This salad takes its inspiration from Gado Gado, a traditional Indonesian salad made with string beans, carrots, potatoes, and eggs. The peanut-coconut dressing is addictive and can also be served with grilled meat or seafood. Make big batches to keep in the refrigerator so you can instantly whip up spontaneous and imaginative creations of leftovers and fresh vegetables over noodles.

4 to 6 SERVINGS 

1 square (1 pound) extra-firm tofu
2 English seedless cucumbers, rinsed and drained
1 medium red bell pepper, cored, seeded, rinsed, and drained
8 ounces whole wheat spaghetti
2 cups shredded or grated carrots
2 cups bean sprouts, rinsed lightly and drained
3 tablespoons olive or canola oil

Sate Dressing
3/4 cup smooth peanut butter
1 can (15 ounces) or 1 1/2 cups light coconut milk
3 1/2 tablespoons soy sauce, or to taste
3 tablespoons freshly squeezed lime juice
1 1⁄2 tablespoons firmly packed light brown sugar
1 teaspoon crushed red pepper flakes, or to taste

1. Cut the tofu horizontally in half and wrap in paper towels. Put a heavy weight, such as a pot, on top, and drain, changing the towels once, while preparing the other ingredients.

2. Cut the cucumbers lengthwise in half and scoop out any seeds with a spoon. Grate or shred the cucumbers, using a hand grater or a food processor fitted with a shredding disc. Using your hands, squeeze out any excess water. Cut the bell peppers into 1/4-inch-thick slices.

3. Bring 3 quarts of water to a boil in a large pot. Add the whole wheat noodles and cook for a little less time than directed on the package instructions, until al dente. Drain in a colander and rinse thoroughly under warm water. Drain the noodles again and arrange in a large deep serving dish. Arrange the cucumbers, shredded carrots, and bean sprouts in separate concentric circles on top, leaving room in the center for the tofu.

4. Heat the oil in a large skillet over medium-high until hot, about 20 seconds. Fry the tofu halves on both sides until golden brown, about 5 minutes. Drain on paper towels. Using a sharp or serrated knife, cut into slices 1/4 inch thick. Arrange over the bean sprouts and sprinkle the red pepper slices on top.

To make the Sate Dressing

1. Place all the ingredients in the bowl of a food processor, or in a blender fitted with a steel blade, and mix until smooth. Drizzle half of the sauce over the salad.

2. Pour the other half into a bowl and serve on the side. Alternatively, you may heat the sate slightly in a saucepan and serve warm on top of the room temperature vegetables and noodles.

Reprinted from: Simple Asian Meals © 2012 by Nina Simonds. Permission granted by Rodale, Inc. Available wherever books are sold.

These wings are best hot off the grill. Since they cook quickly, plan to grill just before serving and then keep the tea cocktails, beers, and iced tea flowing! These wings are quite popular in the Swans Bar at the Boston Park Plaza Hotel where João Barros, the executive sous chef, added this spicy fresh green sauce for dipping. The wings have deep, intense flavors, but are not particularly hot, so the crisp clean heat of the dipping sauce is the perfect foil. Use more or less jalapeño to taste. The wings can also be broiled. They need to marinate overnight before cooking, so plan accordingly.

SERVES 6

Chicken Wings
5 tablespoons loose-leaf black tea leaves, divided
1 1/2 cups/360 milliliters boiling water (about 212°F/100°C)
1/2 cup/120 milliliters soy sauce
3 tablespoons toasted sesame oil
3 tablespoons Asian fish sauce, such as nam pla
6 garlic cloves, finely chopped
3 tablespoons Asian chili sauce, such as Sriracha
Freshly ground black pepper to taste
18 chicken wings

Hot Green Dipping Sauce
2 cups/30 grams fresh basil leaves
3/4 cup/4 grams cilantro leaves
2 to 4 jalapeño peppers, deveined and seeded
1/3 cup/75 milliliters rice vinegar
1/2 cup/120 milliliters extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste

To make the wings

1. Place 3 tablespoons of the tea in a glass measuring cup or bowl. Add the boiling water and steep, covered, for 6 minutes. Strain and set aside to cool. Discard the tea leaves.

2. In a spice grinder or using a mortar and pestle, finely grind the remaining 2 tablespoons tea. Transfer to a medium bowl and add the soy sauce, sesame oil, fish sauce, garlic, chili sauce, and black pepper to taste. Add the cooled steeped tea and stir to combine.

