Wednesday, January 12, 2011

Crab and Cucumber Rolls with Sesame Vinaigrette and Cilantro Oil

Cilantro Oil:

* 1 bunches cilantro
* Salt and sugar to taste
* 1 cup vegetable oil
* 1 Tb. toasted coriander seeds
* 1 tsp. lemon zest

Bring a pot over water to a rapid boil. Season the boiling water with salt and sugar. It should taste salty like the sea and sweet like cola. Season and ice bath similarly. Rinse the cilantro and cut away the large heavy stems at the bottom. Blanch the cilantro for 30 seconds and shock in the ice bath. Gather the blanched cilantro and squeeze to remove as much water as possible. Place the cilantro in a blender with the vegetable oil, coriander seed, and lemon zest. Blend on high for 3 minutes. Pour the oil into a strainer lined with cheesecloth, a grease filter, or a coffee filter and allow to drip for several hours. Discard the solids left behind.

Sesame Vinaigrette:

* 2 tsp chinese spicy mustard
* 2 tsp. pickled ginger
* 2 Tb. mirin
* 2 Tb. soy sauce
* 2 Tb. rice wine vinegar
* 1/2 c. vegetable oil
* 1/4 c. sesame oil

Place the mustard, ginger, mirin, soy sauce, and rice wine vinegar in a blender. Blend on high while slowly adding vegetable oil. After the vegetable oil, drizzle in the sesame oil. If the oil is not emulsified add a bit more mustard or some mayonnaise and blend once more.

To Assemble:

* 2 English cucumbers
* kosher salt
* 2 large carrots, fine julienne
* 1 Tb. mirin
* 1 tsp. soy sauce
* 1 avocado
* Crab
* Cream Cheese
* Cilantro oil
* Sesame vinaigrette
* Cilantro and black sesame seeds for garnish

Cut the ends from each cucumber and wash well. Cut each cucumber in half and, using a mandolin, slice 1/16′’ thick planks from the cucumber, stopping when you reach the seedy middle. Repeat on the other side of the cucumber. Lay the slices out of a piece of paper towel and salt lightly.
Toss the julienne carrot with the mirin and soy sauce and slice the avocado into long pieces. Lay a piece of plastic wrap on a flat work surface and lay 4-5 cucumber slices on top, overlapping slightly. Place some carrots, a few pieces of avocado, some cream cheese, and a few pieces of crab at the end of the sheet of cucumber. Carefully roll the cucumber around the filling using the plastic wrap. Wrap the roll tightly in the plastic wrap and twist the ends. Using a sharp knife cut each roll into 3 or 4 pieces and carefully remove the plastic wrap. Pour some sesame vinaigrette on a plate, place the rolls on top, and drizzle with cilantro oil. Garnish with cilantro and black sesame seeds.

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