On Feeding Loved Ones...

Jan's Oriental Cabbage Slaw

Dressing ingredients

         1 cup     rice vinegar

         1 cup     vegetable oil

      2-3 tbs     sugar

          1 tsp     sesame oil

           1 tb     garlic salt

        ½ tsp     white pepper

 

Salad ingredients

               1     head of cabbage, shredded

           2-3     green onions, chopped

           3 tb     toasted sesame seeds

       ¼ cup     blanched almonds

       1 pckg     ramen noodles

         1 can     Mandarin oranges (optional)

 

š  Combine all dressing ingredients in blender and emulsify.

š  Place cabbage, green onions, sesame seeds, and almonds in large bowl.  Break ramen noodles into small pieces and place in bowl.

 

š  Toss with oranges and dressing before serving.

Kim Chee

Chef Michael Kang, 5' Restaurant, Laguna Beach - 5' Restaurant was one of Jim and my favorite restaurants, so much so that we asked Michael to cater our wedding... I luved the Kim Chee he would serve us as a amuse bouche...

             4 heads     Cabbage

          4 pounds     Carrots
             1¼ cup     Sugar
          2²/₃ cups     Soy Sauce
          2²/₃ cups     Sesame Oil
                             Chili Oil to taste
              ½ cup     Garlic Chili Paste
              ½ cup     Garlic
                pinch     Salt
          2²/₃ cups     White Wine Vinegar

Cut Cabbage into quarters, then eighths, pour scalding water over to blanch, then spin dry.

Peel and cut carrots on mandoline then par boil.

Mix all ingredients, cover and refrigerate for 24 hours.

Woody's Broccoli Salad

In blender add the following:

                1 cup     Vegetable Oil

                1 cup     Red Wine Vinegar

                 2 tsp     Sugar (or Sweetener)

                 3 Tb     Seasoned Salt

                 2 Tb     Ground Pepper

Blend until all ingredients are emulsified. 

 

In salad bowl:

         2-3 heads     Broccoli, trimmed into bite-size florets

         1-2 dozen     Button Mushrooms

                       1     Red Onion, sliced in slivers

            1 dozen     Cherry Tomatoes

Toss in vinaigrette just before serving.

Blue Cheese Vinaigrette

In blender add the following:

                1 cup     Vegetable Oil

              ½ cup     Red Wine Vinegar

              ½ cup     Seasoned Rice Vinegar

                 2 tsp     Sugar (or Sweetener)

                 3 Tb     Seasoned Salt

                 2 Tb     Ground Pepper

 

Blend until all ingredients are emulsified. 

Add Blue Cheese crumbles and blend.

 

This dressing is wonderful on Broccoli Salad

Cucumber Salad with Pineapple and Jalapeño

Bon Appétit
June 1999
This recipe can be prepared in 45 minutes or less but requires addtional sitting time.

3/4 cup sugar
2/3 cup white vinegar
2 tablespoons water
1/2 teaspoon salt

1 cup 1/3-inch pieces peeled cored fresh pineapple
1 English hothouse cucumber, cut into 1/3-inch pieces
1 carrot, peeled, cut into matchstick-size strips
1/3 cup thinly sliced red onion
1 tablespoon minced seeded jalapeño chili
1 head green leaf lettuce, leaves separated
1 tablespoon sesame seeds, toasted

 

Bring first 4 ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Simmer until reduced to 2/3 cup, about 4 minutes. Transfer syrup to large bowl and refrigerate until cold.

Add pineapple to syrup. Cover and refrigerate 1 hour. Add cucumber and next 3 ingredients to pineapple mixture; stir to coat. Line plates with lettuce leaves. Spoon salad atop lettuce. Sprinkle with sesame seeds and serve.

 

Serves 6 to 8.

Grandma Sue's Potato Salad

          5 pounds     Potatoes, scrubbed

                       1     Red Onion, diced

                      2     Hardboiled Eggs, diced

                  6-8     Sweet Pickles, diced

              1+ cup     Mayonnaisse or Salad Dressing

              1+ cup     Mustard

                             Salt & Pepper to taste

                             Paprika to garnish

 

Boil potatoes in water with salt.  When cooked through, drain and cool.  Cut potatoes into bite size pieces.  Add remaining ingredients, and toss.  Taste to check seasoning.  Cover and chill in refrigerator.  Garnish with paprika before serving