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Showing posts with label potluck. Show all posts
Showing posts with label potluck. Show all posts

Friday, June 19, 2015

Spicy Thai Peanut Noodle Salad A Perfect Summer Potluck Dish


Hard to believe, but it’s just under a week until July 4th! Between now and then, I’ll be sharing recipes that are perfect for celebrating with family and friends! I’ve got a fun twist on potato salad to share for this week’s #SundaySupper...as well as a firecracker of a burger recipe and a fun vanilla treat...coming up in the next few days. Today, I’m kicking things off with a flavorful Spicy Thai Peanut Noodle Salad. It’s perfect for taking to summer potlucks, because it’s delicious both cold and at room temperature...and it contains no dairy products. 

As soon as I saw this recipe on the Cooks Country website last week, I immediately added it to this weeks menu! Cook’s Country is part of the America’s Test Kitchen family, and their recipes never disappoint! What’s not to like? They do all the trial-and-error work for you. All you have to do is make the final kitchen-tested, no-fail recipe and enjoy the compliments! I used their peanut-based dressing recipe and prep technique, but I did make a few small tweaks. I added sriracha to the dressing instead of the suggested Tabasco, and I changed the veggies up just a bit. I used crunchy cucumber and carrot, as well as a double shot of onions This salad is knock-your-socks-off good!

Spicy Thai Peanut Noodle Salad
adapted from Cooks Country

Step 1:  Cook 1 lb. of spaghetti in a pot of well-salted water. While the pasta cooks, make the dressing. Add the following ingredients to a large bowl: 3/4 cup chunky peanut butter, 1/3 cup soy sauce, 3 tbs. vinegar, 1 tbs. grated fresh ginger, 1 tbs. sriracha (or Tabasco), 1 tsp. honey, 1/3 cup of the starchy pasta cooking water, and 1 tsp. dried cilantro. Whisk well to combine and set aside.


Step 2:  When the pasta is cooked, drain well in a colander under cold water. Keep rinsing until the pasta has cooled to room temperature. Place the cooled spaghetti in a large bowl and add 2 tbs. sesame oil...toss to evenly coat. Add the following veggies: 1/2 a cucumber seeded and cut into a small dice, 1/2 cup carrot cut into bite-sized pieces, 4 sliced green onions, and 1/2 cup sweet yellow onion cut into thin matchstick slivers. 


Step 3:  Add the reserved dressing and 2 tbs. chopped flat-leaf parsley. Toss everything together with tongs. Make sure that the dressing evenly coats all the noodles and the veggies. Serve immediately at room temperate or chill. The original recipe notes that you should remove chilled pasta from the fridge about 20 minutes before serving for the proper consistency.


There you have it: noodles, spicy peanut sauce, and crisp veggies...I loved this international spin on pasta salad! The heat level was perfect for us with 1 tbs. of sriracha, but feel free to up that amount if you like your food especially fiery. I served this noodle salad with the leftover Honey Ginger Soy Chicken that I made for this week’s #SundaySupper. The flavors worked really nicely together, but you could easily add grilled shrimp or diced tofu to make this a light Summer main dish. One final note: the recipe suggests keeping all of the cooked ingredients separate and tossing everything together just before serving if you’re transporting it to a party.
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Monday, February 9, 2015

SundaySupper Kicked Up New Years Potluck Featuring Columbia Street Grinders from Emerils Kicked Up Sandwiches Cookbook!

Sandwiches…who doesn’t love them? Little (…and not-so-little) kids love PB&J…and grown-ups love BLTs and chicken salad. Here’s the thing, though. Done incorrectly, a sandwich can be a little on the boring side...but done right? They are a thing of beauty. Emeril Lagasse is my kind of chef: he specializes in the big-flavor cooking that I crave. His latest cookbook is Emerils Kicked-Up Sandwiches. As part of this week’s New Years Eve Potluck #SundaySupper Emeril Style, I was selected to receive a copy of this amazing book and share a recipe with you. What can I say? This book is AWESOME! I found so many recipes that I can’t wait to make! Check out these selections: French Bread Pizza Sandwiches with Hot Italian Sausage, Roast Beef "Debris" PoBoy, and Chicken and Biscuits with Redeye Gravy. Im going to have a blast cooking my way through this cookbook!

One recipe stood out as the perfect Texans football game-watching food, though: Columbia Street Grinder. This stuffed hoagie-style sandwich pairs crusty bread with tons of tasty deli meats and cheese, flavorful veggies, and a zingy herb-flavored balsamic vinaigrette. This sandwich is super-easy to assemble the morning of the big game, and you dont even have to fire up the oven. I followed the recipe exactly, with one small exception: since Im making my sandwich for a party, I made two large sandwiches rather than four smaller ones. Then, when everyone’s ready to eat, they can simply slice off part of the sandwich and dig in. Men especially seem to love eating a meaty sub sandwich for some reason, so this one’s going to be a big hit at my house!

