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This is the 'Easy Home Version'
of the An Family Famous Garlic Noodles - available for
the first time ever! Purchase the sauces at the Gourmet
Food Mall and make them yourself!
Easy Garlic Lime and
Sweet Chili Bean Noodles |
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Soba
Noodles
Secret Kitchen™ Sweet Chili Bean Sauce
Secret Kitchen™ Garlic Lime Sauce
Sesame oil
Chopped garlic
Optional: chopped peanuts, chopped scallions, 1 fresh
lime, bok choy, onions
Cook soba noodles to directions. Mix ¾ parts Crustacean
Secret Kitchen™ Sweet Chili Bean Sauce
and 1 part Crustacean Secret Kitchen™ Garlic
Lime Sauce.
Drain noodles. Add 1 tsp. Sesame oil to wok + ½
teaspoon chopped garlic. Quickly stir fry, adding the
sauce mixture.
Garnish with chopped scallions and / or chopped peanuts.
Can finish with a squeeze of fresh lime on noodles &
use fresh lime to garnish plate.
If adding bok choy, onions or carrots, stir-fry 1st in
mixture of ½ vegetable oil and ½ sesame
oil, add to finished noodles.
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Roasted Chicken Breast with Jicama, Asian Pear and
Crustacean Secret Kitchen™
Honey Mustard Lime Sauce |
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1 piece of chicken breast
2 oz. Asian pear, julienne cut
2 oz. Jicama, julienne cut
½ tsp. white onion, julienne cut
½ tsp. sweet chili (optional)
½ tsp. salt
¼ tsp. pepper
2 Tbsp. Secret Kitchen™ Honey Mustard
Lime Sauce
Marinate the chicken breast with ¼ teaspoon salt
and ¼ teaspoon of pepper and
1 Tablespoon of Crustacean Secret Kitchen ™
Honey Mustard Lime about ½ hour. Pan sear
both sides until golden, put in oven at 400 degrees for
about 15 minutes.
Mix onion, pear and jicama with 1 Tablespoon of Crustacean
Secret Kitchen ™ Honey Mustard Lime, ¼
teaspoon of salt, and sweet chili if desired. Slice breast
and top with mixture.
Serves 1
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Grilled Chicken Marinade |
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4 parts Secret Kitchen™ Sweet Chili Bean
2 parts Secret Kitchen™ Ginger Balsamic
1 part Secret Kitchen™ Orange Ginger
1 part Secret Kitchen™ Garlic Lime
Mix well and use to marinate chicken. Grill to taste.
Suggestion: Add honey to Crustacean
Secret Kitchen™ Sweet Chili Bean to taste
for a quick, sweeter marinate.
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Chinese Eggplant with
Crustacean Secret Kitchen™
Sweet Chili Bean Sauce |
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Chinese eggplant
Secret Kitchen™ Sweet Chili Bean Sauce
Olive Oil
Salt & pepper to taste
To boiling water, add Chinese Eggplant that has been sliced
lengthwise. Continue boiling for 5 - 7 minutes until soft,
then remove.
Saute lightly in olive oil. Toss with Crustacean
Secret Kitchen™ Sweet Chili Bean Sauce.
Add salt and pepper to taste.
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Fresh Shrimp Roll with
Crustacean Secret Kitchen™
Sweet Chili Bean Sauce |
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Makes 8 Shrimp Rolls
Fresh Shrimp Roll
8 Leaves Green Leaf - cleaned and hard part removed
1 Cup Pickled Carrots
1/2 Bunch Mint Leaves, cleaned and stems removed
1/2 Bunch Chives
2 Cups Cooked Rice Noodles, Cooled
32 Medium sized Shrimp, Boiled, Shelled and De-Veined
8 Circular (12” Diameter) Rice Paper Wrappers
9 White Lint Free Kitchen Towels, approximately 13”
square,
Dipping Sauce:
Secret Kitchen™ Chile Bean Sauce
or Make Your Own Sauce
1/2 Cup Bean Sauce - available at Asian Food Stores
1/4 Cup Chardonnay
1/4 Cup Water (optional, if sauce is too thick for your
taste)
1 Tsp. Sugar
1 Tbsp. Olive oil
1 Tsp. Chile Paste
2 Tbsp. Shallots (minced)
Ground Peanuts to taste
Sauté Shallots with olive oil until golden, then
add Bean Sauce, Chardonnay, Sugar and Chile Paste and
water.
Spring Roll Preparation:
1. Prepare rice paper wrappers. Lightly dampen 1 cloth,
lay flat and place one rice paper wrapper flat on it,
alternating layers until all wrappers are done. Flip over
the stack and remove towel carefully. Work from bottom
of the stack.
