Warm Polenta And Oxtail Cakes on Fennel Salad

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Warm Polenta And Oxtail Cakes on Fennel Salad Ingredients

2 c Leftover polenta - (to 3	Juice of 1 lemon
1/2 c Grated asiago cheese	1/4 c Extra-virgin olive oil
1 c Minced leftover oxtail meat;	1 ts Coarse-ground coriander seed
1/4 c Sliced green scallions	Salt; to taste
Salt; to taste	Freshly-ground black pepper;
Freshly-ground black pepper;	=== DARK VINEGAR SYRUP ===
=== FENNEL SALAD ===	2 c Balsamic vinegar
3 c Shaved fennel	1/2 c Chinese vinegar

Instructions for Warm Polenta And Oxtail Cakes on Fennel Salad

* Note: See the "Aromatic Braised Oxtail With Preserved Lemon Polenta" recipe which is included in this collection. Reheat polenta. Mix in cheese, oxtail and scallions. Check for seasoning. Mold in baking dish so polenta is at least 1-inch thick. Refrigerate overnight. Cut squares or circles and grill until hot. Can also saute in nonstick pan. Serve warm on top of Fennel Salad. Garnish with Dark Vinegar Syrup and fennel sprigs. For the Fennel Salad: Mix all in large bowl. Check for seasoning. For the Dark Vinegar Syrup: In a stainless steel pan, slowly reduce vinegars by 80 percent until a syrup consistency is achieved. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A29) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 138 Calories (kcal); 14g Total Fat; (79% calories from fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.

Main Ingredient: CakeCuisine: Uncategorized

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