LEMONGRASS, LIME LEAF AND GINGER DRESSING
A wonderful zingy dressing for noodle salads, green salads - whatever your imagination can come up with. From Terre a Terre
Provided by lindseylcw
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Remove the outer layer of the lemongrass, cut off the hard thinner ends and then crush and chop it.
- Put it in the jug blender with the lime leaves, ginger, shallots, lime and lemon juices and blend to a smooth paste.
- Add the herbs, garlic, chillies, oils and sugar and blend again until you get a beautifully green, smooth, thick dressing.
LEMONGRASS DRESSING
Provided by William Norwich
Categories condiments, project
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and stir until sugar dissolves.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1308 milligrams, Sugar 13 grams
KUMQUAT-LEMONGRASS DRESSING
This recipe for kumquat-lemongrass dressing goes perfectly with grilled chicken, two recipes courtesy of chef Jean-Georges Vongerichten.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 11
Steps:
- Place lime juice, vinegar, and sugar, in a small saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat, add lemongrass and lime leaves; steep until cool. Strain through a fine mesh sieve, discarding solids, and set aside.
- Heat oil in a medium skillet over medium heat. Add shallots and ginger, and cook, stirring, until almost tender, about 30 seconds. Add kumquat slices and reserved lime juice mixture. Bring mixture come to a simmer and cook for 30 seconds. Season with salt and let cool slightly before using.
GREEN APPLE, JICAMA, AND PRAWN SALAD WITH MINT, LEMONGRASS, AND DIJON DRESSING
A Southeast Asian chopped salad bursting with exotic flavors. Sweet yet tart. My boyfriend was surprised when I duplicated this salad after we raved about it at a popular restaurant in San Francisco. Enjoy.
Provided by Deb Deb
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
- Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
- Toss apple, jicama, and carrots together in a large bowl.
- Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
- Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
- Mix shrimp into salad before serving; garnish with cilantro.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 18.7 g, Cholesterol 27.3 mg, Fat 28.2 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 4 g, Sodium 137.9 mg, Sugar 13.9 g
GRILLED CHICKEN WITH KUMQUAT-LEMONGRASS DRESSING
This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, mix together chile powder, turmeric, and sugar; season with salt. Rub chicken with spice mixture, place in a dish, cover, and refrigerate at least 2 hours or up to overnight.
- Preheat oven to 450 degrees. Preheat grill pan over medium-high heat.
- Drizzle chicken breasts on with olive oil and place on grill pan. Cook until browned, turning once. Transfer chicken to a baking sheet and continue cooking in the oven, until cooked through, 10 to 12 minutes. Divide asparagus between 4 serving plates. Top each with a chicken breast. Spoon dressing over chicken, garnish with cilantro, and serve.
SPICE-RUBBED CHICKEN WITH KUMQUAT-LEMONGRASS DRESSING
Provided by Jean Georges Vongerichten
Categories Chicken Fruit Poultry Appetizer Bake Broil Kumquat Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 small plates
Number Of Ingredients 17
Steps:
- For dressing:
- Bring first 5 ingredients to boil in medium saucepan over high heat, stirring until sugar dissolves. Cool lemongrass syrup; strain into small bowl.
- Heat oil in large saucepan over medium heat. Add shallots and ginger; sauté 5 minutes. Add kumquats and lemongrass syrup; simmer 1 minute. Remove from heat. Mix in chile; cool. Season to taste with salt and pepper.
- For chicken:
- Place large rack on large rimmed baking sheet. Mix sugar, turmeric, and cayenne in small bowl. Sprinkle chicken on both sides with salt and generous amount of spice mixture. Arrange chicken, skin side down, on rack. Let stand at room temperature 2 hours or cover and chill overnight.
- Preheat broiler. Broil chicken halves on rack on baking sheet until beginning to brown, about 5 minutes. Turn chicken over and broil until skin is charred, about 5 minutes, or broil chicken parts 1 minute, then turn and broil until skin is charred, about 5 minutes. Remove from broiler.
- Set oven temperature at 450°F. Roast chicken on rack on same sheet until cooked through, about 25 minutes for halves and 14 minutes for parts.
- Transfer chicken halves to board. Cut each into 4 pieces, or cut each chicken breast in half and leave thighs intact. Arrange chicken on platter. Spoon dressing over; sprinkle with cilantro.
- *Available in the produce section of some supermarkets and Asian markets.
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