Sunday, June 25, 2006
I've always liked the spicy dressing that's served with the cole slaw at one of our local eateries, Kahish's Catch Cafe. It's an oil and vinegar concoction with lots of spice and a slightly Asian flavor. The only downside to this dressing is that it's very sweet. Cloyingly so.
I love Kahish's grilled chicken thighs on a bed of spicy slaw all stuffed into a pita pocket. But after tasting all that sugar yet again, I decided to try to approximate the flavors at home leaving most of the sugar behind. Here's my first attempt. It's not half bad for a simple, uncomplicated dressing that could also be a sauce or a marinade.
Today I've brushed it on feta-stuffed chicken breasts that are now marinating in the fridge for tonight's dinner.
My other suggestions are: Make a slaw with shredded purple and green cabbages, shredded carrots and radishes and toss with enough dressing to coat; make deviled eggs and use this sauce (judiciously) instead of mayonnaise - something I'll try in the next few days; use as a marinade for prawns (shells left intact) then grill. There are lot's of possibilities. If the stuffed chicken rolls turn out like I think they will, I'll post them here tomorrow.
Spicy Asian-style Dressing
1 clove garlic
small pinch coarse kosher salt
5 tablespoons seasoned rice vinegar
3 teaspoons Tiger Sauce
3 tablespoons roasted peanut oil
1 teaspoon fresh cilantro, finely chopped
Peel the garlic and chop fine. Sprinkle a few grains of coarse salt over and, using the side of a chef's knife, mash the garlic into a paste. Transfer to a glass measuring cup, add the vinegar, tiger sauce and cilantro and whisk until combined. Whisk in the peanut oil until just combined. You don't want this to be completely emulsified. Adjust the flavors if needed and enjoy.