Cookin' with Carol recipes on NBC5 - April 2005
Serves 4
Use a variety of the bounty of spring vegetables to cook-up a quick and tasty meal or side dish.
2
teaspoons vegetable oil (divided use)
1
egg, lightly beaten
2
cups chopped fresh vegetables (see suggestions below)
4
cups cooked Chinese egg noodles
2
tablespoons hoisin sauce
2
tablespoons soy sauce
2
tablespoons rice vinegar
1/2
teaspoon sesame oil
1/2 teaspoon chili garlic sauce (optional)
Heat a wok or a large skillet over medium-high heat. Add 1 teaspoon of the oil and the egg and tilt pan to distribute egg over bottom of pan. Cook egg for 1 minute, or until set. Stir egg quickly to shred into “egg strips” and remove from pan. Add remaining 1 teaspoon oil and vegetables and stir-fry for 2 to 3 minutes, until tender-crisp. Add remaining ingredients and reserved egg strips, and stir-fry for 1 to 2 minutes, stirring occasionally until warmed through. Serve warm.
Notes:
Use any combination of fresh vegetables, such as, asparagus, snow peas, bell peppers, carrots, spinach, broccoli, green onions (scallions), bok choy, celery, sugar snap peas, bean sprouts, jícama, napa cabbage, Japanese eggplant, yellow squash, zucchini, or any variety of mushrooms.
Chinese egg noodles are available in Asian markets. Hoisin sauce and many other Chinese ingredients are becoming available in many supermarkets.
UPCOMING
CULINARY EVENTS IN DALLAS:
Endangered
Treasures: A Celebration of Cookbook Preservation
Texas
Discovery Garden at Fair Park
Friday,
April 15, 2005 from 6:30 - 9:30 p.m.
Tickets:
$125 (A portion of the ticket price is tax-deductible.)
IACP
Awards Reception, Gala and Denim to Diamonds Barbecue Dinner
Wyndham
Anatole Hotel
Saturday,
April 16, 2005 from 6:00 - 10:00 p.m.
Tickets:
$85
Ticket
Information:
(800)
928-4227 Ext 264
For more information about the
International Association of Culinary Professionals, visit www.iacp.com
(Air Date: April 2, 2005)
Serves 8
This comforting favorite, inspired by a family recipe, is a fun way to entertain with fruit this spring.
2
cups non-dairy whipped topping
1/2
teaspoon vanilla
1
teaspoon orange zest
2
cups cooked rice, chilled
1/2
cup canned pineapple tidbits
1/2
cup grapes
1/2
cup strawberries
1/2
cup canned mandarin oranges
Fresh
mint for garnish
In a large bowl, stir together whipped topping, vanilla, and orange zest. Add cooked rice, pineapple, grapes, strawberries, and mandarin oranges and stir gently to coat. Garnish with fresh mint. Serve immediately or keep for up to 2 days in the refrigerator.
Notes:
Special Event Alert:
On
Sunday, April 10th, 2005, S.Pellegrino will launch its inaugural
Chefs’ CookOUT: Famous Chefs’ Recipes Unveiled to take place from 11
am to 3 pm at The Annette Strauss Artist Square at 1800 Leonard Street, Dallas,
Texas. This one-of-a-kind event is the ultimate food lovers extravaganza
featuring some of the top locally and nationally celebrated chefs from the
Dallas area who will be donating their time, talents and secret recipes to
benefit Share Our Strength® - one
of the nation’s leading anti-hunger organizations.
Participating
chefs include Chef Lupe Hernandez of Abacus, Chef Steve Pilat of The Art
Institute of Dallas, Chef Ali Nazary of Café Izmir, Chef Blaine Staniford of
Fuse, Chef James Pitzer of Jaden’s, Chefs Taco and Duni Borga of La Duni, and
Chef Pooya Habibi of Saffron Room.
Your donation of $10 per adult (kids 12 and under free!) will benefit Share Our Strength – and help fight hunger in our community. S.Pellegrino will also be selling raffle tickets for some great prizes to be awarded at the event. Come join in the feast!
