Linda Gassenheimer’s “Restaurant Roundabout” May 2014 Edition
05/15/14 - Thursday’s Topical Currents is our popular “Restaurant Roundabout,” with chef, author and syndicated columnist Linda Gassenheimer. Also with us are restaurant critic Jen Karetnik, Matt Meltzer, the Miami Editor of the Thrillist Media Group, and our favorite wine columnist, Fred Tasker. We’ll get the lowdown on the always-changing South Florida restaurant scene, as well as take listener calls about favorite dining spots. Perhaps you have a new bistro to tell us about . . . or a favorite mom and pop pizza place. Listen in . . . Topical Currents Thursday at 1pm.
Sesame chicken with Snow Peas and Rice
A coating of sesame seeds brightens the dish and adds a crunchy texture.
Toasted sesame seeds and toasted sesame oil have a rich sesame flavor. Instead of toasting the seeds myself, I found them already toasted in a jar in the sushi section of the supermarket. . Toasted sesame oil is also available in the market. I like to keep it on hand and use it to flavor vegetables and salads. Both add extra flavor to the recipe, but are simply an option. The recipe calls for sesame seeds and sesame oil as they are more readily available.
- Boneless, skinless chicken breasts can be used instead of thighs. A meat thermometer should read 160 degrees for the cooked breast meat.
- Look for trimmed snow peas in the produce section of the market.
- Any type f green vegetable such as green beans or broccoli can be used in the rice.
- Make chicken.
- While chicken cooks, make rice.
ENTREE: SESAME SEARED CHICKEN
1 tablespoon honey
1/4 teaspoon ground ginger
Olive oil spray
2 teaspoons low-sodium soy sauce
3/4 pound boneless, skinless chicken thighs, opened flat
2 tablespoons sesame seeds
Mix honey, ginger and soy sauce together and set aside.
Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the chicken and sauté 5 minutes. Turn chicken and sauté 3 minutes, a meat thermometer should read 180 degrees. Spoon sauce over the chicken and let warm in skillet for about 30 seconds, turning chicken in the sauce to make sure both sides are coated. The will turn thick and provide a sweet and savory coating. Remove to individual dishes and sprinkle sesame seeds on top. Makes 2 servings.
SIDE DISH: SNOW PEAS AND RICE
3cups trimmed snow peas (about 12 ounces)
1package microwaveable brown rice (to make 1 1/2-cups cooked)
2teaspoons sesame oil
Saltand freshly ground black pepper
Placesnow peas in a microwave-safe bowl. Microwave on high 2 minutes. Remove from microwave. Add thebrown rice to the microwave and cook according to package instructions. Removeand measure 1 1/2- cups cooked rice. Save remaining rice for another meal. Add rice to snow peas along with sesame oil. Add salt and pepper to taste. Toss well. Makes 2 servings.
Here are the ingredients you'll need for tonight's Dinner in Minutes:
- 1 package microwaveable brown rice
- 1 package sesame seeds
- 12 ounces trimmed snow peas
- olive oil spray
- 3/4 pound boneless, skinless chicken thighs
- 1 bottle sesame oil
- black peppercorns
- low-sodium soy sauce
- ground ginger
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer