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The breading process is a three step process. You will have three bowls or two bowls and a large plastic bag. In the first bowl, place the flour. In the second bowl place the beaten eggs or egg and water mixture. In the third bowl place the breading mixture. The bowl of flour can be substituted by a bag of flour. Simply place the food to be breaded into the bag of flour and toss to coat evenly. The coating is a series of layers. Be sure to coat the food completely at each step of the process. The dry flour sticks to the moist food; the moist eggs stick to the dry flour and the dry breading sticks to the moist eggs. Allow the food to sit a room temperature for about 30 minutes to allow the coating to develop

In food processor, grind almonds fine. Add panko and pulse to combine, transfer to shallow bowl.

Place egg in shallow bowl and beat.

Dip each round of cheese in egg and then coat with panko mix, set aside to coat all.

Heat oil in sauté pan and brown the cheese rounds on both sides.

Divide spinach among plates, place two rounds on each, top with tomato mixture

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Antipasti frio insalada

Recipe By : Chris Koch

Serving Size : 8

Categories : 1st Course C -- Italian

Salads

Amount Measure Ingredient -- Preparation Method

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4 ounces spring mix

8 ounces fresh mozzarella

2 each plum tomatoes -- slice each into 4 slices, European style

8 each fresh basil leaves

16 slices prosciutto

16 slices sopresatta -- or salami

8 ounces asiago Cheese

8 ounces roasted red peppers

8 ounces marinated mushrooms

4 ounces extra virgin olive oil

1 ounce balsamic vinegar -- top quality

This is a classic cold meat and vegetable salad. It is a good idea to chill the salad plates

Arrange a portion of spring mix on each plate.

In the center of each plate, place one slice of fresh mozzarella. While Americans slice tomatoes across into rings, Italians slice the plum tomatoes end to end. Slice these tomatoes in the Italian style and top each slice of fresh mozzarella with a slice of tomato and sprinkle with torn pieces of fresh basil.

Around the center of the plate, arrange the meat, cheese, roasted peppers and mushrooms

Drizzle with oil and vinegar

Serve with fresh country style bread.

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Apple and fennel salad

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains Salads

Amount Measure Ingredient -- Preparation Method

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1/3 cup chopped pecans

2 tablespoons apple cider vinegar

2 tablespoons apple cider

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon honey

3 tablespoons extra virgin olive oil

salt and pepper to taste

2 each gala apples -- core and slice thin, hold in water

1 head leaf lettuce

1/2 each red onion -- peel and slice thin

1 each fennel bulb -- trimmed and slice thin

Preheat the oven to 350°.

Place the pecans in a shallow ovenproof dish and toast for 10-12 minutes or until light brown. Remove and cool

Begin by making the vinaigrette. Whisk together the vinegar, cider, spices and honey. Slowly drizzle the oil in while whisking. Season with salt and pepper

Peel the lettuce leaves from the core, wash and dry each leaf. Arrange the leaves on the plates with the stem ends to the center.

Drain and dry apples slices. Arrange - alternating with the onion and fennel.

Drizzle the salad with the vinaigrette

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Asian Marinated Cabbage Slaw

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Asian Salads

Amount Measure Ingredient -- Preparation Method

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1 pound Savoy Cabbage -- slice thin

1/3 each Red Onion -- sliced very thin

1/3 head Broccoli

2 tablespoons Water

1 tablespoon Soy Sauce

1/2 tablespoon Mirin

1/2 tablespoon Sesame Oil, Toasted

1/3 teaspoon Sugar

1/8 tablespoon Crushed Red Pepper

1 each Scallions -- slice diagonal

Shred cabbage and onion in large bowl, toss to combine. Remove broccoli florets from stem, peel stem and slice into rounds. Add to cabbage mixture.

Whisk together the water, soy sauce, mirin, sesame oil, sugar and crushed pepper and pour over vegetables and cover with plastic wrap.

Refrigerate for 2 hours+

Remove plastic, sprinkle with scallions and stir to combine

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Asian Noodle Salad With Chilies And Peanuts

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Pastas/rice Salads

Amount Measure Ingredient -- Preparation Method

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1 Lb Soba Noodles -- cooked

1/4 C Sesame Oil, Toasted

1/4 C Soy Sauce

2 Tbsp Sugar

1 1/2 Tbsp Mirin

2 Tsp Salt

1 C Fresh Cilantro -- chopped

1 Bunch Scallions -- sliced

2 Ea Jalapeno -- clean and mince

1 1/2 C Peanuts, Dry-Roasted -- chopped

Cook noodles per package instruction. Drain, rinse with cold water, drain, rinse, drain

In a large bowl, whisk together the the soy, sugar, mirin and salt. Add the noodles and toss to coat

Garnish with cilantro, scallions, jalapeno and peanuts

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Bayou 3 Bean Salad

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Salads

Amount Measure Ingredient -- Preparation Method

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1 15 oz can cut green beans -- drained

1 15 oz can cut yellow beans drained -- drained

1 15 oz can kidney beans -- drained

1 medium onion, red -- sliced into thin rings and separated

1 medium green pepper -- julienned

3/4 cup red wine vinegar

1/2 cup extra virgin olive oil

1/2 cup sugar

1/16 cup chopped parsley

1/3 tablespoon celery seed

1/4 teaspoon pepper

In a large bowl combine beans, onions and green pepper. In a small bowl, combine remaining ingredients. Pour dressing over bean mixture. Mix lightly.

Cover and refrigerate several hours or overnight.

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Black Beans, Hearts Of Palm And Corn Salad

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SW C -- Mexican

Entree, Vegetarian Salads

Sides

Amount Measure Ingredient -- Preparation Method

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1 15 oz can cooked black beans

2 cups Fresh Corn Kernels

6 each Plum Tomatoes -- seeds removed and diced

3/4 cup Red Onion -- diced

3/4 cup Fresh cilantro -- minced

1 15 oz can Hearts Of Palm -- slice 1/2"rounds

4 1/2 tablespoons Lime Juice

1 1/2 teaspoons Ground Coriander

1/4 cup Olive Oil

Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the corn in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain in strainer.

Combine beans, corn, tomatoes, onions and cilantro. Stir to blend

Fold in hearts of palm.

Whisk lime juice and coriander together. Slowly drizzle in oil to form suspension. Add to ingredients and stir to blend.

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Blue Cheese Dressing

Recipe By : Chris Koch

Serving Size : 9

Categories : C -- United Kingdom Dressings / Salad

Salads

Amount Measure Ingredient -- Preparation Method

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3/4 cup blue cheese, crumbled

1 1/8 tablespoons water

1 1/8 cups mayonnaise

1 1/2 tablespoons onion -- grated

3/8 tablespoon lemon juice

3/8 cup sour cream

3/8 cup Half And Half

3/4 teaspoon tabasco sauce

3/4 teaspoon Worcestershire sauce

1 1/2 cloves garlic -- mashed

In bowl, mix about 1/3 of the bleu cheese and the water together into a smooth paste ( use food processor for large quantities)

Combine all the ingredients except the reserved bleu cheese. Fold in crumbles bleu cheese.

Best if prepare at least one day before use.

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Caesar salad

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Italian C -- Mexican

Dressings / Salad Salads

Amount Measure Ingredient -- Preparation Method

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1 each Egg Yolk -- whip to lite yellow

1 clove Garlic -- minced

2 each Anchovies fillet

1/4 teaspoon Worcestershire Sauce

1 dash Hot Pepper Sauce

1 tablespoon Red Wine Vinegar

1 dash Crushed Red Pepper

1 dash Dried Basil

1 dash Dried Oregano

1/4 teaspoon fresh cracked black pepper

1 cup olive oil

1 head romaine lettuce

1/2 cup shredded parmesan cheese

Croutons

Prepare croutons unless you have some made.