3. Trim the wing tips and set aside for another use (they are great for making stock). Cut the remaining wings at the joint to separate. Place wings in a resealable plastic bag, then pour in the marinade. Seal bag and make sure wings are coated with the marinade. Refrigerate overnight or for up to 3 days, turning every 12 hours.

To make the sauce

1. In the bowl of a food processor or in a blender, combine the basil, cilantro, jalapeño, and vinegar. Process for 30 seconds, then, with the processor running, slowly add the oil through the feed tube. Scrape down the sides, add the salt and pepper to taste, then process again until smooth. Transfer to an airtight container and refrigerate until ready to cook the wings.

2. When ready to cook, preheat grill to medium and remove the wings from the fridge to allow to come to room temperature. Remove wings from marinade (discard marinade) and grill (if using an outdoor grill, cover-cook with the vents open) until cooked through and juices are clear, about 6 to 8 minutes per side. Serve with the sauce on the side.
 

CREDIT: From CULINARY TEA by Cynthia Gold & Lisë Stern, Running Press, 2010

SERVES 2

2 loins of venison

1 head of kale
1 head of Swiss chard
1/2 head of savoy cabbage
4 diced shallots
1 tablespoon ginger puree
1 tablespoon garlic puree
50ml chicken stock
1/2 celeriac
1 onion

500ml milk
2 tablespoons of curry powder

3 tablespoons of low fat crème fraiche
juice of 1 lime
50g frozen or fresh elderberries
1 tablespoon of elderberry puree
200ml jus (recipe below)
20g brown sugar
 

Prep Time: 1 hour

Puree
1. Peel and cut the celeriac into small cubes.

2. In a pan, sweat onions and celeriac until they are translucent.

3. Add the curry powder.

4. Add milk and then reduce.

5. When almost reduced, put the mixture in a blender, add crème fraiche and blend until it's a smooth paste. Season to taste

Wok Greens
1. Cut all the greens into 4cmx4cm cubes.

2. Blanch in seasoned water and immediately place in ice bath.

3. In a hot wok, add the shallots, ginger and garlic.

4.  Add greens and chicken stock.

5. Cook until the stock has evaporated and the greens are hot.

Jus
1. In a pan, add puree and sugar.

2. Cook on low heat until the sugar is melted.

3. Add the jus and bring to a boil.

4. Add the berries.

Venison
1. Sear the meat hard for a nice color

2. Place in the oven at 90C and cook until it is 51C at the center (this will take around 30 - 35 minutes).

3. Take out and rest for 5 min other notes.

Credit: Fairmont's Lifestyle Cuisine Plus Menu, Fairmont Hotels & Resorts

The bacon and garlic flavors of this zesty, smoky dish are robust and satisfying. This is great with either bucatini or perciatelli, hollow spaghetti-like pasta. For a chef’s touch, substitute 1 pound guanciale for the bacon. Guanciale is leaner than bacon and less smokey.

SERVES 4 to 6

1 tablespoon kosher salt
1 pound smoked bacon, sliced thin and diced small
4 cloves of garlic, minced (1 heaping tablespoon)
1 large yellow onion, halved and sliced (about 1 1/2 cups)
1 teaspoon red pepper flakes
1 cup premium canned tomato sauce
1 cup premium crushed tomatoes
1 tablespoon chopped fresh oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound bucatini
4-ounce chunk percorino cheese for grating

1. Place 8 quarts of water in a large pot, add the salt, and set over high heat.

2. While the water heats, in a separate 12-inch sauté pan, cook the bacon over medium heat just until the fat is rendered and the bacon pieces are beginning to crisp. Don’t overcook them. While the bacon cooks, line a platter with paper towels. Remove the bacon from the pan and place on the prepared plate to drain.

3. Pour out about the bacon fat, reserving 2 tablespoons, which go back into the sauté pan. Add the onions to the pan. Sauté until brown, for 5 to 6 minutes. Add the garlic and red pepper flakes. Sauté just until the garlic is lightly browned and aromatic, 2 minutes or less. Pour in the tomato sauce and the crushed tomatoes. Reduce the heat to low, season with oregano, salt, and pepper and let simmer until the sauce thickens and the flavors meld, 15 to 20 minutes.

4. While the sauce simmers, cook the pasta. Break the bucatini in half and place in the boiling water. Cook according to the package directions, about 10 to 12 minutes. Drain the pasta, reserving one cup of pasta water. Put the pasta back in the pot and pour the sauce over the pasta. Toss to combine, and add a little of the reserved pasta water if the pasta isn’t saucy enough. Divide the pasta among 4 to 6 warmed pasta bowls. Top with freshly grated pecorino cheese and serve immediately.