(Air Date: April 9, 2005)
This recipe reflects the bright colors and flavors of spring. It was inspired by cooking with my culinary friend, Martin Yan of Yan Can Cook.
Serves 8
8
leaves Bibb lettuce
2
cups shredded cooked chicken
2
green onions, julienne cut
2
Italian plum tomatoes, julienne cut
1/2
yellow bell pepper, julienne cut
1/2
cup canned mandarin oranges, drained
3
tablespoons rice vinegar
1
teaspoon olive oil
1
tablespoon soy sauce
1
teaspoon sugar
1/2
teaspoon sesame oil
Spread Bibb lettuce leaves on a decorative platter. Place about 1/4 cup chicken in each lettuce leaf and garnish with green onions, plum tomatoes, yellow bell pepper, and mandarin oranges. Place remaining ingredients in a jar with a tight fitting lid. Shake to mix and pour over the chicken salad lettuce wraps.
Notes:
Don't miss this international culinary all-star extravaganza tonight in Dallas!
IACP
Awards Reception, Gala and Denim to Diamonds Barbecue Dinner
Wyndham
Anatole Hotel
Saturday,
April 16, 2005 from 6:00 - 10:00 p.m.
Tickets:
$85
Ticket
Information:
(800)
928-4227 Ext 264
For more information about the
International Association of Culinary Professionals, visit www.iacp.com
(Air Date: April 16, 2005)
Serves 6
A super salad to take on a picnic because it is mixed with a vinaigrette instead of mayonnaise.
3
cups shredded green cabbage
2
cups shredded broccoli slaw
1
cup shredded red cabbage
4
green onions, thinly sliced
1/3
cup balsamic vinaigrette
6
wonton skins
In a large bowl, stir toss the cabbage, broccoli slaw, red cabbage, and green onions. Add balsamic vinaigrette and stir to coat. (This will keep in the refrigerator for up to 4 days.) Preheat a saucepan one-quarter filled with vegetable oil to 365°F. To garnish, cut wonton skins into thin strips. Deep-fry until crispy. Drain on paper towels. Sprinkle wonton strips over salad and serve.
Notes:
For more information about some of the products shown, visit these websites:
Melissa’s World Variety Produce www.melissas.com
Green & Black’s Organic Chocolate www.greenandblacks.com
(Air Date: April 23, 2005)
Serves 4
Elegant entertaining never had it this easy! A meal that is sure to impress.
12
(2-inch) mini portobello mushrooms
2
tablespoons balsamic vinegar
12
sea scallops
1
egg, lightly beaten
1/2
cup dry seasoned breadcrumbs
1/4
cup grated Parmesan cheese
2
tablespoons olive oil
2
cloves garlic, minced
1
teaspoon lemon zest
2
tablespoons lemon juice
2 cups cooked linguine
Preheat oven to 400° F. Lightly spray the interior of a shallow casserole dish with vegetable oil spray; set aside. Remove stems from mushrooms. Using a sharp knife, cut an “X” (about 1/4 inch deep) into the cap of each mushroom. Brush balsamic vinegar over the surface (cap) of each mushroom and place cap-side-down in the prepared casserole dish. Dip scallops in egg, then coat with breadcrumbs. Place one scallop on top of each mushroom. Sprinkle 1 teaspoon of Parmesan cheese over the top of each scallop. Spray surface lightly with vegetable oil spray. Bake for 12 to 14 minutes, or until scallops are cooked through (do not over-cook or scallops will be rubbery). Meanwhile, heat a large skillet over medium heat. Add olive oil, garlic, and lemon zest, and sauté for 10 to 15 seconds, or until flavors have blended throughout oil. Add lemon juice and linguine, and cook for 2 to 3 minutes, or until pasta is warmed through, stirring occasionally. To serve, mound 1/2 cup pasta on a pretty dinner plate and place 3 scallops/mushrooms on the side of the pasta. Repeat with the remaining pasta and scallops/mushrooms. Serve warm and enjoy!
(Air Date: April 30, 2005)