Separate the eggs, save or discard the whites. In a large bowl, whisk the egg yolks to a lite yellow ( 2-3 minutes)

In a separate bowl, mash the garlic and anchovies into a paste with a fork. Add the Worcestershire, hot sauce, vinegar, basil, oregano, pepper and combine well. Whisk this mixture into the egg mixture

Place a soup bowl on the counter and lay a damp towel over soup bowl. Place the mixing bowl into the soup bowl. This will help to secure the bowl while whisking. Begin adding oil one drop at a time while whisking. After about half of the oil is added, begin to drizzle the oil in while whisking until all the oil is added.

If the oil is added too quickly, the emulsion will 'break' and the oil will separate (this is bad)

Tear lettuce into bite sized pieces, toss with dressing. Garnish with cheese and croutons

Yield:

"1 1/4 cups"

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Cajun Deviled Eggs

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Salads

Amount Measure Ingredient -- Preparation Method

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4 each Eggs

1/4 cup Mayonnaise

1 tablespoon Dill -- for garnish

1/8 tablespoon Chris's spicy seasoning for chicken and turkey

1/3 tablespoon Dijon Mustard

1/8 tablespoon Worcestershire Sauce

1 tablespoon Capers -- diced fine

Place eggs in pot with water to cover. Bring to a boil, reduce to low and cover for 12 minutes

Test one egg, if done, remove to ice bath, cool

Shell eggs, split lengthwise, remove yolk to separate bowl

Mash yolks with fork then add all other ingredients and mix well

Pipe this mixture back into white, garnish with dill sprigs

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Cinnamon Spiced Duck With Sweet Sour Shallots

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Game

Entree, Poultry Salads

Amount Measure Ingredient -- Preparation Method

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2 cups Shallot -- thinly sliced

1 cup Sherry Vinegar

1/2 cup Light Brown Sugar

1 cup Olive Oil

2 tablespoons Cinnamon

4 each Duck Breasts -- cleaned

8 cups Spring Mix

Combine the shallots, vinegar and sugar in a non-reactive sauce pan. Over medium heat, bring to boil, reduce to simmer, partially cover and cook for 30 minutes. Place the sweet and sour shallots in a bowl and set aside.

In a bowl, combine the olive oil and cinnamon. Whisk together, add duck, turn to coat. Cover and marinate for at least 4 hours and as long as 24 hours

Remove the duck and drain off excess marinade. Heat a skillet or sauté pan over high heat and begin cooking the breast on fat side until crispy, turn over and finish in a 400° oven for about 10 minutes or to med rare.

Slice and serve over spring mix with shallots on top

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Cole Slaw - basic traditional

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American South Salads

Amount Measure Ingredient -- Preparation Method

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3/4 cup mayonnaise

3 tablespoons sugar

1 1/2 tablespoons white wine vinegar

1/8 teaspoon onion powder

1/8 teaspoon dry mustard

1/8 teaspoon celery salt

1 dash fresh ground black pepper

1/2 teaspoon salt

1 pound green cabbage leaf -- shredded

1 each carrot -- shredded

1 teaspoon paprika

Shred the cabbage and place in a large bowl with the shredded carrot

Prepare the dressing. In a mixing bowl, combine all the other ingredient and whisk to blend them. Pour the dressing over the shredded vegetables and mix to combine

Refrigerate overnight if possible to marinate. Before serving, stir the transfer to serving bowl and sprinkle with paprika

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Corn Salad

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Salads

Amount Measure Ingredient -- Preparation Method

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2 cups frozen corn -- thawed

2 each tomatoes -- chopped

1/2 cup bell pepper -- chopped

1/2 cup red onion -- chopped

1/2 cup cucumber -- chopped

-----SAUCE:-----

1/2 cup sour cream

1/4 cup mayonnaise

2 tablespoons wine vinegar

1/2 teaspoon celery seed

1/2 teaspoon dry mustard

1/2 teaspoon black pepper

1/2 tablespoon Chris's Spicy Seasoning For Vegetables

In a large mixing bowl, stir together the corn, tomatoes, bell peppers, onion and cucumber.

In a separate bowl, combine the sauce ingredients ns whisk to blend.

Pour the dressing mixture over the vegetables and stir to combine.

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Crab Louis

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Aquatic

Salads Sides

Amount Measure Ingredient -- Preparation Method

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1/3 C Chili Sauce

1 Tbsp Onion -- grated

1 Dash Hot pepper sauce

1/3 C Heavy Cream

1 C Mayonnaise

16 Oz Lump Crabmeat -- cleaned

S/P

2 Ea Avocado

1 Ea Lemon

1 Head Leaf Lettuce

2 Ea Tomato -- wedges

In a small mixing bowl, blend the chili sauce, grated onion, hot sauce, heavy cream and mayo.

Add the crab meat and fold to combine. Season with salt and pepper

Split the avocado and remove the seed. Carefully remove the flesh from the skin and slice. Drizzle with lemon juice to keep the avocado from browning

Clean and place lettuce leaves on a plate. Portion the crab mix on lettuce, garnish with tomato wedges and avocado slices.

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Crispy Frico With Ripe Pear

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW C -- Italian

Salads

Amount Measure Ingredient -- Preparation Method

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1 cup Parmesan Cheese -- shredded

1/8 cup Flour

2 each Pear -- firm and ripe

2 tablespoons Balsamic Vinegar -- very old

1/2 ounce spring mix

Combine the shredded cheese and flour in a bowl

To make the frico, preheat a sauté pan or skillet. In the hot pan, form rounds of cheese, cook until browned, carefully turn over, cook to brown, remove

Cut pears into quarters, fan

Portion the spring mix on a chilled salad plate. Place a frico on each plate, top with fanned pear, drizzle with top shelf balsamic

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Croutons

Recipe By : Chris Koch

Serving Size : 20

Categories : C -- Misc Salads

Amount Measure Ingredient -- Preparation Method

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6 ounces butter

1 tablespoon garlic -- minced or pressed

1 1/2 pounds good bread

1 ounce parmesan cheese -- grated

2 teaspoons dried basil

2 teaspoons dried oregano

Melt the butter in a small saucepan over medium low heat and add the garlic. Cook the garlic in the butter for 5 minutes.

Cube the bread and place in a bowl, add the parmesan and herbs.

Pour the garlic butter over the bread cubes and toss to combine.

Spread the bread cubes on a sheet pan in a single layer and bake at 375ºF. Stir the croutons occasionally and cook until dry and lightly browned, approximately 15 - 20 minutes.

Yield:

"20 ounces"

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Crunchy Chicken Salad Chinois

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Asian Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

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For the marinade/dressing

1/2 C Rice Vinegar

1 Tbsp Dijon Mustard

1/2 C Vegetable Oil

7 Tbsp Sesame Oil

2 Tbsp Soy Sauce

6 Ea Scallion -- slice thin

1 Tsp Crushed Red Pepper

6 Ea Chicken Breast -- s/b

12 Ea Shiitake Mushrooms -- stemmed

1 1/2 Lb Savoy Cabbage -- shredded

1 Ea Cucumber -- peel, seed, slice

3 Ea Carrot -- julienned

1 C Mint Leaves -- minced

1 C Peanuts, Dry-Roasted -- coarsely crushed

Whisk vinegar and mustard, whisk in oils gradually to form an emulsion. Whisk in soy sauce. Mix in scallions and pepper. Divide in two

Using 1/2 of the dressing, marinate the chicken with the mushrooms for 1 hour. Grill or poach the chicken and mushrooms

In a large mixing bowl, combine the cabbage, cucumbers, carrot and mint leaves. Mix the vegetables with 1/2 dressing, rest for 30 minutes

Slice the chicken and mushroom. Pile a portion of the vegetables in the center of a plate, arrange chicken and mushrooms around the vegetables and garnish with peanuts.

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Cucumber and Tomato salad

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- German Salads

Sides

Amount Measure Ingredient -- Preparation Method

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2 each cucumber -- peel and slice thin

4 each scallions -- slice thin

2 tablespoons fresh flat leaf parsley -- minced

1/4 cup sour cream

2 tablespoons fresh dill -- snipped

1 tablespoon cider vinegar

1/2 teaspoon salt

1/4 teaspoon prepared mustard

1/8 teaspoon fresh ground black pepper

3 each tomato -- sliced thin

In a large bowl, combine the cucumbers, scallions and parsley. Toss to coat.

