Regional Chef Michael Bellovich
Lindsey Gustin, Michael Bellovich and Matt McMillin
Cookbook with Big Bowl's Recipes
Thai Chicken Noodle Salad
Basil, Lemongrass and Peanuts
(A great and unusual buffet dish with a pleasing
cacophony of Thai flavors. It should be
served at room temperature.)
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
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
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.)
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
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.