Warm Asian Chicken Noodle Salad

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Author: Jody Kirkley

I made this instead of a beef salad because I had left-over Costco chicken and no beef. It really turned out well. You must use the Kaffir-Lime-Vinegar-Sauce to finsh this.

Try marinating bean sprouts in the sauce as an appetizer.

Serves: 4

INGREDIENTS

3/4 pound, cooked chicken
1 tablespoon, oyster sauce
1 tablespoon, soy sauce
1/2 teaspoon, sugar
8 ounces, uncooked fine rice vermicelli
1/2 cup, coconut milk
1 teaspoon, il Fustino Avocado Oil
1 cup, thinly sliced yellow onion – separated into rings
4 cups, bean sprouts
2 cups, cucumber – peeled and julienned
1 cup, green cabbage – thinly sliced
1 cup, carrots – peeled and julienned
10 basil leaves – coarsely chopped
Kaffir Lime Vinegar Sauce
2 tablespoons, il Fustino Kaffir Lime Vinegar
1 tablespoon, fish sauce
1 teaspoon, garlic salt
1 green onion – chopped
1 tablespoon, unsalted peanuts – finely chopped

METHOD

  1. Break chicken up into bite-sized chunks.
  2. Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.
  3. Combine bean sprouts, cucumber, cabbage, carrots, and basil in a large bowl; toss gently.
  4. Bring 3 quarts of water to a simmer in a large Dutch oven. Add rice vermicelli; simmer 2 minutes or just until tender. Drain and return rice vermicelli to pan. Add coconut milk; toss well. Set aside; keep warm.
  5. Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add chicken; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Set aside; keep warm.
  6. Spoon bean sprout mixture into each of 4 large shallow bowls; top with chicken mixture and 1 cup rice vermicelli mixture. Drizzle with Lime-Vinegar Sauce.
  7. For the Kaffir Lime Vinegar Sauce: Combine all ingredients except the peanuts.
  8. Just before serving add the peanuts.
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Taiwanese Sticky Rice

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If you have trouble finding glutinous rice, you can substitute Jasmine rice. Chinese sausage can be found at most Asian supermarkets. A good brand is Lap Xuong Thuong Hang.

Serves: 4

INGREDIENTS

2 cups, sweet glutinous rice
6 ounces, shiitake mushrooms – sliced into small pieces
2 tablespoons, il Fustino Avocado Oil
3 Chinese style sausage links (lap chong) – casing removed, chopped
2 tablespoons, fried shallots
2 tablespoons, rice wine
1 tablespoon, sugar
1/3 cup, soy sauce
1 tablespoon, sesame oil

METHOD

  1. If using glutinous rice, soak the sweet rice for an hour in room temperature water. It is not necessary to soak Jasmine rice.
  2. Preheat the oven to 350° F.
  3. In a dutch oven over medium-high heat saute the Chinese sausage until fat is rendered but sausage is not browned. Drain off fat and reserve sausage. Add a tablespoon of avocado oil to pan and saute mushrooms until lightly browned, remove and reserve mushrooms. Add remaining avocado oil and shallots, saute until lightly browned.
  4. Turn heat to high. Add rice and 3 cups water. Cook for about 5 minutes, stirring frequently, until almost all the water is absorbed. The rice will have plumped but won’t be soft yet.
  5. While rice is cooking, in a bowl combine the rice wine, sugar, soy sauce, and sesame oil and mix well.
  6. When rice is ready to go in the oven, add soy sauce mixture, mushrooms and sausage. Mix very well so that the rice is the same color throughout. Cover and bake for 20 minutes.
  7. Fluff and serve with cilantro and sweet chili sauce, if desired.

Sriracha- Scallion Skirt Steak

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Skirt steak or flank steak can be used for this recipe. Marinating in Sriracha tenderizes and seasons the meat.

Serves: 2

INGREDIENTS

1 1/4 pounds, skirt or flank steak
3 tablespoons, sriracha
2 tablespoons, soy sauce
2 tablespoons, il Fustino Avocado Oil
1 bunch, scallions – chopped
1/2 teaspoon, kosher salt
sesame seeds – toasted

METHOD

  1. Marinate skirt steak in sriracha, soy sauce, and avocado oil, scallions, and salt in refrigerator for 2 to 4 hours.
  2. Remove from marinade and pat dry.
  3. Grill on oiled grates over medium high heat, 2 to 5 minutes per side depending on the thickness for medium rare.
  4. Let rest 5 minutes.
  5. Slice on the diagonal.
  6. Top with additonal scallions and a sprinkle of sesame seeds.

Latkes

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Author: Laura S. Kirkley

This recipe is served at its best with a home made applesauce; include my secret ingredient, a couple of pears for taste!