In a small bowl, combine the sour cream, dill, vinegar salt, mustard and pepper.

Pour over cucumbers and toss to coat. Add the tomatoes and gently combine

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Cucumber Salad With Orange And Mint

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - CA Salads

Amount Measure Ingredient -- Preparation Method

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2 each Cucumber -- peel, seed, dice

1/4 each Red Onion -- julienned

1 each Red Bell Pepper -- julienned

1 small can Mandarin Oranges

1 each Oranges -- zested and juice

1 each Lemon -- zested and juice

1 tablespoon Sugar

1 tablespoon Fresh Mint

1 tablespoon Fresh Parsley -- minced

1/2 cup Olive Oil

5 ounces baby spinach

Prepare the vegetables and place into a large bowl

Whisk the citrus juice and the zest, add the sugar, mint and parsley

Whisk in the oil

Add the dressing to the vegetables and stir to combine

Serve over a bed of baby spinach

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Cucumbers And Onions

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American South C -- United Kingdom

Salads Sides

Amount Measure Ingredient -- Preparation Method

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4 each cucumbers -- sliced

2 Lg Onion Red -- cut in rings and sep

1 cup Vinegar

1 cup Water

1 tablespoon Salt

Layer cucumbers and onions in a bowl.

Mix equal parts of vinegar and water, enough to cover onions and cucumbers.

Pour over, sprinkle with salt and chill for 15 to 30 minutes and serve cold.

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Cucumbers with mint vinaigrette

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Asian Salads

Sides

Amount Measure Ingredient -- Preparation Method

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15 each fresh mint leaves

1/4 cup sugar

1/4 cup rice vinegar

2 teaspoons ginger root -- grated

1/2 teaspoon crushed red pepper

1 each English cucumber -- sliced thin

In a blender, purée all the ingredients except the cucumbers, and pour over cucumber slices, toss to coat, cover and refrigerate to chill

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Diakon and Carrot Salad

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Asian Salads

Amount Measure Ingredient -- Preparation Method

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2 teaspoons salt

5 cups ice water

4 cups diakon -- julienned

2 each carrots -- julienned

2 tablespoons soy sauce

1 ounce fresh ginger root -- grated

1/2 teaspoon sesame oil

Dissolve salt in ice water, add the diakon and carrot, let stand for 30 minutes

Drain well and transfer to large bowl

Add the soy sauce, squeeze ginger to release the juice and sesame oil

Toss well to coat

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Duck Confit With Radicchio And Endive

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- French Entree, Game

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Duck Legs, Confit

4 each Oranges

1 each Lemon -- zested and juice

2 heads Belgian Endive -- julienned

1 head Radicchio -- julienned

6 each Radish -- thinly sliced

Heat a heavy skillet or sauté pan over high heat. Place confit letg quarters skin side down in pan and cook the duck until crispy, turn over, turn off heat.

Zest and juice 3 oranges. Strain into a small non-reactive saucepan, add zest and boil until reduced to 1/3 original volume. Remove from heat, whisk in 4 tbl. duck fat.

Season with lemon juice and salt and pepper. Set aside

Cut the remaining orange in supréme. To make supréme or clean citrus sections, cut the both ends of the citrus fruit. Place the fruit on the cutting board with one of the cut ends down. With a sharp knife, remove the peel by slicing down between the peel and the fruit. Continue all around the fruit. All the peel and white pith should be removed. With a paring knife, carefully slice along the membranes that divide the section from the outside to the center and the clean segments should fall away easily.

Set it aside

Combine endive, radishes and radicchio in bowl, dress with 1/2 dressing.

Arrange and serve.

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Frico

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Italian Misc/snacks

Salads

Amount Measure Ingredient -- Preparation Method

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1/4 Pound Asiago cheese

1/4 Pound Parmesan cheese

1/4 cup flour, all-purpose

In a food processor, shred each of the cheeses and combine with flour in a bowl

Sprinkle about 1/4 c. of the cheese in a hot pan {preferably non-stick or very well seasoned}. When the cheese begins to melt and brown, turn and cook until browned.

Description:

"Cheese Crisps"

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Frisée salad with bacon and croutons

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- French Salads

Amount Measure Ingredient -- Preparation Method

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1 Clove Garlic

3/4 Pound Frisée

6 Ounces Double smoked slab bacon -- Diced

4 Ounces Peasant bread - good country style bread - dense -- cubed

1 Tablespoon Extra virgin olive oil

3 Tablespoons Balsamic vinegar

1 Tablespoon Water

Salt and pepper

Slice the garlic in half, and rub the inside of the large mixing bowl {preferably wood}, discard garlic

Wash and dry the friseé very well and place in the bowl, cover with plastic wrap and hold for up to one hour

Sauté the bacon until browned and crisp. Remove with a slotted spoon, and reserve the dripping

Return a tablespoon of dripping back into the skillet and sauté the bread cubes until golden brown, drain on paper towels

Add the olive oil to the skillet and add the remaining bacon fat, whisk in the balsamic vinegar, water. Add the diced bacon, stir to combine

Pour over greens, toss to coat, portion greens, add croutons

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Funghi Marinati

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Italian Salads

Amount Measure Ingredient -- Preparation Method

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6 fluid ounces extra virgin olive oil

1/2 cup water

2 each lemons, juiced

1 each bay leaf

2 cloves garlic -- crush with flat of knife

6 each peppercorns

1/2 teaspoon salt

1 pound button mushrooms

Combine everything except the mushrooms in pan. Place the mushrooms in a bowl.

Bring the mixture to a boil, reduce to simmer for 15 minutes

Strain the liquid into the bowl with mushrooms. Wipe out pan, and return the marinade and mushrooms to the pan, bring to a simmer for 5 minutes

Cool and serve

Description:

"Marinate mushrooms, modern"

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German Potato Salad

Recipe By : Chris Koch

Serving Size : 12

Categories : Salads Starch

Amount Measure Ingredient -- Preparation Method

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3 pounds white potatoes -- not russet

1/2 pound bacon

1/4 cup yellow onion -- minced

1 tablespoon flour, all-purpose

2 teaspoons salt

1 1/4 tablespoons sugar

1/4 teaspoon fresh ground black pepper

2/3 cup distilled vinegar

1/3 cup water

1/2 teaspoon celery seed

3 tablespoons fresh parsley -- chopped

Wash the potatoes and place in large pot. Cover with water, bring to boil, reduce to a simmer and cook until a paring knife easily slides into the potato ( about 15 minutes after the water reaches the boiling point). Remove, cool enough to handle, peel and slice thin.

Cook the bacon in a skillet until crispy and dice. Option: You can preheat the oven to 425°. Lay bacon on parchment paper and cook for about 15-20 minutes. Reserve the drippings.

If oven cooking the bacon, transfer the drippings to a skillet, add the onions and cook over medium heat until soft (about 2 minutes). Add the diced bacon and flour, stirring to combine. Add all the other ingredients except potatoes and parsley, bring to a boil, reduce the heat to low and cook for about 15 minutes.

Pour the dressing over the potatoes, add the parsley and carefully toss to coat. Serve warm or chilled

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Greek Salad

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Greek Salads

Amount Measure Ingredient -- Preparation Method

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3/4 pound Tomatoes

1 each Red Bell pepper -- sliced into strips

1 each cucumber -- peel, seed and slice 1/4" thick

2 ounces brine cured olive -- pitted

1/2 each red onion -- sliced thin

3 tablespoons fresh flat-leaf parsley -- minced

1/4 cup extra virgin olive oil

1 tablespoon fresh oregano -- minced

2 ounces feta cheese -- rough cubes

1 head romaine lettuce -- shredded or torn

In a large mixing bowl, combine the tomatoes, red bell pepper, cucumber, olives, red onion, parsley, oil and oregano. Toss to coat and season to taste with salt and pepper.

