Good Tyler Florence Fridays everyone!
May is fading slowly away and June awaits with warm weather, BBQs, and summer vacations.
Our pal George emailed us this video of Tyler giving a grilling demonstration at the Coca-Cola Quarter-Mile Cookout on the monster grill over Memorial Day weekend. Seems like we are giving Coca-Cola a lot of free press, we just want to invite them to give back! Feel free to donate prizes to hard working Tyler Florence Fridays participants, Coke!
Ok, lets check out the gorgeous dishes that our friends have cooked up this week, shall we?
Our first yummy dish comes from Reeni of Cinnamon, Spice and Everything Nice.
Says Reeni: I first had cold sesame noodles when I lived in Tucson. The gourmet sandwich shop where I worked made them extra spicy and kept them extra cold. They were perfect when it was 108 outside and just the thought of hot food made my stomach rumba. Never having made them myself I looked to Tyler for some help. I found what I was looking for in his Cold Sesame Noodle recipe that is heavy on the peanut butter and flavored with soy sauce, toasted sesame oil, chili sauce and rice wine vinegar. My free jar of organic, natural Peanut Butter from the kind people at Once Again Nut Butter(thanks, Food Snob!) came in handy. Do you ever wish for a natural Peanut Butter that didn’t need to be stirred? This is it. And it comes in an old-school glass jar. How can you not love it? I’m convinced this super creamy peanut butter made my spicy noodles especially delicious. Next time a heat wave hits you know where to find me. Standing in front of the open fridge with a fork in my sesame noodles.Arlene from The Food of Love made Tyler's Curried Chicken Salad this week. She made a few adjustments to the recipe to make the salad more healthful and would tweak it again in the future by decreasing the amount of lemon juice. 'That said, it was a delicious salad, filled with contrasts, and was as satisfying over lettuce as it was as a sandwich.'
Welcome to our newest member, Beth of The Seventh Level of Boredom. Beth made Tolan's Pregnancy Pasta, Pancetta Carbonara with Fresh Baby Spinach. The liberal use of garlic, and a doubling of the Parmesan made this dish a real winner at Beth's house, well done!
Jenny of All Things Edible went to the opening of the Ottawa Farmer's Market and came home with lovely Red Cheiftain potatoes to make Tyler Florence's Crispy and Creamy New Potato Pie.
Says Jenny: My outside texture didn't work too well, most of it stuck to the pan, despite the oil on the bottom of it, but it was alright. This "pie" was very good, tasty, and simple to make, even on a busy weekday...I'm calling this one a winner.
This week Karen of Something Sweet by Karen was ready to get the cookout started. She chose to make Grilled Chicken with Peach Barbecue Sauce and Tolan’s Mom’s Potato Salad, both from the book Tyler’s Ultimate. When Karen realized that she was out of propane, her George Foreman grill came to the rescue. Says Karen: The Peach Barbecue sauce was AMAZING. It was sweet, smoky and had a fresh flavor burst from white wine vinegar. I was so happy with it I’m not sure I’d bother looking for any other BBQ sauce recipe to try out this summer.
3 ounces Vietnamese cellophane noodles, cooked according to package directions
2 cups bean sprouts
2 carrots, julienned
1 large beet, julienned
1 fresh red chile, cut in circles
2 handfuls fresh cilantro, hand-torn
3/4 cup chopped unsalted peanuts
2 teaspoons dark sesame oil
1 lime, juiced
20 (8-inch) round rice paper wrappers
40 mint leaves
Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
Yield: 1 cup