Tag Archives: Vinegar

Peanut Sauce Udon Noodles

3 Apr

Peanut Udon Noodle Salad

Every so often I want peanut sauce and I could put it on everything.

Tonight I put it over udon noodles and it was delicious.

2 tablespoons fresh ginger. Use only fresh.

4 cloves of garlic

3/4 cup  peanut butter

2/3 cup hot water

1/4 cup soy sauce

2 tablespoons vinegar

2 tablespoons sesame oil

2 teaspoons honey

One teaspoon red pepper flakes

One pound of udon noodles

1 chopped red pepper

3 diced scallions

Handful of diced cilantro

Sliced limes

Spinach

Chopped peanuts

Hot sauce

Saute the garlic in the sesame oil for two minutes

Mix the ginger and garlic in the food processor and pulse till smooth

Add the sesame oil, peanut butter, water, soy sauce, vinegar, honey and red pepper flakes and pulse till smooth.

You may have to add some extra water to make it pourable.

Cook the udon according to the package directions. Drain.

Mix in a bowl with the peanut dressing

Place a bed of fresh spinach on each plate.

Place three to four heaping spoonfuls of udon on each plate.

Top with the scallions, red pepper, cilantro, chopped peanuts and limes.

This can be served hot or cold.

This recipe was originally from Epicurious but with a couple of changes now.

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Pickled Vegetables

1 Apr

Pickled Vegetables

Take out your mandolin slicer and start slicing everything very thin.

I just wanted something different and this was perfect on my pulled pork sandwich.

4 cups thin sliced radishes

4 cups thin sliced carrots

2 thin sliced jalapenos. Take out the seeds.

Two large thin sliced red onions

1/2 teaspoon salt

1/2 cup chopped cilantro

One cup white vinegar

1/2 cup cider vinegar

1/2 cup red wine vinegar

3/4 cup white sugar

Mix all the vegetables with the salt and cilantro together.

Set aside

Mix all the vinegar and sugar in a pot and bring to a boil to dissolve the sugar.

Let this cool  then pour over the vegetables and mix well.

Put everything in an air tight container.

You can add any other kind of vegetables but this is pretty good as is.

 

 

Garlic Fried Rice with Vinegar Sauce and a Fried Egg

6 Feb

Garlic Fried Rice with Vinegar Sauce and a Fried Egg unnamed

Saveur magazine did it again.

This recipe is straight out of their magazine with just some minor changes and so delicious.

My health crazy boys loved it.

3/4 cup white vinegar

1/4 teaspoon crushed red pepper flakes

14 cloves of garlic

Salt and pepper

1/3 cup canola oil

4 cups cooked cold rice

3 sliced scallions

6 to 8  fried eggs

Heat the oil and garlic in a 12 inch skillet.

Cook the garlic till light golden brown  but not dark.

Set aside.

Stir the vinegar, red pepper, one tablespoon minced cooked garlic, salt and pepper in a bowl and set aside.

I use the rest of cooked garlic and oil to cook the rice.

Add the rice to the skillet with the oil and garlic  and let it crisp on the bottom then stir it around and crisp up the other side.

This takes about 7 minutes

Place about 5 or 6 tablespoons of the rice on a plate.

Drizzle with the vinegar sauce about 4 to 5 teaspoons on each serving.

Add the fried egg and scallions on top of the rice.

Serve more of the vinegar on the side.

I would also add a bed of spinach under the rice and egg for color and just because I always think I need to eat more greens

I had a brunch and served this with a baked ham, okra and pork potato pies.

Blue Cheese salad

15 Jan

Caesar Salad

Saveur Magazine has so many fabulous recipes .

I started reading it years ago and always find  something special.

Treat yourself and get a subscription this year.

This is a salad I tried, loved it and had to post it.

I did make some changes.

