Category: Salads
Corn, Tomato, & Avocado Salad (Summer Fun)

Corn, Tomato, & Avocado Salad (Summer Fun)

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Every weekend I look forward to going to our local farmer’s market.  Well, except for when I have to schlep everything I couldn’t resist getting, back to my car.  For example, today my Sherpa trip included 6 ears of fresh, sweet corn on the cob (corn is heavy-who knew?), a sun-kissed orange honeydew, a bushel of peaches and nectarines (well, it felt like a bushel), some gorgeous deep purple eggplants, vine-ripened, ginormous heirloom tomatoes for sammies, ruby-red strawberries and sweet-tart blackberries. Yep, all in a day at the market.

Why so many ears of corn?  Last week, a friend brought this Corn Salad to an end-of-summer dinner and all I could think of was making a vat for myself (yes, vat).  In addition, my favorite fresh corn recipe is Elote Corn, or Mexican Street Corn. Corn on the cob, grilled, slathered with mayonnaise, sprinkled with chile powder or Tajin, Cotija Cheese, and finished with a squeeze of lime.  If Kevin Costner had an Elote stand on the third baseline in Field of Dreams, they wouldn’t even have had to play baseball.  Just shuck that corn cause “If you grill it, they will come.”  I needed a lot of corn if I was going to enjoy both dishes this week.

Summer Salad Fun

This Corn, Avocado, and Tomato Salad comes in a close second to Elote Corn.  The crunchy corn, creamy avocado, and sweet, tart tomatoes all work together.   You could make it with frozen corn but save that for a cold winter day when you need a bit of sunshine and fresh corn is nowhere in sight.

Cook the corn as you like.  Throw the cobs on the grill, or boil them for a couple of minutes.  My method involves microwaving the corn for about 2-3 minutes, husk on, removing the husk, and charring the corn over an open flame.  Cool the corn then cut the kernels off the cob.

The rest is easy, toss all the ingredients in a bowl, add the dressing, and gently mix.  Let the dressed salad sit for 15 minutes.  Garnish with cilantro leaves and scallions and serve.  The salad goes well with ANYTHING if you ask me.  Perfect for a potluck, block party, or summer barbecue.

Make this salad your own.  Add red bell peppers or cucumbers for crunch.  Change the flavor profile by adding different spices or cheeses like Cotija or Feta.  Enjoy!

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Corn, Tomato and Avocado Salad

Perfect for summer bbqs and potlucks! Corn, Tomato & Avocado Salad
Course Appetizer, Salad
Cuisine American
Keyword avocado, cherry tomatoes, Corn on the cob, corn, tomato, & avocado salad, lime
Prep Time 20 minutes
Servings 4 servings

Ingredients

For the Salad

  • 3-4 ears fresh corn approximately 3 cups. You can use frozen corn off-season
  • 1 ripe avocado diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped or thinly sliced
  • 1/4 cup fresh cilantro plus some for garnish chopped

For the Dressing

  • 2-3 tablespoons of lime juice 1-2 limes
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin

or instead of Cumin

  • 1 teaspoon Tajin seasoning adjust to taste
  • Salt and pepper to taste

Options!!!

  • 1/4 cup red bell pepper, de-veined, de-seeded, diced
  • 1/4 cup cucumber, de-seeded, diced
  • 1/2 jalapeno deveined, deseeded, finely diced
  • 1/4 cup Cotija cheese, crumbled
  • 1-2 stalks green onions, chopped for garnish

Instructions

For the Corn:

  • You can cook the corn however you like boil, grill or microwave. My method: Microwave corn, husk on for 3-3.5 minutes. When cool enough, shuck the corn. To char the corn, microwave for 2.5-3 minutes, shuck, and then using metal tongs, hold over open flame, rotating the corn until it is charred to your liking. It is not necessary to char, I like the added color and hint of smokiness.

For the Salad:

  • In a large bowl, combine the cooked and cooled corn, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
  • If you add red bell pepper or cucumbers, increase the amount of dressing to taste
  • In a small bowl, whisk together the lime juice, olive oil, garlic, cumin or Tajin seasoning, salt, and pepper until well combined.
  • Pour the dressing over the salad and gently toss to coat all the ingredients with the dressing.
  • Taste and adjust the seasoning if needed. Add more seasoning, lime juice, salt, or pepper according to your preference.
  • Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld.
  • Serve the salad chilled or at room temperature.
Eric Kim’s Grape Tomato “Quick Kimchi” (Rock-Paper-Scissors)

Eric Kim’s Grape Tomato “Quick Kimchi” (Rock-Paper-Scissors)

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Every Sunday I meet up with friends for coffee then we walk to our local farmer’s market to stock up for the week.  Every year, like clockwork, when summer is upon us, the following conversation takes place between us…

While Walking Back From the Market…

She who shall not be named Person #1 So, who is going to buy the Granny Cart?  I can’t lug any more melons, corn, and peaches.  We need wheels.  I feel like a Sherpa and my shoulder hurts.

