Thai Vietnamese Salad Bar Supreme Recipes

SORBET BAR

Steps:

• Set out ice cream cups, sorbet selections, ice cream scoops, coconut. Toss sliced bananas with a little lemon juice to retard browning. Set bananas in a bowl along side dishes of sliced berries and cookies. Just like the salad bar, they can have it their way.

MAKE YOUR OWN BURRITO BAR

Steps:

• Heat 2 nonstick skillets over medium high heat. In the first, add 2 tablespoons oil, jalapeno, garlic and onion for black beans. Saute 2 or 3 minutes, add beans and seasonings and cayenne pepper sauce. Reduce heat to low and simmer. In the second skillet, add oil and chicken. Season chicken with chili powder and salt and lightly brown the meat, 2 to 3 minutes. Add garlic, red peppers and chorizo and saute 5 to 6 minutes, then reduce heat to low.
• Char and soften tortillas by holding them over hot burner 15 seconds on each side. If you do not have gas burners, heat your dry skillet you used for salsa and cook tortillas 1 at a time in the pan 15 seconds on each side. Pile tortillas near stove and line up your toppings. Serve fillings out of the pans you cooked them in.
• Heat a skillet over high heat. Add whole tomatoes and a seeded jalapeno, skin side down, and the thick slices of onion. Allow the tomatoes, pepper and onion to char on all sides. Add blackened tomatoes, pepper and onions to a food processor. Pulse grind the salsa with mint and cilantro leaves. Season salsa with coarse salt.
• Combine all ingredients in a food processor and process until the sour cream is pale green and scallions are finely chopped. Serve with burritos.

QUICK AND EASY DINNER NACHOS SUPREME

Steps:

• Cook the beef and taco seasoning in a 10-inch skillet until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the rice is tender.
• Top with the salsa, cheese and lettuce. Serve with the tortilla chips for dipping.
• Serving Suggestion: Serve with carrot and celery sticks. For dessert serve chunky applesauce sprinkled with cinnamon.

THAI-VIETNAMESE SALAD BAR SUPREME

Steps:

• Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise "croutons".
• Heat a grill pan over medium high heat.
• Combine soy and oil in a shallow dish. Add chicken and turn to coat. Season chicken with salt and pepper. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate. Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
• For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.

THAI-VIETNAMESE SALAD BAR

Steps:

• Arrange salad bar ingredients in attractive dishes and bowls as you prepare them: romaine, baby mixed greens, bean sprouts, daikon or red radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise"croutons".
• Heat a grill pan over medium high heat.
• Combine soy and oil in a shallow dish.
• Add chicken and turn to coat.
• Season chicken with salt and pepper.
• Drizzle fish with oil and season with salt and pepper.
• Grill chicken 3 minutes on each side.
• Cut chicken into strips on an angle and place onto a serving plate.
• Grill fish 4 to 5 minutes on each side, until opaque.
• Squeeze lime over the fish and break up into chunks as you transfer it to a serving plate.
• Combine all ingredients, except oil, for peanut dressing in a blender.
• Blend for 30 seconds, then open lid and continue dressing by pouring slowly in oil.
• Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
• For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together.
• Slowly pour in vegetable oil while continuing to whisk.
• When the oil is thoroughly mixed, transfer dressing to a small dish to serve.