Rice Vinegar Greats: Delicious Rice Vinegar Recipes, The Top 100 Rice Vinegar Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Rice Vinegar Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Bean Salad, Achiote Chilean Sea Bass With Papaya Salsa, Ajad (Cucumber Salad), Amazu Shuga (Pickled Pink Ginger), Asian Salad Chicken Soup, Tofu Salad, Tung-An Chicken, Two-Tone Slaw In A Cabbage Bowl, Vietnamese Chicken Salad, Watermelon, Cucumber, and Jicama Salad, White Radish Relish, Zucchini And Carrot Pickles ...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Rice Vinegar Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Rice Vinegar. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459582
• Langue: English

Extrait

Rice Vinegar Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 5 Bean Salad .................................................................................................. 1 Achiote Chilean Sea Bass With Papaya Salsa ................................................... 2 Ajad (Cucumber Salad)................................................................................... 3 Amazu Shuga (Pickled Pink Ginger) ................................................................ 4 Asian Salad Chicken Soup .............................................................................. 5 Asian Smoked Chicken Waldorf Salad............................................................. 6 Asian Soba Salad ........................................................................................... 7 Asian-style Tilapia with Baby Corn Relish....................................................... 8 Asparagus and Mushrooms with Black Bean Sauce ....................................... 10 Autumn Crisp Salad with Persimmon Dressing ............................................. 11 Avocado, Shrimp and Cucumber Makimono ................................................. 12 Baked Buffalo Wings .................................................................................... 13 Barbecued Spareribs .................................................................................... 14 Barley Egg Rolls ........................................................................................... 16 Chinese Risotto With Shiitake Mushrooms.................................................... 17 Chinois Minced Garlic Chicken In Radicchio Cups......................................... 18 Chopped Spicy Asian Coleslaw ..................................................................... 19 Chorizo (Mexican Sausage) .......................................................................... 20 Cold Chicken And Spicy Sesame Noodles ..................................................... 21 Cold Peanut Noodles ................................................................................... 22 Crunchy Tempura And Soba Noodle Salad.................................................... 23 Crustless Quiche Lorraine ............................................................................ 25 Cucumber Salad With Creme Fraiche Dressing ............................................. 26 Curried Chicken Spring Rolls ....................................................................... 27 Curried Vegetables And Chicken .................................................................. 28 Dipping Sauce For Steamed Dumplings ........................................................ 29 Easter Potatoes ............................................................................................ 30

iii

Ebi Kimizushi (Prawn Sushi With Egg Yolk) ................................................... 30 Egg Foo Yung (Chinese Omelet) ................................................................... 32 Fall Fruit Salad ............................................................................................. 33 Fresh Cucumber Pickle (Ajad)....................................................................... 34 Fresh Fruit Salsa .......................................................................................... 34 Fresh Ginger Sauce ...................................................................................... 35 Fresh Sweet Onion Rings with Basil .............................................................. 35 Fried Wontons With Orange Dipping Sauce................................................... 36 General Tso Chicken Variant ....................................................................... 37 Gingered Shrimp with Belgian Endive ........................................................... 39 Golden Beet Caviar ...................................................................................... 39 Green Papaya and Carrot Slaw...................................................................... 40 Grilled Eggplant With Sesame Marinade ....................................................... 41 Grilled Stuffed Pasilla Chile With Avocado .................................................... 42 Gyoza .......................................................................................................... 43 Ham and Jade With Oyster-Flavored Sauce ................................................... 45 Hazelnut-Crusted Chicken Breasts With Warm Pear Salad............................. 46 Hot And Sour Garlic Chive Soup With Tofu ................................................... 47 Hot And Sour Scallop Soup .......................................................................... 48 Hungarian Ham Filo Strudel with Watercress Salad ....................................... 49 Japanese Chicken Salad ............................................................................... 51 Japanese Pickle Roll - {hand-Roll, Temaki-Sushi} ......................................... 51 Japanese Tofu Salad With Bonito Flakes And Miso Dressing .......................... 52 Jerk Pork With Papaya .................................................................................. 53 Jicama-Pea Salad ......................................................................................... 54 Korean Cold Noodle Soup ............................................................................ 55 Kung Pao Shrimp ......................................................................................... 57 Kung Pao Squid ........................................................................................... 58 Mango Vinegar ............................................................................................ 60 Marinated Broccoli Chunks .......................................................................... 60 Monkfish In Miso ......................................................................................... 61 Mother Nature Tofu Sandwiches .................................................................. 62 Mung Bean Crepes ....................................................................................... 63