She who shall not be named Person #2  Aren’t you the one on Medicare already?  You should get it.

She who shall not be named Person #3 But you’re the one with the watermelon, half flat of strawberries, and 6 ears of corn!

She who shall not be named Person #1 Wait a minute, you’re the one with grandkids, you get it.

She who shall not be named Person #2 I’m the youngest, I’m not getting it.

Needless to say, due to vanity, we are still schlepping our haul in multiple tote bags, occasionally stopping for a breather.  This Sunday may have been the breaking point, none of us could resist, so much amazing fruit right now. We loaded up on berries, peaches (Biscuit Berry Peach Cobbler), cantaloupes, (Melon, Prosciutto & Mozzarella with Basil Oil), and watermelons, (Watermelon and Tomato Salad).  Somebody has to bite the bullet and get that cart!

Tomatoes Are Coming…Update They’re Here!

And I bought my first baskets of cherry tomatoes of the season today.  One of my favorite dishes, especially with the 90-degree weather we are having, is Eric Kim’s Grape Tomato Quick Kimchi.  I’m staying away from the stove as much as possible and this dish fits the bill. It’s the perfect way to enjoy those lovely tomatoes.

Side Dish Today…Lunch Tomorrow

Simple to make, the time-consuming part is salting and allowing the tomatoes to drain.  Use any variety of cherry tomatoes.  The dressing consists of vinegar, fish sauce, sugar, and Gochugaru.  Red Boat or Three Crabs, are good choices for fish sauce.   Either can be found in any Asian store.  Gochugaru is Korean chili powder that can also be found in most Asian stores.  Your best bet would be a Korean market or online.  If you can’t find it feel free to substitute with chili flakes (1/4 tsp or to taste) or Aleppo pepper powder (1:1).  Toasted sesame oil provides a nutty, sweet finish to the dressing.

Serve it as a salad or side dish, like Banchan, it goes well with any kind of meal.  I make a big batch so I have extra for an easy lunch the next day. Just cook up some pasta, either ramen noodles or Angel Hair pasta, and toss it with the leftover tomatoes and sauce.  The pasta warms the tomatoes and picks up the flavors of the dressing, it’s delicious.

With tomatoes coming into season now and the weather warming up, this easy-to-make dish is perfect.

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Grape Tomato ‘Quick Kimchi’

Eric Kim's Quick Tomato Kimchi. Refreshing, easy to prepare banchan using fresh cherry tomatoes is the perfect summer dish
Course Appetizer
Cuisine Korean-American
Keyword Banchan, cherry tomatoes, Cold Noodles with Tomatoes, grape tomatoes
Prep Time 30 minutes
Cook Time 5 minutes

Ingredients

Tomatoes

  • 1 pound grape tomatoes (or any ripe cherry tomato) about 2 to 3 cups, halved lengthwise
  • 1 teaspoon kosher salt

Banchan Dressing

  • 2 tablespoons white distilled vinegar substitute with rice vinegar
  • ½ teaspoon finely grated garlic
  • 1 tablespoon plus 1 teaspoon sesame oil Toasted sesame oil like Kadoya
  • 1 tablespoon gochugaru powder of flakes
  • 2 teaspoons fish sauce
  • 1 teaspoon granulated sugar

Garnish

  • Thinly sliced scallions chopped chives, or cilantro or flat-leaf parsley leaves for garnish (optional)

Instructions

  • In a medium bowl, toss the tomatoes with the salt, transfer to a colander, and let drain about 30 minutes. In the same bowl, add vinegar and garlic and set aside.
  • After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to bowl with the vinegar and garlic and whisk to combine. Pat the tomatoes dry, then add the tomatoes to the dressing and toss until well coated.
  • Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.
  • Make this for banchan for dinner and use any remaining as a pasta sauce the next day. It is delicious with somen noodles. Cook as directed. Add tomatoes to hot noods and mix. Serve immediately.
Orange You Gonna Try Persimmons? They’re Delicious

Orange You Gonna Try Persimmons? They’re Delicious

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It’s persimmon season!

About this time every year, my friend & co-worker, Trang, comes to work with bags of homegrown persimmons.  I am not ashamed to admit I am Johnny on the spot when she is doling them out.  I adore persimmons.  The thought has crossed my mind that I should plant my own persimmon tree but I think I will just depend on the generosity of friends that have persimmon trees. (HINT HINT)

How to enjoy persimmons.  Eaten out of hand, diced and tossed in salads, and baked in bread, cookies, and puddings.  How about stirred into a risotto for a sweet counterpunch to the cheese and rice?  Or dried, a wonderful way to enjoy them throughout the year.

