Posts Tagged ‘bell pepper’

Comfort with assorted Asian ingredients can help to introduce a whole new horizon to your lunch and dinner tables. These days almost any ingredient you desire can be obtained at your local grocery or gourmet store. If you are so lucky as to have an Asian or West Indian grocery nearby, you will find much more attractive prices on these items. Good Stuff!

Black Bean Vinaigrette

We like to serve this with the season’s best tomatoes and sharp salad greens, like arugula or mizuna. The fermented black bean sauce is an emulsifier and readily binds this dressing.

1 Tablespoon minced ginger

1 teaspoon minced garlic

1 Tablespoon Mirin

1/4 cup oil (Olive oil can be used, but will impart an olive flavor. Grapeseed oil is flavor neutral.)

1/4 cup fermented black bean sauce

1 1/2 teaspoons rice wine vinegar

honey to taste

Combine all ingredients and sweeten with a light amount of honey to taste.


Yogurt Curry Dressing

This is a subtly curried dressing we use for chicken salad or with raw vegetables.

1 cup yogurt

2 Tablespoons rice wine vinegar

1/2 teaspoon fresh squeezed lime juice

2 t toasted curry powder ( toast over low heat in a nonstick pan and allow to cool completely. )

2 Tablespoons Mirin

1 Tablespoon honey

Combine all and reserve refrigerated for several hours before use.


Here, also, are two complete salads using Asian ingredients.

Ginger-Carrot salad

1 pound carrots, shredded or julienned

1 clove garlic, minced

2 Tablespoons rice wine vinegar

1 cup chopped cilantro

1/2 cup vegetable oil

1/2 Tablespoon sesame oil

1/2 cup carrot juice

1 teaspoon ginger juice ( puree ginger in a press or processor and squeeze through a cloth.)

1/2 teaspoon soy sauce

1/2 teaspoon hot sauce

Reserve carrots. Combine rest of ingredients, add to carrots and refrigerate for at least a half hour before service.


Sesame noodles

This dressing keeps, and improves, for more than a week. Dress your noodles as you wish and save any remaining dressing for another meal. Spaghetti works for this salad, but we try to use udon noodles.

1/2 cup tahini

1/4 cup peanut butter ( optional to accommodate peanut allergies.)

2 cloves chopped garlic

1 Tablespoon chopped ginger

1/2 teaspoon minced lemongrass

5 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

2 Tablespoons honey

1 teaspoon hot sauce

Combine all in food processor and puree well. Refrigerate well before use. Apply to chilled, slightly oiled, cooked noodles for best results. Garnish with julienne spring onions, red bell pepper, black sesame, and/or peanuts. Good Stuff!

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Assembled ingredients for rouille

Striped bass fillet lathered with rouille

Fresh Caught striped bass. Heavenly texture and a flavor that cries for some fat and salt. The roast bell pepper rouille is used as a rub and a sauce.Our peppers came from the garden and were roasted at home, but this recipe works fine with canned or jarred roast peppers.

Roast Bell Pepper Rouille

1 egg yolk

Sauced on the plate with roast beets and their greens, baby fall squash, and cornmeal pudding.

1/2 cup roasted peppers

1 Tablespoon bread crumbs

1 garlic clove minced (on the microplane)

Puree all in you food processor, once homogenized, slowly add

1/4 cup olive oil

Refrigerate well before use. Stir well also. Good Stuff!

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