| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Shanghai |
Cklive17, Pdate |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Chopped garlic |
| 2 |
tb |
Chopped ginger |
| 2 |
|
Serrano chiles; de-stemmed, minced |
| 2 |
|
Tablespoons; rinsed fermented |
|
|
; black beans |
| 2 |
md |
Red onions; rough chopped |
| 1 |
tb |
Sambal |
| 2 |
c |
Chopped fresh tomatoes; (3 medium tomatoes) |
|
|
; or drained whole |
|
|
; roma tomatoes |
| 1/4 |
c |
Rice wine vinegar |
| 1/2 |
c |
Sweet soy; (kechap manis) or |
|
|
; 1/4 cup soy with |
|
|
; 1/4 cup sugar |
|
|
Canola oil to cook |
|
|
Salt and black pepper to taste |
| 1 |
md |
Eggplant; sliced 1/4-inch |
| 1 |
lg |
Zucchini; sliced lengthwise, |
|
|
; 1/4-inch |
| 1 |
lg |
Red onion; sliced 1/4-inch |
| 1 |
lg |
Carrot; peeled, sliced |
|
|
; lengthwise, |
|
|
; 1/4-inch |
| 1/4 |
c |
Olive oil |
| 2 |
|
Lemons; Juice of |
|
|
Salt and black pepper to taste |
| 2 |
lb |
Red bliss potatoes; washed and cut in |
|
|
; half |
| 1 |
tb |
Minced garlic |
| 1/4 |
c |
Extra virgin olive oil |
| 6 |
|
Scallions; sliced 1/8-inch |
|
|
Salt and black pepper to taste |
INSTRUCTIONS
GRILLED VEGETABLE SLAW
ROASTED POTATOES
In a skillet coated with oil, saute the garlic, ginger, chile,
fermented beans and onions until brown, about 8 minutes. Add the
sambal and tomatoes and stir. Deglaze with vinegar and add the soy.
Simmer on very low heat for 15 minutes. Season and check. Using a
hand blender and food processor, blend thoroughly and re-check for
seasoning. Chill.
12 large shrimp, de-veined, peeled with tail on
Prepare a medium-hot oiled grill. Season the shrimp and then dip in
the BBQ sauce and place on grill. Watch carefully and have a spray
bottle of water handy to squelch flare-ups. Rotate and turn the
shrimp often and brush with additional BBQ sauce. They will take
about 8 minutes.
GRILLED VEGETABLE SLAW:
In a large bowl, toss all of the vegetables with the olive oil and
season. Place the vegetables on a hot, oiled grill and mark/cook the
vegetables all the way through. Slice the vegetables on an angle into
1/4 strips. Toss the vegetables with the juice and season.
"ROASTED POTATOES":
In a large bowl, toss everything together. Wrap in a double thick foil
?papillote.? Place on the grill, preferably on indirect heat. Cook
for 45 minutes. Check for doneness and seasoning.
PLATING:
On a large platter, pile the potatoes in the middle and surround with
the slaw. Place BBQ on top and serve.
Drink Suggestions: Shanghai Beer
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1489 Calories (kcal); 112g Total Fat; (62% calories from
fat); 21g Protein; 130g Carbohydrate; 0mg Cholesterol; 115mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 1/2
Fruit; 21
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9346
Converted by MM_Buster v2.0n.
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