I have been especially waiting for this persimmon season.  Way back at the beginning of this year from HELL, we celebrated our birthdays with dinner at State Bird Provisions in The City. (Dining in a restaurant-remember that?).  State Bird adopted the Chinese tea house concept, little plates of deliciousness brought out on trays for you to pick and choose from, just like dim sum.  Their signature fried quail, dumplings, risotto, house ribs…plate after plate of tasty tidbits that dazzled us.

The kicker for me was a beautiful dish consisting of bite-size pieces of crisp, sweet persimmons bathed in a dressing of sesame, Kinako powder, and ginger finished with a sprinkling of toasted black sesame seeds and flaky salt.  Simple and absolutely delish, I made a mental note to try this at home.  I found the recipe in my copy of the State Bird Provisions Cookbook.  The dish is incredibly easy to make. I spent more time getting the ingredients than putting the dish together.  The cookbook runs the gamut from this simple, elegant dish to complex dishes better left to enjoy at their restaurant.  I think of it as a coffee table cookbook, beautiful photos, an interesting read.

A Persimmon Primer

There are two kinds of persimmons, Hachiya and Fuyu.  They are NOT interchangeable.  Hachiya is an oblong, acorn-shaped fruit and pretty astringent.  They cannot be eaten until they are super soft and very ripe.  If eaten before they are soft, they will make your mouth pucker.  I use Hachiyas for baking (soft gushy fruit is not my thing).  Fuyu’s are flat, round, more tomato shape. They are non-astringent and can be eaten while they are still firm. For this salad, select ripe, firm fruit.

The recipe calls for grapeseed oil but you could use canola oil instead.  We bought Kinako Powder at H-Mart but it can be found in most Asian stores. Made of soybean, it has a nutty flavor, kind of like roasted peanuts.  If you have munched on manju or mochi covered with a fine light brown powder that’s Kinako.  Toasted sesame oil and black sesame seeds can also be found in Asian markets.

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Persimmons with Kinako Dressing and Black Sesame Salt

A simple and delicious tapas dish of sweet persimmons served with a savory sesame soybean powder dressing from State Bird Provisions
Course Appetizer
Cuisine American, Asian
Keyword Persimmons with Kinako Dressing and Black Sesame Salt
Prep Time 15 minutes

Ingredients

  • 6 ripe Fuyu persimmons peeled and cut into chunks

Dressing

  • 1/2 cup kinako roasted soybean flour, plus more for sprinkling
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 cup plus 1 tablespoon grapeseed oil or substitute canola oil
  • 1/4 cup plus 1 tablespoon toasted sesame oil found in most Asian stores
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons Black Sesame Salt

Black Sesame Salt

  • Makes about 1/4 cup
  • 1/4 cup pre-toasted black sesame seeds
  • 1/4 teaspoon flaky sea salt

Instructions

Dressing

  • Combine the kinako, kosher salt, and ground ginger in a medium bowl and stir well. Slowly pour in the oil, sesame oil, and vinegar, whisking constantly until the dressing is well combined. It helps to let it sit just a bit for the powder to absorb liquid.
  • Pour the dressing in shallow serving bowls, arranging the persimmons on top, and sprinkle on the black sesame salt and a generous pinch of kinako. Serve immediately.

Black Sesame Salt

  • Combine the sesame seeds and salt in a mortar and pound until the mixture resembles coarsely ground black pepper.
  • Transfer to an airtight container and store in a cool, dry place for up to 2 weeks.
CORNfirmation, Summer is Here! (Elote-Grilled Mexican Street Corn)

CORNfirmation, Summer is Here! (Elote-Grilled Mexican Street Corn)

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I consider my weekly trip to our local Farmer’s Market as my sanity break from COVID-19.  As the weather warms not only are more folks coming out but the variety of fruits and vegetables at the market has also blossomed.  As the apples and pears bid us goodbye-cherries, stone fruits, and berries have slid into those same spots without missing a beat.

My usual routine on Sundays is to head over to our local farmers market.  I line up around 8:30, before the market opens at 9:00, to grab my half flat of strawberries.  All my “ducks” are in a row so I then hop over to the next kiosk for microgreens and mushrooms, veggies at Live Earth Farm, and then cherries on the corner along with my Asian veggie fix.  I wrap up my shopping at the fresh blueberries stand and then sit on a bench with my buds to catch up.

This past Sunday, I added a stop.

Fresh Corn is Back Baby!

There I was, waiting in the strawberry line when I noticed a new stall next to the strawberries, FRESH CORN.  This signals the beginning of summer.  Everybody have corn tonight, uh-huh, uh-huh.

