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#212 - Our New Kitchen Carol Ritchie welcomes viewers to a brand new season of cooking shows in a brand new kitchen. Take a look back over eight years of Cookin' with Carol, see the new kitchen, and learn great advice from master chef and PBS television personality Martin Yan of Yan Can Cook. Carol also shares updated versions of the recipes taught on the very first Cookin' with Carol cooking show, taped at The Kitchen Store in Arlington, August 1992. Grilled Chicken Pasta Salad Serves 4 2 boneless skinless chicken breasts 1 cup chopped broccoli 1/2 cup mayonnaise 2 tablespoons Dijon mustard salt & pepper to taste 4 cups cooked pasta (bowties, shells, penne) 2 green onions, thinly sliced 1/2 red bell pepper, chopped Asian orange marinade: 1 tablespoon vegetable oil 2 tablespoons orange juice 2 teaspoons soy sauce 1 clove garlic, minced Using the flat side of a meat mallet, lightly pound chicken breasts to 1/2" thickness. Mix together marinade ingredients in a shallow bowl. Add chicken and turn to coat with marinade. Cover and marinate for up to 10 minutes at room temperature, or refrigerate for up to 8 hours. Remove from marinade and grill over hot coals for 3-4 minutes on each side; until no longer pink in the center. Allow chicken to cool and cut into strips; reserve. Cook broccoli in boiling water to cover until slightly tender, about 2-3 minutes. Rinse under cold water to stop cooking time and preserve color. Combine mayonnaise, Dijon mustard, and salt and pepper in a large bowl. Add pasta, green onions, broccoli, red bell pepper, and reserved chicken. Toss to coat with dressing. Chill for at least 30 minutes before serving. Asian Fruit Salad with Honey-Lime Plum Dressing Serves 8 4 cups chopped assorted fresh fruit (Asian pears, mangoes, tangelos, mandarin oranges, pomellos, lychees (litchis), longans, grapes, etc.) dressing: 3 tablespoons fresh lime juice 2 tablespoons plum sauce 1 tablespoon honey 1 teaspoon lime zest Arrange fruit on a platter or in a bowl. In a small bowl, combine ingredients for dressing. Pour dressing over fruit and serve. |
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