"Recipes from the Chef's Kitchen"

Show 506

Big Bowl
Fresh Asian Cooking

Reston Town Center
Reston, Virginia
1-703-787-8852

Regional Chef Michael Bellovich


Lindsey Gustin, Michael Bellovich and Matt McMillin



Cookbook with Big Bowl's Recipes


Thai Chicken Noodle Salad with
Basil, Lemongrass and Peanuts
(A great and unusual buffet dish with a pleasing
cacophony of Thai flavors.  It should be
served at room temperature.)

Ingredients:
1)   1 large whole Chicken Breast (2 halves)
2)   Kosher Salt
3)   1/2 lb. fresh Chinese Egg Noodles (regular mein)
       or dried Spaghetti
4)   1 Cucumber, peeled, seeded and julienne
5)   1/2 small red Onion, thinly sliced
6)   3 small red Chili Peppers, seeded and cut into
       julienne strips
7)   2 tbs. fine julienne of fresh ginger
8)   1/4 cup loosely packed Thai (or sweet) basil leaves,
       cut into strips
9)   1 tsp. finely minced fresh lemongrass
10) 2 cloves of garlic, minced
11) 1/4 cup fresh lime juice
12) 3 tbs. Thai or Vietnamese fish sauce (nuoc mam)
13) 5 tsp. Sugar
14) 1 tbs. fine Peanut Oil
15) 1/2 tsp. Black Pepper
16) 1 tsp Sa-te or Chinese Chili Oil
17) 1/2 cup fresh Coriander Leaves
18) 1/2 cup chopped roasted or fried Peanuts

Preparation:
1)   Lightly salt the chicken breast and set aside.
2)   Bring 4 cups of water to a boil in a small pot and
       add the chicken breast (they should be submerged.)
       When the water re-boils, skim, turn off the heat,
       cover and let sit about 10-15 minutes or until the
       chicken breast is just cooked.   Remove the breast
       and let cool.
3)   Meanwhile in a large pot of boiling water, cook the
       noodles, drain, run under cold water to stop the
       cooking.  Let drain briefly, toss with 1 tablespoon
       of fine peanut oil and set aside.
4)   When the chicken breast is cool, remove the bone
       (if any) and skin, and pull the meat apart by hand
       with the grain into shreds 1/4" wide and 1 1/2" long
       and put into a bowl.
5)   Toss the noodles with the cucumbers, red onion.
       chili peppers, ginger, and basil and set aside.
6)   Combine the lemongrass, garlic, lime juice, fish
       sauce, sugar and 1/2 teaspoon salt and set aside.
7)   When ready to serve, toss the noodles with the
       chicken, the sauce and herbs and all the remaining
       ingredients except the peanuts.  Sprinkle the peanuts
       over the top and serve.
8)   Serves 2 for lunch or 3 to 4 as part of a larger meal.


Hot and Sour Sea Scallops
(A authenic hot vinegar sauce from western
China that we serve with various seafood combinations-here to delicious
effect with sea scallops.)

Ingredients:
1)   2 small dried Black Shiitake Mushrooms
2)   8 oz. fresh Sea Scallops, cut in half (like half
       moons)
3)   1 tbs. Cornstarch
4)   1 tsp Sesame oil and a few drops
5)   4 freshly peeled fresh Water Chestnuts
6)   2 tbs. Red Wine Vinegar
7)   2 tbs. Rice Vinegar
8)   7 tsp. Chinese light Soy Sauce
9)   2 tbs. Sugar
10) 1/4 cup of Peanut Oil
11) 5-7 dried Chilies
12) 2 tbs. finely chopped fresh Ginger
13) 1 tbs finely chopped fresh Garlic
14) 1/4 cup finely sliced Scallion (white only)
15) 1/4 cup finely sliced Scallion green
16) few sprigs Cilantro for garnish

Preparation:
1)   Soak the mushrooms in hot water to cover for at
       least 30 minutes.  When softened, cut off stems,
       and slice the caps in thirds and set aside.
2)   Marinate the scallops in the cornstarch and in a
       teaspoon of sesame oil and set aside.  Cut the
       water chestnuts like the scallops.
3)   Combine the vinegars, light soy sauce and sugar,
       and stir until the sugar dissolves.
4)   Heat a small skillet or wok and add the peanut
       oil.  When hot, add the scallops and cook stirring
       until just opaque.  Remove and drain.  Reserve
       the oil.
5)   Heat a clean wok or skillet and add the 1/4 cup of
       the peanut oil.  Add the chili peppers and cook
       over medium high heat until the peppers blacken
       and smoke.  Add the shiitakes and stir briefly.
       Add the water chestnuts and scallion whites and
       cook briefly stirring or tossing.  Add the scallops
       and cook, tossing until they're medium, about
       2 minutes.  Add ginger and garlic.
6)   Turn the heat to high, add the vinegar mixture,
       and bring to a boil.  Just when it comes to a rapid
       bowl, remove from the heat, sprinkle in the scallion
       greens and transfer to a serving plate.  Sprinkle
       with the sesame oil, garnish with the cilantro, and
       serve with white rice.
7)   Serves 3 to 4 as part of a large meal.



Good Eating!!!