The Paint

Most of the time we boil or steam the corn and happily munch on them unadorned, a sprinkle of salt perhaps.  My new favorite way to serve fresh corn is as Grilled Mexican Street Corn called Elote.  Shuck the corn and throw them on a hot grill until they are nicely charred.  Remove and slather corn with mayonnaise or a 50:50 blend of mayonnaise and sour cream or Mexican Crema.   If you have an aversion to mayo, you could use just sour cream or melted butter.  I use a brush to “fine-tune” how much mayo I spread on each cob to appease my guilt about the calories.

The Sprinkles

The essential ingredient for corn sprinkles (cute, eh) is chili powder.  A purist will get specific chili powders like ancho or guajillo, which can be purchased online or at any Hispanic market.  These are specifically dried chilis ground into powder.  Chili Powder found in most supermarkets is actually a blend of chilis and other spices like cumin, oregano, garlic powder, and cayenne.  ANY of these work for Elote.

AND THEN…You can try commercial products made to mimic the flavors of Elote and enhance your “street food” dish.  I like Tajin, a blend of chilis, lime, and salt.  Think of it as the granddaddy of the Mexican spice blend.  Lately, TJ’s has jumped on the bandwagon and has a Chili Lime seasoning blend and in their Everything But The…line, an Elote blend that contains Parmesan, Chipotle, cumin, and cilantro, which sounds pretty darn delicious.

The Fixins’

The finishing trifecta for your Elote.  Sprinkle fresh chopped cilantro and crumbled Cotija Cheese or in a pinch, Parmesan cheese, and finally a squeeze of lime all over the corn.

Done, so good.

For those of you who just can’t stand corn between your teeth, after grilling, scrape the corn off the cob. Put the corn in a bowl and add the sprinkles and fixins’ on top, voila, a delicious, colorful Corn Salad, and no flossing.  Check out Serious Eats’s Esquites-Mexican Street Corn Salad.

Enjoy

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Elote (Mexican Street Corn)

Fresh corn on the cob marks the summer season. Elote or Mexican Street Corn, a delicious way to highlight fresh corn, grill and top with mayo, chili, cheese and lime.
Course Side Dish, Vegetable
Cuisine Hispanic, Mexican
Keyword Corn on the cob, Elote, Fresh corn
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 servings

Ingredients

  • 6 ears corn shucked and cleaned
  • 1/3-1/2 cup mayonnaise or use a blend of Mayo and sour cream or Crema
  • Chili powder See post for variations
  • 1/3 c. crumbled cotija cheese or Parmesan in a pinch
  • Freshly chopped cilantro
  • Lime wedges for serving

Instructions

  • Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.
  • Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.
Cool Hand Cuke (Cucumber Salad from A Common Table)

Cool Hand Cuke (Cucumber Salad from A Common Table)

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This summer I have been the lucky recipient of what seems like a bushel of cucumbers from the gardens of friends and neighbors.  Luckily, I LOVE cucumbers.  I saute’ julienned strips of cucumbers for Bi Bim Bap, put crispy slices in sandwiches in place of lettuce, and thrown every salad I toss together.  What’s a cheeseboard with an array of dips without cucumbers to serve as a “dip-stick” (lol) for them?  So much better than celery if you ask me.

But what is my favorite way to serve cucumbers?  As a refreshing cold dish.  I posted a simple Korean Cucumber Banchan (side dish) recently that is flavored with soy sauce, chilis, and sesame oil and sprinkled with green onions and Korean chili powder.  It’s incredibly easy and TASTEE!

I also love the Smashed Cucumber Salad from A Common Table cookbook (love, love, love).  A classic Chinese dish that is perfect on a hot summer day.  Cukes, crisp and refreshing are dressed in a blend of soy sauce, vinegar, and chilis. The secret is to lightly smash the cut pieces of cucumber and salt them.  The added surface area allows the salt to extract more moisture and the cucumbers to then absorb the dressing.   It’s so simple, comes together in minutes, and makes a lovely side dish.  I use English or Persian cucumbers, fewer seeds and the skin is much thinner, no peeling necessary!  American cucumbers, on the other hand, have a thick waxy skin, which means peeling.  They also have more seeds and higher water content. Stick to the English or Persian cucumbers, trust me.

As summer comes to an end and you fire up the barbecue for the last time, this would be a perfect, refreshing side dish.

