SICHUAN CUCUMBER SALAD
This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.
Provided by Chelsea
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 28m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
- Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
- Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g
SICHUAN SALAD PIQUANT
From my grandmother's recipe box and the clipping said that it was from a restaurant on the Kowloon side of Hong Kong.
Provided by Member 610488
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the seasonings together until the sugar is dissolved. Pour over the chicken and allow to marinate for 2-4 hours or even overnight in the refridgerator.
- When ready to serve, add salad greens and mandarin oranges that have been chilled and mix thoroughly. Serve immediately on chilled plates.
Nutrition Facts : Calories 485.6, Fat 22.1, SaturatedFat 6.2, Cholesterol 145.3, Sodium 650.1, Carbohydrate 21.9, Fiber 3.3, Sugar 15.4, Protein 49.7
SHRIMP SAUCE PIQUANT
Piquant is the creole word for "spicy". Adjust your cayenne pepper for heat, we love it HOT!
Provided by mary winecoff
Categories Cajun
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, bell peppers, 1/2 of the green onions and 1/2 of the parsley in oil until onions are transparent; add tomato paste, tomatoes with chilies, sugar and water and cook on low heat for 3 to 4 hours.
- Add shrimp, remaining green onions, parsley, slat and cayenne pepper; continue to cook for about 20 minutes.
- Serve over cooked rice.
Nutrition Facts : Calories 396.7, Fat 20.3, SaturatedFat 2.9, Cholesterol 294.5, Sodium 770.6, Carbohydrate 20.1, Fiber 4.5, Sugar 8.8, Protein 35.2
CHICKEN SAUCE PIQUANT
I created this recipe with my mom one Sunday while we were craving one of our favorite (discontinued) dishes from Copeland's.
Provided by david
Categories Chicken Breast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Drain tomatoes, reserve the juice. Seed the tomatoes completely and chop into various sizes. Set aside.
- Roast bell pepper over open flame until fully charred. There will be some smoke. This CAN be done in a with a broiler, turn the pepper 90 degrees every 5 minutes. After charred, run under running water and rub off as much charred skin as possible. Remove the seeds and interior membrane, and dice the pepper. Set aside.
- In a very large skillet or sauté pan, melt 1/2 stick of unsalted butter over medium high heat. Add 1/4 cup of extra virgin olive oil. When the butter is melted, add onion and a pinch of kosher salt. Reduce heat to medium. Sweat onion for about 5 minutes, then add garlic, continue to cook over medium heat for another 2 minutes. Add green bell pepper and another pinch of kosher salt. After a few minutes, add tomatoes and basil, parsley, oregano and red pepper flake.
- After 10 minutes, add 1/4 of the tomato juice and continue simmer until reduced. Add another 1/4 tomato juice and simmer until reduced. Add 1/4 cup white wine and deglaze (scrape) the bottom of the skillet.
- While the sauce is simmering, in another non-stick pan, heat 2 TBSP of vegetable oil. Season the chicken breasts liberally with Jambalaya Seasoning. Blacken chicken for about 5 minutes per side (or until fully cooked). Remove chicken from pan and allow to rest 10 minutes.
- After the sauce has reduced, add half of the remaining tomato juice, another pinch of salt, and 1 TSP of sugar. After reduction, add the remaining tomato juice and Tony Chachere's Seasoning to taste. Reduce heat to low.
- In a large pot, bring enough water for the fettucine to a boil. Add salt to the water (this is the only chance you have to season your pasta, take advantage!).
- Slice chicken into strips and add to sauce. Remove from heat.
- Drain fettucine in a collander, do not rinse. After fully drained and noodles to sauce and toss to coat.
- Sprinkle parmesan cheese to top. Serve with garlic bread, or crusty french bread. Enjoy.
Nutrition Facts : Calories 526.6, Fat 24.1, SaturatedFat 7.2, Cholesterol 111.9, Sodium 68.1, Carbohydrate 52.3, Fiber 2.2, Sugar 5.1, Protein 24.2
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