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Chef Ploof creates an quick and easy lunch - WCAX.COM Local Vermont News, Weather and Sports-

Chef Ploof creates an quick and easy lunch

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BURLINGTON, Vt. -

Chef Anthony Ploof with the Essex Resort and Spa joins us to help make a quick and easy lunch!

Thai Shrimp Noodle Salad

Serves 4

1 pkg rice noodles

4 cups boiling water

1 lb shrimp – poached and cooled

4 each scallions, sliced thin

1 ea red pepper, julienne

1 clove garlic, grated

½ tsp ginger grated

1 tbsp black sesame seed

1 tbsp white sesame seed

1 tbso sliced toasted almonds

2 tbsp toasted sesame oil

1 tbsp soy sauce

1 tbsp Asian sweet chili sauce

1 tsp fish sauce

Pinch salt

Pinch fresh ground black pepper

Sprig of mint and lime wedge for garnish

Bring 1 gallon of water with 4 tbsp salt to a rolling boil. Once the water is boiling, turn heat down to a simmer and add the shrimp,. Simmer shrimp for 5-7 minutes until firm to the touch. When sliced in half, shrimp should be firm and white in the center. Drain shrimp and cool completely in refrigerator.

Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve and rinse under cold water until cooled completely.

In large bowl whisk together sesame oil, soy sauce, chili sauce, fish sauce until thoroughly combined. Mix in ginger, garlic, red pepper, scallions, sesame seeds, and almonds.

Toss cold noodles and shrimp in sauce mixture. Season to taste with salt and pepper.

Garnish with mint and lime wedge.

Coconut Sticky Rice with Grilled Pineapple

Serves 4

Sticky Rice:
1 ¼ cup white glutinous rice
1 cup coconut milk
1/2 teaspoon salt
1/2 cup of sugar

Coconut Sauce: 
1/2 cup coconut milk
1/4 teaspoon salt
1/2 teaspoon cornstarch

1 Tablespoon water

3 tablespoons sesame seeds

Fruit for grilling: Mango, Pineapple, Peaches, Banana

For the sweet sticky rice: Wash the rice in cold water, vigorously swishing the rice, 5 times or until the water runs clear. Let soak in water for at least 4 hours or overnight. Drain the rice very well and steam the rice for 25-30 minutes. When cooked place in low shallow pan and smooth.

While the rice is cooking, put the coconut milk, sugar, and salt in a pot. Cook, stirring, until the sugar is completely dissolved. Keep warm.

When the rice is done, immediately pour the syrup over the rice. Stir and break up any lumps, then cover with plastic wrap and let sit for 20 minutes. After 20 minutes, stir the rice again with a rubber spatula, folding the bottom part up to the top. Let sit for at least another 20 minutes or until ready to serve.

For the coconut sauce:
Dissolve the cornstarch in the water until there are no more lumps. Combine the cornstarch slurry, coconut milk, and salt in a small pot. Cook over medium heat until the mixture comes to a gentle boil and has thickened. Let cool.

Toast sesame seeds in a dry skillet on medium heat swirling pan, until just golden.

To serve, cut rice in desired shape from pan, place and arrange Pineapple around, pour coconut sauce over, and sprinkle with sesame seeds.

Mak Kimchi (Simple Kimchi)

Makes one 16oz jar

1 head Napa Cabbage

¼ cup kosher salt

Water

2-3  tbsp fish sauce

1 tbsp garlic, minced fine

1 tsp ginger, grated

Pinch of sugar

1-5 tbsp Korean red pepper flakes – depending on desires level of heat

8 oz daikon radish, cut into matchsticks

4 scallions, cut into 1 inch pieces

Place cabbage, salt, and enough water to cover, in a large stainless steel bowl. Weigh down cabbage with a heavy dish or place in order to keep submerged. Let soak for 30 min to one hour.

Pour cabbage into colander and rinse thoroughly, let air dry.

Meanwhile, in small bowl, make paste out of fish sauce, garlic, ginger, sugar, and red pepper flakes

Gently squeeze any remaining water out of cabbage

In a large bowl mix cabbage, daikon radish, and scallions together

Using fingers massage paste into cabbage

Pack kimchi into large mason jar leaving about 1 inch of space at the top, push down on kimchi to ensure all vegetables are covered in brine.

Let it ferment for 1-5 days – check daily and push down on kimchi using a clean spoon to ensure it remains covered in brine.

Taste each day, when the kimchi reaches a desired level of ripe tartness for your liking transfer jar to refrigerator to stop fermentation process… kimchi will last for up to one additional week

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