Asian Chips And Salsa Recipes

Steps:

• Preheat oven to 350 degrees.
• Make Dressing: combine lime juice, olive oil, zest, garlic, cream, 1/2t salt and 1/4t pepper in a bowl or mason jar and whisk/shake to combine.
• Roast your peppers until they are a nice even char on all sides. (You can do this on a grill, under the broiler or I like to roast them directly on gas stovetop.) Place your roasted peppers in a bowl and cover with plastic wrap to steam. .
• Once the peppers have cooled, scrape the skin off, take the seeds out, remove the ribs (if you desire less heat) and cut into strips/dice. Place in a large bowl.
• While waiting for peppers to cool. Cut both the corn and flour tortillas into half and then into thin strips.
• Add oil, cumin, salt and pepper to a bowl and stir to combine. Add tortilla strips and toss to coat. .
• Spread into an even layer on a baking sheet and bake in the oven for 10-15 minutes, until crispy.
• Cut tomatoes into small wedges or large chunks and place in the bowl with the peppers. Salt generously. Add cilantro and 1/4 cup of the dressing and toss gently.
• Place the tomato salad on plates and top with tortilla strips. Serve immediately. (If you let it set to long the salt will pull all the juice out of your tomatoes).
• Optional additions: roasted corn, diced or fried avocado, grilled chicken/pressed tofu (marinated in the dressing), queso fresco.

Steps:

• Combine first 9 ingriedients and chill.
• For the chips.
• Preheat oven to 375combien soy sauce, sugar, garlic salt and oil in a small bowl.
• cut each wrapper diagonally in halfplace on lightly greased cookie sheet.
• brush soy sauce mixture on both sidesbake 4-6 minutes until lightly browned.

Steps:

• In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
• Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
• Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
• Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

Steps:

• Preheat broiler. Brush chops lightly on both sides with remaining 1 tablespoon honey; sprinkle with salt, pepper and remaining 1 tablespoon chopped fresh mint. Broil chops until cooked to desired doneness, about 5 minutes per side for medium-rare. Combine pears, kiwis, cranberries, onions and lemon juice in medium bowl; mix in 2 tablespoons honey and 2 tablespoons chopped mint. Season salsa to taste with salt and pepper. Let stand 30 minutes, tossing occasionally.
• Transfer 2 lamb chops to each plate. Spoon salsa alongside and serve.

Steps:

• Place sesame seeds in heavy small skillet. Stir over medium-low heat until seeds are light golden, about 2 minutes. Cool.
• Whisk lime juice, sesame oil, soy sauce, sugar and crushed red pepper in medium bowl to blend. Add sweet onion, green onions, red bell pepper and sesame seeds. Season salsa to taste with salt and pepper; toss to blend. (Can be prepared 2 hours ahead. Cover and chill.)

Steps:

• Preheat the oil to 350°F.
• Cut the egg roll wrappers, crosswise, cutting each wrapper into 4 triangular pieces.
• Fry in the vegetable oil until bubbled and golden.
• Remove them from the fat with a slotted spoon and lay them on paper towels to absorb any fat.
• Season with salt and pepper while still hot and keep them warm.
• Heat the red wine vinegar with the brown sugar, the five-spice powder (equal parts cinnamon, pepper, cloves, fennel seeds, star anise) and the red onion in a saucepan over a medium heat.
• Peel, de-seed and dice the tomatoes.
• Add them to the red wine vinegar mixture and bring the mixture to the boil.
• Once the mixture has come to the boil, remove the pan from the heat and cool. Season to taste.
• Serve with grated fresh tofu on top of the salsa and chopped scallions and cilantro on the chips.