Tag: tbsp vegetable oil

Spicy Coconut & Calamari Salad, Formerly Know As Failed Squid Ceviche

There’s nothing quite as satisfying in the kitchen as snatching victory from the jaws of defeat. I was playing around with some squid ceviche preparations, and while it did “cook” in the acidic marinade, I really didn’t enjoy the texture. I actually hated it.

I’m not sure if it needed more time, or more acid, but it wasn’t good. Not wanting to toss it, I decided to fry it up, and maybe hide it in some pasta, or something. I went with “or something,” and this cold, coconut-spiked salad was the result. I haven’t been this happy about a failed recipe in a long time.

Not only did it make a fantastic, sort of Thai-like salad, I can see this being quite versatile as well. It was very tasty hot, and would be great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don’t skip the toasted coconut, as it really does make the dish. I hope you give this delicious accident a try soon. Enjoy!

Ingredients for 4 Portions Spicy Coconut & Calamari Salad:

1 pound calamari, cleaned, cut into thin rings

1 small green Serrano pepper, minced

1 red Fresno pepper, sliced thin

2 tablespoons green onion

1 teaspoon palm sugar (aka coconut)

1 generous tablespoon fish sauce

1 tablespoon rice wine vinegar

1/4 cup lime juice

2 tablespoons Coconut milk

2 tbsp vegetable oil to cook calamari

– After calamari is marinated and cooked:

1 tsp Lime juice, or to taste

1 tbsp chopped green onions

1/2 cup chopped cilantro

2/3 cup toasted coconut flakes (unsweeted)

Honey, Lime, and Sriracha Chicken Skewers

by Pam on January 15, 2014

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I decided to make some sweet and spicy Asian chicken skewers for dinner. I found a terrific recipe on Once Upon a Chef^[1] that looked delicious. I adapted it a bit so it wouldn’t be too spicy for my kids. I marinated the pieces of chicken, skewered them, then cooked them in my grill pan. I served a little bit of the reserved marinade as a sauce over the cooked skewers. The meat was tender and flavorful – I loved the marinade. The skewers were a big hit with everyone and we gobbled them all up – no leftovers. This chicken paired nicely with the Sesame Garlic Wilted Spinach^[2].

Combine the honey, soy sauce, lime juice, oil, lime zest, garlic, ginger, and sriracha sauce together in a bowl. Blend with an immersion blender until creamy. Remove 2 tablespoons of marinade to a dish;set aside for later use. Add the pieces of trimmed chicken to the marinade; mix until evenly coated. Seal with plastic wrap and place into the refrigerator to marinate for 6-24 hours.

Remove the chicken from the refrigerator 15 minutes prior to cooking. Thread the pieces of chicken onto skewers, folding the pieces in half if they are long and thin. Heat a large grill pan, that’s been coated in cooking spray, over medium high heat. Add the chicken skewers to the HOT pan. Reduce the heat to medium and cook for 8-10 minutes. Flip the skewers and continue cooking for another 8-10 minutes, or until the chicken is cooked through. Remove from the pan and place on a serving plate. Sprinkle the top with fresh cilantro and serve with the reserved marinade. Serve immediately. Enjoy.

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Honey, Lime, and Sriracha Chicken Skewers

Yield: 4

Prep Time: 6-24 hour marinating time

Cook Time: 18-20 min.

Ingredients:

2 tbsp honey
1 1/2 tbsp soy sauce
1 1/2 tbsp fresh lime juice, from 1 lime
1/2 tbsp vegetable oil
1/2 teaspoon lime zest, from half of a lime
2 small garlic cloves, peeled and roughly chopped
1 tsp fresh ginger, peeled and roughly chopped
1 tsp Sriracha sauce (more, to taste, if you want it spicier)
1 lb boneless skinless chicken thighs, trimmed and cut into 2-inch chunks
2 tbsp chopped cilantro, plus more for garnishing platter

Directions:

Combine the honey, soy sauce, lime juice, oil, lime zest, garlic, ginger, and sriracha sauce together in a bowl. Blend with an immersion blender until creamy. Remove 2 tablespoons of marinade to a dish;set aside for later use. Add the pieces of trimmed chicken to the marinade; mix until evenly coated. Seal with plastic wrap and place into the refrigerator to marinate for 6-24 hours.

Remove the chicken from the refrigerator 15 minutes prior to cooking. Thread the pieces of chicken onto skewers, folding the pieces in half if they are long and thin. Heat a large grill pan, that’s been coated in cooking spray, over medium high heat. Add the chicken skewers to the HOT pan. Reduce the heat to medium and cook for 8-10 minutes. Flip the skewers and continue cooking for another 8-10 minutes, or until the chicken is cooked through. Remove from the pan and place on a serving plate. Sprinkle the top with fresh cilantro and serve with the reserved marinade. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Once Upon a Chef

References

^{^} Once Upon a Chef (www.onceuponachef.com)
^{^} Sesame Garlic Wilted Spinach (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Thai Crunch Salad with Peanut Dressing

by Pam on January 16, 2014

I saw this recipe on Once Upon a Chef ^[1]and thought it would pair nicely with the Honey, Lime, and Sriracha Chicken Skewers^[2] and the Sesame Garlic Wilted Spinach^[3] I was making for dinner. I adapted it a bit by using what I had on hand and we all loved it. It was simple to prepare and it tasted fantastic. We all, especially my kids, loved the peanut dressing – it was so delicious! I will be making this salad again and again.

Combine the peanut butter, rice vinegar, lime juice, vegetable oil, soy sauce, honey, garlic, ginger, and crushed red pepper flakes together in a bowl. Blend with an immersion blender until it’s creamy and smooth. Taste and season with salt or more honey, if needed. Cover and set aside to let the flavors mingle.

Combine the cabbage, carrots, bell pepper, cucumber, green onions, cilantro, and wonton stirps, to taste, together in a large bowl. Drizzle the peanut dressing on top, to taste, then toss to coat evenly. Serve and enjoy.

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Thai Crunch Salad with Peanut Dressing

Yield: 6

Prep Time: 15 min.

Ingredients:

Thai Peanut Dressing:

2 tbsp creamy peanut butter
1 tbsp unseasoned rice vinegar
1 tbsp fresh lime juice
1 1/2 tbsp vegetable oil
1/2 tbsp soy sauce
1 tbsp honey
1 garlic clove, chopped
1 tsp fresh ginger, peeled grated
Pinch of crushed red pepper flakes

Salad:

4 cups chopped cabbage
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
2 green onions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Wonton strips, if desired

Directions:

Combine the peanut butter, rice vinegar, lime juice, vegetable oil, soy sauce, honey, garlic, ginger, and crushed red pepper flakes together in a bowl. Blend with an immersion blender until it’s creamy and smooth. Taste and season with salt or more honey, if needed. Cover and set aside to let the flavors mingle.

Combine the cabbage, carrots, bell pepper, cucumber, green onions, cilantro, and wonton stirps, to taste, together in a large bowl. Drizzle the peanut dressing on top, to taste, then toss to coat evenly. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Once Upon a Chef

References

^{^} Once Upon a Chef (www.onceuponachef.com)
^{^} Honey, Lime, and Sriracha Chicken Skewers (www.gordon-ramsay-recipe.com)
^{^} Sesame Garlic Wilted Spinach (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)