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Chile-Ginger Oil
Chile-Ginger Shoe String Potato and Onion ‘Pancake’
Chile-Ginger
Chicken and 3 Bell Pepper Stir Fry
Chile-Ginger Panko Crusted ‘Wienerschnitzel’ with
Cabbage Slaw
Tom and Ray Magliozzi's Chile-Ginger Chicken Burrito
WINE
NOTES
Les Fontanelles-Viognier: Viognier is a grape full of stone fruit
and herb notes generally found in the Rhone Valley in France. This is
grown in the Languedoc-Roussilon area of Southern France and because it
has not been a classified region, many great wines and great producers are
allowed to grow any type of grape and do so inexpensively, passing the
savings onto you. Barrel fermentation and aging give this a smooth, creamy
palate of apricots, peaches and citrus.
Duvel- Belgian Ale:
Rich Belgian ales have a great hoppy and nuttiness that really makes a
great backdrop for Asian cuisine. The thickness of the ale makes a great
mouth coat to ‘cool down’ the kick of chiles and spice. Also fantastic
with fried foods. |
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Chile-Ginger Panko Crusted
‘Wienerschnitzel’ with Cabbage Slaw
Serves 4
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4 6- ounce brined pork loin
filets, pounded out to 1/6- inch thickness
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4 cups panko
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1 tablespoon Korean chile
flake
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4 scallions sliced, white and
green parts separated
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2 cups all-purpose flour
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4 eggs, lightly beaten
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1 tablespoon Dijon mustard
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Juice of 1 lemon
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1 small head red cabbage,
shredded
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¾ cup Chile-Ginger Oil
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Kosher salt and freshly
ground black pepper
Season the pork with kosher salt
and freshly ground black pepper. Place the flour and eggs in two separate
bowls. In a large bowl, mix the panko with the chile flakes and scallion
whites. Prepare the pork by dredging each cutlet in flour, then egg, and
then the panko mixture. In a high rimmed sauté pan over medium-high heat
add 1/2 cup of Chile-Ginger oil. Cook the cutlets on both sides until
GB&D (golden brown and delicious), about 3 minutes per side. Meanwhile,
in a bowl, whisk together the Dijon mustard, lemon juice and remaining ¼
cup of Chile-Ginger Oil. Set aside 2 tablespoons and dress the cabbage
with the rest of the vinaigrette. Season with kosher salt and freshly
ground black pepper to taste and toss with the scallion greens. On a
large plate, place a mound of the slaw, top with pork and drizzle with
remaining vinaigrette.
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