Yvonne Said:Can regular red radishes be pickled?
We Answered:Yes, you can use the same recipe as for daikon. If the radishes are small, though, and you want to pickle them whole, it might be a good idea to score them with a knife or pare a strip of peel off so the marinade can soak in.
We Answered:You can cook it and mash it like potatoes, shred it and make cole slaw, or slice and dip in your favorite salad dressing.
Jennifer Said:Did Eugene from Top Chef steal the daikon fettucine recipe from Masaharu Morimoto?
We Answered:If he did he the karma for doing so kicked him in the a*s !
The Judges and the other chefs who were also Judging really slammed him on the dish.
And he got sent home....
Must be one really bad recipe !
Leona Said:I love Vietnamese sandwiches....i am sending you mine, please me other great recipes for similiar sandwiches.
We Answered:here you are:
1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup rice wine vinegar
1 teaspoon sugar
1/2 cup carrots, peeled and grated
1/3 cup thinly sliced white onions
2 tablespoons jalapeno chile, finely chopped
4 teaspoons low-fat mayonnaise
3/4 lb boneless skinless chicken breasts, cooked or pork tenderloins
1 tablespoon fresh lime juice
1/2 teaspoon five-spice powder
1/2 cup fresh cilantro
1With chef's knife, mash garlic and salt into a paste.
2Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
3Add carrots, onions and chilies.
4Toss to coat, set aside.
5Slice baguette into 4 equal lengths.
6Split each piece horizontally.
7Spread cut sides with mayonnaise.
8Arrange the meat on the 4 bottom halves.
9Sprinkle with lime juice and 5-spice powder.
10Top with the carrot salad and a shower of cilantro leaves.
11Cover with bread tops.
Vietnamese Grilled Pork Meatball Sandwiches
2 tablespoons vegetable oil, plus more for brushing
1 teaspoon vegetable oil, plus more for brushing
2 large garlic cloves, minced
2 Thai chiles, minced or
1 large jalapeno, minced
1 large shallot, thinly sliced
3 tablespoons rice wine or dry white wine
16 ounces tomato sauce
3 1/2 tablespoons asian fish sauce
1 1/2 lbs ground pork
1/2 cup minced onions
4 large canned water chestnuts, minced
3 tablespoons cornstarch
2 tablespoons chopped cilantro leaves, plus 12 large sprigs
1 tablespoon cabbage kimchi, Korean-style(see Note)
2 teaspoons soy sauce
1 1/2 teaspoons fresh ground pepper
1/2 teaspoon sesame oil
1 large egg(beaten with 2 tablespoons water)
6 French rolls or baguette
hot sauce, for serving
Quick Pickled Carrots
1/2 cup sugar
1/2 teaspoon salt
1/2 cup distilled white vinegar
3 large carrots, julienned on a mandoline or carrots, shredded
1Quick Pickled Carrots - In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.
2Soak six 10-inch bamboo skewers in water for 20 minutes; drain.
3Meanwhile, in a medium skillet, heat 2 tablespoons of the vegetable oil. Add the garlic, chiles and shallot and cook over moderate heat until softened, about 3 minutes. Add the rice wine and bring to a boil. Stir in the tomato sauce and simmer, stirring occasionally, until thickened, about 10 minutes. Stir in 1 tablespoon of the fish sauce.
4In a large bowl, gently mix the ground pork with the onion, water chestnuts, cornstarch, chopped cilantro, kimchi, soy sauce, pepper, sesame oil, beaten egg mixture and the remaining 1 teaspoon of vegetable oil and 2 1/2 tablespoons of fish sauce. Using moistened hands, roll the mixture into 30 meatballs. Thread the meatballs onto the skewers and refrigerate until chilled.
5Light a grill. Lightly brush the meatballs with vegetable oil and grill over a hot fire until browned and cooked through, about 10 minutes.
6Halve the rolls lengthwise without cutting all the way through. Halve the meatballs, stuff them into the rolls and spoon the tomato sauce over them. Top with the Quick Pickled Carrots and cilantro sprigs and serve with hot sauce.
