The Feeding Post - Szechuan Beef Lettuce Wraps with Daikon Slaw and Soy-Lime Dressing

The Feeding Post

{Formerly Foodie Friday}

Szechuan Beef Lettuce Wraps with Daikon Slaw and Soy-Lime Dressing

week 7

    

Greetings my patient readers and sorry for the delay on this weeks article.  Week 7 of 8 has brought us a salad that is not only low fat and extremely healthy but it is also made to eat it with your hands! 

This dish was inspired by a menu item from that  Chinese chain restaurant that is in most metropolitan area malls.  It is quick, easy and packs a ton of flavor with minimal effort and ingredients. 

So lets get to it and make this refreshing hand-salad.  Here is the shopping list...

-3/4 lb. stir fry beef (marinated with 2 tablespoons soy-lime dressing)
-1 head iceberg lettuce (cored and quartered)
-1 medium carrot (peeled and julienned on mandolin)
-1/2 lb. daikon radish (peeled & julienned on mandolin)
-2 ribs of celery (thinly shaved with a knife)
-2 green onions (cut into thin discs)
-1/4 cup picked cilantro
-1-11oz. can mandarin oranges (drained)
-1/2 cup chow mein noodles
-1 recipe Soy-Lime Dressing
     
I started by making the dressing and marinating my meat.  Then for the daikon slaw, I mixed the prepped radish, carrot, celery, cilantro and onion into a medium mixing bowl and placed in the fridge.

While my meat continued to marinate, I made a buffet of all the ingredients at the kitchen table so that everyone could take ownership of their own lettuce wraps. 

Once the buffet was set, I cooked the beef in a scorching hot skillet using about 1 tablespoon of canola oil.  I let the meat sit on the blistering surface for about 45 seconds until stirring. 

I then finished cooking the meat and transferred it to a serving dish and placed it with the rest of the ingredients on the buffet line.
This whole recipe took about 30 minutes to complete and was just as tasty as it looks.  Is this a salad?  That is completely in the eye of the beholder; but on my scorecard, this IS a salad in the fact that the cold ingredients not only outweigh the hot ingredient, the iceberg acts as a edible shovel that will
definitely be going to the party in your tummy!  If you don't think this is a salad, just chop up the lettuce and mix it in the bowl with the rest of the ingredients. 

Enjoy and I'll see you next time!


James Wood cookinwood@gmail.com www.thefeedingpost.com

The Feeding Post - Insalata di Pasta Carbonara

The Feeding Post

{Formerly Foodie Friday}

insalata di pasta carbonara,
week 4

Happy Friday everyone!  What better way to show up to a block party BBQ than to show up in style with my insalata di pasta carbonara made with whole wheat spaghetti, crispy bacon and hard cooked eggs tossed in my marinated tomato & red onion vinaigrette and topped with shaved parmesan and crispy artichoke chips.

As summer approaches, I am always thinking about crafty ways to give a savory heavy dishes a lighter edge.  Instead of a rich & buttery sauce, like in a traditional carbonara, I have chosen the route of a cool, light and tangy vinaigrette to go with the ingredients that are commonly found in this salivatingly savory dish.

So here's you prep list: This makes about 4 servings

-8 oz whole wheat spaghetti (cooked a little past al dente)
-1# bacon (cut in squares and cooked crispy)
-4 hard cooked eggs (peeled & rough chopped)
-2 fresh artichoke heart (thin sliced, tossed in cornstarch and flour mixture
and deep fried until crispy)
-4 oz marinated cherry tomato & red onion vinaigrette
1/2 bunch picked parsley
Shaved Parmesan
 
For the preparation of this salad, I started by pouring the marinated tomatoes into a blender and blended on high for about 17 seconds until it was smooth.  Then, in a large mixing bowl, I placed my hard cooked eggs and smashed them with a potato masher.  Finally, I added the rest of the ingredients including the dressing to the bowl and tossed until it was evenly incorporated.
    
Now it is time to serve up this amazingly delicious pasta salad and watch your guests faces light up with pleasure. 
I just started experimenting with canning/pickling for the first time yesterday.  The preparation was quite simple and was ready to use once it was room temperature.  It also packs a ton of flavor in a very short amount of time. 
As for the artichokes, if you do not want to spend the time cleaning, choking, slicing and frying, you could always use store bought hearts, but that's up to you. 
Thanks for reading and have a safe and happy Memorial Day.

House Marinated Tomatoes with Red Onions

2 pints cherry tomatoes (rinsed & halved)
1 medium red onion (sliced & rinsed)
10 cloves garlic (sliced thin & rinsed)

Canning Solution
1 tablespoon of basil oregano and parsley
1 teaspoon crushed red pepper
2 cups white distiller vinegar
1/4 cup turbanado sugar
2 tablespoons canning salt
1/2 cup water
1/2 cup extra virgin olive oil

Instructions:

1.  Clean and sanitize (2)-1qt canning jars, lids and seals and stuff them with the vegetables.
2.  Bring canning solution to a simmer, then ladle solution into jars until it is 1/2" from the top.
3.  Place seal on jar and loosely screw lid, then submerge into boiling water for 15-20 minutes.
4.  Turn off heat and let cool before handling. Label, date and store. This should last for 6 months in cupboard.

 James Wood cookinwood@gmail.com
Find the full recipe at: www.thefeedingpost.com

Foodie Friday - Roasted Beet Carpaccio Salad

Roasted Beet Carpaccio Salad 

by Resident Chef James Wood

What is your favorite way to make beets?  What salad would you like to see next?

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