It’s hot out there!! Nothing like hot springs in NYC. When it is smoldering outside, and even the thought of consumption feels far fetched, there is no better way to cool off than with a meal inspired by some exotic places where warmer temperatures are the norm. And why not?! In some hotter tropical and Asian countries, food is designed to cool you down. This is the very reason why chili peppers are oh so popular in these places. They make you sweat! That perspiration helps chill your skin if you are lucky enough to catch a breeze. Pair these with some bright fruits and veggies, and all the bursting with flavor fresh herbs you can muster, and in your mind you will be beach hammock-ing in no time!
KITCHEN SINK SALAD
Mixed Market Greens & Spinach / Micro Sorrel & Amaranth / Cara Cara Orange / Cucumber / Radish / Asparagus / Shallot /Mango Bread Croutons / Chimichurri Salad Dressing
SHRIMP BAHN MI
Salt & Pepper Sauteed Shrimp / Spinach & Caramelized Onion Puree / Sriracha Mayo / Cucumber / Carrot / Celery /
Cilantro,Dill, Mint, Parsley
LOVING HANDS SHORTBREAD COOKIES
Fleur de Sel / Cinnamon / Chipotle
SHRIMP BAHN MI
Yields 12 Sandwiches
2.5 lbs Fresh Shrimp (26-30 size) cleaned
1 box Organic Spinach
1 Large Vidalia Onion(sliced & caramelized)
1 Cup Cashews (raw unsalted)
1 Lemon Juiced
3-4 T Olive Oil
1/2 Cup Mayo or Q-Pee Asian Mayo(more sweet and creamy)
2 T Sriracha (or more if you like it hot!)
1 English Cucumber (thinly sliced)
1 Bag Shredded Carrots
4 Celery Stalks (thinly sliced)
1 Bunch Dill (finely chopped)
1 Bunch Parsley (cleaned)
1 Bunch Cilantro (cleaned)
1 Bunch Mint (cleaned)
4 French Baguettes
1.) Make sure all shrimp are clean with tails removed. Place in a bowl and toss with Canola or Vegetable oil to coat . Generously add salt & pepper and set aside while you prepare the spinach & onion puree.
2.) In a Vita Mix or high quality blender combine the caramelized onion & cashews until a smooth creamy texture is acquired. Add the entire box of spinach along with juice of one lemon. Puree with onion cashew mixture slowly adding olive oil to ensure all ingredients coming together. Add salt to taste. Pass through a chinoise and set aside.
3.) Heat a medium size sautee pan over medium high heat and add canola or vegetable oil(any oil that can handle high heat works). Allow oil to come to a smoking point. Once your pan is hot enough add 8-10 shrimp at a time. Cook for about 1-1.5 minutes(when they turn pink those puppies are ready to be flipped) on each side making sure not to over crowd or move the shrimp to much. You want to obtain a nice crust and char on the shrimp, the more space they have and the less you fuss with them the better your cooking results will be. Once you have cooked all your shrimp set aside to cool.
4.) After shrimp have cooled a bit, slice all of them in half to down the center of the body resulting in thin pieces that will lay flat on the bread.
5.) Slice all the baguettes down the center length wise. Spread a generous amount of Spinach & Onion puree on the bottom side.
6.) Now is where the fun begins…start to layer all ingredients; begin with shrimp followed by cucumber, carrots, celery, then herbs.
7.) Drizzle a little bit of olive oil on top of final herb layer as well as a sprinkle of salt and pepper.
8.) Lastly, on the top interior portion of the baguette spread the Sriracha & Q-Pee mixture to give that final burst of heat!!!
9.) Cut into desired portions and enjoy with a ice cold beer or some refreshing mint tea.