pixelchef

Vegetable Summer Rolls Active time: 50 min Start to finish: 1 hr For peanut sauce 3 T finely chopped onion 1 small garlic clove, minced 3/4 tsp dried hot red pepper flakes 1 tsp vegetable oil 3 T water 1 T creamy peanut butter 1 T hoisin sauce 1 tsp tomato paste 3/4 tsp sugar For summer rolls 1 oz bean thread noodles (cellophane noodles) 1 T seasoned rice vinegar 4 (8 inch) rice-paper rounds, plus additional in case some tear 2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved 1/4 c fresh mint leaves 1/4 c fresh basil leaves (preferably Thai) 1/2 c thinly sliced Napa cabbage 1/4 c fresh cilantro leaves 1/3 c coarsely shredded carrot (1 medium) Make sauce: Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool. Make summer rolls: Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels. Make 3 more rolls in same manner. Serve rolls halved on the diagonal. Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. Bring rolls to room temperature before halving and serving. Keywords: Main Dish, Vegetarian, Intermediate, Thai ( RG388 )

Endive Spears With Lobster, Avocado, Grapefruit Serves 10 as Amuseor 10 as Hors d'oeuvre. 1 pink grapefruit, peel and pith removed 1 avocado, peeled and pitted 1 tsp freshly squeezed lemon juice 3 oz cooked lobster meat 4 Heads Belgian endive, (about 8 ounces) Salt and freshly ground black pepper 3 sprigs fresh tarragon 1. Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside. 2. Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside. 3. Cut lobster into bite-size pieces; set aside. 4. Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately. Crab or shrimp may be substituted for the lobster. Keywords: Hors d'oeuvre, Amuse, Easy, Snack ( RG386 )

Orange Jalapeno Vinaigrette This is a great all-around dressing. It works especially well with arugula, watercress, or other more complex greens. 2 Oranges, segmented 2 jalapeno peppers, seeded, and, finely, chopped 1/2 c orange juice 1/4 c water 1/2 tsp sugar 2 T honey blossom vinegar or 2 tbsp rice wine vinegar 1/4 c grape seed oil salt pepper In a saucepot place the oranges, jalapenos, juice, water and sugar. Over medium heat, bring to a boil. Reduce heat and allow to simmer for five minutes. Remove from heat and allow to cool. Place in a blender and puree. Add honey blossom or rice wine vinegar and olive oil while blending. Pass through a fine-mesh sieve and adjust seasoning. Refrigerate. Keywords: Easy, Sauce, Hot and Spicy ( RG385 )

Steak and Chimichurri Toasts Serves 40 as Hors d'oeuvre. Chimichurri is a vibrant sauce of parsley and olive oil (with a little kick from red pepper flakes) that’s traditionally served on grilled meats in Argentina. In this recipe, flank steak is marinated in the chimichurri, broiled, and then sliced and served on baguette slices with a dollop of the sauce. You can serve this warm or at room temperature. 1 c packed fresh parsley 3/4 c olive oil 3 T red wine vinegar 2 T dried oregano 2 tsp ground cumin 1 tsp salt 2 garlic cloves, minced 1/2 tsp dried crushed red pepper 2 1-pound pieces flank steak 1 16-ounce thin French-bread baguette, cut into 40 slices Additional olive oil Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter. Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature. Keywords: Hors d'oeuvre, Easy, Beef ( RG384 )

Wow, that looks phenomenal helenas! Great job! How'd it taste?

Damn, they really were good! Wow. I'm not going to go so far as to say I'll make burgers like that all the time, but I certainly wouldn't hesitate to do it again for something different. They were really quite tasty. There is a nutty flavour, but it doesn't taste like you're eating peanut butter spread on some ground beef. It's pretty subtle. It's nice with something spicy, for sure. I added a chopped jalapeno to the recipe and topped it with red onion, and a homemade chipotle BBQ sauce. Thanks Marlene!

Well I'll be damned. Screw it. I'm trying them tonight, Marlene.

I once ordered numerous Filet O-Fish sandwiches and gave them to my girlfriend; thus giving her multiple O's.

I've had their Barolo Zonchera before, Jason. It's deep. A soft bouquet that is pretty smooth but lingers. Tannins are limited, but well-rounded. Aromas of lush, dark fruits and and brown spices. I'd summarize it as having "earthy complexities". It goes well with roasts, stews, game, other red meats. $39 for the 1997 seems like a great value to me.

I seem to have that same problem of not being able to commit to a conver...

I agree completely with fifi.

Review the Q&A, it was incredible. If that doesn't do it for ya, you don't deserve Trio. (joke)

I'm pretty certain it's about 35-45 minutes depending on congestion. Expect a fare of somewhere around $25-$30. I think I've heard recommendations for Norshore Taxi (1-800-244-9200) many times to get from Chicago to Evanston, but you might want to get awbrig's opinion on this (or someone else living in Chicago). Edit: just saw Lady T's post. Not bad for someone who has only visited Chicago once, eh?

See now, I'd choose Trio without question even if it is "way the heck up in wherever". Where else in America are you going to get an opportunity to experience food like (or even close) to what Trio is currently doing? Short of traveling to Europe, you aren't. You can taste food like Trotter's/Tru/etc. in almost every big city in the US, but Trio is unique. Couple that with Grant's generous contributions to eGullet, an award-winning wine program and a recommendation from the omnipotent pixelchef, you can't lose, big fella. :)

Thanks Katie for posting -- I couldn't agree with you more. It *IS* the perfect wine for romance. Your scenario (summer, strawberries, and love) sounds perfect. Sigh, indeed. I need to call my fiancée.

Lightly carbonated, fruit-sweet with a gentle acidic tang typical of Mosacto d'Asti. Gorgeous peach and tangerine aromas lead into a crisp, tart (yet light) flavor. Sweet with balancing acidity and a fresh prickle on the tongue. I thought I detected marshmallow on the nose as well, is this typical? In any case, I really enjoy this varietal. It is such fun to drink -- makes me giggle with every sip.

As am I. Pathetically, *I* have been looking forward to your evening at Trio tonight, awbrig.

Hahaha. I now understand.

In Jamaica, I ate chicken and bananas for breakfast a few times, and it was great. Hmm. Why DON'T we eat typical "dinner" foods in the morning? I think tajanna is doing it right.

What the hell kind of bizzaro world do you live in, man? This concept is completely alien to me.

Very cool. I'm gonna pick up a few NY strips tomorrow night and try this technique Socrates. Thanks!

At the ACC (Air Canada Centre), they deliver fresh sushi to you in your seat if you'd like. *cough*go Leafs go!*cough*

The succession of quotes above just made me dizzy. ^ As for your piece on TFL Spencer, I totally loved it. Great style. It reminds me of Bourdain, for sure. No nonsense, and not afraid to throw a few "fucks" in the mix for flavour. Good job! And God, how I must get to that restaurant like.. yesterday.

Couldn't give a shit. Sorry, I love ya, but it's a pet peeve of mine. The madness must stop.

I eat breakfast about half the time. I'm not even sure my hunger dictates whether or not I eat it. I think it has to do more with my level of laziness. If I do eat breakfast on a weekday, it is usually something light and "healthy" that apparently will give me some energy for the morning. This usually consists of a big glass of fresh orange juice, maybe a couple boiled eggs and a slice of toast. A bagel with peanut butter is rare, but happens. I don't like eating baked goods in the morning (muffins, pastries, etc..). We do have "special" breakfasts sometimes as well (usually on the weekend) where we'll go do omelettes/pancakes/french toast/other labor-intensive morning meals. Shamefully, I do enjoy an Egg McMuffin™ if I can get one.