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Sesame Chicken Cucumber Noodle Salad
- ·8 ounces Chinese egg noodles, or other thin noodles or pasta, fresh or dried
- ·1 cup creamy peanut butter
- ·3/4 cup rice vinegar
- ·2 tablespoons toasted sesame oil
- ·2 tablespoons Shaoxing wine, or dry sherry
- ·1 cup scallions, thinly sliced
- ·1/4 cup cilantro, chopped fresh ,optional
- ·2 tablespoons soy sauce, naturally brewed reduced-sodium
- ·1 tablespoon Asian chile sauce, such as sambal oelek or Sriracha
- ·2 heads baby romaine, or 1 head regular romaine lettuce
- ·1 1/2 pounds boneless, skinless, chicken breasts, cooked, sliced into 1/4-inch slices, and chilled
- ·2 medium red bell peppers, cut into 1/4-inch dice
- ·1 large English cucumber, peeled, seeded, halved lengthwise and cut into 1/4-inch slices
- salt, to taste
- freshly ground pepper, to taste
- toasted sesame seeds, for garnish
- Fill a large bowl with water and add ice cubes. Cook noodles in boiling water until just tender, 2 to 4 minutes if fresh, about 6 minutes for dry (or according to package directions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside.
- Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce, and stir to blend.
- If using baby romaine, half lengthwise, notch out the core, and cut crosswise into 1/2-inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups.
- Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.
- Transfer the salad to a serving bowl. Serve garnished with sesame seeds.
Great for Pot-Lucks!
Spice-Rubbed Grilled Skirt Steak
- 2 tablespoons cumin
- 2 tablespoons ancho chili powder
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon cinnamon
- 8 garlic cloves, minced
- 1/2 cup olive oil
- 6 pounds skirt steak
- In a small bowl, mash together garlic and salt with the back of a fork. Mix in the spices. Pour in olive oil and blend until a thick paste forms.
- Marinade: Rub paste over all sides of steak. Cover steak and let marinate in the refrigerator for 2-12 hours.
- Grill: Follow Bones instructions for perfect grilled skirt steak: Ignite a large chimney full of coals and wait until they’re covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. Cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an intant-read thermometer for medium-rare, or 135° for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.
- To serve, slice steak across the grain in 1/2 inch strips.
Tonight, I’m serving with oven roasted potatoes, garden salad and fruit compote
Spinach Stuffed Chicken Breasts
1/2 cup mayonnaise
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
4 skinless, boneless chicken breasts
4 slices bacon
- 1. Preheat oven to 375 degrees F.
- 2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
- 3. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
- Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F.
Tonight I’m serving with oven roasted potatoes, green salad and fruit compote.
- 1 live lobster
- 3 tablespoons grapeseed oil
- 1 clove garlic, chopped
- One 1-inch piece of ginger, chopped
- 1/2 small onion, chopped
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red chili powder
- A pinch of salt
- A pinch of pepper
- 1/4 cup plain yogurt
- 1/2 teaspoon honey
- Juice of 1/2 lime
- 1/4 cup grated white Cheddar
- Slices of lemon, for serving
Bring a large pot of water to a boil. Cut the rubber bands off of the lobster claws and then plunge the live lobsters into the pot. Cover tightly with a lid and cook for 6 to 8 minutes. Remove from the water. When they are cool enough to handle, pull off the claws and cut each lobster in half lengthwise, taking care to keep the shell halves intact (you will need these shells to complete the recipe). Remove the tail meat and clean the lobster shells by removing the green tomalley and rinsing well under cold water. Place them on a baking sheet. Crack the claws open and remove the claw and knuckle meat. Discard the claw shells.
Heat the oil in a small skillet and add the garlic, ginger and onions, and fry until they begin to turn golden, about 3 minutes. Add the cardamom, cumin, garam masala, smoked paprika, red chili powder, salt and pepper, and cook for 1 minute, mashing it into a paste.
Put the yogurt, honey, lime juice and spice paste into a large bowl and whisk until well combined. Chop the lobster meat and stir into the marinade.
Place an oven rack at the top of the oven and preheat to broil.
Spoon the marinated lobster meat into the reserved lobster shells. Sprinkle each lobster half with 2 tablespoons grated cheese, and then place in the oven and broil until they are golden and bubbling, about 5 minutes. Serve immediately with slices of lemon for squeezing.
Tonight, I’m serving with Basmati rice, garden salad and fruit compote.