Wednesday, October 28, 2009

Banh-Mi Style Chicken Sandwiches



Serve 4 Prep 15 mins
This is a sweet, hot and spicy sandwich that's popular in vietnam


Ingredients:
  • 4 8" soft baguettes, split
  • 1/4 cup light mayonnaise
  • 2 Tbsl sriracha (Thai hot sauce)
  • 2 cooked chicken breast, sliced
  • 1/4 cup sweet red chili sauce
  • 1 to 2 jalapenos, seeded, thinly sliced
  • 2/3 English cucumber, diagnoly sliced
  • a handful Mint and cilantro leaves, sliced
  • 2 cups shredded lettuce
  • 1/2 cup shredded carrots
  • 1 Tbsp seasoned rice vinegar

    Directions:
  1. Toss Chicken with sweet red chili sauce, set a side
  2. Toss the lettuce and carrots with the vinegar, set a side
  3. Mix the fresh herbs and jalapeno, set a side
  4. Spread both side of the bread with mayonnaise and sriracha
  5. Arrange chicken over the bottom halves
  6. Add the mixture of herbs and jalapeno & cucumber
  7. Add the mixture if lettuce & carrots
  8. Add top halves and servce with lots of napkins

http://www.grouprecipes.com/104551/banh-mi-style-chicken-sandwiches.html

Sunday, October 4, 2009

Garlic Dill Roasted Potatoes

Serve 4 Prep 10 mins Cook 2 hrs

Ingredients:

  • 8 baby red-skinned new potatoes (1" Minimum)
  • 2 teaspoon finely minced garlic
  • 1 tablespoon extra-virgin olive oil or 3 table spoon butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 2 teaspoons dried dill weed

Directions:

  1. Preheat oven to 400 degree.
  2. Scrub the potatoes well and prick each 3 or 4 times with a fork.
  3. Place in a single layer on a shallow reasting pan and bake 1 hr to 1 hr 30 min until the potatoes is done.
  4. Cut each potato in half. If some of them is still too big? cut the halves in half again.
  5. Toss potatoes with remaining ingredients in a large bowl. Be careful not to toss the potatoes too much or they may start to fall apart, and you don't want mashed potatoes.
  6. Let rest for 30 min before serving.