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FareShare Gazette Recipes -- March 1999 - T's

 

 

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Recipes Included On This Page

Thai Cucumber Salad (Dean & DeLuca)
Thai Style Noodles with Peanut & Cucumber Sauce
Turbo Dog Chicken With Home Fries

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                    *  Exported from  MasterCook  *
                   Thai Cucumber Salad (Dean & DeLuca)
Recipe By     : Dean and DeLuca Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Thai
                Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         cucumbers (about 3/4 lb each)
   1      large         purple onion
   2      teaspoons     lime zest (green part only)
                        -- very finely minced
   2      tablespoons   green or red hot chile (optional)
                        -- finely slivered
   2      tablespoons   sugar
     1/4  cup           fresh lime juice
   2      tablespoons   Thai fish sauce
                        fresh cilantro leaves for garnish
Wash the cucumbers, and, with a vegetable peeler, cut 8 evenly spaced
strips of peel off of each one. Cut the cucumbers into extremely thin
diagonal slices, and place in a large mixing bowl.
Peel the onion, cut into thinnest possible slices, and place them in the
bowl with the cucumbers, breaking the onion slices into individual
rings. Add the lime zest and the chile slivers (if using), and toss well
together.
In a separate mixing bowl, place the sugar. Whisk in the lime juice
until the sugar is well blended. Whisk in the fish sauce. Pour mixture
over the cucumbers, and blend well. Garnish the salad with cilantro
leaves, and serve immediately.
This salad is best made just before serving. Upon standing, the flavors
become more pronounced but the cucumbers become more watery.
Recipe from The Dean and DeLuca Cookbook - David Rosengarten with Joel
Dean and Giorgio DeLuca  ISBN  0-679-43463-1
Posted to RecipeCafe and FareShare 3/99 by JoAnn Pellegrino 
Formatted in MasterCook by Art Guyer at Art
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
             Thai Style Noodles with Peanut & Cucumber Sauce
Recipe By     : Dean & DeLuca Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Noodles
                Thai                             Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   Thai fish sauce
   2      tablespoons   sugar
   1      teaspoon      fresh hot chili pepper -- finely minced
     1/3  cup           cucumber (peeled & seeded) -- cut in 1/3" dice
   2      tablespoons   mint leaves -- shredded
                        plus extra for garnish
   1      tablespoon    cilantro leaves -- shredded
                        plus extra for garnish
     1/4  teaspoon      lime zest -- grated
   1      tablespoon    fresh lime juice
   2      tablespoons   peanuts -- chopped
   1      tablespoon    water
   1      teaspoon      inner core fresh lemon grass (optional)
                        -- chopped
   8      ounces        dried noodles (Thai,Japanese or Italian)
Combine the first 11 ingredients in a mixing bowl. Mix well, and let sit
a few minutes.
Drop the noodles in a pot of boiling water. When the noodles are al
dente, drain them in a colander, divide them among 4 bowls, and top each
with a quarter of the peanut mixture.
Garnish each bowl with a tablespoon or so of mixed mint and cilantro
leaves. 
Makes 4 appetizers.
Recipe from The Dean and DeLuca Cookbook - David Rosengarten with Joel
Dean and Giorgio DeLuca  ISBN  0-679-43463-1
Posted to RecipeCafe and FareShare 3/99 by JoAnn Pellegrino
Formatted in MasterCook by Art Guyer at Art
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                    Turbo Dog Chicken With Home Fries
Recipe By     : EMERIL LIVE SHOW #EMIA35
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Potatoes
                Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         bacon -- diced
   2      cups          onions -- julienned
   1 1/2  pounds        new potatoes -- quartered
                        Vegetable oil -- for frying
   4                    chicken breast -- 6 oz, cut strips
                        Essence
   1 1/2  cups          flour -- sifted
   1      tablespoon    sugar
   4      tablespoons   Turbo Dog Beer
   2                    egg yolks -- beaten
   6      tablespoons   milk
   6      tablespoons   water
                        Salt and pepper
   2                    egg whites -- beaten to stiff peaks
                        ***REMOULADE SAUCE***
     1/4  cup           fresh lemon juice
     3/4  cup           vegetable oil
     1/2  cup           onions -- chopped
     1/2  cup           green onions -- chopped
     1/4  cup           celery -- chopped
   2      tablespoons   prepared horseradish
   3      tablespoons   Creole mustard -- or whole-grain
                        -- mustard
   3      tablespoons   prepared yellow mustard
   3      tablespoons   ketchup
   3      tablespoons   parsley -- chopped
   1      teaspoon      salt
     1/4  teaspoon      cayenne pepper
     1/8  teaspoon      freshly ground black pepper
Preheat the oil.  Bring a pot of salted water to a boil.  Place the
potatoes in the boiling water and blanch for 6 minutes.  Drain the
potatoes and set aside.  In a cast iron skillet, render the bacon over
medium-high heat, until crispy, about 8 minutes.  Add the onions and
potatoes.  Season the mixture with salt and pepper.  Pan-fry the
potatoes for 8 to 10 minutes, stirring occasionally, until the potatoes
are tender and lightly caramelized.  Set the potatoes aside and keep
warm.  Season the chicken with Essence.
In a mixing bowl, combine the flour and sugar together.  Whisk in the
beer, egg yolks, milk and water.  Whisk until smooth.
Season the batter with salt and pepper.  Cover the batter and let rest
for 30 minutes.  Uncover the batter and fold in the beaten egg whites. 
Dip the chicken strips in the batter, letting the excess drip off. 
Carefully lay the chicken in the oil and fry for 4 to 6 minutes or until
the chicken is golden brown.  Remove the chicken from the oil and drain
on paper-lined plate.  Season the chicken with Essence.  Serve the
chicken with the Remoulade sauce and the home fries.
Yield: 4 servings
Remoulade Sauce:
Combine all the ingredients in a food processor with a metal blade and
process for 30.  .  Use immediately or store.  Will keep for several
days in an airtight container in the refrigerator.
Yield: 2 cups
Shared by Sherilyn Schamber, CA, USA <sherilyn@inreach.com>
Cooking Information Center and Recipe Exchange Group (REG)
http://home.inreach.com/sherilyn/cic.htm
Formatted in MasterCook by Art Guyer at Art
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