Wednesday, April 29, 2009

Report from the TWit Army Mess Hall - Roasted Red Pepper Cole Slaw

Make this up at least 2 hours ahead of time to allow the flavors in the dressing to blend.


  • 1 head green cabbage, shredded
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 whole red pepper thinly sliced
  • 1 whole red pepper, roasted and peeled (doing it yourself is better since the meat of the pepper will stay firmer than jarred roasted peppers)
  • 6 dill gherkins, thinly sliced (not the sweet ones) don't drain, save some of the juice
  • 1/3 c. mayonnaise
  • 2 tbs. red wine vinegar
  • Freshly ground black pepper to taste

Mix all the vegetables together in a refrigerator safe bowl making sure to add the juice from the sliced gherkins to the bowl. Whisk together the last 3 ingredients, add more vinegar if you like a thinner dressing, and add to the vegetables. You probably won't need to add salt since the gherkins will make the dish salty enough.

Let let for at least 2 hours to allow the flavors to blend. Server slightly chilled

Serves 6 as a side dish, also good as topping for hamburgers.

Tuesday, April 28, 2009

Recipe from the TWiT Army Mess Hall - Thai Chicken and Shrimp Noodle Salad

This is a great cold salad for warm summer evenings and can be made ahead and just assembled at the last minute


  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce* (such as nam pla or nuoc nam)
  • 2 tablespoons Asian sweet chili sauce*
  • 1 tablespoon vegetable oil
  • 1 tablespoon sugar
  • 9 ounces (250 grams) bean thread noodles**
  • 12 cherry tomatoes, halved
  • 12 cooked peeled deveined medium shrimp
  • 1 1/2 cups shredded cooked chicken
  • 1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed
  • 1/2 English hothouse cucumber, very thinly sliced (about 1 cup)
  • 1/2 cup lightly packed fresh mint leaves
  • 1/2 cup lightly packed fresh basil leaves, torn if large
  • 1/2 cup lightly packed fresh cilantro leaves
  • 1/3 cup thinly sliced shallots
  • 1 red jalapeƱo chile with seeds, sliced into thin rings
  • 2 tablespoons chopped toasted peanuts
  • 1 lime, cut into 6 wedges
*Available in the Asian foods section of most supermarkets and at Asian markets.
**Clear dried noodles (also known as cellophane or transparent noodles); available in the Asian foods section of some supermarkets and at Asian markets.


Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.

Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.

Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.

Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.