curry oil around plate. Finish with pandan leaf and coconut milk.

Wasabi Crusted Chateaubriand with Okinawa Sweet Potatoes and Seasonal Vegetables By executive chef Stephen Window at
Roppongi Restaurant & Sushi Bar in La Jolla

Ingredients:
21/2 lb beef tenderloin (trimmed)
4 tbsp canola oil
8 pcs Okinawa sweet potatoes
salt and pepper
1 lb baby white carrots (cleaned and cooked)
1 lb baby yellow carrots (cleaned and cooked)
1 lb brussels sprouts (cleaned and cooked)
1 lb turnips (cleaned and cooked)
1 lb green beans (picked and cooked)
1 lb sweet yam

Preparation:
Preheat oven to 400 degrees and season beef with salt and pepper. Heat a large saut? pan over high heat and add oil. Sear meat well on all sides. Transfer to a roasting rack, roast in oven for 15-20 minutes for medium rare. Reheat vegetables in butter and seasoning. Remove meat from oven and let it sit for ten minutes. Place crust on top and then place under high heat broiler to evenly color top of the crust. Serve in center of plate surrounded by vegetables.

Ingredients for the wasabi crust:
2 oz wasabi powder
2 oz roasted garlic
8 oz butter
4 oz Panko breadcrumbs
1 oz Dijon mustard
salt and pepper
1 oz parsley (chopped)

Preparation for the wasabi crust:
Place butter in bowl and leave to soften to room temperature. Add roasted garlic, mustard, parsley, salt, and pepper and mix thoroughly. Add Panko breadcrumbs to tighten butter. Form in a cylindrical form and wrap in parchment paper. Place in refrigerator to harden, slice thinly, and lay on top of beef when required.
(serves 4)