CREDIT: Cat Cora's Classics with a Twist by Cat Cora

SERVES 2

2 6oz filets of halibut
3 tablespoons of harissa paste
4 tablespoons of cooking oil

1. Heat grill. Mix the harissa and oil until well blended.

2. Rub the harissa mixture on the halibut and let sit for 10-15 minutes.

3. Grill the halibut until cooked through.

Ancho Chilies
3 dried ancho chilies
6 large fingerling potatoes cut into 1/4
2 shallots sliced
Kernels from 1 stalk of corn
10 cherry tomatoes

1. Remove the seeds from the chilies and rough chop. Combine all ingredients in a bowl and toss with salt, pepper and oil.

2. Place in a roasting dish and roast in the oven at 450 degrees for 10-15 minutes or until potatoes are fork tender.

3. Place the cooked fish over the oven roasted vegetables.

CREDIT: Executive Chef Todd Allison of Anthology, San Diego, CA.

SERVES 2

3 cups parboiled rice (washed and soaked overnight)

1 cup urad dal (washed and soaked overnight)
1/2 teaspoon soda bicarbonate
Salt to taste

To prepare toppings:
1/4 whole tomato, chopped
1/4 whole onion, chopped
3 pieces green chili pepper, chopped

1. Having soaked both rice and dal separately, wash well with plenty of water.

2. Grind dal to a very fine paste.

3. Grind rice till fine grains are left (like very fine semolina).

4. Mix both rice and dal together after grinding.

5. Add soda bi-carobonate and salt and beat well. Add a little water if necessary. The batter should be fairly thick. Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)

6. Beat the curds well.

7. Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well.

8. Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round. Pour a teaspoon of ghee or oil over it.

9. Remove with spatula when crisp. Top with chopped tomato, onion and chili pepper.

CREDIT: Chef Moindeen of Saravanaa Bhavan, Upper West Side (413 Amsterdam Ave, between 79 & 80 St)


SERVES 2

16 oz chicken broth            

5 oz shrimp (peeled)* or 8 oz seafood

3 slices galangal root, sliced  

2-3 stalks lemon grass, sliced

4-5 leaves kaffir lime leaves

3 oz fresh mushroom

2 oz color bell pepper, cubed

1-2 sprigs cilantro

3 tablespoons fish sauce

3 1/2 tablespoons fresh lime juice

1/2 teaspoon sugar

1/2 teaspoon fine chopped fresh chili (or to taste)

1. Bring broth with all herbs and spices to boil.

2. Add shrimp to boiling soup.

3. Add vegetables after shrimp is about 60% cooked **.

4. Remove to soup pot from the stove.

5. Add seasoning, fresh basil and cilantro at the end. 


Notes


* I also like using clean shell to make soup stock. At home, I would make this shrimp soup with the shell on.

** Shrimp is easy to cook. It is cooked even further more with lime juice.

CREDIT: Chef Moon Kapugthong, Executive Chef and Owner of Chabaa Thai Bistro

SERVES 4

For Burger Patties
1.5 pounds salmon filet
1 egg
4 tablespoons bread crumbs
1 teaspoon ground cumin
1 tablespoon paprika
1 teaspoon ground oregano
1 tablespoon garlic
2 tablespoons cilantro, chopped
4 whole wheat burger buns
lettuce and tomato (optional)

For Lime Mayonnaise
1/4 cup light mayonnaise
1 lime, zested and juiced
1 teaspoon chili powder

For Avocado Salsa
2 ripe avocados
4 tablespoons red onion, minced
1 tablespoon lime juice
2 tablespoons extra virgin olive oil
1 tablespoon cilantro, chopped
1 green jalapeno, minced (optional)
1 Roma tomato, seeded and chopped

Burger Patties

1. Place salmon on cutting board and cut into one inch cubes. Place in the bowl of a food processor and add the egg, bread crumbs, cumin, paprika, oregano, garlic and cilantro. Pulse 6 to 10 times until mixture resembles ground beef. Do not over process. Season with salt and pepper and pulse one more time.

2. Divide the salmon mixture into 4 equal sized portions and shape into patties. Place on tray and refrigerate until ready to use. Can be made a day in advance.

