CHINESE CHICKEN SALAD

This salad is delicious and so refreshing.  I add a tiny bit more honey.  ENJOY!

Chinese Chicken Salad

FOR THE DRESSING:

1⁄2 cup canola oil

1⁄4 cup rice vinegar

3 tbsp. soy sauce

3 tbsp. smooth peanut butter

1 1⁄2 tbsp. Asian sesame oil

1 tbsp. fresh lime juice

1 tbsp. dry mustard

1⁄2 tbsp. honey

1⁄2 tbsp. toasted sesame seeds

1⁄2 tsp. minced ginger

1 clove garlic, minced

Kosher salt and freshly ground black pepper,                 

   to taste

FOR THE SALAD:

Canola oil, for frying

5 wonton wrappers, cut into 1⁄4" strips

1⁄2 head Napa cabbage, cored and shredded

1⁄2 head romaine lettuce, shredded

1 1⁄2 lbs. bone-in skin-on chicken breasts,

    roasted and shredded

1⁄2 cup loosely packed cilantro leaves

3 oz. mung bean sprouts

10 snow peas, julienned

4 scallions, thinly sliced

1 red bell pepper, cored, seeded, and julienned

1 carrot, peeled and julienned

1 cucumber, peeled, seeded, and thinly sliced

1 Thai chile, thinly sliced, for garnish

Black sesame seeds, for garnish

Roasted crushed peanuts, for garnish

1. Make the dressing: Whisk together oil, vinegar, soy sauce, peanut butter, sesame oil, lime, mustard, honey, sesame seeds, ginger, and garlic in a bowl. Season with salt and pepper; set dressing aside.

2. Make the salad: Pour enough canola oil into a 1-qt. saucepan that it reaches a depth of 2"; heat over medium-high heat until a thermometer reads 350˚. Add wontons; cook until crisp, 20–30 seconds. Using tongs, transfer strips to paper towels; set aside.

3. Combine cabbage, lettuce, chicken, and cilantro in a bowl; divide between plates. Arrange sprouts, peas, scallions, peppers, carrots, and cucumbers over each salad; drizzle with dressing. Garnish with chiles, sesame seeds, peanuts, and wonton strips. Alternatively, toss everything together in a bowl.

SERVES 4 – 6

Saveur Issue #127

See you soon,

Teresa

xoxo

PUMPKIN BLOSSOM COOKIES

ENJOY this treat!  The week in review follows...

Pumpkin Blossom Cookies

Ingredients:

(makes about 40 cookies)

4 TBS butter, softened
3/4 C vegetable oil
1/2 C white sugar
1/2 C brown sugar
1 egg
1 tsp vanilla extract
1 1/4 C pumpkin puree
3 1/2 C all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 teaspoon salt
1 tsp baking powder
1 tsp baking soda

1 (11 oz) bag Hershey’s Candy Corn Kisses, FROZEN
extra white sugar for rolling the cookies

Preheat oven to to 350 F.

Unwrap 40 candy kisses and place in a bowl and put in the freezer (because these candies are mostly oil and sugar, if not frozen then they melt into a puddle super fast when placed on a hot cookie).

Cream together the butter, oil, and sugars then stir in the egg, vanilla, and pumpkin.

Add the flour, cinnamon, ginger, nutmeg, salt, baking powder, and baking soda. Mix until completely combined then stick in the freezer for about 10 minutes to firm up the dough.

Using your hands, quickly roll into large teaspoon sized balls and roll each cookie in a small bowl of sugar (if the dough starts to get too warm, place in the freezer for 5 minutes).

Place sugar-rolled dough balls on a cookie sheet lined with parchment paper and bake for 10-12 minutes. As soon as they are out of the oven, press a Candy Corn Kiss into the center of each cookie, move to a cooling rack, and place in the freezer for several minutes.


Week In Review...

LONNY MAGAZINE ~ CREAM OF THE CROP


ERIC COHLER AT HOME IN CHARLESTON


TOMMY HILFIGER AT HOME


THOMAS PHEASANT AT HOME IN WASHINGTON

DICK BORIES AND JAMES SHEARRON

GWEN DRISCOLL DESIGNS

HANCOCK PARK, CALIFORNIA

Have a wonderful weekend, friends.

See you soon,
Teresa
xoxo
Saveur Magazine

Joe's Stone Crab Creamy Sauce

This Joe's Stone Crab Creamy Sauce recipe is out of this world!  Use this with stone crab and as a dressing for whatever you choose. DELICIOUS! 

 Joe's Stone Crab Creamy Sauce

1 cup mayonnaise

2 tbsp. half-and-half

4 tsp. dry mustard

2 tsp. Worcestershire sauce

1 tsp. A.1. Steak Sauce

Kosher salt and freshly ground 
  

black pepper, to taste

Whisk mayonnaise, half-and-half, mustard, Worcestershire, and A.1. sauce in a bowl until smooth; season with salt and pepper and chill. Serve as a dipping sauce with all kinds of crab.

MAKES ABOUT 1 CUP

This article was first published in Saveur in Issue #132

Photography by Todd Coleman

See you tomorrow,

Teresa

xoxo

MONDAY POST # 2: Trout Meunière Amandine (Trout with Brown Butter and Almonds)

From Galatoire's restaurant in New Orleans comes Trout Meunière Amandine, which is trout with brown butter and almonds. This is one dish, my friends, that you cannot miss! Make this fish for yourself, and see if this is not a dish that needs to be in your recipe library.

Saveur Magazine is one of the finest culinary magazines on the shelf, and I suggest you subscribe or pick up a copy now. I have added the link at the end of this post.

So... get in the kitchen and ENJOY!

Trout Meunière Amandine

1 cup (2 sticks) unsalted butter
1 tbsp. red wine vinegar
2 tsp. fresh lemon juice
Canola oil, for frying
2 cups milk
2 eggs
2 cups flour
4  8-oz. boneless, skinless sea trout, 
  
redfish, or red snapper filets
Kosher salt and freshly ground black pepper, 
   
to taste

3 cups sliced almonds, toasted
1 tbsp. minced parsley, for garnish
1 lemon, cut into slices, for serving

1. Heat butter in an 8" skillet over medium heat; cook, stirring, until solids turn dark brown, 20–25 minutes. Remove from heat; whisk in vinegar and lemon juice; set sauce aside.

2. Pour oil into a 6-qt. Dutch oven to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 350°. In a shallow dish, whisk together milk and eggs; put flour into another shallow dish. Season fish with salt and pepper.

Working with one filet at a time, dip fish in flour, shake off excess, and then dip in egg mixture and shake off excess. Return filets to flour; transfer to a rack over a baking sheet. Working in two batches, fry fish until golden brown, 5–6 minutes, then drain on paper towels. To serve, divide fish between 4 plates; sprinkle almonds on top. Whisk sauce and spoon over fish. Garnish with parsley; serve with lemon slices.

SERVES 4

This article was first published in Saveur in Issue #132 (this issue).

I hope that you have enjoyed this post. It is delicious. Find this and other wonderful recipes here.


See you soon,
Teresa
xoxo

HAPPY 21ST BIRTHDAY, ANGELA!