Columbia Street Grinder 
 Recipe courtesy Emeril Lagasse, Emeril’s Kicked-Up Sandwiches, William Morrow Publishers, New York, 2012
Sandwich Ingredients:
  • Four 6-inch loaves Portuguese stick bread, or Italian or French loaves
  • Balsamic-Herb Vinaigrette (see below)
  • 8 ounces provolone cheese
  • 8 ounces sliced mortadella
  • 8 ounces sliced spicy ham, such as capicola
  • 8 ounces sliced salami
  • 1 large tomato, cut into eight 1/4-inch-thick slices
  • 12 thin onion slices 
  • 12 jarred hot or sweet cherry peppers, drained and roughly chopped
  • 2 cups torn green-leaf lettuce
Balsamic-Herb Vinaigrette (makes 3/4 cup):
  • 1/4 cup balsamic vinegar
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1 teaspoon minced garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

To make vinaigrette:
1. In a small mixing bowl, combine the balsamic vinegar, basil, oregano, and garlic; whisk well to mix. Continue whisking while slowly drizzling in the olive oil in a slow, steady stream. Add the salt and pepper, and whisk to combine.
2. The vinaigrette may be stored in an airtight container in the refrigerator for up to 1 week.

To assemble the sandwiches:
1. Cut the loaves of bread in half lengthwise, and arrange them in a single layer, cut sides up. Liberally brush the bread with the vinaigrette. On the bottom half of each loaf, evenly layer one-quarter of the provolone, followed by one-quarter of the mortadella, one-quarter of the spicy ham, and one-quarter of the salami. Top with 2 slices of tomato and 3 slices of onion. Divide the cherry peppers among the sandwiches. Stir the vinaigrette and generously drizzle it over the onion and tomato.
2. In a small bowl, toss the torn lettuce with some of the remaining vinaigrette. Divid the lettuce among the 4 sandwiches, top with the other halves of the bread, and serve.

Verdict: this sandwich is anything but boring…Emeril scored a touchdown with this sandwich! Flavorful deli meats, creamy provolone, zesty onions and peppers…and that tart, herby vinaigrette combined to make one heck of a sandwich! I plan to serve this sandwich with two kinds of chips, a couple of dips, and homemade cookies. Because this sandwich was made ahead of time, I won’t have to miss one play of today’s Texans-Colts game! I especially loved that the recipe offers up a couple of variations on the bread and peppers that can be used. To me, the key to this sandwich is to buy the best-quality meat, cheese, and bakery bread that you can get your hands on. When a dish is simple, the quality of ingredients makes all the difference.

Our #SundaySupper group is featuring two Emeril cookbooks today: the Emerils Kicked-Up Sandwiches book I received and Emerils Potluck! I have both of these books in my cookbook collection and love them! They can be purchased by clicking on the following links:

http://www.amazon.com/Emerils-Kicked-Up-Sandwiches-Stacked-Flavor/dp/006174297X/ref=sr_1_1?ie=UTF8&qid=1356550395&sr=8-1&keywords=emeril+kicked+up+sandwiches  

http://www.amazon.com/Emerils-Potluck-Comfort-Kicked-Up-Attitude/dp/0688164315/ref=sr_1_1?s=books&ie=UTF8&qid=1356550445&sr=1-1&keywords=emeril+potluck 

 Be sure to join the #SundaySupper crew for a Twitter chat tonight at 600 CST. We’ll be sharing all our favorite tips for making great sandwiches and potluck foods. As a special post-holiday treat, Willam Morrow Publishers is going to give one of my readers a copy of Emerils Kicked-Up Sandwiches. To be entered to win, you have to take part in the Twitter chat this evening, and winners will be selected during the chat. I hope youll take a few minutes to check out the fabulous Emeril recipes that my fellow #SundaySupper bloggers are sharing today...you’re sure to find something that’s perfect for upcoming bowl game parties or NFL playoff parties!