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Chinese Cucumber Salad

A cool and refreshing cucumber salad which has its roots in Chinese cuisine.
Course Salad, Side Dish
Cuisine Chinese
Keyword cucumber salad
Prep Time 10 minutes

Ingredients

  • 1 lb Persian or Kirby cucumbers unpeeled (2 to 3 small cucumbers if using Persian)
  • 1/2 teaspoon kosher salt or more to taste
  • 1 to 2 teaspoons rice vinegar I use 1 teaspoon
  • 1 teaspoon sesame oil
  • 1/2 to 1 teaspoon soy sauce 1 teaspoon or more to taste, substitute Ponzu, Soy Dashi or Yuzu Soy Sauce
  • 1/4 teaspoon crushed red pepper flakes to taste or use Korean chili powder, Gochugaru

Instructions

  • Slice the cucumbers in half lengthwise, then into 1-inch pieces or cut at a diagonal and rotate cucumber 1/4 turn, cutting angled 1-inch pieces.
  • Place the pieces cut-side down on a cutting board. Working with a few pieces at a time, lay the broad side of a wide chef's knife or cleaver on top of the cucumbers, and carefully use the palm of your free hand to smash down lightly on the blade.
  • Place the smashed cucumbers in a colander and sprinkle them evenly with the salt. Set aside until cucumbers release water, 20 to 30 minutes.
  • Stir 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and red pepper flakes together and add to drained cucumbers. Taste and adjust seasonings, if desired. Let sit at room temperature or in the refrigerator for a minimum of 30 minutes to 1 hour (*note: the salad will taste better with more time, so if time allows, refrigerate and marinate for 6 hours or longer to let the flavors develop.

Notes

The key for crispy cucumbers is to smash and salt the cukes!
(Hiyashi Chuka – Ramen Salad) Swept Away By A Summer Ramence Summer Madness #2

(Hiyashi Chuka – Ramen Salad) Swept Away By A Summer Ramence Summer Madness #2

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TAs temps edged upward this past week, I began thinking about cold noodle dishes to counter the heat. One of our favorite ramen joints in San Jose features a summer noodle salad that the hubster loves. This prompted me to think it was time to add a cold ramen dish to my repertoire.  I perused one of my favorite sites, Just One Cookbook, and found a classic Japanese cold ramen dish, Hiyashi Chuka.  Bingo, I was off to the races.  At first glance, it seemed very similar to my Somen Salad.  The dressing has soy sauce, sesame oil, sugar, and rice vinegar, for instance.  A big difference is Hiyashi Chuka starts with a thicker, more substantial ramen noodle.

Summer Ramence

The dish is eye-candy, the noodles are hidden by a colorful palette of toppings including julienned pale green cucumbers, orange-tinged crab leg, slivers of green onions, pink honey ham and shreds of fried egg.  Cold noodle salads like this refreshing and delicious Hiyashi Chuka are perfect for summer potlucks, picnics and pool parties.  I hope you will add it to your summer rotation.

The Skinny on Noods

Both fresh or dried noodles work in this dish.  I like using fresh ramen or lo mein. If you can get a hold of ramen noodles by Sun Co. from Hawaii, get it. This brand supplies the bulk of ramen houses in the US. and has a really nice chew or consistency.  In a pinch, you could use linguine or spaghetti but my first choice would be an Asian noodle. If you are gluten-free, rice or yam noodles would be a good substitute.  Confused about the multitude of Asian noodles out there? Here is a great Asian noodle primer from Serious Eats.

Dressing It Up

The dressing is on the sweet side so I would start with two tablespoons of sugar, taste and add more if desired.  You can use Ponzu, a citrus soy sauce, instead of soy sauce. Toppings can be ANYTHING you like or have on hand.  Keep in mind you want the play between sweet and salty, crunchy and soft. I like cucumbers, honey ham, imitation crab, egg, corn, and tomatoes. Don’t like imitation crab?  Use bay shrimp or splurge on real crab.  You can substitute honey turkey, shredded chicken (leftover soy sauce chicken would work really well) or char sir (bbq pork) for the ham. I leave out the lettuce sometimes or substitute shredded cabbage.  I love a good sprinkling of chopped scallions and cilantro.  Oishii!

Ramen Salad
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HIYASHI CHUKA (COLD RAMEN)

A delicious, refreshing cold noodle salad that is perfect for summer!
Course Main Course, Salad
Cuisine Asian
Keyword japanese, Noodle, Ramen, Salad, sesame
Prep Time 45 minutes
Cook Time 10 minutes
Servings 8 Servings

Ingredients

Dressing

  • 6 Tbsp soy sauce Any all purpose soy like Kikkoman will work, or substitute half with Ponzu for a hint of citrus
  • 4 Tbsp sugar Adjust to taste! Start with 2 tablespoons
  • 3 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp water
  • 1 Tbsp white sesame seeds roasted/toasted
  • ¼ tsp ginger grated
  • ½-1 tsp la-yu, optional Japanese chili oil

