Crab and Mango Salad

Photo credit Franz Scheurer, Sydney Fish Market

Here is a recipe from the fabulous Sydney Fish Market, in Sydney , Australia.  It is considered one of the most outstanding fish markets in the world.

Crab and Mango Salad
Serves 6 as an entrée

Ingredients:
1 1/2 cups cooked crab meat
1 large green mango, shredded
3 oz snow pea sprouts, stems trimmed off
2 lbs cherry tomatoes, halved
1 bunch green asparagus, trimmed, sliced and blanched (see notes)

Coconut Dressing
5 oz coconut milk
2 teaspoons grated ginger
1 small red chili, seeded and finely chopped
2 tablespoons finely shredded mint leaves
2 tablespoons lime juice
1 teaspoon fish sauce
½ teaspoon grated palm sugar*
Salt flakes, to taste

*Maple sugar is an alternative to palm sugar made from reduced maple syrup, in much the same way that palm sugar is made from reduced palm sap.

Directions:

Make Coconut Dressing: place all ingredients in a screw-top jar, shake well and chill until needed.

If using pre-picked crabmeat, place it in a colander and squeeze gently to remove any excess moisture. Place it in a large bowl with avocado, mango, snow pea sprouts, tomatoes and asparagus and mix gently to combine.

Arrange on a serving platter, pour over dressing and serve immediately.

Notes:  Buy good quality frozen Australian crabmeat such as Ceas (Queensland spanner crabs); check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen crabmeat is imported and can be quite watery when thawed. If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler. Blanch asparagus in well-salted boiling water for 30 seconds to 1 minute, then refresh in ice water, or cold running water, to stop the cooking.

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Shrimp Salad with Arugula, Asparagus & Saffron Aïoli

Photo credit Franz Scheurer, Sydney Fish Market

Here is another delicious and easy recipe from the Sydney Fish Market.  This recipe can be prepared an hour ahead of  your planned meal time.  Cover, refrigerate it and take out 15 minutes prior to plating and pour on the aioli just before serving. Enjoy!!!

Shrimp Salad with Arugula, Asparagus & Saffron Aïoli
Serves 8

8 cooked large shrimp
1 cup washed and dried or arugula
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
Salt flakes and freshly ground black pepper, to taste
2 bunches thin green asparagus, blanched (see notes)

Saffron Aïoli
Pinch saffron threads, soaked in 1 tablespoon of water for 15 minutes
2 cloves garlic, crushed
1/2 cup whole-egg mayonnaise

Make Saffron Aïoli: whisk saffron mixture and garlic into mayonnaise. Set aside.

Slice shrimp lengthwise and remove the meat from the shells, remove the digestive tract (grey thread) running down the middle of the tail meat. Trim ends of meat and chop the trimmings.

Combine olive oil, lemon juice, salt and pepper and toss with arugula. Mound on a serving platter and arrange asparagus spears and shrimp on top. Drizzle over some of the Saffron Aïoli and serve with remaining Aïoli passed separately.

Notes: If you don’t want to make your own mayonnaise, use one made from whole eggs such as such as Hellman’s.  If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler. Blanch asparagus in well-salted boiling water for 30 seconds to 1 minute, then refresh in ice water, or cold running water, to stop the cooking.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

Asian Beef Noodle Salad

This Asian Beef Noodle Salad is so quick and easy, you can even whip it up if guests show up unannounced.  While you’re out grilling these summer weekends, add another steak, salt and peppered, to your grill, about 1 pound of eye of round or London broil.  Cook until medium well, about 2 minutes per side.  While the steak is cooling, make the dressing.  You’ll have tomorrow night’s dinner ready with just a little effort.

Asian Beef Noodle Salad
Serves 4

Ingredients

1 lb. eye of round or London Broil Steak

Dressing:
1/2 cup reduced sodium soy sauce
1 1/2 Tablespoons sugar
3 garlic cloves, minced
2 Tablespoons rice vinegar
2 1/2 Tablespoons toasted sesame oil
3 1/2 Tablespoons canola oil
1/4 cup water

Mix all ingredients together and set aside.  Add about 3-4 tablespoons of the dressing to the cooled steak and refrigerate.  You should also refrigerate the dressing if you will not be using immediately.

Salad:
8 oz. spaghetti or linguini, cooked according to package directions, drained
1 cup chopped cilantro or parsley
4 green onions, thinly sliced
2  sliced grilled red peppers

Directions

When ready grill steak and serve, slice the steak against the grain into thin strips.  Toss the cooked noodles with the remaining dressing and cilantro or parsley.  Add the sliced steak and sprinkle with green onions.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

Chef Zox’s Frisée & Belgian Endive Salad

Chef Alan Zox gives us a recipe for a warm spring day, a fabulous frisee & Belgian Endive salad.  There’s even a terrific alternative if you want to omit the bacon.  Chef Zox has combined his passion for food with his skills as an educator, running culinary workshops that focus on international cooking and culture. These workshops journey from the old-world cuisines of Italy, France, and Mexico to the newfound tastes of the Middle East, China, and the Pacific Rim.  Check out his website:  https://zoxkitchen.com/ and enjoy Chef Zox’s recipe.

