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Friday
Oct242014

CHICKEN SALAD WITH THAI LIME-CHILE VINAIGRETTE [RECIPE]

When I saw this recipe on MarthaStewart.com and specifically the Thai Lime-Chile Vinaigrette, my mouth started to water. It'll take a bit longer then a bag salad :) ....but I can't wait to try it. Check out the recipe below!
 
INGREDIENTS
3/4 cup rice-wine vinegar
1/4 cup fish sauce
2 tablespoons sambal paste
1 tablespoon soy sauce
1/2 teaspoon sesame oil
Juice of 4 large limes
1/4 cup plus 2 tablespoons vegetable oil, plus more for frying noodles
2 red finger chiles, thinly sliced crosswise
1/4 cup chopped fresh cilantro, plus 1 cup leaves
4 boneless, skinless chicken breast halves
Coarse salt and freshly ground pepper
2 ounces cellophane noodles
1/4 pound snow peas, trimmed and strings removed
1/2 large green or red cabbage, very thinly sliced
2 carrots, shredded
1 English cucumber, sliced 1/4 inch thick on the bias
1/2 cup chopped salted peanuts
1/2 cup shredded fresh basil leaves
1/2 cup shredded fresh mint leaves
 
DIRECTIONS
Preheat oven to 400 degrees.
 
In a medium bowl, mix together vinegar, fish sauce, sambal paste, soy sauce, sesame oil, and lime juice. Slowly whisk in 1/4 cup vegetable oil to emulsify. Stir in 1 slice red chile and 1/4 cup chopped cilantro; set vinaigrette aside.
 
Heat a grill pan over high heat. Rub chicken with 2 tablespoons oil and season with salt and pepper. Place chicken on grill pan and cook, turning once, about 2 minutes per side. Transfer chicken to a baking sheet; transfer to oven and bake until cooked through, about 10 minutes. Transfer to a cutting board and let cool.
 
Fill a medium saucepan with oil to a depth of 3 inches; heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, add cellophane noodles to hot oil and cook until puffed, about 30 seconds. Transfer to a paper-towel lined plate to cool.
 
Bring a medium pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add snow peas to boiling water and cook until tender-crisp, about 2 minutes. Drain and transfer to ice-water bath until cooled. Drain and thinly slice on the bias.
 
Arrange cabbage, carrots, cucumbers, noodles, and snow peas on a large platter. Slice cooled chicken and arrange over salad. Garnish with peanuts, basil, mint, and remaining slices of chile. Serve with vinaigrette.
 
*As seen on MarthaStewart.com
Tuesday
Oct072014

[TASTE] JUICE SERVED HERE

Welcome to LA - the land of juices.
 
There's a juice shop on every corner as there are Starbucks. During a heat wave it can get pretty confusing to decide which juice will keep you from melting. With a myriad of choices I must say one juice shop stands out to me as one of the best.
 
Juice Served Here with 5 locations in So Cal (with more on the way) has delicious, fresh juice with original and interesting combinations. From the #5 with jalapeno to the Pipe Cleaner with ginger, each juice is thirst quenching and mind blowing. Plus they offer a variety of juice shots like tumeric and B12. And since this is LA it's fitting they have a Beauty Shot made from a blend of beet and super fruits. Now that's a way you can stay hydrated and work on that complexion.
 
Also receive a free shot for sharing a photo of your juice and #juiceservedhere on Facebook, Twitter, and instagram. Doesn't get any better than this!
 
ABOUT OUR CONTRIBUTOR:
Bobby Sankary is a design rep based in Los Angeles, California. He likes his bodies hard, his pillows soft and his sheets Egyptian.
 
If you have a product or service you'd like to share with SugarBang, go ahead and email us at: sugar@sugarbang.com. Or reach Bobby directly at: Bobby@sugarbang.com
Monday
Sep222014

CRISPY ARANCINI APPETIZERS [RECIPE]

Surfing the web for a new party app idea, I came across this yummy sounding Arancini dish on FoodNetwork.com. I've never actually cooked with Italian arborio rice. Excited to see how it comes out! Check out the recipe below.
 
INGREDIENTS:
3 cups low-sodium chicken broth
Kosher salt
1 cup arborio rice
2 tablespoons pine nuts, toasted
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded fontina cheese (2 ounces)
2 tablespoons chopped fresh parsley
2 large eggs
1/2 cup grated parmesan cheese
1 1/2 cups breadcrumbs
Vegetable oil, for frying
 
DIRECTIONS:
Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
 
Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
 
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.
 
Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
 
Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes.
Remove with a slotted spoon and drain on paper towels; season with salt.
 
As seen on FoodNetwork.com