* Exported from MasterCook * Thai Cucumber Salad (Dean & DeLuca) Recipe By : Dean and DeLuca Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Salads Thai
Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 large cucumbers (about 3/4 lb each)
1 large purple onion
2 teaspoons lime zest (green part only)
-- very finely minced
2 tablespoons green or red hot chile (optional)
-- finely slivered
2 tablespoons sugar
1/4 cup fresh lime juice
2 tablespoons Thai fish sauce
fresh cilantro leaves for garnish Wash the cucumbers, and, with a vegetable peeler, cut 8 evenly spaced
strips of peel off of each one. Cut the cucumbers into extremely thin
diagonal slices, and place in a large mixing bowl. Peel the onion, cut into thinnest possible slices, and place them in the
bowl with the cucumbers, breaking the onion slices into individual
rings. Add the lime zest and the chile slivers (if using), and toss well
together. In a separate mixing bowl, place the sugar. Whisk in the lime juice
until the sugar is well blended. Whisk in the fish sauce. Pour mixture
over the cucumbers, and blend well. Garnish the salad with cilantro
leaves, and serve immediately. This salad is best made just before serving. Upon standing, the flavors
become more pronounced but the cucumbers become more watery. Recipe from The Dean and DeLuca Cookbook - David Rosengarten with Joel
Dean and Giorgio DeLuca ISBN 0-679-43463-1 Posted to RecipeCafe and FareShare 3/99 by JoAnn Pellegrino
Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Thai Style Noodles with Peanut & Cucumber Sauce Recipe By : Dean & DeLuca Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Noodles
Thai Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 tablespoons Thai fish sauce
2 tablespoons sugar
1 teaspoon fresh hot chili pepper -- finely minced
1/3 cup cucumber (peeled & seeded) -- cut in 1/3" dice
2 tablespoons mint leaves -- shredded
plus extra for garnish
1 tablespoon cilantro leaves -- shredded
plus extra for garnish
1/4 teaspoon lime zest -- grated
1 tablespoon fresh lime juice
2 tablespoons peanuts -- chopped
1 tablespoon water
1 teaspoon inner core fresh lemon grass (optional)
-- chopped
8 ounces dried noodles (Thai,Japanese or Italian) Combine the first 11 ingredients in a mixing bowl. Mix well, and let sit
a few minutes. Drop the noodles in a pot of boiling water. When the noodles are al
dente, drain them in a colander, divide them among 4 bowls, and top each
with a quarter of the peanut mixture. Garnish each bowl with a tablespoon or so of mixed mint and cilantro
leaves. Makes 4 appetizers. Recipe from The Dean and DeLuca Cookbook - David Rosengarten with Joel
Dean and Giorgio DeLuca ISBN 0-679-43463-1 Posted to RecipeCafe and FareShare 3/99 by JoAnn Pellegrino
Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Turbo Dog Chicken With Home Fries Recipe By : EMERIL LIVE SHOW #EMIA35
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Potatoes
Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound bacon -- diced
2 cups onions -- julienned
1 1/2 pounds new potatoes -- quartered
Vegetable oil -- for frying
4 chicken breast -- 6 oz, cut strips
Essence
1 1/2 cups flour -- sifted
1 tablespoon sugar
4 tablespoons Turbo Dog Beer
2 egg yolks -- beaten
6 tablespoons milk
6 tablespoons water
Salt and pepper
2 egg whites -- beaten to stiff peaks
***REMOULADE SAUCE***
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup onions -- chopped
1/2 cup green onions -- chopped
1/4 cup celery -- chopped
2 tablespoons prepared horseradish
3 tablespoons Creole mustard -- or whole-grain
-- mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons parsley -- chopped
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper Preheat the oil. Bring a pot of salted water to a boil. Place the
potatoes in the boiling water and blanch for 6 minutes. Drain the
potatoes and set aside. In a cast iron skillet, render the bacon over
medium-high heat, until crispy, about 8 minutes. Add the onions and
potatoes. Season the mixture with salt and pepper. Pan-fry the
potatoes for 8 to 10 minutes, stirring occasionally, until the potatoes
are tender and lightly caramelized. Set the potatoes aside and keep
warm. Season the chicken with Essence. In a mixing bowl, combine the flour and sugar together. Whisk in the
beer, egg yolks, milk and water. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest
for 30 minutes. Uncover the batter and fold in the beaten egg whites.
Dip the chicken strips in the batter, letting the excess drip off.
Carefully lay the chicken in the oil and fry for 4 to 6 minutes or until
the chicken is golden brown. Remove the chicken from the oil and drain
on paper-lined plate. Season the chicken with Essence. Serve the
chicken with the Remoulade sauce and the home fries. Yield: 4 servings Remoulade Sauce: Combine all the ingredients in a food processor with a metal blade and
process for 30. . Use immediately or store. Will keep for several
days in an airtight container in the refrigerator. Yield: 2 cups Shared by Sherilyn Schamber, CA, USA <sherilyn@inreach.com>
Cooking Information Center and Recipe Exchange Group (REG)
http://home.inreach.com/sherilyn/cic.htm
Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - -
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