Sunday, November 15, 2009

Eddie's Mommy Salad

Cook Time:2 min
Level: Easy
Yield: 8 servings
Times:Prep 25 min
Inactive Prep 30 min
Cook 2 min
Total: 57 min

1/4 cup rice vinegar
1 tablespoon wasabi powder
1/4 cup soy sauce
1/4 cup olive oil
2 teaspoons sugar
1 tablespoon minced shallots
1 tablespoon minced pickled ginger
1 tablespoon hot sauce (recommended: Sriracha)
1 pound shelled edamame
1/2 cup small diced red bell pepper
1/2 cup small diced daikon radish
1/2 cup small diced jicama
1/2 cup sliced green onions
1/2 cup diced English cucumber

In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine.
Bring a large pot of water to a boil over medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing.

In a medium nonreactive bowl, combine the remaining vegetables and add the edamame and the dressing.

Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.

Asian Street Sandwich

Cook Time:15 min
Level: Intermediate
Yield: 6 servings

Times:Prep 30 min
Inactive Prep 5 hr 0 min
Cook 15 min
Total: 5 hr 45 min

3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon grated ginger
2 tablespoons oyster sauce
1 teaspoon chili garlic sauce
2 tablespoons crushed garlic
1/2 teaspoon sesame oil
1 pound pork roast, sliced 1/8-inch thick
1/4 cup rice wine vinegar
1/4 cup mirin
1/2 cucumber, cut in 1/2 lengthwise and thinly sliced
2 tablespoons olive oil
6 (6-inch) long sub rolls, split
1/2 cup mayonnaise
2 tablespoons hot sauce (recommended: Sriracha)
3 tablespoons oyster sauce
1/2 teaspoon sesame oil
1 head romaine lettuce, leaves separated
Cilantro sprigs

In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.

Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.

Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.

Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.

Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.