8 ounces elbows pasta
1 California Avocado, halved, seeded, peeled and diced
1 mango, peeled and diced
1 carrot, peeled and grated
1/4 cup shredded red cabbage
1 green onion, thinly sliced
2 tablespoons pine nuts
Kosher salt and freshly ground black pepper, to taste
FOR THE DRESSING
2 tablespoons soy sauce
2 teaspoons sesame oil
1 1/2 teaspoons sugar, or more to taste
1/2 teaspoon sesame seeds
To make the dressing, whisk together soy sauce, sesame oil, sugar and sesame seeds; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, combine pasta, avocado, mango, carrot, cabbage, green onion, pine nut, soy sauce dressing, salt and pepper to taste.
2 3/4 cups water
1 cup medium grain brown rice
1/2 tsp kosher salt
2 tsps sesame seeds
1 tsp sesame oil (Asian)
1 tbsp sliced green onions (thinly)
In a saucepan over high heat, bring the water to a boil. Add the rice and salt, stir once, reduce the heat to low, cover and cook, without stirring, until all of the water has been absorbed and the rice is tender, 35 to 45 minutes.
Meanwhile, in a small, dry fry pan over medium heat, toast the sesame seeds until they are fragrant and have taken on color, about 2 minutes. Pour the seeds onto a plate and set aside.
Carefully lift the cover of the saucepan so that no condensation drips into the rice. Drizzle the sesame oil evenly over the top and sprinkle with half of the sesame seeds. Gently fluff the rice with a chopstick or the handle of a wooden spoon.
Spoon the rice into a warmed serving dish. Sprinkle with the remaining sesame seeds and the green onion. Serve immediately. Serves 4.
1 cup barley (uncooked)
1 cup sweet corn kernels
11/2 cups grape tomatoes (halved)
1/4 cup chopped cilantro fresh
4 stalks green onions (thinly sliced)
2 lime (large)
1/4 cup olive oil
2 tsps kosher salt (plus more to taste)
11/4 tsps granulated sugar
1/2 tsp garlic powder
1/4 tsp ground black pepper (freshly, plus more to taste)
Do ahead: Cook barley according to package instructions until tender (generally, boil for approx 1 hour in a large pot of salted water) Drain cooked barley in colander. Rinse, tossing, with cold water until starchiness is washed off.
In a large mixing bowl, combine remaining ingredients. Stir to combine well. Add rinsed/drained cooked barley. Stir to combine. Add additional kosher salt and pepper as needed. Let salad chill 1-2 hours, covered, for flavors to meld before serving.
2 dried chipotle peppers
1/2 cup prepared mayonnaise
1 tablespoon chopped green onions
Juice of 1 lemon
Salt and pepper
2 tablespoons plus 1 teaspoon oil
1 cup shelled crawfish tails
2 tablespoons each chopped onion, red pepper and celery
1/2 teaspoon chopped garlic
1/2 cup dry bread crumbs
Chopped parsley, for garnish
Make tartar sauce: In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In a small bowl combine with remaining sauce ingredients. Adjust seasonings, to taste, with salt and pepper.
In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery, and toss and cook 2 minutes until tender. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice or to taste. Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 4 equal patties and flatten to 3/4-inch thick. Heat remaining oil in a saute pan and cook cakes on both sides until brown and crispy. Serve garnished with parsley and a dollop of tartar sauce.