Two dishes of Japanese inspiration and a red snapper from Florida have been prepared for recent meals and seem to suit the season. Here are the recipes. CHICKEN SUYEHIRO
(6 to 8 servings as appetizer or part of an Oriental meal) 1 chicken, about 3 1/2 pounds 1 bunch seallions 6 slices fresh ginger root 1/2 cup peanut oil 2 cloves garlic, minced Chopped fresh coriander (optional) Soy sauce Chinese mustard (optional)
Poach chicken in water or chicken stock with 1/2 bunch scallions, chopped, and 6 slices ginger until tender, about 1 hour. Remove chicken and when it is cool enough to handle remove skin and pull or cut meat into small pieces. Places in bowl.
Mince remaining ginger and place in a saucepan with oil and garlic. Heat to smoking, then pour over chicken. Mix well and refrigerate overnight. Before serving allow chicken to return to room temperature. Garnish with green shreds cut from remaining scallions and optional coriander. Have soy sauce each place for dipping and, if you wish, hot mustard. CRAB AND CUCUMBER SALAD
(6 to 8 servings) 4 cucumbers, peeled, seeded, cut length and sliced very thin Salt 1/4 cup rice or white vinegar 1/4 cup sugar 3 tablespoons lemon juice 1 /2 teaspoon grated fresh ginger 1/2 can (7 1/2-ounce size) Alaskan carb meat or more to taste.
A similar quality of baby shrimps, c [WORD ILLEGIBLE] thinly sliced abalone may be substituted.
Place cucumbers in a bowl. Add a tablespoons or more salt and work it through the slices with your hands. Place cucumbers in a colander over the bowl to drain. After half an hour, squeeze cucumber and transfer, to a serving bowl. Taste for salt, then add vinegar, sugar, lemon juice, ginger and salt to taste. Toss thoroughly then fold in crab meat. Refrigerate until shortly before serving. SNAPPER WITH TARRAGON
(Serves 8) 3 1/2 pounds (about) red snapper fillets 1 cup clam juice 1 cup dry white wine 1 cup water 1 onion, thinly sliced 4 or 5 sprigs parsley 2 sprigs fresh tarragon (or 1/2 teaspoon dried) 1 small bay leaf 13 tablespoons butter 1 cup whipping cream 2 tablespoons finely chopped fresh tarragon 3 egg yolks 1/2 lemon Salt and freshly ground pepper to taste
Combine clam juice, wine, water, sliced onion, parsley and tarragon sprigs and bay leaf. Simmer, partly covered, for 15 to 20 minutes. Strain and reserve liquid. (This may be done ahead. If fish frames are available, use them, omit the clam juice and simmer for 30 minutes.)
Wash fillets and remove any scales. Butter a pan that will hold the fillets in one layer. Place them in the pan, pour in reserved broth and bring to a simmer. Cover pan with foil and poach until fillets are firm, allowing 10 minutes per inch of thickness. Do not allow liquid to boil.
Pour poaching liquid into a saucepan and reduce to 1 cup over high heat. Cut fish into serving portions and keep warm. Add cream and tarragon and continue cooking for 3 or 4 minutes. Taste sauce and adjust seasoning with salt, pepper and lemon juice. Have egg yolks in a small bowl. Pour in some of the sauce, stir and return to saucepan. Stir constantly over heat until sauce thickens.Spoon some of sauce over each portion of fish. Garnish with finely chopped parsley and serve with rice. Pass remaining sauce separately. FRESH FRUIT WITH KIRSCH
(Serves 6) Assorted fresh fruits, such as 1 banana, 2 oranges, 1 bunch dark grapes, 2 peaches, 2 pears, 6 plums. 1/4 cup sugar 1 cup riesling wine 1/4 cup kirsch (cherry brandy)
Peel and cut fruit, adding or substituting seasonal fruit such as strawberries or blueberries. Place in a large glass bowl and sprinkle on sugar. Mix carefully so as not to bruise fruit. Add wine and refrigerate for an hour or more, turning fruit occasionally. Just before serving, add the kirsch. Taste and correct flavor to taste with sugar or some lemon juice. Transfer to a serving bowl and sprinkle a little additional kirsch and sugar atop fruit before serving.