| 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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