Frisée & Belgian Endive Salad                                                                                                   
Serves 4-6

Ingredients
2 heads frisée lettuce, outer leaves and root ends discarded (if unavailable, substitute with 2 heads Bibb lettuce, torn into small pieces, mixed with 2 cups chopped baby kale)
2 heads Belgian endive, sliced into circles
3 strips thick bacon lardon, cut into ½-inch chunks
¼ cup extra-virgin olive oil
1 Tbsp red-wine vinegar
1 Tbsp champagne vinegar
1 clove garlic, diced
1 tsp honey mustard
1 Tbsp small capers
1 turn freshly ground black pepper
Pinch sea salt
6 fresh large eggs
1 tsp white vinegar

Directions
Gently cut, rinse and dry frisée and endive, and place in a large salad bowl. Sauté lardon (using pork fat or thick bacon) until crispy, and place on paper towels to drain. For a healthier alternative, replace lardon with cauliflower florets tossed with 1 Tbsp olive oil, ½ teaspoon cayenne pepper and ½ teaspoon smoked paprika; roast the cauliflower in a 425F oven for 40 minutes and set aside.  In a small bowl, whisk together oil, red-wine and champagne vinegars, garlic, mustard, capers, black pepper and sea salt; set aside. Using tongs, carefully divide lettuce and crispy chunks of lardon or cauliflower among four to six plates. Dress each salad with 1 heaping tablespoon dressing. For poached eggs, be sure to use very fresh eggs; their white will be thicker. In a medium, 4-inch-deep sauce pan, heat water to a simmer with one teaspoon white vinegar (to help the eggs coagulate). Crack one egg at a time, place it in a small ramekin and pour it into hot, boiling water. Repeat immediately with one more egg, and simmer both for 3 minutes. Remove poached eggs with a slotted spoon, and place one on top of each salad plate. Repeat with remaining eggs, until all six eggs are poached.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

A Mango Salad Recipe from Oceania Chef Arnaud Bonnefoy

 

 

 

 

 

 

 

 

 

Oceania’s Executive Pastry Chef Arnaud Bonnefoy is usually very busy creating exotic pastries.  However he sometimes shares a cooking demonstration with Senior Executive Chef Gjoka.  Here is a recipe for a Mango Salad which you may want to try after you’ve indulged in lots of sweet treats.

 

Mango Salad

Ingredients:
2 teaspoons white vinegar
3 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
1 firm-ripe mango, peeled and cut into 1 inch cubes
1 large tomato, cut into 1 inch cubes
1 celery stalk
1 small red onion, halved lengthwise and thinly sliced crosswise
1/3 cup fresh cilantro leaves
3 teaspoons Coconut Milk

Directions:

Whisk together vinegar, lemon juice, sugar, salt and pepper until sugar is dissolved.  Then add oil, whisking until emulsified.  Add remaining ingredients and toss until coated.

Iceberg Salad with Roquefort & Smoked Bacon

If the summer heat is getting to you and all you want is a nice, cool salad, here is a recipe from Chef Alan Zox of Zoxkitchen.com.  Chef Zox has recently introduced a new  program “Home Food for All Ages” and he will conduct a “New Orleans Cooking Workshop” this fall in Yarmouth Port.  The class will include instructions for making gumbo, Pork & Clam Jumbalaya and Shrimp Etouffee: https://zoxkitchen.com/new-orleans-cooking-workshop-open-to-public-sept-21-7-pm-on-cape-cod/ .  Meanwhile cool off with Chef Zox’s easy Iceberg Salad.

Iceberg Lettuce Wedges with Blue Cheese or Roquefort and Smoked Bacon
Serves 4

Ingredients

Salt and pepper to taste
1 tsp freshly squeezed lemon juice
¼ tbsp lemon zest
½ cup plain yogurt
6 oz (1½ cups) chilled Roquefort cheese, crumbled                                           
4 slices hickory-smoked bacon
1 medium head iceberg lettuce, cut into 2- to 3-inch wedges
2 plum tomatoes, juice and seeds squeezed out and diced
1 tbsp fresh chives, minced
Capers and black olives (optional)

Directions

1. Combine the salt, lemon juice, zest, yogurt and Roquefort and refrigerate. Dressing will last up to a week in the refrigerator.
2. Using a dry sauté pan, cook the bacon until brown and crisp. Then roughly chop and set aside.
3. When ready to serve, place 2 to 3 lettuce wedges on each plate. Stir the yogurt dressing briskly with a fork and pour about 2 tbsp over each serving of the wedges, as you like.
4. Sprinkle the diced tomatoes and chopped bacon on top. Season to taste with chives, salt and pepper. Add capers and sliced black olives, if using.