1 pound edamame (immature soybeans in their pods)
2 cups chicken stock
2 cups glutinous rice (sushi rice from the Asian section of store)
3 3/4 cups cold water
2 teaspoons salt
1 tablespoon minced fresh tarragon leaves
1/3 cup rice wine vinegar
4 tablespoons butter
1 ready cooked Peking duck (from a Chinese restaurant or vendor)
2 scallions, white and tender green parts only, cut thinly on the bias
1 tablespoon hoisin sauce
1 tablespoon Ming's Ginger Soy Syrup, recipe follows
6 (4 to 6-ounce) filet mignon steaks
1/2 cup wasabi peas
2 tablespoons red, green and black peppercorns
1 teaspoon kosher salt
1/2 cup demi-glace
Salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 liter canola oil, or enough as needed to deep-fry
12 baby carrots
Grapeseed oil (as needed to lightly coat pan)
3 tablespoons minced garlic (about 6 to 9 garlic cloves)
2 tablespoons peeled, minced fresh garlic root (about a 1 1/2 to 2-inch piece
1 bunch scallions (white and tender green parts only), sliced
Kosher salt and freshly ground black pepper
1 cup naturally brewed soy sauce
1 cup honey
2 limes, juiced
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