Chapter 2 N-Z ................................................................................................................................................66 Orange Wakame Salad ................................................................................. 66 Orange-Lime Dressing................................................................................. 67 Oriental Cabbage Slaw ................................................................................. 67 Oriental Flavored Cucumber Salad ............................................................... 68 Oriental Salad With Sesame Vinaigrette Dressing ......................................... 68 Oven-roasted Chilean Seabass..................................................................... 69 Pan-Fried Veggie Wontons With Sesame Dip ................................................ 71

i

v

Table of Contents

Pasta With Chinese Tahini Sauce .................................................................. 72 Pasta, Cabbage And Radicchio Salad ........................................................... 73 Pear Quesadillas With Tomatillo Salsa .......................................................... 73 Pork And Asian Pear Salad ........................................................................... 74 Pork Satay With Peanut Sauce - Midsummer Thai Dinner .............................. 75 Potstickers................................................................................................... 76 Quick Apricot Chutney ................................................................................. 77 Quick Stir-Fry .............................................................................................. 78 Quinoa-Crusted Salmon With Mango Salsa & Curry Sauce ............................ 79 Radish Slaw ................................................................................................. 81 Red and Green Salad with Cranberry Dressing.............................................. 81 Rice Salad .................................................................................................... 82 Salmon in Pesto Sauce ................................................................................. 83 Sate ............................................................................................................. 84 Seared Ahi Tuna With Eggplant Marmalade And Horseradish Cream ............. 85 Spicy Asian Slaw .......................................................................................... 86 Spicy Beef In Lettuce Cups ........................................................................... 87 Spicy Black Bean and Lentil Salad ................................................................. 88 Spicy Smoked Broccoli And Tofu .................................................................. 89 Spicy Thai Salad ........................................................................................... 90 Spicy Tofu Salad .......................................................................................... 91 Spicy Tuna Roll With Cucumber.................................................................... 91 Spring Shrimp Salad..................................................................................... 93 Steamed Chicken Salad ................................................................................ 94 The Salt and Pepper of Noodle Houses......................................................... 95 Tofu And Nappa Cabbage With Sesame Dressing ......................................... 96 Tofu Salad ................................................................................................... 97 Tung-An Chicken ........................................................................................ 98 Two-Tone Slaw In A Cabbage Bowl ............................................................ 101 Vietnamese Chicken Salad ......................................................................... 102 Watermelon, Cucumber, and Jicama Salad.................................................. 103 White Radish Relish ................................................................................... 104 Zucchini And Carrot Pickles ....................................................................... 105 Index .......................................................................................................................................... 106

v

° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

vi

Chapter 1 A-M

5 BEA

N S

A

LA

D

9 servings Source:Rice Vinegar Greats

⅓cuprice vinegar ½cupextra virgin olive oil ¼cupbarley malt

⅓cupshoyu 15ouncespinto beans, drained 15ouncesblack kidney beans, drained

15ouncesnavy beans, drained 15ouncesgarbanzo beans, drained 1 cucumber, peeled cut in lengthwise strips, and sliced

Chapter 1: A-M

10 small red radishes, cut in half and sliced

2 stalks celery, sliced 1 bunch green onions, sliced diagonally 1 medium green pepper, diced ½ medium bunch fresh parsley, chopped fine ***optional*** oregano, thyme, basil, mint

Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender.

Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer.

1

Rice Vinegar Greats

Serve chilled.