Serves: 4

INGREDIENTS

1 1/2 pounds, Russet potatoes – peeled
2 tablespoons, butter
1 large, onion – minced
2 large, eggs – lightly beaten
2 tablespoons, flour
salt and freshly ground pepper
1/4 cup, il Fustino Avocado Oil for frying

METHOD

  1. Preheat oven to 200 degrees
  2. Hand grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl and twist cheesecloth into a pouch, squeezing out some moisture
  3. Let potatoes drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl
  4. To that starch add: onions, eggs, flour, salt and pepper
  5. Return potatoes to this mixture and toss to combine
  6. In a large skillet heat 1/4″ of Avocado Oil over medium-high until hot
  7. Drop 2 heaping tablespoons of potato mixture and cook for 3 to 4 minutes per side, Latkes should be golden brown and crisp on both sides
  8. Eat immediately or keep warm in oven on baking sheet lined with paper towel
  9. Serve with applesauce and sour cream

Mexican Style Meatballs

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This dish works very well with store-bought frozen meatballs. We have it with Spanish Rice as a main course. But it makes a great appetizer too.

Serve with Spanish rice as a main course. For special occasions, serve the meatballs in a chafing dish with the sauce, and garnish with cilantro.

Serves: 40

INGREDIENTS

Meatballs (or you can use frozen meatballs)
1 1/2 pounds, ground beef
1 1/2 pounds, ground pork
2 eggs
1 1/2 cups, plain dried bread crumbs
1 teaspoon, salt
1 teaspoon, ground black pepper
2 cloves, garlic – minced
1/2 cup, water
Sauce
2 cans, diced tomatoes with juice – (28 ounce)
1 7 ounce can, chipotle peppers in adobo sauce
4 teaspoons, il Fustino Avocado Oil
2 small, onions – minced
4 cloves, garlic – minced
2 teaspoons, ground cumin
2 cups, chicken broth
1 teaspoon, salt
1/2 cup, chopped fresh cilantro – for garnish (optional)

METHOD

  1. In a large bowl, mix together the ground beef and pork, eggs, bread crumbs, 1 teaspoon of salt, pepper, 2 cloves of minced garlic, and water using your hands. Form into 1 inch meatballs, and set aside on a piece of waxed paper.
  2. Pour the diced tomatoes into the container of a blender along with the chipotle peppers. Blend until smooth, and set aside.
  3. Heat the oil in a large Dutch oven over medium heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon of salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.
  4. Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in two batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.

Maque Choux

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Author: Laura S. Kirkley

Virtually unknown outside of the deep south this dish is rich and satisfying. Add sauteed crawfish or shrimp (both in shell) and witness the dramatic presentation. Serve over rice with plenty of hot sauce.

Serves: 6

INGREDIENTS

1 pound, chicken breasts – boneless and skinless
salt and ground black pepper
4 tablespoons, il Fustino Avocado Oil
1 pound, kielbasa – cut 1/2″ thick
1 medium, onion – chopped medium
1 green pepper – chopped medium
1 pound, frozen corn – thawed
4 cups, low-sodium chicken broth
6 cloves, garlic – minced
1 teaspoon, fresh thyme (1/4 teaspoon dried)

METHOD

  1. Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in large Dutch Oven over medium-high heat until just smoking. Brown chicken lightly on both sides, about 6 minutes total. Transfer chicken to a plate and set aside.
  2. Add remaining oil to pot and return to medium-high heat until shimmering. Add kielbasa, onion, and bell pepper to pot and cook until browned, about ten minutes.
  3. While kielbasa cooks, puree half of corn with 1 cup of chicken broth until smooth. (I use a stick wand in a steep sided container.)
  4. Add garlic and thyme to pot and cook until fragrant, about 30 seconds.
  5. Stir in pureed corn mixture, remaining corn, and remaining chicken broth. Stir and reglaze pot. Reduce heat to low and add browned chicken with accumulated juices.
  6. Cover and let simmer for about 30 minutes.
  7. Remove chicken and shred (do not cut) shred! Use two forks and pull it apart. You should have long thin strands.
  8. Return chicken to pot and take it off the heat. Correct seasoning.
  9. Serve over rice with plenty of hot sauce.

Few people outside of Louisiana have ever heard of Maque Choux, this is a dish where every good southern cook has his or her secret recipe. You can choose to make this as a side dish by leaving out a meat or fish or you can follow my recipe and serve it as a main course by including chicken and sausage. If you want to dish it up add drama with crawfish or shrimp.

Korean Sesame Rib Marinade

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Author: Laura S. Kirkley

Korean style beef ribs (Bulgalbi) are delicious. This special array of ingredients not only provide flavor but are the reason the ribs are so tender.

Serves: 4

INGREDIENTS

8 beef short ribs – Trim excess fat and butterfly, gently rinse and pat dry
1/2 cup, soy sauce
1/3 cup, sugar
6 cloves, garlic – minced
3 scallions – chopped
3 tablespoons, sherry
2 tablespoons, il Fustino Sesame Oil
2 tablespoons, roasted sesame seeds
1/2 teaspoon, fresh ginger – grated

METHOD

  1. In a bowl dissolve sugar in soy sauce and sherry. Add remaining ingredients and mil well.
  2. Combine marinade and short ribs in resealable plastic bag and let marinate for anywhere between 1 hour and a day in the refrigerator
  3. Preheat grill
  4. Remove ribs from marinade and spread open and place on grill
  5. Close grill lid until ribs are done, about 7 to 10 minutes