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Radishes with Spicy Mayo and Sesame Salt

Radishes with Spicy Mayo and Sesame Salt



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Gochujang, a hot-sweet Korean chile paste is the secret to this revved-up mayo. Can’t pronounce it? That’s okay: Go with “special spicy creamy sauce” instead.

Ingredients

  • ½ cup black sesame seeds, preferably Japanese
  • 1 cup homemade or purchased mayonnaise
  • 2 teaspoons gochujang (Korean hot pepper paste)
  • 2 bunches breakfast radishes

Recipe Preparation

  • Pulse sesame seeds, sugar, and salt in a food processor until coarsely ground.

  • Whisk mayonnaise with gochujang in a small bowl to combine.

  • Serve radishes with spicy mayonnaise, sprinkled with sesame salt.

  • DO AHEAD: Sesame salt can be made 5 days ahead; store airtight at room temperature.

Recipe by Isaac McHale, The Clove Club, London,Photos by Ture Lillegraven

Nutritional Content

Calories (kcal) 310 Fat (g) 32 Saturated Fat (g) 3 Cholesterol (mg) 25 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g)2 Protein (g) 2 Sodium (mg) 300Reviews Sectionincredible, radishes will never languish in my refrigerator again!brushjlsolon, ohio10/28/18

Irresistible Spicy Shrimp Poke Bowl

Poke bowls, basically a deconstructed sushi originally from Hawaii has been taking the culinary world by storm. They’re customizable, delicious, perfect for Summer, and super easy to make.

A few months ago, a new healthy “poke bowl” restaurant opened up near my home. I went to check it out and was impressed by all the great flavors and textures I was tasting with each bite.

Constructing this masterpiece is an art, you start with the foundation: hot sushi rice, brown rice or a vegetable “zoodle”, then the veggies, cucumbers, carrots, radishes, edamame, seaweed salad, green onions, cilantro, etc, the protein, fish, shellfish, chicken or beef and finally, a sauce to coat everything. Eel, soy, spicy mayo, or any other Asian flavor you may like.

Honestly, I am not used to eating cubes of raw fish. It has a weird texture in my mouth. That’s why I made my bowl with cooked shrimp coated in soy sauce, sesame oil, and a bit of spicy mayo. The result is a super delicious dish that was put together in 15 minutes or less.

My favorite part is the contrast between the hot rice and shrimp and the cold veggies and sauce. Like the French call Chaud-Froid. It tastes so fresh and it is a healthy meal for the entire family.

If you make it for kids, customize the veggies to their taste or better yet, create a veggie bar and let them choose the sauce, the type of bottom (rice, quinoa, zoodles), the sauce for the shrimp and the vegetables they want on top.

I hope you can try this delicious Spicy Shrimp Poke Bowl at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.


Recipe Summary

  • 3 quarts water
  • ½ (14 ounce) package boil-in-bag brown rice
  • 1 quart water
  • ¼ (12 ounce) package boil-in-bag quinoa
  • 1 cucumber, thinly sliced
  • 2 carrots, thinly sliced, or more to taste
  • 6 radishes, thinly sliced, or more to taste
  • ½ cup rice vinegar
  • ¼ cup water
  • ¼ cup white sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • ½ cup egg-free mayonnaise
  • 2 tablespoons sriracha sauce
  • ½ cup chopped peanuts
  • ½ cup chopped cilantro

Pour 3 quarts water into a saucepan and add boil-in-bag rice packets. Bring to a boil. Cook, uncovered, 8 to 10 minutes. Remove bag using a fork and drain. Pour cooked rice into a bowl.

Pour 1 quart water into a saucepan and add boil-in-bag quinoa packet. Bring to a boil. Cook, uncovered, about 10 minutes. Remove bag using a fork and drain. Pour cooked quinoa into a bowl.

Place cucumber, carrots, and radishes into a bowl. Combine vinegar, 1/4 cup water, sugar, sesame oil, and salt in a small saucepan and bring to a boil. Pour mixture over the vegetables in the bowl. Let stand 20 minutes, then drain.

While vegetables are pickling, combine mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve.

Add 1 cup cooked rice and 1/2 cup cooked quinoa to each of 4 bowls. Divide sriracha mayonnaise evenly between the bowls, drizzling over the rice and quinoa. Layer pickled vegetables on top and add 2 tablespoons each of the chopped peanuts and cilantro.


Ahi Tuna Tacos

Ahi Tuna Tacos loaded with cabbage, cilantro, radishes and topped with a spicy Sriracha mayo. A quick and easy meal that’s ready in under 20 minutes!

