Warm Salad of Monk Fish and Shrimp

Ingredients

5 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon crushed black peppercorns
1/2 teaspoon crushed fennel seeds
1/2 teaspoon crushed red pepper flakes
4 ounces thin monkfish fillets, membranes removed
12 jumbo shrimp, peeled and deveined
3 tablespoons sherry vinegar
1/2 cup clarified butter
1 large tomato, peeled and diced
2 tablespoons chopped fresh chervil
2 heads Belgian endive

Method

  1. Mix 1/4 cup of oil, 1 teaspoon salt, lemon juice, peppercorns, fennel seeds, and red pepper in a shallow dish. Add the monkfish, turn once or twice, and set aside to marinate for 1 hour.
  2. Heat the remaining 1 tablespoon of oil in a large frying pan over high heat. Take the fish fillets out of the marinade and cook until lightly browned, 2 minutes on each side. Keep warm.
  3. Add the shrimp to the pan and toss over high heat until cooked through and lightly browned, about 2 minutes. Remove and keep warm.
  4. Remove the pan from the heat and add the sherry vinegar and the marinade and let it bubble as the heat dissipates.
  5. Add the clarified butter, tomato, and chervil. Season with salt and pepper.
  6. Arrange the endive, fish, and shrimp on four serving plates and spoon the sherry and butter dressing over the top. Serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking

Orange-yuzu Glazed Chicken with Wild Rice Salad

Ingredients

2 tablespoons orange juice and grated zest of 1/2 orange
2 tablespoons yuzu juice or naturally brewed ponzu
1/2 cup honey
Kosher salt and freshly ground black pepper
1/2 pound haricots verts, or regular string beans, stem-ends trimmed
1 (6-pound) chicken, split, washed, and patted dry
2 tablespoons grapeseed or canola oil
2 red onions, cut into 1-inch slices
1 tablespoon Dijon mustard
1/2 cup Greek yogurt
2 cups cooked wild rice

Method

  1. To make the glaze, combine the orange juice, yuzu juice, and honey in a small bowl. Season with salt and pepper. Remove 1/4 cup of the mixture to a second small bowl and set both bowls aside.
  2. Fill a large bowl with water and add ice. Cook the beans in abundant boiling water until tender-crisp, 2 to 3 minutes for haricots verts, 4 to 5 minutes for regular beans. Using a large strainer, transfer the beans to the ice water. When cold, drain the beans. If using regular beans, cut them into 1-inch lengths. Set the beans aside.
  3. Preheat the oven to 375ºF.
  4. Season the chicken well with salt and pepper.
  5. Heat a large, heavy skillet over high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the chicken and brown, turning once, 8 to 10 minutes. Transfer to a platter and pour out all but 1 tablespoon of the fat. Reduce the heat to medium and add the onions. Season with salt and pepper and saute, stirring, until softened, 5 to 7 minutes.
  6. Return the chicken to the pan and brush with the glaze. Transfer to the oven, bake for 10 minutes, and brush again with the glaze.
  7. Return the pan to the oven and bake until the chicken is done, 20 to 25 minutes in all. Transfer the onions to a large bowl.
  8. In a small bowl, blend the orange zest, mustard, the reserved 1/4 cup of brushing syrup and the yogurt.
  9. Add the rice and beans to the bowl with the onions. Add all but 2 tablespoons of the mustard-yogurt mixture and toss lightly. Season with salt and pepper.
  10. Carve the chicken. Transfer the rice salad to four individual plates and place chicken pieces on top. Add a dollop of the remaining mustard-yogurt mixture to one side before serving.

Makes 4 servings.

Source: Simply Ming One-pot Meals

Chickpea and Citrus Chicken Salad

Ingredients

1/2 cup orange juice
2 tablespoons plain nonfat yogurt
2 tablespoons lemon juice
2 garlic cloves, crushed with a garlic press
1 tablespoon Dijon mustard
1/2 teaspoon ground pepper
1 tablespoon olive oil
3 cups cooked, diced chicken breast meat
3 cups canned chickpeas (garbanzo beans), rinsed and drained
1 cucumber, peeled and cut into 1/2-inch-thick slices
1 small red (Spanish) onion, chopped
1/2 cup raisins
6 cups mixed salad greens
3/4 cup chopped fresh mint

Method

  1. In a large bowl, whisk together the orange juice, yogurt, lemon juice, garlic, mustard, and pepper. Whisk in the olive oil until well blended.
  2. Add the chicken, beans, cucumber, onion, and raisins, stirring and tossing to coat well.
  3. To serve, divide the salad greens among individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.