Portion the Romaine onto a plate or into a bowl, top with the vegetable mixture and sprinkle with cheese

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Green Goddess Dressing

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - CA Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cloves Garlic -- minced

2 Tbsp Parsley -- minced

1/4 Tsp Salt

1 Tt Pepper

2 Tbsp Lemon Juice

2 Tbsp Tarragon Vinegar

2 C Mayonnaise

1 C Sour Cream

2 Tbsp Anchovies -- minced

1 Tbsp Capers -- minced

3 Tbsp Chives -- minced

Mix all the ingredients together and chill well before serving

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Grilled Chicken and portobellos with Asian Marinated Cabbage Slaw

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

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8 tablespoons soy sauce

1 cup soy bean oil

2 tablespoons sesame oil

8 each chicken breast

8 each portobello mushroom -- gills removed

2 pounds Savoy Cabbage -- slice thin

2/3 each Red Onion -- sliced very thin

2/3 head Broccoli

1/8 cup Water

2 tablespoons Soy Sauce

2 each Scallions -- slice diagonal

1 tablespoon Mirin

1 tablespoon Sesame Oil, Toasted

2/3 teaspoon Sugar

1/4 tablespoon Crushed Red Pepper

4 tablespoons toasted sesame seeds

Whisk the soy sauce, soy bean oil and sesame oil in bowl. Dredge the chicken breast in this mix and transfer to baking dish. Dredge the mushrooms in the mix and transfer to the baking dish. Pour the remaining mix over mushrooms and chicken and let rest while making the slaw.

Shred the cabbage, onion and broccoli. Place in a large mixing bowl. Toss to combine and coat.

In a separate bowl, whisk the water, soy sauce, scallions, mirin, sesame oil, sugar and crushed pepper together. Pour over vegetables and toss to combine and coat. Cover with plastic wrap and refrigerate.

Grill chicken and rest. Grill mushrooms. Slice breasts into six slices end to end. Slice the mushrooms into 5 slices.

In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food, and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

Place a portion of the slaw in center of plate. Arrange the slices of chicken and mushrooms around the slaw alternating.

Sprinkle with sesame seeds

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Grilled eggplant salad with fresh mint

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Asian Salads

Sides

Amount Measure Ingredient -- Preparation Method

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3 each Japanese eggplant -- long slender purple

1/2 cup Nuoc Cham

1 each scallion -- sliced thin

1 tablespoon fresh mint leaves -- sliced thin

Heat the grill

Trim both ends of each eggplant and slice in quarters lengthwise

Grill to just mark on the cut sides - about 3 minutes per cut side. Transfer to cutting board and cut into bite sized pieces and transfer to bowl

Pour nuoc cham sauce over top and sprinkle with scallions and mint. Toss to coat

Variations include topping with cooked pork or jumbo lump crab

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Grilled prawns with drunken vegetable salad

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- Mexican

Entree, Aquatic Salads

Amount Measure Ingredient -- Preparation Method

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1 tablespoon chili powder

1 teaspoon ground cumin

1 tablespoon dried cilantro

1 pound prawns -- sub any large shrimp-tiger preferred

2 each plum tomatoes

1 each avocado -- Californian haas

1 each lime -- zest and juice

1 fluid ounce sherry vinegar

5 fluid ounces extra virgin olive oil

1 ounce José cervo

1 each Valencia orange -- zest and juiced

1 tablespoon Dijon mustard

1/2 teaspoon cracked black pepper

salt to taste

1/2 each red onion -- very thin half moons

1/2 each mango -- peel and sliced thin

1/2 cup jicama -- peeled and julienned

2 ounces mesculin mix

4 each bamboo skewers -- soaked in water for 1 hr

Combine the chili powder, ground cumin and dried cilantro

Peel and devein the shrimp leave tails on. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Place in bowl with spices and toss to coat. Skewer four shrimp on each, cover and refrigerate

Quarter the tomatoes and remove the seeds. Slice into strips. Halve the avocado, remove the skin and pit. Halve again lengthwise. Fan each quarter of avocado. The goal is to cut the avocado into strips but leaving the end intact to keep the slices together. Insert the tip of a paring knife near the end of each quarter and draw the knife toward you. Insert the tip into the avocado again about 1/4" from the first cut. Repeat as many times as possible. Sprinkle each warter with lime juice to prevent browning

Whisk together the vinegar, oil, tequila, mustard, orange juice. Adjust seasoning.

Prepare the red onions, mango and jicama. Place in a large mixing bowl and add the dressing, stir to coat.

Grill the shrimp. After the shrimp have been cleaned and seasoned, the shrimp must be skewered. Use metal skewers or bamboo skewers. If bamboo skewers are to be used they should be soaked in water for 12 hours to help reduce the burning over open flame. The shrimp can be placed on the skewers in one of two ways. The first and easiest is to pick a point in the thick part of the shrimp and thread each one onto the skewer. Add additional shrimp a press together like spoons in a drawer. The second method is to bend or curl the shrimp tail to head and thread onto the skewers. Place the skewers of shrimp over medium high heat and cook about 2 minutes each side or until pink all the way through.

Place the greens on the plates. Top the greens with the marinated mango, onion and jicama on greens. Slip the shrimp off the skewers and arrange on plate. Drizzle with marinate.

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Halloumi, beet, orange and baby green salad with orange mint dressing

Recipe By : Chris Koch

Serving Size : 0

Categories : C -- Greek Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces halloumi cheese -- in 1 oz portions

2 each oranges -- supreme

2 each cooked beets -- peeled and julienned

4 cups baby salad greens

1 tablespoon orange zest

2 tablespoons orange juice

2 tablespoons fresh lemon juice

1/3 cup extra virgin olive oil

1/2 teaspoon kosher salt

fresh ground black pepper

2 tablespoons fresh mint leaves -- minced

See notes on cheese

To make supréme or clean citrus sections, cut the both ends of the citrus fruit. Place the fruit on the cutting board with one of the cut ends down. With a sharp knife, remove the peel by slicing down between the peel and the fruit. Continue all around the fruit. All the peel and white pith should be removed. With a paring knife, carefully slice along the membranes that divide the section from the outside to the center and the clean segments should fall away easily.

Before removing skin, remove the zest and set aside

In a bowl, whisk together the zest, juices, oil, salt and pepper and mint.

Heat a skillet over medium high heat. Pat the cheese slices dry and fry with oil for 2 minutes per side

Add the greens to the dressing and toss to coat. With tongs, divide the greens among plates.

Add the beets and supreme to the bowl and toss to coat, arrange among salads.

Arrange 2 slices of cooked cheese on salads and drizzle with any excess dressing

NOTES : Halloumi is a cheese from Cyprus. It is firm, cook well but will not melt. it is made form the milk of sheep and or goat

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Hiziki Ribbon Salad

Recipe By : Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 C Hiziki -- soaked for 10minutes

2 C Water

1 Tbsp Soy Sauce

1 Tbsp Mirin

4 Ea Radish -- sliced thin

1 Tsp Umeboshi Vinegar

1 C Green Beans -- French cut

1 Ea Yellow Squash -- julienned

1 Ea Lemon -- juiced

Place hiziki in small sauce pan with enough water to cover. Add a dash of soy and 1/2 of the mirin, simmer for ~25 minutes

While hiziki is cooking, place the radish slices in bowl with the umeboshi vinegar to marinate. Marinate for 15 minutes.

Blanch and refresh beans and squash. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the beans in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel. Repeat with the squash but only blanch the squash for 30 seconds.

