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FINE CHINESE DINING
"A wonderful adventure in fine dining - - Danny Raskin
Fourth of July food with a twist.
VIETNAMESE
BAN MI SALAD
Ban mi is usually made
as a sandwich, served
on soft buns. I like to
deconstruct it as a salad
and keep it vegetarian.
It's a wow salad.
Salad:
6 cups chopped
Romaine lettuce
2 cups shredded
cabbage
2 cups grated carrot
2 cups diced, seeded cucumber
1 cup thinly sliced radishes
'/2 cup chopped mint
'/2 cup chopped cilantro leaves
'/2 cup very thinly sliced red or
Bermuda onion (optional)
3 scallions (green onions),
chopped
1 jalapeno pepper, minced
salt and pepper to taste
Dressing:
1/2 cup mayonnaise
'A cup fresh lime juice
2 Tbsp. sugar
1/2 tsp. red pepper flakes
Combine salad ingredients in a
large bowl. Set aside.
Whisk together dressing ingre-
dients, and add the dressing to the
salad to taste (start with half the
dressing). Adjust salt and pepper to
taste. Makes 6 or more servings.
CHEESY FOIL-BAKED
REDSKIN POTATOES
3 lbs. redskin potatoes, cut into
1-inch chunks
1 red or yellow bell pepper, cut
into 1-inch pieces
1 cup chopped onions
4 Tbsp. butter, melted
2 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
Sauce:
1/2 cup sour cream
2 tsp. hot pepper sauce, such as
Tabasco
Garnish:
1 cup shredded Cheddar cheese,
plus extra for garnish
'A cup chopped chives or scal-
lions, white and green parts
On a clean surface, cut 2
large lengths of heavy-duty
foil. Arrange the potatoes
in the center of the foil.
Add the bell pepper and
onions, and drizzle with
the butter and olive oil.
Season lightly with salt
and pepper, and toss gently
with your hands.
Lift the edges of the foil,
and gather them toward
the center to create a loose
"packet:' Place the packet
on the grill, and cook for 30-40 min-
utes, until the potatoes are tender.
Meanwhile, mix the sour cream
and hot sauce in a medium bowl
until smooth. Add enough water to
"thin" the mixture to a thinner sauce.
Open the packet, and carefully
transfer the potatoes to a serving
dish. Drizzle with the sour cream
sauce. Sprinkle with cheese, and
serve with the chives sprinkled over.
Makes 6 or more servings.
CORN, TOMATO
BASIL SALAD
6 cups fresh cooked or thawed
frozen corn kernels
4 cups diced, seeded tomatoes
1/2 cup shredded fresh basil
% cup olive oil
% cup red wine vinegar
kosher salt and pepper to taste
Combine all ingredients, and toss
well. Makes 6 servings.
GRILLED CAULIFLOWER
WITH SMOKED PAPRIKA
1 head cauliflower, about 2 lbs.
% cup melted butter or extra-
virgin olive oil
kosher salt and pepper to taste
smoked paprika to taste
Preheat grill or barbecue to medi-
um-heat.
Use a small sharp knife to cut the
core away from the bottom of the
cauliflower. Brush the cauliflower
with the butter or olive oil.
Wrap the uncut cauliflower in
heavy-duty aluminum foil.
Grill over medium heat about
40-60 minutes, until tender. Remove
from heat, unwrap and season light-
ly with salt and pepper. Sprinkle
with smoked paprika, and serve.
Makes 6 servings.
401
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Catering and carryout available
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27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
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All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .
June 26 • 2014
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