2. Place a lettuce leaf I inch from the edge of the rice
paper, making sure to leave at least 1 inch on all sides
to fold. On top of lettuce leaf layer rice noodles, pickled
carrots, 2 mint leaves, 2 cilantro leaves, 1 chive and
4 shrimps. Vary the amount of each component to taste.
3. Fold top and bottom edges of wrapper toward center
of lettuce, forming a rectangular form. Place 4 shrimps
approximately midway between lettuce layer and right edge
of the paper.
4. Gently begin rolling whole assembly tightly from left
to right enclosing the shrimp last. Set aside and again.
Rolls are best served immediately but with remain fresh
for a couple of hours if they are wrapped tightly in plastic
and kept at room temperature. Serve with the bean sauce
in small dipping bowls.
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Strawberries with
Crustacean Secret Kitchen™
Orange Ginger & Ginger Balsamic Sauces |
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4
servings
1/2 cup Secret Kitchen™ Orange Ginger Sauce
1/4 cup Secret Kitchen™ Ginger Balsamic
Sauce
1 pint strawberries, hulled and sliced
In a serving bowl, whisk together Crustacean Secret
Kitchen™ Orange Ginger Sauce with Crustacean
Secret Kitchen™ Ginger Balsamic Sauce.
Add strawberries and mix well.
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CARAMEL
ICE CREAM SUNDAE with
Crustacean Secret Kitchen™
Orange Ginger &
Ginger Balsamic Sauces |
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4
to servings
1/2 cup sugar
1/2 cup Secret Kitchen™ Orange Ginger Sauce
1/2 cup heavy cream
Vanilla Ice Cream
1/2 cup toasted hazelnuts or other nut
Place 1/2 cup sugar in a small heavy saucepan. Cover with
water. Cooke over low heat until sugar dissolves, swirling
pan occasionally. Increase heat and boil until sugar caramelizes
to a medium brown. Turn off heat. Pour in Crustacean Secret
Kitchen Orange Ginger Sauce and cream, standing back to
avoid spatter. Stir over low heat until caramel dissolves.
Pass sauce through a fine sieve. Serve warm or at room
temperature over ice cream. Sprinkle with hazelnuts.
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Roast
Chicken with
Crustacean Secret Kitchen™
Ginger Balsamic & Garlic Lime Sauces |
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4 servings
1/2 cup Secret Kitchen™ Garlic Lime Sauce
1/2 cup Secret Kitchen™ Ginger Balsamic Sauce
1 chicken (about 3-3/4 pounds), roasted
Mix together the Crustacean Secret Kitchen™ Garlic Lime Sauce
and Crustacean Secret Kitchen™ Ginger Balsamic Sauce.
Divide among 4 dipping dishes. Serve as a dipping sauce with roast chicken,
(or any other favorite main course).
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STEAMED BROCCOLI with
Crustacean Secret Kitchen™
Soy Miso Sauce |
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4 servings
1 pound broccoli florets
1/2 cup Secret Kitchen™ Soy Miso Sauce
Steam broccoli florets until crisp-tender, about 4 minutes. Toss with Crustacean
Secret Kitchen™ Soy Miso Sauce.
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MIXED GREEN SALAD with
Crustacean Secret Kitchen™
Orange Ginger & Ginger Balsamic Sauces |
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4 servings
4 cups mixed greens
2 scallions, sliced
1 cup cherry tomatoes
1 cucumber, peeled and sliced
1/4 cup Secret Kitchen™ Orange Ginger Sauce
1/3 cup Secret Kitchen™ Ginger Balsamic Sauce
In a salad bowl, combine greens, scallions, tomatoes, and cucumber. Whisk together
Crustacean Secret Kitchen™ Orange Ginger Sauce and
Crustacean Secret Kitchen™ Ginger Balsamic Sauce. Pour enough
sauce over greens to coat, toss and serve.
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STEAMED GINGER FISH with
Crustacean Secret Kitchen™
Sweet Chili Bean Sauce |
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4 servings
1/2 cup fresh ginger, peeled and cut into julienne
4 1-inch thick fresh sea bass (or any white fish fillet)
1/4 cup Secret Kitchen™ Sweet Chili Bean Sauce
1 cucumber, peeled and sliced in julienne (garnish)
Fresh cilantro sprigs (garnish)
Fill the bottom of a steamer pot with water, and bring it to a boil over medium
high-heat. Arrange the ginger into 4 groups in the top steamer tray. Lay a fish
fillet on top of each ginger group. Brush fish with Crustacean Secret
Kitchen™ Sweet Chili Bean Sauce. Place the top steamer tray over
the bottom. Cover and steam until fish is opaque, about 9 minutes for a 1-inch
thick fillet. Transfer to plates. Garnish with cucumber and cilantro.