When hiziki is tender and water evaporated, remove and toss with mirin, cool to room temp

Add radishes, blanched veg and lemon juice

Serve chilled or room temp

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Hot and sour vegetables

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - CA Salads

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup broccoli floret

1/4 pound brussels sprouts

1 each carrot

1/2 each zucchini

1/8 pound shiitake mushroom -- sliced

For the sauce

1/8 cup vegetable oil

2 each dried chilies (cayenne)

1/2 tablespoon fermented black beans

1 teaspoon fresh ginger

1/2 each onion -- julienned

1 tablespoon soy sauce

3/4 tablespoon white wine vinegar

1/2 teaspoon sugar

1/8 cup chicken broth

1 tablespoon arrowroot

1/2 teaspoon sesame oil

Blanch and refresh vegetables separately. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Combine all other ingredients in bowl and whisk

Hot option: add oil to wok, add vegetables, add sauce, heat through

Cold option: bring sauce to boil, eliminate arrow root, combine veg and sauce, allow to rest for 2 hours

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Insalada Caprese plain

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Italian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces Mixed Greens

4 each Plum Tomato

16 ounces Fresh Mozzarella

4 teaspoons Balsamic Vinegar

2 fluid ounces Extra Virgin Olive Oil

1/4 cup Fresh Basil -- chiffonade

Place greens on chilled plate

Core and slice the tomato top to bottom.

Slice the cheese

Shingle the tomato and cheese on greens

Drizzle with vinegar and oil and sprinkle with freshly torn fresh basil

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Insalata di Finocchio, Arance, Rucola e Olive Nere

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Italian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 Cup Extra virgin olive oil

1 Teaspoon Red wine vinegar

1 Teaspoon Fresh lemon juice

2 Each Large fennel bulbs -- Trimmed and sliced thin

2 Bunches Arugula -- Trimmed and washed

3 Each Blood oranges -- Peel removed, sliced into rounds

1/4 Cup oil-cured black ripe olives -- The pits removed

Combine the oil, vinegar and lemon juice in a large bowl

Place the sliced fennel in the dressing and toss to coat. Let rest for fifteen minutes

Add the arugula, toss to coat, transfer to serving bowl

Arrange the orange slices and olives on top

Description:

"Sicilian fennel salad with oranges, Arugula, and black olives"

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Insalata di melanzana

Recipe By : Chris Koch

Serving Size : 0

Categories : C -- Italian Dips

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound eggplant -- peeled and sliced into thin strips

1 gallon water

1/4 cup vinegar

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried oregano

1 clove garlic -- pressed

3 tablespoons cider vinegar

6 tablespoons extra virgin olive oil

Peel and slice eggplant, blanch in water with vinegar for 3-4 minutes. Remove, drain and squeeze out excess liquid, chop fine

Make dressing with salt, pepper, herbs, garlic, vinegar and oil. Pour dressing over eggplant and toss to coat.

Description:

"eggplant salad"

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Italian vegetable slaw

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Italian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 each radish -- sliced

1/2 each fennel bulb -- sliced

1 head curly endive -- chopped

1/4 head red cabbage -- sliced

1/4 head green cabbage leaf -- chiffonade

1/2 head radicchio -- chiffonade

4 sprigs fresh parsley -- chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 fluid ounce lemon juice

Place the prepared vegetables in bowl

Add the vinegar, oil and juice the bowl

Toss to coat the vegetables and season with salt and pepper

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Jicama, mango and watercress salad with pecan vinaigrette

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SE Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon toasted pecans -- Chopped

2 tablespoons White wine vinegar

2 tablespoons Walnut oil

2 tablespoons Extra virgin olive oil

2 teaspoons Fresh chives -- Chopped

2 teaspoons Fresh flat-leaf parsley -- Chopped

2 teaspoons Fresh cilantro -- chopped

1 cup Jicama -- julienned

1 cup Mango -- peeled and julienned

1 each Red bell pepper -- Julienned

1 bunch Watercress -- rough chop stems and leaves

1/4 cup toasted pecans -- Toasted, chopped

Toasting nuts adds a tremendous amount of flavor. Toasting nut in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

In a stainless steel bowl, whisk together the vinegar and oils. Add the herbs, the first measure of pecans, and season with salt and pepper

In a large bowl, combine the vegetables and mix well. Pour the dressing over the vegetables, and stir to combine well. Sprinkle the pecans over the top.

Yield:

"1 1/8 quarts"

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Kohlrabi slaw

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains C -- German

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tablespoons White wine

1 Tablespoon Paprika

1/2 Cup Olive oil

2 Teaspoons Fresh horseradish -- sub prepared horseradish

1/2 Teaspoon Sugar

2 Each kohlrabi -- Sliced thin

1 Each Carrot -- Shredded

Combine the first five gradients

Place the vegetables in a large non reactive bowl, add the dressing, and toss to combine

Cover with plastic wrap, and let marinate for at least one hour

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Le Gateau De Mais Et Sa Salade

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- French Entree, Vegetarian

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp butter, unsalted

1/3 C milk

1 Ea egg

2 Tbsp sugar

3 Tbsp yellow cornmeal

2 Tsp flour, all-purpose

1 Pinch salt

1 Ea granny Smith apple -- peel core, slice 1/4" thick

1 lb spring mix

1 tbsp balsamic vinegar

5 tbsp olive oil

Preheat to 450°

Coat a 10" tart pan with melted butter, place in lipped baking sheet (sheet tray or jelly roll pan). Some of the batter will seep out if using a tart pan with removable bottom.

Heat the milk in sauce pan over low heat to hot,..... but not boiling

In large bowl, whisk the eggs with sugar. Then whisk in corn meal, flour and salt. Temper the egg mix with the hot milk.

Arrange the apple slices over the surface of the tart pan. Whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so the batter evenly covers the surface. The apples will stick well above the batter. Bake in the center of the oven until deep golden at edges and light gold in the center, 10-15 minutes

Slice the gateau into 6 wedges. Whisk the oil and vinegar together, season with salt and pepper, dress greens. Divide greens among plates and add wedge of gateau.

Description:

"Apple cornmeal tart"

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Leeks vinaigrette

Recipe By : Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 each leeks

3 teaspoons Dijon mustard

7 1/2 teaspoons red wine vinegar

4 1/2 tablespoons extra virgin olive oil

6 sprigs fresh flat-leaf parsley

3 tablespoons fresh flat-leaf parsley -- minced

1 1/2 each hard cooked eggs -- minced or pushed though seive

Trim the leeks removing the tough green tops. Starting about 1" from the bottom, split the leek leaving the root intact. Rinse well under cold running water to remove all the grit

Bring a pot of water to a boil and blanch the leeks for about 8 minutes until soft.

Transfer the leeks to an ice bath and chill completely.

Remove the root end and place the leeks, cut side down on a cooking rack to drain completely

Whisk the mustard and vinegar together. Slowly add the oil while whisking to create a smooth emulsified sauce, season with salt and pepper

Plate the leeks, sprinkle with egg and parsley. Drizzle vinaigrette over.

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Lentil and chicken salad with apples and hazelnuts

Recipe By : Chris Koch

Serving Size : 8

Categories : Salads Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound green lentils

1 quart chicken stock

1/3 cup hazelnut oil

1 pound granny smith apple -- peeled and diced

1 pound smoked chicken breast -- sliced

4 ounces red onion -- diced

4 ounces hazelnuts -- roasted and peeled

1 tablespoon whole grain mustard

2 tablespoons lime juice

1 tablespoon balsamic vinegar

1 tablespoon salt

1/8 teaspoon fresh ground black pepper

2 tablespoons fresh flat leaf parsley -- minced

Preheat oven to 350°. Place the hazelnuts in single payer on baking sheet. Toast for 10-12 minutes. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish.

Transfer to the toasted hazelnuts to a kitchen towel and rub skin off. Chop finely, set aside. This can be done while lentils cook.

In a heavy pot, combine the lentils and stock, bring to boil, cover, reduce to simmer for 25 minutes.

Drain well, transfer to bowl, toss with 1 oz of oil.

Add the apples, chicken, onion and nuts.

In bowl, whisk remaining oil, mustard, lime juice and vinegar. Whisk in salt, pepper and parsley, add to lentils and stir to coat.

