Tag archive for "Lisa Ades"

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw by Lisa Ades

kosher chicken recipes, kosher main dish recipes, kosher recipes

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw by Lisa Ades

No Comments 14 August 2013

Peking Chicken-Asian Kosher Soy Vay Marinades

 Ever since I told my Sephardic Heritage Documentary film co-producer Lisa Ades about how much I am enjoying cooking with Soy Vay marinades, she has been experimenting with Soy Vay  entree ideas to share with all  of my Jewish Hostesses. She created this juicy chicken version of Peking Duck which happens to be  Beijing’s most famous dish.  It’s so easy to prepare for a quick weeknight meal. Thanks Lisa!

Peking Chicken Soy Vay Wraps 

“This is a healthy and easy version of peking duck, which ends up essentially being duck skin wrapped in a white flour pancake with hoisin and scallions.  Marinating boneless chicken breasts in Soy Vay Hoisin Garlic sauce makes this dish a snap and serving it in low-carb tortillas with scallions and cucumbers makes it light and refreshing.  You can have guests assemble each wrap themselves or make them in advance and tie them with a scallion for a pretty finish.  I added 5 spice powder for an authentic chinese bbq flavor in the marinade for the chicken.  Then drizzle some extra plain soy vay  hoisin Garlic sauce over the wrap before folding it.
The perfect side dish to go with your Peking Soy Vay Wraps is a Crunchy Asian Slaw, which you can find HERE! ” Lisa Ades

 

So the basic recipe is:

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw

Ingredients

  • 2 pounds boneless chicken breasts, thinly sliced or slice each breast in 1/2 lengthwise making two cutlets
  • (1/2 cup or more)Soy Vay Hoisin garlic sauce mixed with 1/2 tsp.
  • Chinese 5 spice powder (Frontier makes a kosher version; I think Whole Foods does as well).

Instructions

  1. Add the chicken in and coat throughly.
  2. Grill till brown and cooked thru - then sliced cross-wise into strips.
  3. Serve with julienned cucumber and scallions & small tortillas of any kind (i like Joseph's lo-carb Flax, Oat Bran & Whole Wheat tortillas or even smaller and better for this are Trader Joe's lo-carb tortillas (both are kosher)
  4. Assemble wraps by putting chicken strips down the center of the tortilla, top with desired amount of scallions and cucumbers, drizzle with soy vay hoisin garlic sauce and fold over. You can also roll it up like moo shu pancakes or a burrito...
http://www.thejewishhostess.com/juicy-peking-duck-chicken-soy-vay-wrap-by-lisa-ades/

 

 

Enhanced by Zemanta
SYRIAN MEAT KEBABS FOR ENTERTAINING

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

SYRIAN MEAT KEBABS FOR ENTERTAINING

4 Comments 25 May 2011

Re-post by : Lisa Ades

This is a recipe I developed, featured in the New York Times dining section, as part of a piece by Julia Moskin called Burgers Without Borders.  These kebabs are savory and delicious and even good cold the next day (if there are any left over). (Year-round you can tuck them into a pita with salad, but during Passover, when you can’t eat any more matzah, why not go Atkins-style and just have them with a crunchy refreshing salad?)

SYRIAN BEEF KEBABS
Adapted by Lisa Ades
Time: 30 minutes, plus 1 hour for chilling

2 pounds ground beef (not extra lean)
4 tablespoons tomato paste
2/3 cup minced onion
2 teaspoons salt
Juice of 1 lemon
1/2 teaspoon cinnamon
2 dashes cayenne
1 tablespoon ground allspice
1/3. cup pine nuts
Oil to brush on grill rack
Lemon wedges  for serving
Lemony cucumber salad, for serving (recipe follows).

1. Combine all ingredients but oil, lemon wedges, and salad in a bowl, and mix to combine.

2. You can make these on skewers, but it is much easier to form them and turn them on the grill without.  So just form mixture into torpedo shaped kebabs about 1 inch by 3 inches or into small patties.

3. Lay finished kebabs on a sheet pan and refrigerate at least 1 hour.

4. Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.

5. When rack is heated through, place kebabs on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, several minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on all sides and juicy, but cooked through. Serve hot with lemon wedges and lemony cucumber salad (when it’s not passover, serve also with pita bread that’s been warmed on the grill).

Yield: 4 to 6 servings.

LEMONY CUCUMBER SALAD
Time: 5 minutes

6 cups romaine lettuce (about 2 hearts)

1 long seedless cucumber or 3 Kirbys, peeled, halved lengthwise, and sliced crosswise 1/4-inch thick

3 tablespoons olive oil

2 teaspoons lemon juice

1/4 cup chopped fresh mint

1 clove finely minced garlic (optional)

Salt and black pepper to taste.

Toss all ingredients. Serve chilled.

Yield: 4 to 6 servings.

SubsrcibeHERE for great Passover recipes!

Enhanced by Zemanta

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®