Makes 6 servings.

Source: Mayo Clinic

Noodle Baskets with Chicken Lime Salad

Ingredients

peanut or corn oil, for deep-frying
9 oz fresh thin or medium Chinese egg noodles

Chicken Lime Salad

6 tbsp sour cream
6 tbsp mayonnaise
1-inch piece fresh ginger, peeled and grated
grated rind and juice of 1 lime
4 skinless, boneless chicken thighs, poached and cooled, then cut into thin strips
1 carrot, peeled and grated
1 cucumber, cut in half lengthwise, seeds removed and sliced
salt and pepper
1 tbsp finely chopped fresh cilantro
1 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh parsley
several fresh basil leaves, torn

Method

  1. These impressive-looking baskets are not difficult to shape and cook, but allow yourself a few practice runs first.
  2. To shape noodle baskets, you can use 2 spider web slotted spoons from an Asian store. Spread the noodles out and place in a mesh spoon. Then place a second mesh spoon over the top and hold the two handles tightly together as you dip the baskets into the oil.
  3. Alternatively, you can buy a special set of 2 long-handled wire baskets that clip inside each other, which you can buy at gourmet kitchen stores. Dip the larger wire basket in oil, then line it completely and evenly with one-quarter of the tangled noodles. Dip the smaller wire basket in oil, then position it inside the larger basket and clip it into position.

  4. Heat 4 inches oil in a wok or deep-fat fryer to 350-375°F/ 180-190°C, or until a cube of bread browns in 30 seconds.
  5. Lower the baskets into the oil and deep-fry for 2-3 minutes, or until the noodles are golden brown. Remove the baskets from the oil and drain on paper towels.
  6. Unclip the 2 wire baskets and carefully lift up and remove the small one. Use a round-bladed knife, if necessary, to prise the noodle basket from the wire frame. Repeat to make 3 more baskets. Let the noodle baskets cool, then fill and serve, or store in an airtight container for several days.
  7. To make the salad, combine the sour cream, mayonnaise, ginger, and lime rind. Gradually add the lime juice to taste. Stir in the chicken, carrot, cucumber, and seasoning to taste.
  8. Cover and let chill. Just before serving stir in the herbs and spoon the salad into the noodle baskets.

Makes 4 servings.

Source: Noodles

Simmering Beef Salad

Ingredients

1 sirloin steak, about 7 oz and 3/4 inch thick
peanut or corn oil, for brushing
salt and pepper
1 red bell pepper, cut in half, cored, and seeded
1 yellow bell pepper, cut in half, cored, and seeded
1 carrot, peeled and cut into 3-inch pieces
1 zucchini, cut into 3-inch pieces
3-1/2 oz canned straw mushrooms (drained weight), rinsed and thinly sliced
3/8 cup bean sprouts
2 kaffir lime leaves, sliced
2 tbsp finely chopped fresh cilantro, and some sprigs for garnish

Sweet Chili Dressing

1/2 to 1 fresh red chili, to taste, seeded and finely sliced
4 tbsp fresh lime juice
2 tbsp rice vinegar
1 tbsp brown sugar
1/2 tbsp fish sauce

Method

  1. Heat a skillet over medium—high heat. Brush both sides of the steak with oil and season. Cook for 3 minutes on one side. then flip it over and continue cooking for 2 minutes for medium-rare, then set it aside for 1-2 minutes.
  2. Put all the ingredients for the dressing together in a large serving bowl.
  3. Thinly slice the steak on the diagonal and add to the bowl. Set aside.
  4. Prepare the vegetables, adding each one to the bowl as it is sliced using a vegetable peeler.
  5. Run the peeler along the cut edges of the bell peppers to make thin, narrow strips.
  6. Thinly slice the carrot and zucchini lengthwise, then stack the slices and cut lengthwise into short thin sticks.
  7. Stir the mushrooms, bean sprouts, lime leaves, and cilantro into the dressing, then cover and let chill.
  8. Put the noodles in another bowl, pour over enough lukewarm water to cover, and let soak for 20 minutes, until soft. Drain and let chill until you are ready to serve.
  9. When you are ready to serve, toss the noodles into the salad. Arrange the salad on 4 plates and garnish with cilantro sprigs.

Makes 4 servings.

Source: Noodles