Ginger Marinated Squab With Mango Sauce And Watercress Salad Recipes

WARM BEEF AND WATERCRESS SALAD: BO XAO SA LAT SONG

Steps:

• Place the vinegar, oil, and sugar in a bowl and mix well. In a mixing bowl, add watercress, onions, tomato and dress with vinaigrette. Set aside.
• In a hot wok or pan, add oil and cook garlic until fragrant.
• Turn heat to high adding beef and stir fry for 1 minute until browned, then season with a pinch of salt and 1/2 teaspoon pepper.
• Add the beef to the salad bowl then dress with nuoc cham. Mix well, then transfer to a plate and garnish with chile.

SPICY WATERCRESS WITH GINGER

Steps:

• Remove the tough stems from 2 bunches watercress; wash and dry well, then transfer to a bowl. Heat 3 tablespoons peanut oil in a small skillet over high heat until very hot. Add 1 tablespoon chopped peeled ginger, 1 minced garlic clove and 2 teaspoons Sriracha and stir-fry 30 seconds. Carefully stir in 2 tablespoons rice vinegar. Pour the warm dressing over the watercress and toss. Season with salt.

GRILLED MISO MARINATED SCALLOPS WITH HIJIKI SALAD

Steps:

• Mix all marinade ingredients together and marinate scallops covered and refrigerated for 4 to 6 hours. Large scallops can marinated overnight as well. On a hot grill, mark the scallops on both sides. Should be served medium to medium rare. Serve 3 scallops on top of a small mound of hijiki salad.
• HIJIKI SALAD: In a bowl, pour warm water over seaweed and soak for 30 minutes, or until soft. Boiling hot water will leak out too much flavor. Drain the seaweed well. Mix all other ingredients and toss with the seaweed and cucumber. Check for seasoning.;

WATERCRESS AND MANGO SALAD

Steps:

• Whisk together all dressing ingredients in a small bowl, then whisk in salt to taste.
• Gently toss all salad ingredients together in a bowl. Add just enough dressing to coat, then serve immediately.

MARINATED AND GRILLED SQUAB, QUAIL, OR CORNISH GAME HEN

Steps:

• In a small saucepan, combine the garlic, shallot, ginger, honey, nuoc mam, and 1/2 cup water. Bring to a boil, stir once or twice, and cool.
• Split the birds in half-through the breastbone and backbones-and marinate them in this mixture for at least 1 hour and preferably overnight (in the refrigerator for longer marinating times).
• Start a charcoal or gas grill; the fire should be only moderately hot and the rack about 4 inches from the heat source. Drain the birds and grill them for about 6 minutes per side or until done to your taste; squab is at its best when still fairly pink. (Quail will take about the same amount of time; game hens will take about 20 minutes total). Meanwhile, mix the pepper and salt together.
• When the birds are done, drizzle them with the sesame oil and serve, passing the pepper-and-salt mixture at the table.
• Marinated and Sautéed Squab
• In step 3, drain the birds well and dry with paper towels. Place 2 tablespoons oil in one or more large skillets and turn the heat to high. Cook the birds until nicely browned, about 4 minutes. Turn and brown the other side for 2 to 4 minutes, or until the squab are done. (Quail will take about the same amount of time; I would not recommend doing Cornish hens this way.) Finish and serve as directed.
• Deep-Fried Squab
• This is quite a different procedure, more work, but very good. Double the amount of marinade. Bring the marinade to a boil in a large saucepan and cook the birds in it, sequentially if necessary, for about 10 minutes each. Remove and let dry on a rack (you can do this a day ahead of time; let dry in the refrigerator). When you're ready to cook, bring a large pot of corn, grapeseed, or other neutral oil to about 350°F (a pinch of flour will sizzle, and the oil will thin and start to shimmer). Fry the birds, sequentially if necessary, until browned and crisp about 10 minutes. (Quail are excellent this way; reduce the initial cooking time to 5 minutes each; I would not recommend doing Cornish hens this way.) Serve with salt and pepper.

MANGO-GINGER SAUCE

Steps:

• Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

WATERMELON AND WATERCRESS SALAD WITH GINGER

Steps:

• Whisk vinegar, oil, ginger, lime peel, and garlic in large bowl to blend. Season to taste with salt and pepper. Add watermelon and all remaining ingredients to bowl with dressing and toss to coat. Divide salad among 4 plates and serve.

SOY-MARINATED CHICKEN BREAST WITH WATERCRESS-PASTA SALAD AND MANGO-LIME PURéE

Steps:

• Preheat broiler. For marinade, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl. Add chicken and let marinate. Cook pasta in salted boiling water until al dente; drain. For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil. Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing. In a blender, puree mangoes, lime juice, and remaining 1 tbsp canola oil. Coat broiler pan with cooking spray and add chicken in a single layer. Broil 6 to 7 minutes per side, until browned and cooked through. Cut breasts diagonally in half. On each plate, place 1/4 pasta and 2 pieces chicken. Drizzle with mango puree and garnish with remaining scallion greens.