June 3, 2013 by Joanne T Ferguson
Courtesy of Random House Australia, I EXCITED opened What’s For Dinner by Curtis Stone and what did I see?
I liked how Curtis’ cookbook is broken down into eight chapters; one for each day of the week.
I found it very difficult in JUST picking ONE recipe to make as they all simultaneously YELLED, “PICK ME!! PICK ME!!!”
You know by now what is my “food YELLING history!” lol
With Motivating Mondays, Curtis starts our week off right!
Time-Saving Tuesdays provides quick and easy recipes for simple meals on a Tuesday night!
One-Pot Wednesdays “minimize clean up and maximize flavour“, TRUE!
Thrifty Thursdays provides great recipes for cooking on a budget.
This recipe is very popular worldwide* and what I CAN say, is this recipe really MADE MY DAY!
Love the combination of the marinate combined as the dressing!
I did toast sesame seeds, toasted ground pecans as had on hand too!
Highly recommend adding black sesame seeds…made me feel special when the recipe I did combine!
Curtis’ Grilled Ginger-Sesame Chicken Salad is now a new favourite of mine!
1 cup (60 ml) reduced-sodium soy sauce
3 tbsp. (45 ml) very finely chopped peeled ginger
3 tbsp. (45 ml) canola
2 tbsp. (30 ml) hoisin sauce
1 tbsp. (15 ml) toasted sesame oil
1 tsp. (5 ml) Sriracha sauce
1 tsp. (5 ml) kosher salt
2 boneless, skinless chicken breast halves (about 9 oz./255 g each)
1 cup (60 ml) red wine vinegar
1 cup (60 ml) minced scallions (white and green parts)
1 lb. (500 g) napa cabbage, halved lengthwise and very thinly sliced crosswise
2 carrots, cut into matchstick-size strips
3 scallions (white and green parts), thinly sliced on a sharp diagonal
1 cup (60 ml) lightly packed cilantro leaves
1 cup (60 ml) slivered almonds, toasted
1 tsp. (5 ml) white sesame seeds, toasted
1 tsp. (5 ml) black sesame seeds (optional)
To make the marinade: In a medium bowl, whisk the soy sauce, ginger, canola, hoisin sauce, sesame oil, Sriracha and salt to blend.
Transfer 3 tablespoons (45 ml) of the mixture to a baking dish, then add the chicken and turn to coat it. Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally.
To make the dressing: Whisk the vinegar and scallions into the remaining marinade. Set aside.
Heat a grill pan over medium-high heat. Remove the chicken from the marinade, add to the grill pan and cook for about 4 minutes per side, or until the chicken shows no sign of pinkness when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let cool for 15 minutes.
Cut the chicken crosswise into -inch-thick (6mm) slices.
To assemble the salad: In a large bowl, toss the chicken, cabbage, carrots, scallions and cilantro with enough dressing to coat lightly.
Mound the salad in the centre of four plates. Rewhisk the dressing and drizzle a little over and around the salad. Sprinkle the almonds and sesame seeds over and serve.
SEE, how EXCITED I got as I almost forgot about Five-Ingredient Fridays and Dinner Party Saturdays, TRUE!
For Curtis’ sweets, you will just HAVE to purchase his What’s For Dinner Cookbook; I HATE to be a “food tease.” lol
Hands up who wants to cook like Curtis too?
What day(s) of the week do you have most trouble with to plan, or make?
I am curious what others will say in the comments….YOU?