Egg crepe, shredded

  • 2 large eggs beaten
  • 2 tsp sugar
  • ¼ tsp salt kosher or sea salt; use half if using table salt
  • neutral flavor oil vegetable, canola, etc

Toppings

  • 1/4-1/2 pound Bay shrimp
  • 1 Persian/Japanese cucumbers or 1/3 English cucumber, julienned
  • 1 iceberg lettuce shredded, or use romaine lettuce
  • ½ Tomato cut into wedges, or cherry tomatoes quartered
  • 3-4 slices Honey Ham Sub bbq pork, or honey turkey, Canadian bacon, julienned
  • 4-6 imitation crab meat kanikam or splurge and use real crab, or fish cake, shredded or julienned
  • 1/2 cup Kaiware radish sprouts or green onions, chopped

Other toppings

  • Poached chicken or leftover soy sauce chicken shredded, in place of ham
  • Julienned carrots
  • dried wakame seaweed
  • shredded nori seaweed kizami nori

Noodles

  • 2 package fresh ramen noodles 12 ounces each substitute dry ramen noodles, or Lo-mien

Garnish

  • 1 Tbsp white sesame seeds roasted/toasted
  • Japanese karashi hot mustard optional
  • pickled red ginger beni shoga or kizami beni shoga, optional

Instructions

  • Combine dressing ingredients in a medium bowl and whisk together. Set aside or if made in advance, store in fridge.
  • For eggs, make thin egg crepes and cut it into thin strips. Heat oil in non-stick pan over medium heat. Pour the egg mixture into the pan, tilt & swirl pan to distribute egg. Like making a crepe. Cook until set and flip egg over. You will have a few brown spots, but should be predominantly yellow. Slide crepe onto a plate and reserve. When it is cool enough you can roll the egg crepe up and cut it into thin strips.
  • You can use large prawns if you like, but I like using bay shrimp which generally come precooked. Easy peasy.
  • Cut all the topping ingredients as directed.
  • For the noodles, bring a pot of water to a boil and add the noodles. Separate the noodles before dropping into water. Cook according to package directions. Drain the water and rinse the noodles to remove starch. Allow noodles to cool completely. Chill in fridge if desire. Place noodles in a serving bowl and mix half of dressing into noodles.
  • Place all the toppings and pour the remaining dressing on salad before serving. Serve with karashi hot mustard and pickled ginger on the side, if desired. Refer to pics, ingredients are usually arranged in a radial pattern on top of the noodles.
Summer Madness #1: Too Hot (Miso Sesame Chicken Salad to Keep the Gang Kool)

Summer Madness #1: Too Hot (Miso Sesame Chicken Salad to Keep the Gang Kool)

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The weather has been pretty darn warm.  Actually, I’d say damn hot lately.  I grew up in San Francisco, a warm day meant temps in the ’70s. Growing up we spent most of July and August in a blanket of fog.  My first car had an all-black interior and NO AIR CONDITIONING.  NBD.

But now I live in Silicon Valley, 50 miles south of San Francisco.  My cars have AC, my house has AC (a non-negotiable requirement of the Hubster who grew up in Sacramento).  I once scoffed at folks who succumbed to installing air conditioning.  No more.

I will say we do try to keep usage to a minimum, preferring to leave windows and doors open so the evening breeze cools down the house.  We keep oven baking and cooking on the stove to a minimum by eating lots of sushi, salads, and bbq.  We fire up the grill in the backyard and enjoy our meals outside. Summer alfresco dining, what could be better?

I subscribe to NYT Cooking and each week Sam Sifton pops up with a What to Cook This Week column.  This week’s newsletter included a Miso Sesame Chicken Salad from David Tanis.  That caught my eye.

MIso Sesame Chicken Salad

Silky poached chicken, crunchy cucumbers, scallions on a bed of Bibb lettuce topped with a creamy Miso-Sesame dressing.  Karma, I had chicken in the fridge, cucumbers from a friend’s garden and Aedan Miso I had just bought at the Ferry Building Farmer’s Market.

The only cooking required is poaching the chicken.  I decided to make half the recipe so  I opted to poach chicken breasts instead of a whole chicken which took less time and works perfectly for this dish.

No brainer method for the best damn poached chicken.

Like Whole Poached Chicken, this cooking method results in juicy, tender, delicious poached chicken breasts, perfect for salads, sandwiches, or morsels for your favorite doggy…

Fill a saucepan large enough to hold 1 whole chicken breast (split in half) with water. You don’t need to add much to the water except for a good pinch salt.  I cheat and add a tablespoon of Better Than Bouillion Chicken Base just to intensify the flavor, totally optional.  Bring the water to a boil and add the chicken.  Bring it back to a boil, lower the heat so that it is barely simmering.  Cover the pot and simmer for 5 minutes. Turn off the heat and allow the chicken to sit for 15-20 minutes (do this by size, smaller breasts-15 minutes, larger-20 minutes).  Remove chicken from pot and allow to cool until it is easy to handle.  Ta-da, perfect chicken for salads, sandwiches, or Hainanese Chicken and Rice.