1/3 cup white wine vinegar

1/4  cup chopped parsley

1 tablespoon oregano

3 cloves chopped garlic

salt and pepper

1 1/3 cup olive oil

3/4 cup  crumbled blue cheese

1/4 cup half and half

1/4 cup mayonnaise

3/4 cup sour cream

1 tablespoons lemon juice

1 teaspoon granulated garlic

1/2 teaspoon onion powder

1/4 teaspoon celery seeds

One large head of iceberg lettuce, sliced into strips

One medium large head of Romaine lettuce, cut into bite size pieces

20 grape tomatoes

One large sliced cucumber

One medium thin sliced red onion

6 slices of cooked, crisp, crumbled bacon

One cup of homemade croutons

Mix the vinegar, parsley, oregano, garlic, salt and pepper

Slowly drizzle in the oil and whisk well. Set aside.

Mix the blue cheese, half and half, mayonnaise, sour cream, lemon juice, garlic powder, onion powder and celery seeds. This looks like the traditional blue cheese dressing.

Toss all your greens, tomatoes, cucumbers and onions together with the vinaigrette then add the blue cheese dressing on top.

Finish with the bacon bits and croutons.

Anchovies are optional

This is the exact basic recipe from Saveur Magazine but I just added a couple of extras.

Shanghai or Peking Salad

31 Oct

Shanghai or Peking Salad

This is a salad I had at my friends party.

She had it catered from Holten Brandi in Boston.

Everyone loved it and I found the recipe on a television program.

This was before computers and I had to mail away for the recipe…

Imagine that!

That was 35 years ago and I have been making it ever since.

I have added a couple of things but it is still very similar.

3  diced scallions

3/4 pound of blanched sugar snap peas

One head of shredded iceberg lettuce

Three handfuls of baby spinach

Three stalks of diced Bok chow

3 stalks diced celery.

One can of drained baby corn

One sliced red pepper

1/2 pound baby carrots

One can of drained, sliced water chestnuts

3 tablespoons toasted sesame seeds

8 ounces of fried chinese noodles

Dressing

1/4 cup rice vinegar

1/4 cup sugar or honey

2 Tablespoons soy sauce

2 teaspoons salt

One tablespoon sesame oil

1/2 cup peanut oil

Mix all the dressing ingredients and shake well.

Set aside.

This is a sweet dressing but very good on the salad.

It also makes a delicious marinade for chicken or pork.

Start assembling the salad.

Mix the spinach and lettuce together.

Place this on the bottom of the tray.

Decorate the top with the remaining ingredients except the sesame seeds and noodles.

I can now make the entire salad ahead of time. Wrap it well and keep in the refrigerator till it is time to serve. Take off the wrap and add the noodles , sesame seeds and dressing.

You can also add two pounds of shrimp or cooked chicken.

When I serve this as a lunch I may add the protein but in a buffet I usually leave the protein out.

Thank you Creativity in Catering and W.B.Z. T.V.

 

 

 

 

Angie’s salad

2 Jun

This is the salad I grew up eating.

The lettuce was always cold and crisp and the dressing was simple.

We never had any bottled dressings.

One head of iceberg or romaine lettuce

One sliced onion

One sliced cucumber

One or two sliced tomatoes

Two tablespoons fresh chopped parsley

1/2 cup olive oil

1/4 cup red wine vinegar

1/2 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon basil

1/2 teaspoon garlic powder

Wash and tear the lettuce but make sure you spin the lettuce to get all the water off the leaves.

Add everything else including the spices , oil and vinegar. Then toss.

Sometimes my Mom would add some olives or homemade croutons.

This is a real palate cleanser and so refreshing and light.

After a while you won’t even have to measure anything.

I always just eyeball the ingredients.

Oregano salad dressing

2 Jan

salad

New Year, New Diet.

This is a fabulous salad dressing that makes eating salad a real treat.

2 cloves garlic

one teaspoon salt

1/2 teaspoon pepper

1/4 cup red wine vinegar

one teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/2 cup oil

Puree the garlic and salt

Add the pepper, vinegar, mustard, oregano and oil

Pulse till everything is blended well.

Assemble all different greens, peppers, scallions, fresh chopped parsley and tomatoes.

Just make a huge salad and only use a small amount of the dressing.

The flavor goes a long way.