HOT AND SOUR VINAIGRETTE
Provided by Food Network
Number Of Ingredients 15
Steps:
- In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage.
- Add honey, scallion, garlic, shallot, ginger and vinegar. Reduce by half. Add lemon, orange and pineapple juices, and pepper. Bring to a boil then lower to a simmer. Reduce by 1/4.
- Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce.
COLD CHINESE-STYLE SESAME NOODLES WITH CUCUMBER
Categories Pasta Vegetable Side Vegetarian Quick & Easy Cucumber Summer Noodle Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
- In a large saucepan of salted boiling water cook capellini until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.
- In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with sesame seeds.
THAI CUCUMBER SALAD WITH UDON NOODLES
Sweet with a touch of heat and very light. With minimum cooking, this is perfect for a summer night. Garnish with cilantro, sesame seeds, and lime wedges, if desired.
Provided by NumNum
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Combine sugar, water, soy sauce, ginger, garlic, and salt in a small saucepan. Bring to a boil, stirring until sugar and salt are dissolved, about 5 minutes. Remove from heat and cool slightly, about 5 minutes. Stir in rice vinegar to make dressing.
- Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Rinse with cold water and drain.
- Transfer udon to a large bowl. Add cucumbers, shallot, red bell pepper, and Thai chile pepper. Pour dressing into the bowl; toss until salad is evenly coated. Let stand to marinate, at least 20 minutes, before serving.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 66.6 g, Fat 1 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 0.1 g, Sodium 858.3 mg, Sugar 28.7 g
CUCUMBER NOODLES
Categories Citrus Herb Vegetable Side Vegetarian Quick & Easy Lemon Mint Cucumber Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 9
Steps:
- Adjust blade of slicer to 1/8-inch-thick setting. Using slicer, cut each cucumber lengthwise into long 1/8-inch-thick julienne strips, slicing until you reach core, then rotate cucumber a quarter turn and continue slicing and rotating until left with nothing but core. Blanch cucumber "noodles" in a 4-quart pot of boiling salted water 1 minute, then drain in a colander. Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes. Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.
- Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest, and lemon juice, tossing to coat, until just heated through, about 1 minute.
MICHEAL MINA'S ORANGE-JALAPENO HOLLANDAISE
Spice up your eggs benedict! or make.... Micheal Mina's Dungeness Crab-Stuffed Prawns Orange-Jalapeño Hollandaise, Hot and Sour Sauce with Cucumber Noodles
Provided by College Girl
Categories Sauces
Time 40m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Simmer the orange juice in a small pot over low heat until it reduces to a thick golden syrup, about 15 minutes. You should have about 3 tablespoons of reduced juice. Remove from the heat and allow to cool. In the meantime . . .
- Preheat the oven to 400°F.
- Put the jalapeños in a small baking pan and toss with the canola oil; season lightly with salt. Roast for 15 minutes until the skins begin to blister and the jalapeños soften. When cool enough to handle, peel off the charred skins and scrape out the seeds. Mince the roasted chilies finely. Set aside.
- Combine the cooled orange syrup and egg yolks in a stainless steel bowl. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Vigorously whisk until you get yellow ribbons. If the eggs begin to scramble or the mixture gets too hot, remove the bowl from the heat and whisk to cool.
- Remove the bowl from the pot and slowly drizzle in the warm clarified butter and continue to whisk until the hollandaise is thickened and doubled in volume. Stir in the minced jalapeños, cilantro, and a pinch of salt. Cover tightly with plastic wrap and place in a warm spot until ready to use. If the hollandaise gets too thick, whisk in a few drops of warm water to adjust the consistency so it's creamy and light.
Nutrition Facts : Calories 495.2, Fat 51.9, SaturatedFat 30.2, Cholesterol 214.2, Sodium 11.2, Carbohydrate 7.2, Fiber 0.3, Sugar 5.6, Protein 2.3
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