Week 5: Asian inspiration

I saw Chef Brian on Friday afternoon during a food truck fundraiser in Orange County (dude was visiting from Vegas).

Over tacos from the fantastic Piaggio on Wheels, we threw around ideas of what we’d be cookin’ come Week 5.

At first I said pizza (but I always say pizza) and he told me to save up some money for a pizza stone before we do that. We had other ideas — seafood, Mexican, Italian –- but we were looking to shake things up after eating breakfast all week and we’ve had meals from all three food genres before.

Finally, on Saturday morning I had a revelation, which I sent to him via text: “Asian.”

Three hours later I got a reply: “Menu is in your inbox.”

Can’t knock that hustle. Here’s what he came up with for Week 5:

Meal 1: Shredded chicken with honey and lime lettuce wraps with rice, mango, cucumber and creamy ginger soy dressing

Meal 2: Sesame crusted ahi tuna wrap with cucumber and carrot salad in honey rice wine vinaigrette, watercress, avocado and wasabi ginger aoili

Meal 3: Marinated and grilled kalbi shortribs over Thai mango and peanut slaw

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump.

Meal 1: Shredded chicken with honey and lime lettuce wraps with rice, mango, cucumber, and creamy ginger soy dressing with sliced scallions

1 head butter lettuce, leaves separated
1 large chicken breast, about 12 oz.
2 limes, juiced
1 T honey
1/2 cup brown rice
water (amount determined by pkg directions for 1/2 cup rice)
1 mango, small diced
1/2 cucumber, seeds removed, small diced
2 T soy sauce, low sodium
2 T vegetable oil
1 T pickled ginger
1 bunch scallions, sliced

Meal 2: Sesame crusted ahi tuna wrap with cucumber and carrot salad in honey rice wine vinaigrette, watercress, avocado, and wasabi ginger aioli

2 whole wheat lavash wraps
cooking spray
8 oz ahi tuna, sushi grade
1 1/2 tbsp sesame seeds (says Brian: “It don’t matter if they’re black or white” (or mixed)”)
1/2 cucumber, seeds removed, julienne
1 carrot, peeled, julienne
1 1/2 t honey
1 1/2 t rice vinegar
1 t vegetable oil
1 bunch watercress, leaves removed and cleaned
1 small avocado, diced
2 T non fat or low-fat mayo
1 T pickled ginger
1 t prepared wasabi

Meal 3: Marinated and grilled kalbi short ribs over Thai mango and peanut slaw

1 pound kalbi beef short ribs

Marinade for beef
1 tbsp low sodium soy sauce
1 tsp sriracha
1 clove garlic
1 small shallot, chopped
1 tsp honey
1 tsp rice vinegar
1 lime, juiced

Slaw
1 small head of napa cabbage, thinly shredded
1/2 red onion, thinly sliced
1 mango, peeled, pitted, and julienned
3 tbsp peanuts, unsalted and chopped
1 tbsp mint, thinly sliced
1 tbsp basil, thinly sliced

Dressing for slaw
1 stalk lemongrass, outer leaves removed, inner white and light green leaves chopped
1 inch piece of ginger, grated
2 limes, juiced
1 large clove garlic, grated
1 serrano pepper, seeded and chopped
1 T fish sauce, preferably tiparos brand
1 1/2 t brown sugar
1 T vegetable oil

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8 thoughts on “Week 5: Asian inspiration”

    1. Brian was saying the slaw, or the dressing … one of the somethings … is a rip from the lotus recipe. Also, I’m posting those lotus pictures on Friday!

  1. Considering you have to deep fry cooked rice until there is no moisture left I’d say we have to leave the crispy rice for cheat day. Haha. And the slaw dressing is my own recipe but I played with the flavors until it tasted just like the green papaya salad dressing at lotus. Just more niyaz friendly (less Thai chile).

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