Tag Archives: sweet peppers

Sesame Chicken Salad

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P1110066

Today was a beautiful hot sunny day, just the way we like in the Okanagan.  The idea of a Thai inspired chicken salad felt like the ideal dinner item – fresh, crunchy, tasty and not too heavy.  You could just as easily substitute the chicken with tofu or any seafood item – delicious either way.

 

4 chicken breasts

12 ounces chinese egg noodles, cooked and drained

3/4 cup green tea (strong is best)

1/3 cup smooth peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar

3 tbsp light brown sugar

1/4 cup roasted peanut oil

2 tbsp toasted sesame seeds (plus some for sprinkling over top)

2 tbsp chili garlic sauce

2 tbsp Thai sweet chili sauce

1 heaping TBSP Thai red chili paste

zest and juice of 1 lime

1 tsp toasted sesame oil

1 -2 tbsp minced ginger (depending on your ginger love!)

2 cloves garlic, minced

2 carrots, finely chopped

1 long english cucumber, diced

1 cup sliced snap peas

1/4 cup each finely chopped red and yellow pepper

1 cup bean sprouts

1 head red lettuce, washed and leaves torn

kosher salt

cilantro

roasted peanuts

toasted sesame seeds

1 jalapeno seeded and diced finely (optional) To make the sauce combine green tea, peanut butter, soy sauce, vinegar, brown sugar, Thai sweet chili sauce, Thai red curry paste and peanut oil in a blender or food processor.  Add sesame seeds, chili garlic sauce, sesame oil, ginger, garlic and 1/2 tsp kosher salt – blend well until creamy and smooth.  TASTE and adjust for seasoning – you should have lots of flavour, but also really well balanced – I find depending on the type of soy sauce, chili sauce or even the lime you will have to work with those flavours.

Using a meat mallet pound chicken breasts to an even thickness.  Pour just enough of the dressing over to coat well and marinate for at least an hour and preferably overnight.  Discard marinade used for the chicken.  Grill just until cooked through and thinly slice.

Prepare salad with lettuce, cilantro and vegetables – as well as the diced jalapeno if using.

Cook noodles just until tender, rinse well to cool and dress with a bit of the same dressing the chicken is marinating in.

Toast peanuts and sesame seeds to use as garnish.

To assemble pile noodles on a plate, salad on top – scatter chicken over and drizzle with dressing.  Garnish with more cilantro, peanuts and sesame seeds. 

Seafood Paella

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The seafood paella is so versatile, and can easily be transported between economy and luxury depending on what type of seafood you use.  This version is top of the line!  Nothing but delicious fresh shell fish, and  some chorizo sausage for that little bit of heat.

Preheat oven to 350

3 tbsp vegetable oil

1 small red onion, finely diced

2 garlic cloves, minced

2 1/2 cups rice

2 wine cured, dried chorizo sausages, sliced

4 cups chicken stock (hot)

1 tbsp saffron threads

1 tbsp each chopped basil and oregano

1 tsp turmeric

10 scallops

10 prawns (in shell – deveined)

10 clams

10 mussels

2 small lobster tails, split lengthwise

1/2 cup whole black olives

1/2 cup quartered artichokes

1/4 cup minced sun dried tomatoes

6 thin slices each – red, yellow, orange and green peppers

2 lemons

2 tomatoes

scallions (green spring onions)

parsley

In paella pan (or other flat saute pan that can go in the oven) heat oil and saute onion until soft, add garlic and chorizo sausage.  Stir briefly then add dry rice.  Toast rice lightly and continue to stir.

Add saffron threads, turmeric and herbs to chicken stock.

Add chicken stock one cup at a time to rice mixture, allowing rice to absorb liquid before adding more.  Once you have 3 cups chicken stock introduced and the rice is starting to soften, add the artichokes, sun dried tomatoes and olives.  Stir well, and gently nestle the seafood in – pushing the shells deep into the rice so that it is almost covered.  Reserve the lobster tails to arrange last.  At this point most of the liquid should have been absorbed so you can add the last bit of chicken stock.  Arrange the strips of colored peppers in a pinwheel on top of the paella – cover with tin foil and allow to finish in the oven – about 20-30 minutes.

While paella is in the oven, diced the tomatoes and warm gently in a saucepan.

Test for doneness with a fork – gently scoop out some rice and if it is cooked through take a peek to make sure your shells have opened – this should be all the cooking time the fish needs.  The shells are incredible when they fill with the rice mixture hiding the little nugget of a clam or mussel.

Remove from the oven, pile your cooked tomatoes in the center of the dish, and scatter parsley and green onions over top.

Make sure to serve with lemon wedges – encourage everybody to squeeze lemon on their serving – it really brings out the flavour.  Have a spare empty bowl at the table for all the shells.