Back to the salad.  I love the textures in this salad.  Tender, silky chicken and crisp cold cucumbers.  You can use romaine or iceberg but I like using Bibb.  Instead of slicing the cucumbers I rolled-cut them and lightly smashed them. The Miso and Sesame Sauce has a touch of lemon zest which adds a hint of citrus.  I used Gochugaro, a Korean chili powder instead of cayenne to add some spice.

This is a tasty addition to the summer salad rotation.  Enjoy!

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Miso Sesame Chicken Salad

Ingredients

  • 2 tablespoons Asian sesame paste or tahini
  • 4 tablespoons white shiro miso I used Aedan Mild White Miso
  • 3 tablespoons rice-wine vinegar
  • 1 tablespoon mirin
  • 1 teaspoon grated ginger
  • ½ teaspoon sugar
  • ½ teaspoon grated lemon zest
  • ½ teaspoon roasted sesame oil
  • ¼ cup vegetable oil
  • Salt and pepper
  • Small pinch of cayenne optional, I used Gochugaro Powder instead
  • 1 3-poundchicken, cooked poach chicken breasts instead of a whole chicken as directed in post
  • 2 heads small Bibb or Boston lettuce can use Little Gems or romaine hearts
  • 2 medium cucumbers, peeled and sliced 1/8-inch thick, lightly salted I prefer Persian or English cucumbers
  • 3 tablespoons thinly sliced scallions or chives
  • 1 teaspoon toasted sesame seeds for garnish
  • 1 teaspoon toasted black sesame seeds for garnish

Instructions

  • Put sesame paste, miso, vinegar, mirin, ginger, sugar and lemon zest in a small mixing bowl. Whisk together until well combined. Whisk in sesame and vegetable oils. Check seasoning and adjust with salt, pepper and cayenne, if using. You should have about 2/3 cup dressing. If it seems too thick, thin with a tablespoon or 2 of water.
  • Remove skin from chicken and pull all the meat from the carcass. Shred chicken meat into 1-inch strips and put in a medium mixing bowl. (Refrigerate or freeze any remaining skin, fat, bones and cartilage for making broth.) You should have about 4 cups shredded chicken.
  • Separate the lettuce leaves and arrange on a large platter, leaving space for the chicken at the center, then scatter with cucumber slices.
  • Gently toss the shredded chicken with salt and pepper. Pour all but a few tablespoons of dressing over the chicken and gently toss to coat. Transfer dressed chicken to center of platter and nap with remaining dressing. Sprinkle scallions and sesame seeds on top and serve.

Notes

I made a half recipe which was plenty for the two of us.  
A Photastic Chicken Noodle Salad (Pho Ga Tron)

A Photastic Chicken Noodle Salad (Pho Ga Tron)

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I found a recipe in the Los Angeles Times for a quick delicious Vietnamese Chicken Noodle Soup, Pho Ga.  The author, Andrea Ngyuen also tacked on a second recipe, Pho Ga Tron, or Chicken Pho Noodle Salad.  The broth from the Pho Ga is a building block for the sweet and spicy dressing for the salad. The salad contains rice noodles, herbs, and greens, and is topped with crispy fried onions and roasted peanuts.  It’s lip-smacking good! Andrea actually makes the quick broth just for this dish and serves bowls of the broth alongside the salad.   Make the soup for Pho Ga one day, and reserve the extra broth to make the dressing for the salad another day.  I julienned romaine lettuce for added crunch. I bet napa cabbage or iceberg would also work.

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Chicken Pho Noodle Salad

Course Salad
Cuisine Asian
Keyword Pho Ga Tron, Vietnamese Chicken Pho Salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients

Quick Chicken Pho broth, divided. See Quick Pho Ga recipe

  • 1/2 cup chicken pho broth
  • 1⁄2 teaspoon fine sea salt
  • 2 1⁄2 tablespoons sugar
  • 1 tablespoon sriracha sauce plus more for serving
  • 2 tablespoons unseasoned Japanese rice vinegar
  • 3 tablespoons regular soy sauce
  • 1 1⁄2 tablespoons canola or other neutral oil
  • 2 teaspoons finely chopped garlic
  • 1 1⁄2 teaspoons cornstarch dissolved in 2 teaspoons water
  • 10 ounces dried medium flat rice noodles
  • About 8 ounces cooked chicken from Quick Chicken Pho
  • 2 cups butter lettuce or soft leaf lettuce cut into narrow ribbons, with spines intact
  • 1⁄4 cup coarsely chopped fresh cilantro leafy tops only
  • 1/3 cup coarsely chopped fresh mint or Thai basil leaves
  • 1/3 cup unsalted roasted peanuts, coarsely chopped
  • 1/3 cup fried shallots or onion homemade or purchased
  • Thinly sliced green onions for garnish