Yield:

"2 quarts"

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Marinated Mushroom Salad

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid atlantic Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Button Mushrooms

1/2 C Roasted Red Peppers -- cut into thin strips

1 C Italian Salad Dressing

Mix everything together and chill

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Marinated Tuna and white bean salad in tomatoes

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- Italian

Entree, Aquatic Hors D' Oeuvres

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

28 ounces cannelini beans -- drained and rinsed

12 ounces canned tuna

1/2 cup red onion -- minced

1/4 cup fresh flat leaf parsley -- minced

1/4 cup red wine vinegar

2 ounces extra virgin olive oil

1 teaspoon pimenton -- sub paprika

salt and pepper -- to taste

4 each tomatoes -- either plum or medium slicing

2 each eggs, hard-boiled -- diced

In a large bowl, fold together the beans, tuna, red onion.

In a small bowl, whisk together the vinegar, oil, pimenton and salt and pepper. Pour over the bean mix and gently combine to coat.

Remove the tops from each of the tomatoes. Using a spoon, remove the seeds and core of each tomato.

Fill the tomatoes with the salad, sprinkle each with minced/diced eggs

Yield: "8 each"

NOTES : Use cherry tomatoes for hors; use plum tomatoes for 1st course; use 4x4 or beefsteak for lunch/salad course

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Middle Eastern Pita Salad

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Middleastern Entree, Vegetarian

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each cucumber -- peel and dice

1 tablespoon kosher salt

3 each pita bread -- cut in 3/4" pieces

1/8 cup lemon juice

2 cloves garlic -- minced

1/2 cup olive oil

1 each red bell pepper -- diced

2 each tomato -- concassée

1/4 cup mint -- chopped

1 head romaine lettuce

Combine the cucumbers and salt. Place in a mesh strainer and allow to drain for 30 minutes

Brush the pita with oil and cut or tear into small pieces. Toast the pita pieces in 350° oven for 20 minutes

In a bowl, whisk the lemon and garlic together trhen slowly drizzle in the oil

Combine the cucumbers, peppers, tomato, pita pieces and mint

Pour dressing over the ingredients and stir to combine

Line plate with romaine and plate salad on top

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New World Quinoa vegetable salad

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- South American Entree, Vegetarian

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups quinoa

1/4 cup extra virgin olive oil

1 each lime -- zested and juiced

3 cups red and green bell pepper -- minced

2 each cucumber -- peel, seed and chop fine

8 tablespoons fresh cilantro

4 tablespoons jalapeno -- seed and mince

8 each scallion -- sliced thin

Rinse quinoa twice to remove processing dust that will make it taste bitter and drain. Bring 3 cups of water to boil, add the quinoa, reduce to simmer for about 15 minutes, drain and rinse with cold water, drain

Combine all other ingredients and mix well. Add the quinoa and mix to blend all the ingredients. Season with salt and pepper

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Nut and Apple Salad

Recipe By : Chris Koch from Sallie Ann Robinson

Serving Size : 10

Categories : C -- American - SE Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 each apples -- Fuji, Gala, Red delicious

1/2 cup raisin

1/2 cup walnuts -- chopped

1/2 cup celery -- chopped

2 cups mayonnaise -- more or less

Wash, core and dice apples. Don not peel

Combine all the ingredients in a large mixing bowl, cover and chill

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Oriental Chicken Salad With Almonds

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Asian Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C Soy Sauce

3 Tbsp Sugar

4 Oz Almonds, Blanched -- slivered or sliced

8 Oz Rice Noodles

6 Ea Chicken Breast

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

4 tablespoons peanut oil

6 Oz Napa Cabbage -- chiffonade

2 Oz Tomato -- concassée

2 Oz Yellow Bell Pepper -- julienned

2 Oz Red Bell Pepper -- julienned

2 Oz Bean Sprouts

1 Oz Scallion -- sliced

1/8 C Cilantro -- minced

1 Bunch Watercress

Preheat the oven to 350°

In a small sauce pan, bring the soy sauce and sugar to a boil and stir to dissolve. Simmer for 3 minutes. Place almonds in bowl, add the soy mix and coat well. Place almonds on sheet tray and bake for 10 minutes at 350°, tossing often. Cool

Place the noodles in bowl, cover with boiling water, soak to tender (no more then 3 minutes). Drain and chill

Season and grill the chicken. When cool enough to handle, slice

Whisk the soy sauce, sesame oil, rice vinegar and peanut oil together

In a large mixing bowl, combine the cooked noodles, cabbage, tomatoes, peppers, sprouts, scallions, cilantro and dressing.

Place watercress on plate, top with salad, arrange sliced chicken, garnish with almonds.

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Pennsylvania Dutch Pickled Egg And Beets

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid atlantic Salads

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 Oz beets -- fresh

1/2 C Sugar

1/2 C Cider Vinegar

6 Ea Peppercorns

6 Ea Whole Alspice

4 Each Hard cooked eggs, Peeled

1 Ea Onion -- slice thin

Remove the greens from the beets. Place the beets in a pan and cover with water, bring to a boil, reduce to simmer for about 45 minutes to 1 hour. Remove the beets, stain and reserve the cooking liquid and when cool enough to handle, peel and slice the beets

In the pot, combine the beet juice, sugar and spices in pan, cover and bring to a boil, remove

In a container, place the sliced beets, eggs and onions.

Cover with liquid, chill over-night

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Portobello and Roasted Peppers Salad In Soy-Balsamic Vinaigrette

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Misc Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Ea Red Bell Pepper

1 Ea Green Bell Pepper

1 Ea Yellow Bell Pepper

3 Tbsp Olive Oil

2 cloves garlic -- minced

1 1/2 Tbsp Fresh Rosemary

1 1/2 Tbsp Fresh Sage

6 Each Portobellos -- medium size, stems and gills removed

6 C Spring Mix

3 Tbsp Balsamic Vinegar

1 Tbsp Soy Sauce

1/4 Tsp Crushed Red Pepper

1/3 C Olive Oil

Roast peppers over open flame until skin blackens, turn and blacken all four sides. This may be done over a gas range or outdoor grill. If you have electric oven, turn on the broiler and place the peppers in a pan and on a rack so that the peppers almost touch the elements. Blacken all sides ( about 2 minutes of cooking time each side)

When all peppers are blackened, place in the bowl. Cover tightly with plastic wrap

Allow to steam for 30 minutes

Peel skin and remove seed, stem and pith, being careful to reserve all juices

Heat the oil in a sauté pan and cook the garlic, add rosemary and sage for about 1 minute. Add mushroom caps in batches if necessary and cook for 3 minutes each side until tender..

Whisk together vinegar, soy, crushed red peppers and olive oil

Dress greens and portion onto plates. Slice mushroom caps and arrange on the greens, top with pepper strips

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Quinoa Tabboule

Recipe By : Chris Koch

Serving Size : 2

Categories : C -- Middleastern C -- South American

Salads Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

1/2 cup quinoa

1 cup fresh flat-leaf parsley -- minced

1/2 cup scallions -- chopped

2 tablespoons fresh mint -- chopped

1 clove garlic -- minced or pressed

1 tablespoon fresh basil -- minced

1/2 cup fresh lemon juice

1/4 cup extra virgin olive oil

1/4 teaspoon kosher salt

1/8 teaspoon fresh ground white pepper

Rinse the quinoa to remove dust. Bring water to a boil and add quinoa. Bring back to boil, cover, reduce heat to medium and cook for about 12 minutes. Transfer to strainer and rinse with cold water to cool. Drain well

In a large bowl, combine all the other ingredients and stir well. Add the cooked quinoa and stir to blend.

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Ringed Tower Salad

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Misc Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons lemon juice

2 teaspoons salt

1 teaspoon black pepper

10 tablespoons extra virgin olive oil

2 each English cucumber

4 heads Belgian endive

8 ounces spring mix

4 ounces walnuts

4 ounces bleu cheese

Whisk together the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil to form an emulsion. An Emulsion is created when two different liquids are "attached" to each other - Oil and Vinegar or egg yolk and butter. Examples include mayonnaise or sauce béarnaise. The key is to combine the non-fat ingredients well and then slowly…very slowly whisking in the fat. If the fat is added too quickly the two liquids will separate again and this is known as "breaking". To insure the proper amount of oil is being added, dip a fork into the fat and allow the droplets to fall into the other ingredients while whisking. Once the emulsion begins to form, the fat can be added in a slow and stead stream.

