COLD RICE SALAD

Cold Rice Salad Recipe From Thailand

• This recipe Serves 10-15
• Serve chilled, great for Hot humid days.
• Unique flavor profiles.

Ingredients:

8 cups cooked white or brown rice (not instant) (approximately 3 cups raw)
6 green onions (chopped)
2 carrots (coarsely shredded)
1 red pepper (chopped)
1 English cucumber (unpeeled but chopped)
1 cup salted peanuts (chopped coarsely)
1/3 cup cilantro (minced)
¾ cup lime juice
½ cup vegetable oil or olive oil
1/3 cup sugar
3 garlic cloves (minced)
2 tbsp soy sauce
½ – 1 tsp crushed red pepper flakes (to taste)
1 tsp salt

Preparation:

Cool rice slightly, but add green onions, carrots, red pepper, cucumber, peanuts and cilantro while its still warm.  In a separate mixing container mix lime juice, oil, sugar garlic, soy sauce, red pepper flakes and salt (blend till sugar dissolves).  Then gently add to warm rice with mixed ingredients until fully incorporated.  Chill salad for one hour before serving.

Very filling, great value, and tastes great - serve hot or cold

*** Salad is also great if stored in fridge overnight for next day service ***

*** A great blend of flavors to compliment many dishes ***

*** Add cooked cubed chicken, or beef for a taste variation ***

CREAMY CUCUMBER SALAD

Polish Flag

Fresh Cucumber Salad (Mizeria in Polish)

• This great Polish salad recipe Serves 4 people.
• Very quick and easy to make with a unique taste.
• Serve slightly chilled, great on hot summer days.
• Especially great with lamb, steak, or other grilled foods.

Ingredients:

2-3 Large fresh cucumbers (peeled and very thinly sliced into rounds)
½ -1 large onion (finely diced)
1 teaspoon of lemon juice
1-2 tablespoons of sour cream
½ teaspoon of salt
½ teaspoon of fresh ground black pepper
½ teaspoon of sugar

Preparation:

Combine the salt, sugar, sour cream, onion, pepper, and lemon juice in a large bowl (mix ingredients together).  Add the sliced cucumber to the contents of the bowl , and then mix/toss thoroughly.  After mixing let stand in fridge for ½ an hour to an hour,  when ready to use mix again thoroughly.  Serve with any meal.  This creamy salad is very refreshing and unique; it is best appreciated on hot summer days or with grilled foods.

Use Plain Yogurt as an alternative to sour cream.

*** Something different to try, flavors melt together ***
*** Onions can be removed from recipe, but highly recommended ***

CEASAR SALAD (ORIGINAL RECIPE)

Traditional Caesar Salad (Dean Martins Personal Recipe)

• This Caesar salad recipe Serves 4 people.
• VERY SPECIAL secret recipe from our Beverly Hills gourmet chef.
• Caesar salad was originally invented in Mexico, this is the original recipe.
• Amazing salad, great for any occasion, an incredible hit with everyone.
• Prepare and serve table-side for presentation and added impact.

Ingredients:

2 heads of Romaine lettuce (romaine hearts are best)

1 handful Day old French bread cubed (croutons)

2 packages of romaine hearts (enough to serve 4 people)

1 teaspoon anchovy paste or 2-3 anchovies fillets (ground into paste)

¼ cup fresh extra virgin olive oil

1 fresh raw egg (optional-but highly recommended)

1 large clove of garlic (peeled and minced)

1/3 cup extra virgin olive oil

Juice of 1 fresh lemon

1 teaspoon of Dijon mustard

1 teaspoon of Worcestershire sauce

3-5 tablespoons freshly grated Parmesan cheese

Salt and freshly ground pepper to taste (pinch of each)

Directions:

Remove outside leaves of lettuce until left with the heart-leaves, then wash them carefully, and set aside.  Sauté in a pan the bread cubes with the olive oil and garlic, when the croutons are infused with oils and garlic pull off heat and place on a paper towel to drain excess oil.  In a pot, bring water to a boil.  When water is boiling throw in the egg for a period of one minute (keep the egg in its shell).  Then In a large wooden or plastic bowl, rub the sides with minced garlic and then mix together the olive oil, lemon juice, mustard, anchovy paste, and several good squirts of Worcestershire sauce.  After mixing these contents for a while (whisking with a fork),  add in the egg and whisk further until everything is thoroughly mixed.   Season the base dressing with fresh black pepper and salt to taste (a pinch of each will do).  Finally, add the romaine hearts to the large bowl with the base dressing and toss well (until all the leaves are thoroughly coated with the dressing).  To finish, sprinkle in the Parmesan cheese into the bowl and toss again until fully incorporated.  To serve, place the contents of the bowl on a plate or several portioned plates, and sprinkle more Parmesan cheese on top along with the croutons prepared earlier.  This preparation is best enjoyed when freshly made, to add flair prepare it in front of your guests table-side and serve onto their plates with tongs.

Chop to make it bitesize - serve with croutons on side.

*** One of the best Caesar recipes we have tried world-wide ***

*** Modify ingredients to your specific tastes, design your own special blend ***

*** Great for all occasions, all types of weather, and all events ***

*** Modify ingredients accordingly to make larger batches ***