Midday Fix: Creative dining al fresco

Carol Mackey
The Suburban Epicurean
www.thesuburbanepicurean.net

For more information:

wineflops

Cakebread Cellars

Smoked Salmon Salad on a Wonton Chip

Ingredients:
8 oz. smoked salmon
¼ cup celery
¼ cup red onion
1 Tbls. parsley, chopped
lemon juice to taste
mayonnaise
chives for garnish
1 package wonton skins (cut in 4 pieces)
oil for frying

Directions:

Cut wonton skin to desired size and add to hot oil until golden and crisp, drain on paper towel.
Add the salmon to the food processor, and pulse until finely chopped add remaining ingredients and pulse to combine.  Remove mixture to mixing bowl and bind with mayonnaise, season with lemon juice.  Spoon about a Tbls. on a wonton chip and garnish with chives or serve in a bowl surrounded by wonton chips.  Makes about 36 hors d’oeuvres.

Mango Salsa

Ingredients:

2 ripe mangos; ¼ inch dice
1 avocado, diced
½   tsp. minced jalapeno
2 Tbls. cilantro
2 Tbls. orange juice
2 Tbls. finely diced red pepper
2 Tbls. diced green onion
salt to taste

Directions:
Combine all ingredients and toss gently.  Serve with tortilla chips.

Sesame Noodle Salad

Ingredients:
1 boneless, skinless chicken breast; poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. thin spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 Tbls. soy sauce

Directions:
Combine chicken, green onions and walnuts in a large bowl, add pasta.  Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown.  Remove from heat and stir in soy.  Pour hot dressing over noodles and toss to coat.  Refrigerate until cold preferably at least 3 hours.

Maui Ribs

Ingredients:

3 lbs. beef short ribs cut about 1/2–inch across bones (about 12-16 ribs depending on thickness)
½ cup soy sauce
2  Tbls. brown sugar
¼ cup rice vinegar
3 Tbls. sesame oil
3/4 cup canola oil
¼ cup white wine
1 ½ tsp. garlic, sliced

Directions:
Combine ingredients in a bowl and whisk together to blend well.  Pour into a plastic zip lock and add ribs.  Refrigerate overnight, turning as needed to coat ribs evenly. Prepare barbeque (med.-high).  Remove ribs and discard marinade.  Grill ribs until cooked to med.-rare, about 5-8 minutes per side.  Mound ribs on platter and garnish with chopped green onions and toasted sesame seeds.  Serves 4.

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