Using a Y peeler, cut long strips of cucumber without seeds

Prepare a 8-oz or larger plastic take-out container by cutting off the bottom leaving a ring at least 1" tall

Dredge the cucumber slices through the dressing and line the inside of the container

Separate the Belgian endive into spears and line the inside of the cucumbers with the endive points up

Dress a portion of spring mix and fill cavity formed by the endive spears

Sprinkle the spring mix with walnuts and bleu cheese, drizzle with dressing

Carefully remove the plastic ring.

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Roasted Pears With Stilton and Honey Glaze

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NE Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Each Anjou Pears

1/2 cup water

4 Ounces Stilton Cheese -- room temp

1/2 Cup Honey

4 Ounces Spring Mix

Preheat the oven to 350°

Cut the pears from the top to bottom, remove the seeds, leave stem remaining

Place pears cut side down in oven safe dish. Add the water and bake for 20 minutes, turn, cook 20 minutes more, turn, cook 10 minutes more

Remove to cool and set aside. Combine any liquid with the honey and set aside.

Fan each pear half by inserting the tip of the blade into the pear half near the top and slicing down to the bottom. Repeat 4 to 6 times and press down on each half to spread the slices.

Portion the greens on each chilled plate. Arrange the pears on the greens, add slices of stilton and drizzle with sauce

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Rotisserie Spicy Fun See Noodle salad

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - CA C -- Asian

Entree, Vegetarian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces bean threads

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon oyster sauce

2 teaspoons chili garlic sauce

2 teaspoons sesame oil

1 teaspoon sugar

1/4 bunch scallions -- julienned

1 each carrot -- julienned

1 each English cucumber -- thin 1/2 moons

32 ounces pork loin -- roasted

Soak bean threads in warm water for 5 minutes, drain and cut into 4' lengths

Combine soy, vinegar, oyster sauce, garlic paste, oil and sugar. Whisk well

Blanch carrots in boiling water for 1 minutes, drain, rinse and drain again. Pat dry in towels

Combine all the noodles, vegetables, pork and sauce. Toss well

Top of the Document

Sally's Momma's Shrimp and ‘tada salad

Recipe By : Chris Koch from Sallie Ann Robinson

Serving Size : 1

Categories : C -- American - SE Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound shrimp -- peeled and deveined

6 medium white potatoes -- peeled and cut into pieces

6 each eggs -- hard cooked, cooled and diced

1/2 each green bell pepper -- diced

1/2 each red bell pepper -- diced

1 stalk celery -- diced

2 teaspoons yellow mustard

2 teaspoons garlic powder

1 teaspoon thyme

1/2 cup sweet pickle relish

1 sprinkle paprika

1/2 cup mayonnaise

1 head green leaf lettuce

Bring a pot of water to boil. Add some salt

Add the shrimp, remove from the for 2-3 minutes. Remove from the pot and cool

Return the pot to the heat. Add the potatoes and boil until tender, about 5-7 minutes, depending on size, remove and cool

Combine the mustard, garlic, thyme, relish, paprika and mayo in a mixing bowl and stir to blend

In a large bowl, fold together the shrimp, potatoes, eggs, peppers and celery

Fold in the dressing and coat. Chill and serve over bed of lettuce

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Salpicon d'Ave

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- French Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp Carrot -- blanched to tender, diced

1/2 C Potato -- blanched to tender, diced

1 Tbsp Lemon Juice

1/2 C Mayonnaise

1/3 C Sour Cream

2 C Chicken -- cooked, diced

2 Tbsp Scallion -- minced

2 Tbsp Gherkins -- sliced thin

1 ounce spring mix

2 Ea Tomato -- attractive

2 Ea Eggs, Hard-Boiled -- sliced

2 Ea Red Bell Pepper -- roasted, julienne

Blanch and refresh the potatoes and carrots. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

In a bowl, whisk together the lemon juice, mayonnaise and sour cream

Add the chicken, scallions, carrots, potatoes and pickles, stir to combine

Place a portion of the salad on a bed of greens and garnish with sliced tomato, egg and red peppers

Description:

"Chopped chicken salad"

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Sea Vegetable Salad

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- Asian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound sea vegetable packed in salt

4 tablespoons soy sauce

1 teaspoon sugar

2 Tablespoons sake

2 tablespoons rice vinegar

1/4 teaspoon crushed red pepper

1/2 clove garlic -- minced

1 tablespoon sesame oil

1 teaspoon ginger root -- grated

Rinse sea vegetable well and let soak in clean water for 30 minutes. Drain and cut into 2 inch pieces

Whisk together all the other ingredients and pour over sea vegetable. Toss to coat

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Shrimp Rémoulade

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/8 gallon water

1/4 package shrimp boil

1 # shrimp -- 21-25 ct

For rémoulade sauce

1 cup mayonnaise

3/8 cup Dijon mustard

2 teaspoons Worcestershire sauce

2/3 teaspoon hot pepper sauce

2 tablespoons cornichons -- sub gherkins, minced

2 tablespoons capers -- minced

2 teaspoons garlic -- minced

2 tablespoons fresh flat-leaf parsley -- chopped

1/2 tablespoon lemon juice

1/4 pound baby greens

Place the water and shrimp boil in large stock pot. Bring to boil and allow to boil for 15 minutes. Add the shrimp, turn off heat, cover and let sit for 5 minutes.

Drain shrimp and when cool enough to handle, peel and devein. Cool completely, place in strainer in large bowl, cover with ice and store in refrigerator.

Combine all the other ingredients and refrigerate for a minimum four hours.

Place some greens on plate, top with shrimp, add a dollop or two of sauce.

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Smoked Turkey Salad with Sherry Mayonnaise

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - CA Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Egg Yolk

1 Tbsp Dijon Mustard

1/4 C Sherry Vinegar

1 Cup Vegetable Oil

16 Ounces Smoked Turkey Breasts -- diced

6 Ounces Swiss Cheese -- shred fine

1 3/4 C Seedless Grapes -- halve

1/2 Cup Celery -- diced

1 Ea Green Bell Pepper -- julienned

1 Tbsp Green Peppercorns -- minced

1 Ea Red Onion -- julienned

1 Ea Red Bell Pepper -- julienned

6 Ea 6 X 6 Tomatoes -- crown and seed

In a stainless steel bowl, whisk the egg yolks until light yellow. Whisk in the mustard and vinegar. By the drop, begin adding the oil while whisking to form an emulsion. Set aside

In another bowl, combine the turkey, cheese, grapes, celery, bell peppers, peppercorns and onion. Add enough mayonnaise to bind the mixture.

Fill the tomatoes with the salad and add a dollop of mayo to the top.

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Southwester slaw

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Salads

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cabbage -- shredded finely

2 teaspoons lime juice

2 teaspoons honey

2 tablespoons red onion -- minced

1 teaspoon jalapeno -- minced

2 teaspoons fresh cilantro -- minced

Place the cabbage in a mixing bowl.

In a separate bowl whisk together the lime juice, honey, red onion, jalapeno and cilantro

Pour dressing over cabbage and mix well.

Cover and let marinate in refrigerator for at least 30 minutes.

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Spinach And Smoked Chicken Salad

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Misc Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 each Sun-Dried Tomatoes -- rehydrate

4 tablespoons Balsamic Vinegar

4 tablespoons Lemon Juice

1 1/2 cups Olive Oil

1/2 cup Shallots

4 slices Pancetta -- chopped

4 cups Spinach

4 each Chicken Breast, Smoked -- s/b

1 cup Bleu Cheese

Whisk vinegar, lemon juice and minced sundried tomatoes in a bowl. Whisk in the oil slowly then mix in the shallots

Cook the pancetta. Mix into the dressing.

