Grilled Stuffed Endives with Vermicelli

Vietnamese Grilled Stuffed Endives with Vermicelli (serves 4-6)


http://ravenouscouple.blogspot.com/2011/01/grilled-stuffed-endives-vermicelli.html

Meat Stuffing
1 lb of either ground pork, chicken or beef
2 tablespoons of finely minced lemon grass
1/2 tablespoon of minced garlic
1/2 tablespoon of minced shallot
1.5 tablespoons of fish sauce
2 teaspoons of sugar
1 teaspoon of cracked pepper
2 tablespoons of olive oil
8-10 medium sized California Endives (save two for raw accompaniment)

Noodles and Accompaniments
1 package of thin vermicelli rice noodles
1/2 cups raw California endives, thinly julienned across the grain
2 tablespoons  of roasted peanuts, coarsely crushed
2 tablespoons of scallion oil (heat 2 tablespoons of olive oil, remove from heat and add 2 tbs finely chopped scallions)
fresh herbs such as mint, basil, diced cucumbers
nuoc mam cham

Nuoc Mam Cham (Dipping Fish Sauce)
Printable Recipe

• 1/2 cup of water
• 1 tablespoon rice or plain vinegar (optional)
• 2 tablespoon fresh squeezed lime juice (about 2 limes)
• 2 tablespoons sugar
• 1 hot chile pepper or Jalapeno (at least)
• 3 clove of garlic, use more or less according to taste
• ~1/8 cup fish sauce, adjust to taste
• pickled carrots and daikon, optional.
• Rooster brand chile garlic sauce (optional)

Add water and sugar to mix well to dissolve. You can heat the water up before hand to make it dissolve quickly. Add lime juice and vinegar (optional). It should taste like a very very bland lime-ade. If you have a morter, crush the garlic and chiles (if not, finely mince them) together and add to the mixture. Finally, slowly add the fish sauce a few tablespoons at a time instead of all at once. Taste frequently and stop when you feel it's just right. It's much easier to adjust the flavor of the dipping sauce by adding the fish sauce at the end bit by bit, adjusting to your personal taste. For a deeper red color, add some chile garlic sauce. You can also add pickled carrots and daikon into the nuoc mam cham as well.

pickled carrots and daikon

Prepare noodles in advance by boiling according to directions, drain, and set aside.

In a large mixing bowl, combine meat with garlic, shallots, lemongrass, fish sauce, sugar, pepper, oil and mix well and set aside in fridge for flavors to meld.

Prepare endives by cutting the end and separating each leaf (California endives are not grown in dirt and are handled under sanitary conditions, so there is actually no need to wash, but if desire, wash and rinse dry) Stuff each endive with the meat mixture, being careful not to overstuff. The endives will form a natural cup--fold over the edges of the endive over the leaf. Brush each stuffed endive on both sides with oil and lightly season with additional fresh cracked salt and pepper.

Add small amount of cooking oil to grill pan over medium heat and carefully add the stuffed endives meat side down. Allow meat to cook, brown, and develop sear marks by not moving the endives, roughly 3-4 minutes. Turn over and sear the endive side another 30-40 seconds and remove from heat and set aside. In same pan, heat another 2 tbs of oil and when hot add the scallions and remove from heat.

In a serving bowls, add vermicelli noodles, raw julienned endives, fresh herbs such as mint and basil, diced cucumbers, pickled carrots and daikon. Add the hot grilled stuffed endives and top with coarsely roasted peanuts and scallion oil. Add nuoc mam cham to taste and enjoy.

Wild Mushroom and Truffle Ragu over Fettucine Pasta

Recipe courtesy Emeril Lagasse, 2005

http://www.foodnetwork.com/recipes/emeril-lagasse/wild-mushroom-and-truffle-ragu-over-fettucine-pasta-recipe/index.html

Prep Time:

25 min

Inactive Prep Time:

--

Cook Time:

35 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 2 pounds wild and exotic mushrooms, cleaned and diced
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons chopped fresh oregano leaves
• 1 cup chopped tomatoes
• 2 tablespoons tomato paste
• 2 cups mushroom, chicken or veal stock
• 1 1/4 teaspoons kosher salt, plus more for pasta water
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• 4 teaspoons truffle oil
• 1 pound fettucine
• 1/2 cup grated Parmesan
• Chopped fresh herbs, for garnish (such as basil, parsley, thyme)

Directions

Place a 12-inch skillet over medium-high heat. Add the olive oil and butter to the pan. Once the butter melts and starts to foam, add the diced onions and saute until translucent, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes. Add the thyme, oregano, chopped tomatoes, tomato paste and stock to the pan. Bring the contents of the pan to a boil and reduce to a gentle boil. Continue to cook, stirring occasionally until the liquid has reduced and thickened, about 20 minutes. Season with the salt and pepper, and add the basil, parsley and truffle oil to the pan. Stir to incorporate and reserve while you cook the pasta.

Fill a large 6-quart pot with 1-gallon of water and bring to a boil over high heat. Season the water with salt. Place the dried pasta into the boiling water, and stir using a long handled spoon until the water returns to a boil. Cook the pasta until al dente, or until it has a slight chew, about 12 to 14 minutes. Once cooked, remove the pasta from the water and drain through a colander set in the sink. Pour the pasta onto a large platter or bowl, and spoon the sauce over top of the pasta. Sprinkle with the Parmesan and chopped fresh herbs.