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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 Shoe String Potato
and Onion ‘Pancake’
Serves 4
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1 cup Chile-Ginger Oil
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2 yellow onions, sliced into
¼-inch rings
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1 cup rice flour
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1 cup cornstarch
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2 Russet potatoes, peeled and
made into spaghetti hair, soaked in ice water
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1 teaspoon Korean chile flake
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1 teaspoon sugar
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1 tablespoon kosher salt
In a high rimmed sauté pan, heat
Chile-Ginger Oil to 350 degrees. Meanwhile, in a large bowl, combine rice
flour and cornstarch and toss to coat the onions. Shake off excess
flour/cornstarch, drain the potatoes well, and toss together with the
onions in a separate bowl. Place a 1-inch layer of the potatoes and
onions in the hot oil and fry for about 2 to 3 minutes. Flip carefully,
and continue to fry until GB&D (golden brown and delicious). In a small
bowl, mix the Korean chile flake with the sugar and salt. Drain the
potato-onion pancake on paper towel and sprinkle with the salt mixture.
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