Dress the greens, garnish with sliced chicken and bleu cheese

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Spinach, Orange And Mushroom Salad

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Misc Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each Navel Oranges -- supréme

1/2 tablespoon Pear Balsamic Vinegar -- sub good balsamic vinegar

1/2 teaspoon Dijon Mustard

2 1/2 tablespoons Olive Oil

salt and pepper to taste

8 ounces Baby Spinach

4 ounces Enoki Mushrooms -- divided into small portions or bundles

1/2 head Radicchio -- julienned

Whisk together the vinegar, mustard and olive oil. Dress the greens

Plate the greens, garnish with orange sections and enoki mushroom bundles.

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Stuffed tomatoes with roasted turkey salad with Sherry Mayonnaise

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - CA Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Egg Yolk

1 Tbsp Dijon Mustard

1/4 C Sherry Vinegar

1 Cup Vegetable Oil

16 Ounces Left over cooked turkey -- diced

6 Ounces Swiss Cheese -- shred fine

1 3/4 C Seedless Grapes -- halve

1/2 Cup Celery -- diced

1 Ea Green Bell Pepper -- julienned

1 Tbsp Green Peppercorns

1 Ea Red Onion -- julienned

1 Ea Red Bell Pepper -- julienned

6 Ea 6 X 6 Tomatoes -- crown and seed

In a stainless steel bowl, whisk the egg yolks until light yellow. Whisk in the mustard and vinegar. By the drop, begin adding the oil while whisking to form an emulsion. Set aside

In another bowl, combine the turkey, cheese, grapes, celery, bell peppers, peppercorns and onion. Add enough mayonnaise to bind the mixture.

Fill the tomatoes with the salad and add a dollop of mayo to the top.

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Tam Taeng

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Asian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds cucumbers

12 cloves garlic -- minced

6 each green Thai peppers -- chopped

12 tablespoons tamarind juice (ma-kaam piag)

1/2 cup fish sauce

4 tablespoons sugar

12 each cherry tomatoes -- quartered

Peel and seed the cucumbers, slice very thin.

Combine the garlic, peppers, tamarind juice, fish sauce and sugar. Whisk to form dressing.

Add the cucumbers and tomatoes and toss to coat.

Description:

"Cucumber salad"

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Tangy Coleslaw

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American South Salads

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c mayonnaise

1/2 c BBQ - Carolina Red BBQ Sauce

2 1/2 lb cabbage -- Remove core, chiffonade leaves

Whisk mayo and BBQ sauce

Add cabbage, refrigerate for 3 hours

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Thai Red Curry Shrimp Noodle Salad

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- Asian

Entree, Aquatic Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound large shrimp -- peeled and deveined

1 teaspoon red curry paste

1 teaspoon sugar

1 teaspoon olive oil

1/4 teaspoon salt

3 tablespoons fresh lime juice

2 tablespoons sugar

1 tablespoon fresh ginger root -- grated

2 teaspoons fish sauce

2 teaspoons chili garlic paste

1 tablespoon olive oil

2 ounces rice noodles

3 cups Bibb lettuce leaves -- shredded

1/2 cup carrots -- shredded

1/2 cup English cucumber -- sliced in half moons

1/2 cup mung bean sprouts

1/2 cup red bell pepper -- julienned

1/4 cup fresh cilantro leaves

1/4 cup fresh mint -- chiffonade

1/4 cup peanuts, dry-roasted -- chopped

In a bowl, mix curry paste, sugar, oil and salt. Add shrimp and stir to coat. Let sit for at least 15 minutes

Make dressing by whisking together the lime juice, sugar, ginger, fish sauce, chili paste and oil, set aside

Place rice noodles in bowl, cover with boiling water and let soften for 3 minutes, drain and chill with cold water.

Stir-fry the shrimp over medium high heat until pink and firm.

Place a portion of noodles in the center of plate, arrange vegetables around noodles.

Place shrimp on noodles, sprinkle with cilantro, mint and nuts, drizzle with dressing

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Tomato And Cucumber Salad

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Tomatoes, 6X6

2 Ea Cucumber

1 C Italian Salad Dressing

Core tomatoes, cut into quarters and then into 8ths

Peel cucumbers, halve lengthwise and remove seeds. Slice in 1/2 moons 1/2 inch thick.

Place all in bowl and mix to combine

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Tomato Bread Salad with fresh herbs

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Italian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons red wine vinegar

2 cloves garlic -- mashed

1/2 cup extra virgin olive oil

4 cups crusty bread cut into cubes

1 pound red tomatoes -- seeded and cut into 1" pieces

1 pound yellow tomato -- seeded and cut into 1" pieces

1/2 cup niçoise olives -- pitted

1/2 cup fresh basil leaves -- torn

2 tablespoons fresh marjoram -- minced

In a large bowl, whisk together the vinegar, garlic and oil. Add all other ingredients and toss to coat.

Let rest for 15 minutes at room temp before serving

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Tomato Stuffed With Shrimp Salad And Avocado Garnish

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - CA Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Ea Tomatoes, 6X6

1 Lb Shrimp Pieces

1 C Onion -- diced small

1 C Celery -- diced small

1 C Mayonnaise

6 Oz Mixed Greens

1 Ea Avocado -- peel and slice

1 Ea Lemon

1 C Water

12 Ea Baby Corn

6 Ea Artichoke Hearts

18 Ea Black Olives

18 Ea Green Olive

Remove tops from tomatoes, remove seeds, sprinkle salt into tomato and place on paper towels cut side down to drain for 20 minutes

Bring a pot of salted water to a boil, add shrimp, remove from heat and let poach for 5 minute. Drain and cool shrimp

Combine onion, celery and mayo, fold in shrimp

Place greens on plate, stuff tomatoes with salad

Cut avocado in 1/2, remove pit, remove skin

Cut each half into 3rd and fan. Dip into lemon water to retain color

Garnish each plate with 2 baby corn, 1/2 artichoke heart, 3 black and 3 green olives.

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Tomato, fennel and watercress salad

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- French Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons white wine vinegar

4 teaspoons fresh tarragon -- minced

2 teaspoons Dijon mustard

1 teaspoon fennel seeds -- ground

5 tablespoons extra virgin olive oil

3 cups watercress -- chopped

2 each fennel bulbs -- trimmed and sliced thin

6 each plum tomato

Whisk together the vinegar, tarragon, mustard, fennel seed and olive oil.

Remove the stem end of each tomato and cut into chunks, by slicing each tomato in halve lengthwise, then slice again lengthwise and across each quarter to produce 8 chunks each tomato.

In a large bowl, toss together the tomatoes, watercress and fennel slices. Pour dressing over and toss to coat.

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Tropical Fruit Salad

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - CA C -- Caribbean

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Fresh Pineapple -- peel and dice

1 each Mangos -- peel and slice

2 each Oranges -- supremed

1 each Starfruit -- sliced

1 each Papaya -- peel and dice

1/2 cup Water

1/2 cup Sugar

1 teaspoon ground allspice

Clean and dice the fruit. Place in a strainer over a bowl

In a sauce pan, combine water, drained juices, sugar and allspice. Bring to boil, remove from the heat and cool

Blend the simple syrup and fruit. Chill

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White bean, roasted shallot and tomato salad

Recipe By : Chris Koch

Serving Size : 8

Categories : 1st Course C -- Italian

Hors D' Oeuvres Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound shallots -- trimmed and peeled

1/2 cup extra virgin olive oil

salt and pepper to taste

1/3 cup white wine vinegar

1 tablespoon Dijon mustard

4 15 oz cans cannellini beans -- drained

2 tablespoons fresh tarragon -- minced

1/4 cup fresh flat leaf parsley -- minced

2 cups cherry tomato -- halved, use red and yellow; sub grape tomatoes

Preheat the oven to 400°. Cut the shallots into bite size chunks. Place in bowl and drizzle with oil, salt and pepper. Toss to coat and transfer to baking dish. Roast for 30 minutes, remove and cool.

In a mixing bowl, whisk the vinegar, Dijon mustard, olive oil. Add the beans and shallots. Cover with plastic and refrigerate overnight.

To serve, stir in the tarragon and parsley. Add the tomatoes and stir to blend.

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