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Charbroiled Steak with Woodland Miso Mushrooms with
Crustacean Secret Kitchen™
Soy Miso Sauce |
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4 servings
Woodland Mushrooms
½ to ¾ pound pearl onions
2 tablespoons olive oil
1 pound mixed mushrooms (button, portobello, shitake,
etc.) stemmed
2 tablespoons fresh minced thyme
1/2 cup red wine
1/3 cup Secret Kitchen™ Soy Miso Sauce
2 tablespoons soy sauce
2 green onions, minced
2 large garlic cloves, minced
2 quarter-size ginger slices
Salt and freshly ground black pepper to taste
2 tablespoons minced Italian parsley
1 to 2 teaspoons chilled butter
Steak
4 room temperature steaks (3/4 to 1 inch thick), patted
dry
For Woodland Mushrooms:
Preheat oven to 350 degrees. Blanch onions 5 minutes in
a pot of boiling water. Peel onions and cut a shallow
“x” into the stem end. Pour oil into a large
heavy ovenproof skillet. Stir in onions. Roast 15 minutes
in oven, stirring occasionally.
Cut large mushrooms to approximate size of button mushrooms.
Add mushrooms and thyme to onions. Increase oven heat
to 425 degrees. Roast until mushrooms are browned and
liquid has evaporated, about 35 minutes, stirring occasionally.
Transfer skillet to cooktop burner.
Add wine, Crustacean Secret Kitchen™ Soy
Miso Sauce, soy sauce, onions, garlic, and ginger.
Bring to a boil, stirring to dislodge any browned bits
clinging to bottom of pan. Reduce heart, and simmer until
mixture is reduced to a thick sauce, about 5 minutes,
stirring occasionally. Season with salt and pepper. Before
serving, reheat by stirring over medium-high heat. Whisk
in parsley and butter.
For Steak:
Preheat grill or broiler. Grill steaks 4-5 minutes. Turn
over and grill 4 to 5 minutes more for medium-rare. Arrange
on platter or individual plates. Ladle Woodland Mushrooms
over steaks. Serve immediately.
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Roast Chicken with Red Onion Miso Marmalade made with
Crustacean Secret Kitchen™
Soy Miso Sauce |
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4 servings
Red Onion Miso Marmalade
2 Tablespoons olive oil
2 medium red onions (about 10 oz. total) diced
2 medium red onions (about 10 oz. total) halved and thinly
sliced
½ cup red wine
1 cup chicken stock
1 tablespoon balsamic vinegar
¼ cup SECRET KITCHEN ™ SOY MISO SAUCE
¼ teaspoon salt (or to taste)
1 tablespoon heavy cream (optional)
Chicken
1 chicken (about 3 ¾ pounds) washed and dried
2 tablespoons SECRET KITCHEN™ Soy Miso Sauce
2 tablespoons minced Italian parsley
For Red Onion Miso Marmalade:
Heat oil in large heavy skillet over medium- low heat.
Stir in diced and sliced onions, cover and cook 30 minutes,
stirring occasionally. Increase heat to medium and cook,
uncovered, until onions are browned, about 15 minutes,
stirring frequently. Pour in wine and boil over high heat
until it is absorbed, stirring to dislodge browned bits
clinging to bottom of pan. Add stock, vinegar, and ¼
cup SECRET KITCHEN™ Soy Miso Sauce.
Simmer gently until reduced to thick sauce, about 25 minutes.
Season with salt. Stir in cream.
For Chicken:
Preheat oven to 500 degrees. Line a large roasting pan
with aluminum foil. Place a large rack over the pan. Arrange
chicken on its side on rack. Bake 23 minutes. Brush chicken
with half of SECRET KITCHEN™ Soy Miso Sauce.
Turn to second side, and roast 11 minutes. Brush chicken
with remaining SECRET KITCHEN™ Soy Miso
Sauce. Roast 11 more minutes, or until thermometer
inserted into thigh registers 150 degrees. Let sit 5 to
10 minutes.
Carve chicken and arrange on platter or individual plates.
Reheat Red Onion Miso Marmalade by stirring over medium-high
heat. Please marmalade in a sauceboat and spoon over or
next to chicken. Sprinkle with parsley. Serve immediately.
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TO
PURCHASE SAUCES:
Call Toll Free: 866.263.2625
Sauces and Gifts Available Online at www.GourmetFoodMall.com
In Store: You can find selected sauces at Gelsons. |
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