Name: Ginger-Crusted Onaga with Corn, Mushrooms, and Miso Sesame Vinaigrette
Prep time: P0Y0M0DT1H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/2 cup rice wine vinegar; 1/4 cup chicken stock; 3 tablespoons white miso; 3 tablespoons sugar; 2 egg yolks; 2 tablespoons chunky peanut butter; 2 teaspoons minced ginger; 1 teaspoon minced garlic; 1 Hawaiian red chile or serrano chile, minced; 2 teaspoons Dijon mustard; 1 cup vegetable oil; 2 teaspoons dark sesame oil; 2 teaspoons white sesame seeds, toasted; Up to 1/2 cup water; 1/4 cup finely minced ginger; 1/4 cup minced scallions, green part only; 1/4 cup peanut oil; 1/4 teaspoon dark sesame oil; Pinch salt; 1/3 cup plus 1 1/4 cups cold water; 1/2 clove garlic; 2 red Hawaiian chiles or red serrano chiles, or 1 red jalapeno, halved and seeded; 1 tablespoon white vinegar; 2 teaspoons minced ginger; Basil Oil, recipe follows; Slivered Scallions, recipe follows; Ginger Crusted Onaga, recipe follows; 1/2 cup firmly packed spinach leaves; 1/2 cup firmly packed fresh basil leaves; 1 tablespoon freshly squeezed lemon juice

Directions

To prepare vinaigrette, in a bowl, combine 1/4 cup of the rice wine vinegar, the stock, miso, and sugar. In a blender, combine the remaining 1/4 cup of rice wine vinegar, the egg yolks, peanut butter, ginger, garlic chile, and mustard and puree until smooth. With machine running, slowly add the vegetable oil until incorporated, and then slowly add sesame oil. Stir in the sesame seeds. If the mixture seems to thick, add water until the mixture can be poured. Add the blended mixture to the bowl and stir thoroughly. Refrigerate until needed.
For the ginger-scallion oil, place the ginger and scallions in a deep mixing bowl. In a small saucepan, heat the peanut oil until just smoking. Slowly pour the hot oil over the ginger and scallion, being very careful as the oil will rise up the sides of the bowl. Add the sesame oil. Season with salt. Keep refrigerated.
For the chile pepper water, in a blender combine the 1/3 cup of water, garlic, chiles, vinegar, ginger, and salt and puree until smooth. In a saucepan, bring the 1 1/4 cups water to a boil. Add the pureed mixture and return to a boil. Remove from the heat. When cool, transfer to an airtight container. Keep refrigerated.

Basil Oil:

For the basil oil: In a saucepan of boiling salted water, blanch the spinach for 5 seconds. Drain and transfer to an ice bath to cool. Drain again and transfer to a blender. Add the basil, lemon juice, chile pepper water, garlic and oil. Season with salt, place in a blender, and puree; do not over blend as the oil will lose its color. Strain through a very fine sieve or strainer so that the oil is clear and bright green. Store in a glass container in a cool, dark place.

Slivered Scallions:

For the slivered scallions, using the back part of a large, sharp knife flatten the green parts of the scallions. Cut very finely on a diagonal so that the slivers are about 1 inch long.