Sunday Supper NYE Potluck Drinks:
  • Champagne Punch by girlichef
  • Champagne Punch by Daily Dish Recipes
  • Champagne Punch by Midlife Roadtrip
  • Champagne Punch by Family Foodie 
  • Chi Chi Cocktails by The Messy Baker Blog
Sunday Supper NYE Potluck Starters:
  • Spiced Nuts by The Cookie A Day Challenge
  • Spiced Nuts by Small Wallet Big Appetite
  • Prosciutto Breadsticks & Spiced Nuts by Galactosemia in PDX
  • Spiced Nuts by Home Cooking Memories
  • Spiced Nuts by Mama.Mommy.Mom
Sunday Supper NYE Potluck Dishes and Sandwiches:  
  • Sopressata and Genoa Salami Calzones by The Girl in the Little Red Kitchen
  • Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by Cupcakes & Kale Chips
  • Three Cheese Veggie Sandwich by Supper for a Steal
  • Three Cheese Veggie Sandwich by Cindy’s Recipes and Writings
  • Columbia Street Grinder by The Foodie Army Wife
  • Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by The Meltaways
  • Emeril’s Columbia Street Grinder Kicked Up a Notch New Orleans Style by The Catholic Foodie
  • Columbia Street Grinder by The Weekend Gourmet
  • Three-Cheese Veggie Sandwich by Diabetic Foodie
  • Eggplant Muffuletta by Mom’s Test Kitchen
  • Three Cheese Veggie Sandwich by In the Kitchen with Audrey
  • Columbia Street Grinder by She likes ruffles, he likes truffles 
  • Three Cheese Veggie Sandwich by From Fast Food to Fresh Food
  • Columbia Street Grinder by Momma’s Meals 
  • Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by Craving’s of a Lunatic
  • A Vegetarian Take on Emeril’s Kicked Up Sandwiches Tonkatsu Sandwich by Ninja Baking
  • New Orleans Style Garlic BBQ Shrimp by Comfy Cuisine
Sunday Supper NYE Desserts:
  • New Orleans-Style Bread Pudding with Whiskey Sauce by Magnolia Days
  • New Orleans-Style Bread Pudding with 2 Sauces by Juanita’s Cocina
  • Angel Cake Sandwiches by That Skinny Chick Can Bake
  • Coffee Cake with Crumble Topping and Brown Sugar Glaze by Damn Delicious

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Monday, February 2, 2015

The Salad Bar for July Potluck Salads Featuring Updated Asian Ramen Slaw

This month’s theme for The Salad Bar blogging group roundup is…Potluck Salads! It seems that during the warmer Summer months, there are tons of BBQs and other big parties and get-togethers to attend. So, I challenged #TheSaladBar bloggers to share their favorite salads to take to BBQs or other large parties. Boy, did they come through! Their salad creations run the gamut from potato salads, to pasta salads…and beyond. When I was making my selection for this month, I thought back to the kinds of cold salads that I’ve enjoyed at family parties and Summertime events. One dish immediately came to mind: an easy-to-make Asian-inspired slaw that features crunchy veggies and a package of inexpensive ramen noodles. I love this salad, but I wanted to update it a bit for the way we eat today. There are many variations on this salad, which I combined and tweaked to create my addictive and healthy Updated Asian Ramen Slaw.


 In place of cabbage, I used a chopped veggie slaw that contains cauliflower, baby broccoli florets, carrots and purple cabbage. I added sliced almonds for taste and texture, and I modernized the dressing a bit. Some recipes I saw online called for a full cup of vegetable oil…yikes! I reduced the amount of oil in half and used lime juice, lime zest and agave nectar to impart a subtle sweet-and-sour flavor to the dressing. I also added some sliced green onion to add a mild onion flavor in the background. This slaw is perfect for a potluck, because you can make it a day ahead. In fact, I think it tastes best after chilling in the fridge overnight!

Updated Asian Ramen Slaw
Inspired by Friends and Family

Step 1: Make the dressing by combining the following ingredients in a measuring cup: ½ cup vegetable oil, 1/4 cup water, the juice and zest of one lime, the flavor packet from a package of Lime-Shrimp flavor ramen noodles, 1 tbs. agave nectar, and salt & pepper to taste. Whisk well to combine and set aside.


 Step 2: Add the following ingredients to a large mixing bowl: 1 package of your favorite slaw mix (I used Mann’s Rainbow Salad ), 2-3 sliced green onions, and 3/4 cup sliced almonds. Remove the noodles from the ramen packet and crush in your hands. Add to the salad in the bowl. Pour in the reserved dressing and stir well to combine.


 Step 3:  Cover with plastic wrap and refrigerate for at least 2 hours before serving. After 2 hours, the noodles will still be slightly crunchy. By the next day, they will be mostly softened. The salad tastes great both ways, so no worries about making it ahead!

That’s it! This simple slaw is flavorful, healthy and full of gorgeous colors. We loved the bright flavor that the addition of lime brought to this classic potluck salad. By using less oil, I felt better about eating it too! This addictive slaw keeps in the fridge for 2-3 days…if you have any left. I love to add boiled shrimp or diced pre-cooked chicken breast to make a great light lunch. Feel free to add golden raisins or cranberries -- or sub sunflower kernels for the almonds. Ive seen both variations in my research for this article

 I hope you’ll go visit the rest of The Salad Bar’s monthly contributors and see what potluck salad recipes they are sharing this month. Theyre all fabulous, so you’re sure to find something perfect for your next get-together or BBQ!


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