Potluck of various dishes
I've been cooking up a storm but I don't have the time or energy to make a really newsy post for each dish so I'm doing a combo post of several dishes I made this weekend.
Note that the Dragon Noodles are VERY spicy so if you don't like spicy dishes, reduce the amount of Sriracha sauce you use to only 1 tsp. The original recipe I used did not include any rice wine vinegar but I saw this version so I included it in the recipe I posted below for your consideration. The marinade I used for the Chicken Satay came from a jar but I DO intend to post a recipe for the sauce I'm going to serve with them at some point.
Spicy Dragon Noodles and Chicken Satay
Spicy Dragon Noodles - serves 2
4 ounces lo mein noodles (or fettucine noodles)
2 tablespoon unsalted butter
1 large egg, beaten
1 Pinch red pepper flakes
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon Sriracha chili sauce
1 teaspoon rice wine vinegar (optional but omitted above)
fresh cilantro, handful (optional cause I hate the stuff)
1-2 chopped scallions or green onion**
** I used the green onion
Combine the brown sugar, soy sauce, chili sauce, and rice wine vinegar in a small bowl.
In another small bowl, lightly whisk the egg.
Cook the noodles according to package. Drain and set aside briefly.
In a medium skillet, add the butter and red pepper flakes. Melt at medium heat, then add the cooked noodles.
Pour the beaten egg over the noodles and toss through. When the egg is almost cooked, add the sauce to the skillet and continue cooking and stirring until the egg is fully set.
Serve immediately and garnish dish with fresh cilantro and chopped scallions.
I've never eaten brussel sprouts before but I'm gradually adding more vegetables to my dining palate. I do like bok choy and I have been eating coleslaw for the last few years ... so I thought this wouldn't be too dissimilar.
Instead of doing the standard boiled brussel sprouts I chose to start with this stir fry of the leaves with a warm balsamic dressing. The pancetta cubes are salty and crunchy. You get even more crunch from the toasted almonds and sweetness from the cranberries to counter the saltiness of the pancetta. A great introduction to a new vegetable. :)
Pancetta Brussel Sprouts and Grilled Hot Italian Sausages
Pancetta Brussel Sprouts - for 2
1/2 pound brussel sprouts, stem trimmed off and coarse outer leaves removed
2 oz pancetta, diced into 1/2" cubes
1/2 tbsp pancetta drippings
1 tbsp balsamic vinegar
salt and pepper to taste
2 tbsp dried cranberries
2 tbsp sliced almonds (or coarsely chopped pecans), toasted
Peel the leaves off the brussel sprouts and when they get too small to remove, cut the hearts of the sprouts in half. Place leaves in a large bowl of cold water, stir well, drain off the water, and repeat at least 2 more times to make sure the leaves are clean.
Saute the pancetta cubes in a large pan at medium high heat until they are crisp. Remove the cubes and drain off the fat, reserving only 1/2 tbsp in the pan.
Add the drained brussel sprouts leaves, sprinkle with about 1/8 tsp of salt and freshly grated black pepper and saute for 4-5 min at high/medium high heat until the leaves start getting a bit seared and the thicker centers are tender.
Pour the balsamic vinegar over the brussel sprouts, stir quickly just to distribute the vinegar and place onto a serving dish. Sprinkle the reserved pancetta cubes, sliced almonds and cranberries over the top and serve with roast chicken, pork chops or, as in this case, some grilled spicy Italian sausages.
Note that the Dragon Noodles are VERY spicy so if you don't like spicy dishes, reduce the amount of Sriracha sauce you use to only 1 tsp. The original recipe I used did not include any rice wine vinegar but I saw this version so I included it in the recipe I posted below for your consideration. The marinade I used for the Chicken Satay came from a jar but I DO intend to post a recipe for the sauce I'm going to serve with them at some point.
Spicy Dragon Noodles and Chicken Satay
Spicy Dragon Noodles - serves 2
4 ounces lo mein noodles (or fettucine noodles)
2 tablespoon unsalted butter
1 large egg, beaten
1 Pinch red pepper flakes
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon Sriracha chili sauce
1 teaspoon rice wine vinegar (optional but omitted above)
fresh cilantro, handful (optional cause I hate the stuff)
1-2 chopped scallions or green onion**
** I used the green onion
Combine the brown sugar, soy sauce, chili sauce, and rice wine vinegar in a small bowl.
In another small bowl, lightly whisk the egg.
Cook the noodles according to package. Drain and set aside briefly.
In a medium skillet, add the butter and red pepper flakes. Melt at medium heat, then add the cooked noodles.
Pour the beaten egg over the noodles and toss through. When the egg is almost cooked, add the sauce to the skillet and continue cooking and stirring until the egg is fully set.
Serve immediately and garnish dish with fresh cilantro and chopped scallions.
I've never eaten brussel sprouts before but I'm gradually adding more vegetables to my dining palate. I do like bok choy and I have been eating coleslaw for the last few years ... so I thought this wouldn't be too dissimilar.
Instead of doing the standard boiled brussel sprouts I chose to start with this stir fry of the leaves with a warm balsamic dressing. The pancetta cubes are salty and crunchy. You get even more crunch from the toasted almonds and sweetness from the cranberries to counter the saltiness of the pancetta. A great introduction to a new vegetable. :)
Pancetta Brussel Sprouts and Grilled Hot Italian Sausages
Pancetta Brussel Sprouts - for 2
1/2 pound brussel sprouts, stem trimmed off and coarse outer leaves removed
2 oz pancetta, diced into 1/2" cubes
1/2 tbsp pancetta drippings
1 tbsp balsamic vinegar
salt and pepper to taste
2 tbsp dried cranberries
2 tbsp sliced almonds (or coarsely chopped pecans), toasted
Peel the leaves off the brussel sprouts and when they get too small to remove, cut the hearts of the sprouts in half. Place leaves in a large bowl of cold water, stir well, drain off the water, and repeat at least 2 more times to make sure the leaves are clean.
Saute the pancetta cubes in a large pan at medium high heat until they are crisp. Remove the cubes and drain off the fat, reserving only 1/2 tbsp in the pan.
Add the drained brussel sprouts leaves, sprinkle with about 1/8 tsp of salt and freshly grated black pepper and saute for 4-5 min at high/medium high heat until the leaves start getting a bit seared and the thicker centers are tender.
Pour the balsamic vinegar over the brussel sprouts, stir quickly just to distribute the vinegar and place onto a serving dish. Sprinkle the reserved pancetta cubes, sliced almonds and cranberries over the top and serve with roast chicken, pork chops or, as in this case, some grilled spicy Italian sausages.