Vietnamese Sandwiches (BÃ¡nh Mi)
2 boneless skinless chicken breasts(or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
1 carrot, thinly sliced lengthwise
1 daikon radish, 4 inch piece, thinly sliced lengthwise
1/2 teaspoon salt
4 teaspoons sugar
3 tablespoons white vinegar
2 tablespoons water
For sandwich assembly
1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
mayonnaise or light mayonnaise
1/2 cucumber(shredded or thinly sliced lengthwise)
1 jalapeno, seeded, cut into matchsticks
2 tablespoons mirin
1/2 tablespoon soy sauce
1/2 teaspoon fish sauce
1/4 cup rice vinegar
1 tablespoon lime juice
1/2 teaspoon garlic, minced
1/2 teaspoon sweet chili sauce
1/2 tablespoon teriyaki sauce
1 tablespoon sake
1 green onion, white part only, sliced
1If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
2Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
3Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
4Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
5Grill meat until done and slice.
6Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!
Vietnamese Banh Mi-Style Sandwiches With Chicken
1 cup reduced-sodium chicken broth
1/2 cup reduced sodium soy sauce
2 tablespoons light corn syrup
1/2 teaspoon Chinese five spice powder
1 tablespoon minced ginger
1 lb boneless skinless chicken thighs
For the Sandwiches
4(6inch) French baguettes, split and toasted
4 tablespoons mayonnaise
prepared pork pate(Cha Lua, optional) (optional) or vietnamese pate(Cha Lua) (optional)
fresh cilantro stems (optional)
mint leaves (optional)
Thai basil (optional)
nuoc cham sauce(Vietnamese Spicy Fish Sauce recipe here #25375)
marinated daikon radishes
marinated carrots(Japanese Pickled Daikon and Carrot Salad recipe here #29119)
1Place broth, soy sauce, corn syrup, spice powder and ginger in large saucepan; stir over medium heat until mixture starts to simmer.
2Remove from heat and add chicken.
3Return to medium heat; simmer until chicken is thoroughly cooked, about 20 minutes, turning chicken after 10 minutes.
4Cover and remove from heat; allow chicken to sit in sauce for 15 minutes.
5Remove chicken from sauce; cut or shred chicken into bite-size pieces; place in refrigerator to chill.
6Spread each bottom piece of bread with 1 tablespoon of mayonnaise.
7Spread a generous amount of pork pate over the mayonnaise.
8Place 1/4 of the chicken on top of this and top with some well-drained daikon and carrot salad.
9Top with some jalapeno slices and your choice of the fresh herbs.
10Drizzle the top half of the baguette with Nuoc Cham sauce and press down lightly.
11Slice into serving size pieces and serve.
Terry Said:What can I make with a Daikon Radish?
We Answered:Roasted Daikon Radishes This dish is an excellent side dish for a meat entre, it's also very easy and healthy for anyone who's low-carbing Be forwarned, i highly recommend eating it right away, storing it for later might turn you off.
* 2-3 daikon radishes
* 1 bag of baby carrots for less preparations
* 1 whole onion
* olive oil
* 1 clove garlic
How to make it
* Turn oven to 350 degrees. Drizzle and slather olive oil evenly on a flat baking pan.
* Then peel and cut the daikons into 1/4 thick round slices. Try to be consistent with the cutting so that it can cook evenly. Spread it evenly on the baking pan.
* Chop the onion into big chunks and spread it along with the baby carrots onto the baking pan
* Mash the garlic and throw it on top of the vegetables.
* Season the vegetables with salt & pepper and drizzle additional olive oil to cover
* Put it in the oven and let it bake for about 45-60 min. uncover.
Sweet Pickled Daikon Radish
* 1 cup rice vinegar
* 1 cup water
* 1 cup sugar
* 1/4 teaspoon turmeric
* 1 pound daikon radish
* 1/4 cup kosher salt
In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
Daikon Radish And Ginger Salad
2 thumbs ginger, minced
1 teaspoon sesame oil
2 teaspoons canola oil
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
1 large daikon radish, peeled and thinly sliced
2 medium carrots, grated
3 green onions, white and tender green parts, thinly sliced
prep: 15 minutes
total: 15 minutes
In a large bowl, whisk together the ginger, oils, vinegar and soy sauce. Prep the daikon by peeling it, cutting it into 2-inch chunks, then slicing it into matchsticks. Toss all the vegetables in the bowl with the vinaigrette, and season to taste with salt and pepper.