Lime Mayonnaise

1. Mix mayonnaise, lime and chili powder together and set aside.

Avocado Salsa

1. Dice the avocado into small pieces and mix in the rest of the ingredients. It will resemble guacamole, which isn’t a bad thing.

To Assemble Salmon Burgers

1. In a large nonstick sauté pan or griddle that has been preheated over medium heat, add olive oil and place burgers in the pan. Cook without flipping for about 4 minutes then flip over and cook another 4 to 5 minutes, or until just cooked through. Remove from pan and set on tray.

2. If you would like to toast the buns, do so at this time. Once toasted, smear some of the mayonnaise on the buns and place the burgers on top. Top with some of the avocado salsa and, if wanted, more tomato, lettuce and onion.

CREDIT: Chef Reinaldo Alfonso, Executive Chef at Alma de Cuba in Philadelphia, for the Sam’s Club Simply Delicious Chef Brigade

 

SERVES 8

Chiles
1/4 cup corn oil

1/4 medium size white onion, thinly sliced
8 poblano chiles, ready to stuff

Picadillo (filling)

1/4 tablespoon minced garlic
1 cup finely chopped white onion
1 cup blended and strained tomato
1 pound ground beef
1 teaspoon ground true cinnamon
1/4 teaspoon ground cloves

1/2 teaspoon dried oregano (Mexican, if possible)

1/4 cup raisins

1/4 cup skinless, chopped almonds
2 cups peeled, cubed plantains (approximately 3 plantains)
1 cup peeled, pitted and chopped fresh peaches (approximately 2 large peaches)
1 teaspoon freshly ground black pepper
1 tablespoon sea salt

Nogada (sauce)
12 fresh whole walnuts, shelled
1 ounce skinless almonds
1 cup whipping cream
7 ounces cream cheese
3 tablespoons very dry sherry (fino)
2 tablespoons sugar

Seeds of one red pomegranate
Flat leafed parsley leaves

For the chiles

1. Heat oil in a large skillet over medium-high heat. When it begins to smoke, add the onion and fry until nearly burnt (it will smell delicious).

2. Fry chiles briefly—about 30 seconds each side. Remove and drain well on paper.

3. Stuff with the picadillo.

For the picadillo

1. In a large skillet, heat oil over medium-high heat. Fry garlic, add onions and when golden, stir in tomato. Cook until well fried—about 15 minutes. Add the meat, cook then add the remaining ingredients.

2. Adjust the salt and let cool for 20 minutes. Stuff the chiles.

For the nogada

1. Process walnuts, almonds and cream in a blender. Add cheese and continue to blend. Slowly add sherry and sugar. Occasionally stop blender and mix with a spatula to ensure that the ingredients mix thoroughly. You may think that the mixture will be too thick, but do not alter the quantities, as the recipe is exact.

Presentation

Place stuffed poblanos on a platter or individual plates. Bath with the sauce and decorate with parsley and pomegranate seeds

CREDIT: Executive Chef Erwin Ramos of the Olé Restaurant Group (Olé Mexican Grill, Zócalo Cocina Mexicana, Olecito, and andalé) in Boston, Massachusetts.

SERVES 6-8

Slow cooker liners (optional)

1 flank steak (1 - 1 1/4 lb.)
4 teaspoons garlic salt
2 tablespoons extra virgin olive oil
2 cups water
2 cups beef broth
2 - 14.5 oz. cans crushed tomatoes with mild green chiles (do not drain)
1 heaping tablespoon of minced garlic
1 cup red wine of your choice
10 oz. fajita veggies (5 sliced bell peppers and 1 large sliced
onion - add a few chopped & seeded jalapeños for added heat)
1 handful of cilantro, chopped
6 oz. tomato paste

1. In a large skillet over medium high heat, heat 2 tablespoons extra virgin olive oil(it will move in the pan like water).

2. Season flank steak on both sides with garlic salt (2 tsp each
side).

3. Brown seasoned flank steak on each side, about 4 minutes each.

4. Place slow cooker liner in your slow cooker (optional).

5. In slow cooker, add water, beef broth, garlic, red wine &
tomatoes with green chiles. Stir well and add flank steak (you may need to cut it in half if it won’t fit all in one piece).

6. Turn slow cooker up to high heat and let cook for 6-8 hours.

7. After several hours, just before serving, add cilantro and tomato paste. Stir until tomato paste is dissolved.

8. Add fajita veggies and let cook 30 more minutes. Serve with your favorite side of black beans rice and enjoy!

CREDIT: Passion on a Plate: Easy and Affordable Gourmet by Angela McKellar