Tofu and Cucumber Salad with Spicy Peanut Sauce

Dave DeWitt Recipes Leave a Comment

This super spicy salad was created using a hybrid of Indonesian/Thai satay and Sichuan/Hunan peanut sauces. It transforms mild-mannered tofu and cukes into a memorable salad. Serve it with grilled meats or seafood. From the article Exotic & Spicy Salads.

Ingredients

For the Spicy Peanut Sauce:

  • 4 cloves garlic, minced

  • 1 tablespoon sesame oil, or sesame chili oil

  • 1/4 cup ground red New Mexican chile

  • 1/2 cup mushroom soy or regular soy sauce

  • 1/2 cup hoisin sauce

  • 1/4 cup sambal badjak (found in Asian markets) or substitute 1/4 cup sautéed onions

  • 1/4 cup rice vinegar

  • 1 cup dry roasted peanuts, or substitute 2/3 cup chunky peanut butter

For the Tofu and Cucumber Salad:

  • 1 medium Napa cabbage, green or red cabbage or iceberg lettuce, shredded

  • 1 pound block firm tofu, cut in 3/4-inch cubes

  • 3 cucumbers, peeled, seeded and cubed

Instructions

Sauté the garlic in the oil in a pan until golden. Stir in the chile powder and then stir in the soy, hoisin, sambal badjak, vinegar, and peanuts. Bring the mixture to a simmer, remove it from the heat and let it cool slightly. Using a hand blender, food processor, or standard blender, process the mixture until it is very smooth and let it cool thoroughly.

Divide the cabbage between 6 salad plates and arrange the tofu and cucumber in an attractive pile on the top. Drizzle with the peanut sauce and serve immediately.

Kula Greens w/ Ginger Chile & Caramelized Macadamia Nut

Dave DeWitt Recipes Leave a Comment

When Melissa attended the Chefs’ Festival at the Kapalua Wine Symposium, Roger Dikon (executive chef of the Maui Prince Hotel), gave her this exotic and terrific recipe. Serve it at your next party to really impress your guests with your good taste.

Ingredients

For the Dressing:

  • 3 egg yolks

  • 1/3 cup minced ginger

  • 2 tablespoons soy sauce, Japanese shoyu preferred

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon dark sesame oil

  • 1 teaspoon honey

  • 1 teaspoon salt

  • 1 tablespoon Dijon mustard

  • 2 fresh chile piquins, stems and seeds removed, diced, or substitute serranos

  • 1 1/2 cups macadamia nut oil or substitute peanut oil

  • 2 tablespoons water

  • Juice of 1 lemon

For the Caramelized Macadamia Nuts:

  • 1 tablespoon dark brown sugar

  • 2 tablespoons water

  • 3/4 cup diced Macadamia nuts

For the Salad:

  • 1 1/2 cups Kula greens (mixed baby lettuce)

  • 1 cup dried mixed fruit, such as papaya, mango, cherries or raisins

Instructions

For the Dressing:

In a blender or food processor, mix the egg yolks, ginger and soy sauce for 10 seconds. Add the vinegar, sesame oil, honey, salt, mustard, and chile and mix well. Blend or pulse at low speed and slowly add the oil. As the dressing thickens, slowly add the water and lemon juice. Chill before serving.

For the Caramelized Macadamia Nuts:

Heat the sugar in a heavy skillet until it melts. Stir in the water and add the nuts and cook, stirring constantly, until the nuts are sugar coated and the water has evaporated. Cool to room temperature.

For the Salad:

To assemble the salad: Thoroughly toss the dressing with the greens until well coated. Sprinkle in the dried fruits and garnish with the macadamia nuts.

Stuffed and Smokey-Hot Baked Potatoes

Dave DeWitt Recipes Leave a Comment

Sunday afternoon heaven, accordingto Harald and Renate Zoschke, is watching a soccer game on TV, drinking beer, and snacking on these spicy baked potatoes!

Ingredients

  • 2 dried chipotle pods

  • 1 1/2 pounds.medium potatoes (about 6-7)

  • 1 teaspoon crushed piquin chile

  • 6 tablespoons grated Swiss cheese for the stuffing (if not available, use cheddar)

  • 6 teaspoons milk

  • Salt, freshly ground black pepper and freshly ground nutmeg to taste

  • Optional: 2 ounces lean smoked ham, diced

  • 1 tablespoon vegetable oil

  • 4 tablespoons grated Swiss cheese (to sprinkle on top)

Instructions

In a bowl, soak the chipotle pods in warm water for about 1 hour, then dice.

Brush potatoes thoroughly under running water and cook with their skins in the microwave until done (typically takes about 10 to 15 minutes but may vary depending on your microwave–check microwave manual).

Let potatoes cool a bit, then cut in half lengthwise. With a spoon, carve out the soft flesh leaving about 1/4″ standing around the edge (try not to puncture the skin). Put aside the resulting “potato bowls.”

In a bowl, mash potato dig-outs using a fork. Mix well with the grated cheese, diced chipotle, and crushed piquin, using just enough milk to get a coarse puree consistency. Add salt, pepper, and nutmeg to taste, add diced ham it you choose that option.

Brush outside of potato skins lightly with the vegetable oil, place on an aluminum barbecue tray and fill with the potato-cheese mixture.

Sprinkle grated cheese on top of each stuffed potato half, pressing it down lightly so it won’t fall off.

In the covered grill, cook for about 10 minutes at 400 degrees, until the cheese turns golden brown.

Arrange on plate and serve hot, best with a cool beer or two…

Note: As an alternative, this dish may also be prepared on a baking sheet on the middle rack in the oven, same temperature.

Chicken, Chile, and Cheese Chimichangas

Dave DeWitt Recipes Leave a Comment

These sweet chicken chimichangas with fruit are lighter than the more traditional beef and bean recipe popular in Arizona.

Ingredients

  • 1 medium onion, chopped fine

  • 1 tablespoon vegetable oil

  • 4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 3 cups cooked chicken, diced

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1 small orange, peeled, seeded, and chopped

  • 6 flour tortillas

  • 1 cup grated Monterey Jack cheese

  • Vegetable oil for deep-fat frying

  • Chopped lettuce and tomatoes for garnish

Instructions

Sauté the onion in the oil until soft. Add the chiles, chicken, and spices and saute for an additional 5 minutes. Add the chopped oranges and mix well.

Wrap the tortillas is a moist towel and place them in a warm oven to soften. Place approximately 1/2 cup of the mixture in the center of each tortilla and top with cheese. Fold the tortilla like an envelope and secure with a toothpick.

Deep-fry the chimichangas, one at a time, in 375°F oil until well browned. Drain on paper towels and remove the toothpick.

Serve topped with shredded lettuce, chopped tomatoes, and your favorite salsa.