I am a huge taco lover. Wrap anything up in a toasted flour tortilla and odds are i’ll eat it. These Ahi Tuna Tacos are amazing! Loaded with fresh ingredients: cilantro, radishes, cabbage and topped with seared ahi tuna. These Ahi Tuna Tacos can be made in under 20 minutes! Feel free to substitute your favorite veggies. I like anything that adds a bit of a crunch to these tacos!

The best part of these tacos is the Sriracha mayo. It’s creamy, spicy and the perfect compliment to the tuna. Adjust the amount of Sriracha you add to taste. I like it on the spicy side so I always add more.

The tuna gets seared in a hot pan until it gets a golden brown crust. Then it gets sliced into super thin slices. It’s melt in your mouth tender and full of flavor! Here’s what you’ll need to make these Tuna Tacos:


How to Make a Poke Bowl

Poke (pronounced “POH-keh”) is the Hawaiian word meaning cut, cubed, or sliced. The fish can be plain, tossed with a few items, or tossed in a dressing to add some flavor. The beauty of poke bowls is you can really add whatever you like to them. I went for some classic ingredients plus some of my favorite sushi additions, but you really can’t go wrong. Here is what you need for a Hawaiian poke bowl:

  • rice – white jasmine rice is common, but you can use brown.
  • raw sushi grade fish – salmon and tuna are most common. If raw isn’t your thing, you can do cooked crab or shrimp.
  • vegetables and fruit – things like avocado, radishes, cucumber, carrots, edamame, seaweed salad, crispy onions, mango, pineapple, and fresh herbs are common. You can really top them with whatever you like, though.
  • dressing – they can vary from a soy sauce based dressing, to spicy mayo, to ponzu, and even wasabi mayo and a spicy chili or hot sauce.


Crispy Tofu Bánh Mì

The classic Vietnamese bánh mì (you know, roast pork, spicy mayo and pickled veggies) is already high on our list of favorite sandwiches, but Erin McDowell&rsquos crispy tofu bánh mì is upping the ante.

&ldquoI love all the textures going on in a traditional bánh mì,&rdquo McDowell tells us, &ldquoso here I made the tofu really crispy for contrast. What I love about bánh mì is that there&rsquos already so much flavor, so you can keep the protein relatively simple and focus on the toppings.&rdquo

And about those toppings: &ldquoAfter you drain the vegetables out of the vinegar for the sandwiches, you can save that vinegar for dressings,&rdquo she says. &ldquoSharp pickled vegetables, spicy rich mayonnaise, tons of herbs? You can&rsquot go wrong. Add some crispy tofu and you&rsquove got the ideal meatless entrée.&rdquo

Pickled Vegetables

2 medium carrots, peeled and very thinly sliced into rounds

3 Persian cucumbers, very thinly sliced into rounds

1 bunch radishes, ends trimmed and very thinly sliced into rounds

1 cup seasoned rice wine vinegar

Crispy Tofu

1 pound firm tofu, drained and sliced into 8 even slices

½ teaspoon freshly ground black pepper

1¼ cups panko bread crumbs

2 tablespoons neutral oil (such as vegetable, coconut or peanut)

Flaky salt (such as Maldon), as needed for finishing

½ cup mayonnaise (preferably Kewpie)

¼ cup sriracha, plus more as needed

4 mini baguettes (or 1 large baguette cut into 4 pieces), halved lengthwise

½ cup fresh cilantro leaves

½ cup thinly sliced scallions

¼ cup thinly sliced jalapeños

1. Make the Pickled Vegetables: In a medium bowl, toss together the carrot, cucumber and radish slices, then pack tightly into a quart-size heat-safe container.

2. In a small saucepan, heat the vinegar and salt over medium heat until the salt is dissolved, then pour over the vegetables. Seal the container and refrigerate, shaking or stirring occasionally, until fully chilled, at least 2 hours and up to overnight.

3. Make the Crispy Tofu: Sandwich the tofu slices between several layers of kitchen towels and press firmly on each slice to remove as much moisture as possible.

4. In a shallow bowl, stir together the flour, garlic powder, salt and pepper. In another shallow bowl, whisk together the egg and milk. In a third shallow bowl, stir together the panko and sesame seeds.

5. Working one at a time, dip each piece of tofu into the flour mixture until fully coated. Then dip each piece into the egg mixture until lightly but fully coated, shaking off any excess. Finally, dip each piece in the panko-sesame mixture to coat.

6. Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the tofu and cook undisturbed until evenly golden brown, about 3 minutes per side. Season with flaky salt while the tofu is still hot.

7. Assemble the Bánh Mì: In a medium bowl, stir the mayonnaise and sriracha to combine. Spread a thin layer on both cut sides of each mini baguette. On one side of the bread, layer about ¼ cup of drained pickled vegetables, and on the other side, layer the cilantro, basil, scallions and jalapeños. Place a piece of tofu on top of the pickled vegetables, then place the other half of the bread on top and press firmly to seal the sandwiches.


Fried Tomatillo and Spicy Mayo Sandwiches Recipe

Salty, spicy, briny, pickled, hot, sour lately all I want to do is eat foods that are intensely savory. Just last night I was saying that everything I had tasted throughout a recent meal needed salt or a hit of acid, readily admitting that if I could drink condiments I would (actually, I had a martini with pickle brine at Kinshop recently which was pretty close to heaven).

This recipe came out of my craving for a sandwich that would pack multiple flavors and textures in a single bite. I use tangy, sour-sweet tomatillos for salsas verdes on a regular basis, but lately have been enjoying them fresh, tossed with Maldon salt, pepper, and chilled watermelon. I thought their fruity acidity would make an interesting contrast with coarse yellow cornmeal, which, when fried, smells just like campfire popcorn.

The crisp, golden cornmeal crust encases the tomatillo, which turns tender and soft during cooking. To add a smoky, crunchy layer to the sandwich, strips of bacon hide underneath the tomatillos. Spicy mayo laced with Asian ingredients like fish sauce and Sriracha add a creamy, bold accent, while peppery radish, vibrant cilantro, and licorice-scented basil contribute a refreshing element that ties everything together.


DIRECTIONS

For the Sliders:
In a small bowl, whisk together the soy sauce, sesame oil, and brown sugar.

Heat oven to 375 degrees F. Place meatballs on aluminum foil-lined baking sheet lightly coated with nonstick cooking spray.

Bake 15 minutes gently turn meatballs over. Pour soy mixture in the pan and bake for additional 8-10 minutes until sauce thickens and internal temperature of meatballs reaches at least 175 degrees F.

To Assemble:
Spread the spicy mayo on all slider bun bottoms. Top with pickled carrots, radish, and cucumber. Add meatballs and finish with the fresh herbs.


Ingredients You Need to Make Pork Belly Sliders

  • Slider Buns: ideally these easy Brioche Slider Buns or store-bought slider buns or Hawaiian Rolls
  • Pre-Cooked Pork Belly: I recommend one of these two recipes: Crispy Pork Belly or Chashu Pork
  • Carrots: look for bright orange, firm carrots
  • Daikon Radish: look for firm, smooth skinned, bright white daikon radishes
  • Green Onions: look for bright green, firm green onions
  • Rice Vinegar: unseasoned or rice wine vinegar
  • Sugar: white granulated sugar
  • Kosher Salt
  • Mayonnaise: your favorite brand or my 5-minute Avocado Oil Mayonnaise or Homemade Sesame Mayonnaise
  • Sriracha Sauce
  • Sesame Oil: toasted

I have two favorite pork belly recipes and I honestly can't decide which I crave more. I hope you'll try them both! They have a couple things in common: they're both dead simple to make and wildly delicious. My basic Roasted Crispy Pork Belly recipe (just 4 simple ingredients) and Chashu Pork, the classic ramen topper that's entirely versatile. Either work beautifully for these pretty pork sandwiches and you can use skin-on or skinless pork belly. The one caveat is that you need to start 1 to 2 days ahead of when you plan to serve them. I promise it's worth the wait and very minimal effort.

Though the brioche buns and crispy pork belly are the stars here, don't think for a second that the pickled vegetables or sandwich spread are an afterthought. They're the extra spark that makes these sandwiches so easy to love! Julienned and quick pickled daikon radishes and carrots contrast pork belly's lucious fattiness with bright acidity. The final component, one that brings the whole dish together, is a creamy, spicy, toasty sesame-sriracha mayo — it's a game-changer.


Buy Seafood Online

All of the seafood listed in this scallop and shrimp poke bowl recipe is available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our seafood is delivered right to your door when you schedule it, guaranteed! That’s convenience you need, especially for meal prepping and planning.

We’d love to see your Cameron’s Seafood Poke Bowls-share your images on any of our social pages, Instagram, Facebook or Twitter be sure to tag us @