|
|
|
Fresh Ideas Home | Seasonal Menus | Chef's Corner
Community Contributions | Unique Events
Chef's Corner
Executive Chef - Brian Nathanson
Chef Brian Nathanson is a graduate of the University of Southern California and the Culinary Arts Center in Cerritos, California. Brian's hospitality experience encompasses more than 25 years and includes catering companies, restaurants and private clubs such as Special Events Catering, Calzone's Italian Café and Catering, The Tacoma Club, The Marina City Club, Gulliver's Restaurants and Duke's Restaurants plus hotel corporations such as Red Lion, Amfac, J.W. Marriott, L'Ermitage Hotels and Clarion. Brian has developed complete foodservice programs for both Intercontinental Hotel Group and Best Western Hotels as well as held full responsibility for extensive remodel and opening projects for these corporations. He is Serve Safe certified and is an advisor to the culinary arts program at Bates Technical College. Brian recently returned as executive chef after having held the position with us from 1996 to 2003.
Thai Noodle Salad with Grilled Shrimp
-Serves 4-
32-40 Medium Shrimp (Approximately 1 pound), divided onto 4 Skewers
4 c. Cooked Rice Noodles, Chilled
8 c. Mixed Asian Vegetables sliced thin
¼ c. Chopped Cilantro
¼ c. Chopped Basil
2 Ripe Mangos, Peeled and Diced
2 c. Thai Salad Dressing (Recipe Below)
Marinate the shrimp skewer with a small amount of the Thai salad dressing for several hours. When ready to cook, pre-heat the grill or broiler. While the grill is heating, combine the vegetable mix, cilantro, basil and one cup of the salad dressing in a bowl and toss well. Divide this mix among your serving plates.
Place the cooked rice noodles in the same bowl as you tossed the vegetables and mix with ½ cup of the salad dressing. Place the noodles on your serving plates, on top of the vegetable mix.
Once the grill is hot, cook the shrimp skewers about two minutes each side or until opaque. Small shrimp will cook quickly, so be careful not to overcook.
Place the cooked shrimp on top of the noodles on your serving plates, brush with a little of the salad dressing and garnish with the diced mango.
Thai Salad Dressing:
Approximately 3 cups
1 Tbs. Chopped Shallot
½ Tbs. Chopped Garlic
1 Tbs. Chopped Cilantro
1 ½ Tbs. Chopped Mint
2 Tbs. Chopped Basil
1 Fresh Jalapeno Pepper- Seeded & Chopped
1 Tbs. Thai Fish Sauce
½ c. Thai Sweet Chili Sauce
½ tsp. Red Pepper Flakes
1 c. rice Vinegar
¼ c. Sesame Oil
1 c. Salad Oil
Zest of 1 Lime
Juice of 1 Lime
Combine all ingredients except the oils in a blender or food processor. Run on medium speed, adding both the oils slowly until fully incorporated and completely emulsified. Reserve the extra cup of dressing for a delicious salad another time. This dressing is better if it is allowed to sit for a day before using.
|
|
