Sorghum, Lentil and Brie Salad with Orange Maple Vinaigrette – so yes, I know this is a mouthful, however I feel like each flavor is integral which is why I included all of these ingredients in the title. I felt it was important to give you an idea of all the deliciousness that is packed into this mouth watering salad. I must re-iterate…this salad is mouth watering.
One of my favorite parts of cooking, besides of course eating, is to be able to recreate a delicious dish from a restaurant. Even better is when I am able to make that dish just as good. I recently was at a Thai restaurant where I tasted a Larb dish that was spectacular. In an effort to recreate this dish I perused the internet and came across Giada De Laurentiis Turkey Larb recipe.
The Larb I ate at this restaurant was savory, spicy and very fresh thanks to the addition of what seemed to be a generous amount of lime juice. Once I came across Giada’s recipe I knew that I had a winner. I loved how the ingredients were fresh, simple and my favorite part was the citrus based dressing which brings the perfect amount of tart freshness that I absolutely love.
While I have yet to perfect other Thai dishes such as Pad Thai and Panang Curry that are favorites, this Larb is super simple and delicious. My deep love of Thai food will keep me on the hunt and working towards making the perfect Thai dish, however in the meantime this one is a keeper and one I will continue to make over and over.
Giada De Laurentiis Turkey Larb Recipe
Ingredients
Dressing
1/3 cup fresh lime juice, from about 5 limes
3 tablespoons fresh lemon juice, from 1 large lemon
2 tablespoons fish sauce*
2 tablespoons honey
Larb
3 tablespoons vegetable or canola oil
1/2 red onion, diced
3 shallots, thinly sliced
1 (4-inch) piece lemongrass, minced (about 1/4 cup)*
1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
Kosher salt
1 1/2 pounds ground turkey, preferably dark meat
1/2 cup chopped fresh mint leaves
Freshly ground black pepper
1 head butter lettuce, leaves separated
1 cup brown rice (this is not part of Giada’s recipe, but I served mine with brown rice and loved it)
Directions
Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
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Coleslaw. My first recollection of this heavy and sometimes goopy salad was from Kentucky Fried Chicken. I remember waiting for my Extra Crispy Kernel Sanders Chicken while watching my parents order sides of coleslaw along with the mashed potatoes and gravy. I loved KFC (actually I still do when I am nursing a hangover) but I never understood the allure of their coleslaw, or any coleslaw for that matter – until now.
I developed a love of coleslaw while enjoying it fresh, crisp and when accompanied within a sandwich. In particular in a hamburger or a pulled pork sandwich. Something about the crisp, cold coleslaw served with the warm, luscious meat creates a flarvorful masterpiece.
I have adapted the recipe below from Bobby Flay’s recipe that can be found on the Food Network. This is the best one I have ever tried and I hope you agree.
Perfect Creamy Coleslaw
adapted from Bobby Flay
Ingredients
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper
Variations
For a southwest version, I add juice of 1 fresh lime and 1 1/2 tsp. chipotle powder to the mixture
Directions
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
One of my favorite ways to enjoy Perfect Creamy Coleslaw, on a burger…
My oldest son loves to cook and I love his love of cooking. Between football and lacrosse, he is very busy, but always finds time to watch one of the many cooking shows that is regularly on in the background.
One weekend morning we were watching “The Kitchen” and the Sandwich King, Jeff Mauro made Fried Ravioli. My son was intrigued and became insistent that he make a batch. Since we have recently gone gluten free I purchased a package of Three Bridges 3 Cheese Ravioli, with hopes that the ravioli would be tasty. Normally fried ravioli consists of flour and breadcrumbs, however I decided to use rice flour in place of the flour and toasted breadcrumbs from several slices of Udi’s bread and we were good to go. Aside from helping out with the ingredients my son made these all on his own. I am so proud of him in general, but this is just another example of his creative and fun personality that is always up to try something new.
