tiger salad

Just like the one served in one of my favorite restos in Flushing (Fu Run Restaurant); best eaten with the spicy, greasy Muslim Lamb Chop.

1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon toasted sesame seeds
1/4 teaspoon crushed red pepper flakes
1 bunch cilantro leaves with tender stems, cut into 2 inches pieces
4 celery stalks, thinly sliced on a diagonal
2 small cucumbers or 1/2 large, thinly sliced
6 scallions, thinly sliced on a diagonal
Kosher salt, freshly ground pepper

Whisk vinegar, oil, sesame seeds, and red pepper flakes in a large bowl. Add cilantro, celery, cucumbers, and scallions. Season with salt and pepper and toss to combine.

DO AHEAD: Salad can be made 6 hours ahead. Cover and chill.

http://www.bonappetit.com/recipe/tiger-salad
http://www.furunflushing.com/

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marinated baby vegetables

http://www.epicurious.com/recipes/food/views/Marinated-Baby-Vegetables-241605

Serve as a side for roasted meat or fish, as an antipasto with salumi and breadsticks, or as an appetizer with crusty bread and goat cheese.

6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers) also okra
1 cup olive oil or 1/2 cup
1/2 cup Champagne vinegar 1/4 c white vinegar
4 small bay leaves
2 teaspoons coarse salt
2 teaspoons freshly ground black pepper
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper

Steam all vegetables until potatoes are tender, about 8 minutes.
Transfer to large bowl.
Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves.
Pour over vegetables. Let marinate at least 15 minutes, tossing occasionally.
Serve warm or at room temperature.

my soupy beef pochero

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Picture taken with cameraphone. Does not look so appetizing.

I made this soup today. Very good. And the eggplant salad side dish. Good as well. So homey. Nothing finely cut, julienned. It is a big, familiar warm embrace of a soup. All you do is wash, cut and boil everything for a few minutes and, tapos!, you have a hearty meal! Did I say I liked this soup already?

Next time I will remember to crack the peppercorns; it interferes with the eating otherwise.

For the soup:

1.5 to 2 lbs. beef short ribs
1 to 2 pcs. chorizo (de bilbao), sliced
water, about 6 cups
1 to 2 tbsps salt
1/2 a head of garlic
1 large onion, sliced
2-3 stalks green onions, sliced
1 tbsp. peppercorns, cracked
laurel leaves, 2-3
1/2 cabbage, chunky slices
2 potatoes
a can of chickpeas or garbanzos
1/2 lbs green beans
1 ripe sweet plantain, boiled, peeled and sliced

For the eggplant salad:

2 eggplants
salt and pepper
2-4 garlic cloves
white vinegar

1. Fill a pot with water. Add beef, chorizo, 1 tbsp salt, 1 tbsp peppercorn, laurel leaves, garlic, green onions and onion and bring to a boil.

2. After 20 minutes or when the meat has cooked, add cabbage, potatoes, chickpeas and green beans. Simmer until the vegetables are done. Add the boiled sweet plantains to soup.

To Make the eggplant salad: Grill eggplants. When they are cool enough to handle, scoop out or separate the meat from the skin and mash in a bowl. Mix in garlic, salt and pepper. Drizzle with vinegar. Refrigerate and serve cold.

my tomato & corn salad

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This recipe is based on a Spanish side dish called pico de gallo (rooster’s beak) which is usually made up of chopped tomatoes, onions, chilis, lime juice & cilantro & other things such as avocados, cucumber & radish. The original recipe is a Simply Recipes post for “Fresh Tomato Salsa

Mix in a bowl:
2-3 medium-sized fresh tomatoes, diced
1 red onion, finely diced
2-4 chili pepper (stems, ribs, seeds removed), finely diced–I use bottled or canned pickled hot peppers & I leave some of the seeds in
Juice of 1 lime
1/2 cup chopped cilantro, chopped as finely as you can
a dash of apple cider vinegar
a box of frozen corn–I nuke the corn in the microwave first for about 3-4 minutes
Salt & pepper, to your taste–I use almost a tablespoon of salt. I like salt!

Refrigerate. Best served cold with roasted chicken, grilled meats.

I also like to eat it by itself.

thai-style beef salad

from Everyday Food, May 2006

the steak marinade is good as a salad dressing too.

Whisk:
1/4 cup lime juice
1 tbsp soy sauce
1 tbsp sugar
1/4 – 1/2 tsp red pepper flakes
3 tbsps vegetable oil

Season 2 boneless rib-eye steaks (about 8 ozs. each) with salt & pepper & coat with marinade. Let steaks marinate for 30 minutes.

Cook steaks on medium-high heat 2-3 minutes each side & make medium-rare.

Let steaks cool for 5 – 10 minutes then slice. Place in bowl & toss with remaining marinade.

Add to steak in bowl & toss:

3 – 4 medium carrots cut with peeler into long ribbons.
1 medium head romaine cut into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts

the cobb salad

it is both filling & tasty & convenient. i love everything that is in it: the avocado, the eggs, some bacon, the grilled chicken and the crumbly blue cheese. yummy & satisfying!

For a history of the cobb salad click here.

black-eyed pea salad

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from Everyday Food, June 2006

Whisk in a container:
1 tsp. Dijon mustard

2 tbsps. cider vinegar
2 tbsps. vegetable oil

Add:
1 can (15 oz) black-eyed peas, drained and rinsed
1 pkg (10 oz) frozen or canned corn kernels
1 red bell pepper, finely diced
2 scallions, thinly sliced

Season with salt and pepper.
Toss to combine and serve.