Instructions

  • Combine 1⁄2 cup of the broth with the salt, sugar, chile sauce, vinegar and soy sauce. Set this sauce mixture near the stove.
  • Put the oil and the garlic in a small saucepan. Heat over medium-low heat until the garlic sizzles and is light blond, 3 to 4 minutes. Remove the pan from heat for about 15 seconds to cool slightly, then add the sauce mixture. Place the pan over high heat and bring to a boil. Stir the cornstarch slurry, then swirl into the bubbly sauce. Once thickened, about 15 seconds, remove from heat and set aside for at least 10 minutes before using. This makes about 1/2 cup sauce.
  • Meanwhile, boil the noodles in a pot of water until tender chewy following the package instructions, about 5 to 7 minutes. Drain, cool quickly under running water, then set aside to fully drain and cool.
  • Reheat the remaining broth in a saucepan over medium heat. Meanwhile, cut or shred the chicken into bite-size pieces and, if needed, warm in a microwave oven to remove the chill and refresh; ideally the chicken has some succulence. Set aside.
  • To assemble, have 4 rice bowls for broth and 4 noodle-soup-size bowls for the salad. Put a little green onion into each rice bowl (use the rest for the noodle salad). Set near the broth.
  • Divide the lettuce among the noodle soup bowls. Add a portion of noodles and chicken, then drizzle over the sauce to taste. Top with the remaining green onion, cilantro, mint (or basil), peanut, and fried shallots (or onion).
  • Ladle the hot broth into the rice bowls. Serve immediately with the noodle salad bowls. Invite guests to wield spoons and chopsticks to toss their salads and enjoy the broth as soothing interludes. If the noodles seem too heavy with sauce, mix in a spoonful of broth. 

Each serving:

  • Calories 613; Protein 33 grams; Carbohydrates 82 grams; Fiber 3 grams; Fat 18 grams; Saturated fat 3 grams; Cholesterol 72 mg; Sugar 10 grams; Sodium 1,795 mg
cucumber banchan
Cool as a Cucumber Banchan (Simple Asian Cucumber Salad)

Cool as a Cucumber Banchan (Simple Asian Cucumber Salad)

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Are you like me? I hate making salads. I love salads, but prepping veggies, not so much. I only have enough bandwidth to prep maybe 1-2 fixings for a salad. Which means my salads are pretty darn boring. Helloooo, Banchan.  Banchan are little appetizers plates that come with every Korean meal.  Banchan can include seafood like fishcake but are generally comprised of vegetables such as soybeans, radishes, potatoes or CUCUMBERS (my favorite). It’s my veggie salvation.  Instead of a salad, I pull out my jar of kimchi or pickled radishes, slice some cucumbers and splash a soy sauce, sesame oil, and green onion dressing on the cucumbers.  So refreshing and delicious.  Yep, rockin’ the banchan.

One of my favorite kitchen gadgets is the Japanese Behringer mandoline.  I purchased mine when I was in school in  Los Angeles a long time ago, and I mean a LONG time ago.  Thirty years later it’s still going strong, it’s a great option if you don’t have a mandoline.  It is sturdy, inexpensive and apparently very durable (I can vouch for that), find it here.

I love this little salad.  It is stupid easy to make and delicious. I use soy dashi, (a combination of soy sauce and dashi, a fish-based stock) when I want a smokey, slightly briny taste to the cucumbers.  Would be a lovely side dish with the Gochujang-Lime Salmon or the Braised Pork Belly rice bowl.

cucumber banchan
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Cucumber Banchan

Course Side Dish
Cuisine Asian
Keyword cucumber salad
Prep Time 10 minutes

Ingredients

  • 1 cucumber Japanese, English, Persian about 1 1/2 cup sliced for 1 cucumber

Dressing

  • 1 Tbs soy sauce or Soy Dashi
  • 2 Tbs rice vinegar
  • 1 Tbs sugar
  • 1/2 tsp Korean red chili powder
  • 1 tsp sesame oil

Garnish

  • 1/4 tsp sesame seeds
  • 2 green onions chopped

Instructions

  • Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
  • Mix soy sauce, vinegar, sesame oil and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
  • Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
  • Add chopped green onions and mix again.
  • YOU ARE DONE!! Serve immediately for the freshest and crunchiest cucumbers. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.