ACHIOTE CHILEAN SEA BASS WITH PAPAYA SALSA

8 servings Source:Rice Vinegar Greats

=== ACHIOTE SEA BASS === 2teaspoonsblack peppercorns

2teaspoonsdry oregano leaves 8cloveswhole 2teaspoonscumin seeds

2 cinnamon sticks - (ea 2" long) ⅔cupseasoned rice vinegar 4ouncesachiote paste

1cupwater 1tablespoonminced garlic 1cuppeanut or canola oil 4 Chilean sea bass fillets - (6-oz ea) === PAPAYA SALSA ===

2 large papaya, diced 2 red bell peppers, diced ⅔cupminced red onion

⅔ bunch cilantro, chopped 1teaspoonsushi seasoning (or seasoned rice vinegar)

2

2teaspoonsground cumin 1teaspoonground coriander 1teaspoonground oregano 4teaspoonsfresh chile paste (sambal oelek) === ASSEMBLY === 2tablespoonsoil ⅔cupminced leeks, white part only 2teaspoonsminced garlic

8 ears corn, steamed, and kernels cut from cobs 2tablespoonschicken broth ½teaspoonground cumin ½teaspoonground coriander

½teaspoonground oregano 2tablespoonsbutter Salt, to taste Freshly-ground black pepper, to taste

Chapter 1: A-M

Achiote Sea Bass: Grind together peppercorns, oregano, cloves, cumin and cinnamon. Place spice mixture in food processor with vinegar, achiote paste, water and garlic. While machine is running, slowly add oil. Process until smooth. Marinade can be stored in covered container in refrigerator up to 6 weeks. (Makes about 3 cups)

Marinate filets in 1 cup marinade, covered, overnight in refrigerator.

Papaya Salsa: Combine papayas, bell peppers, onion, cilantro, sushi seasoning, cumin, coriander, oregano and chile paste in medium bowl. Mix well. (Makes about 4 cups)

Assembly: Heat 1 tablespoon oil in skillet over high heat. Lift filets from marinade and add to pan. Brown on both sides, turning once, about 2 minutes. Remove fish to baking dish and bake at 400 degrees until it flakes with fork, 10 minutes. Keep warm.

Add 1 tablespoon oil to skillet and saute leeks and garlic until fragrant, 2 minutes. Add corn and saute 2 minutes. Add broth, cumin, coriander and oregano and cook 2 minutes. Add butter and salt and pepper to taste. Cook, stirring, until butter melts and sauce is smooth, about 2 minutes.

Arrange sea bass and corn mixture on heated plates. Top with Papaya Salsa. Serve with roasted asparagus, if desired.

This recipe yields 8 servings.

Each serving: 411 calories; 518 mg sodium; 117 mg cholesterol; 21 grams fat; 36 grams carbohydrates; 28 grams protein; 1.64 grams fiber.

AJAD (CUCUMBER SALAD)

4 servings Source:Rice Vinegar Greats

3

Rice Vinegar Greats

3tablespoonsrice vinegar 1tablespoonsugar ½teaspoonsalt 1 ds black pepper 1 8 oz cucumber, peeled

½cupred onion, thinly sliced* 2tablespoonscilantro, chopped

1 small fresh red chili or serrano chili, sliced

* cut slices into thirds or quarters before measuring

In a medium-size bowl, stir vinegar, sugar, salt and pepper until sugar and salt are dissolved. quarter cucumber lengthwise. Cut quarters crosswise into 1/8-inch-thick slices.

Add cucumber, onion, cilantro and chili to vinegar dressing; toss until combined. Cover and marinate in refrigerator 3 hours, stirring occasionally.

NOTES : This spicy relish is served with satay, barbecued chicken and many other Thai dishes.

AMAZU SHUGA (PICKLED PINK GINGER)

1 servings Source:Rice Vinegar Greats

⅓lb.Fresh, Young, Ginger root* ⅓cupRice Vinegar ¼cupSugar

4

¼teaspoonSalt *Large pieces, pref. with pinkish skin, scraped

Using a sharp knife or a Beriner cutter,shave ginger root into paper- thin slices. In a small, airtight container, combine vinegar, sugar and salt. Blanch ginger for 30 seconds in boiling water. Drain ginger; cool. If desired, reserve liquid for cooking purposes.