Good ol cliche Pad Thai. What can I say, it is darn good despite being the most cliche and possibly Americanized Asian dish. Eileen is much more skilled in Asian cuisine (Curry is one of her specialties) than I am but I was inspired to give this old favorite a try. I looked up some recipes and sort of used them as a basis and tailored it to my taste.
Tag Archives: sesame oil
I’ve professed my love for homemade salad dressings on numerous occasions and I have made a few recently that were particularly delicious. The picture you see above is of a seared tuna salad with ginger-miso dressing, like one you would get a good Japanese restaurant. The work involved in this dressing mostly comes in the shopping for the ingredients! Otherwise, it’s pretty much a process of prepping the ingredients and throwing them in a food processor (or blender). It can’t get much easier and you will love the way it tastes.
I was trying to think of a way to diversify our meal ideas and different ways to use seared tuna. The final decision was to marinate and sear the tuna on the grill and place it on top of stir fried veggies, both with an Asian emphasis. Both parts of the dish were good alone and worked really well together.
We were heading to a family Labor Day cookout and decided on this cold sesame noodle salad. I guess it’s not the most American dish for Labor Day, but it worked out just fine.
Cook the noodles and run them under cool water. Then toss with sesame oil and set aside until the sauce is ready. The sauce was a blended combination of many ingredients that was then tossed with the cool noodles.
These did not go into the blender, but were tossed with the noodles and sauce.
Once the sauce is prepared, veggies are chopped, and noodles are cooked and cooled, combine all ingredients and chill before serving.
When we made the pork and peach spring rolls we also made a delicious peanut sauce to dip the spring rolls in. I intentionally made a lot of the sauce because it is that good and I knew I would want to use it in another dish. Alas, here is what I came up with! The peanut sauce was made in advance and stored for about 2-3 days before I made this.
I started off with some onion, which I sauteed in some toasted sesame oil. I kept the onion pieces pretty big as you can see- I guess they were technically quarters. Typically I add my aromatics (garlic, ginger, etc) once the onions cook for a few minutes, however, this step was not needed here because the peanut sauce already includes these ingredients.
I blanched some broccoli and then added it to the mix.
For my protein I used skirt steak. I went to Whole Foods for lunch and they were giving out samples of their skirt steaks, which were also on sale. One bite and I was sold. It worked really well in this dish too!
I seasoned it with a little salt and pepper and grilled it. When it was ready I sliced it up and threw it in with the veggies and sauce. This dish really came together nicely- I give a lot of credit to the peanut sauce. As I mentioned it packed a ton of flavor, so for this dish it was really just a matter of putting it all together.
I wanted a more broth like sauce, so I thinned it out to my liking, but you can easily adjust this depending on your taste. I ate it as is, but I am sure it would be great over rice or some thin rice noodles. It was also great leftover.
And this was going on while I was cooking! So starving!
All in all, I thought this came out great. See our post about the spring rolls for the link to the peanut sauce recipe!