Arlene’s Salmon Pasta

Preheat the over to 400.

* 2/3 pound salmon
* 3 tablespoons soy sauce
* 2 tablespoons sherry
* 2 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 shallot, diced
* 3 tablespoons ginger, grated
* 1 teaspoon sesame oil
* 2 tablespoons cilantro, chopped
* 1/2 pound pasta, cooked

# Combine the soy sauce and sherry. Spray a piece of foil with PAM and place the salmon on it. Drizzle 2 teaspoons of the mixture on to the salmon. Crimp the foil, and place in the oven for 12 minutes.
# In a saute pan over medium heat, saute the shallot, garlic and ginger in vegetable oil for 2 minutes. Add the sesame oil and the soy sauce mixure and bring to a boil. Stir in the cilantro and remove from heat.
# Serve salmon over pasta with the soy sauce mixture.

Crispy Chicken


* 2 pieces chicken breasts, with skin
* 1 tablespoon sate seasonning
* 1 teaspoon olive oil
* 1 teaspoon butter
* 2 cups cooked white rice
* 1/2 cup button mushrooms, sliced
* 1 tablespoon soy sauce
* 1 cup snap peas


Cook the rice.

Rinse chicken and pat dry. Cut off any fatty pieces of fat. Season both sides of the chicken breasts with sate seasoning. In a small saute pan, heat butter and olive oil over medium high heat. Add chicken breasts, skin side down. Flip after 6 minutes, then check after another 3 minutes; turn heat down if it is too brown.

Bring a small pot of water to boil, add peas and cook for 3 minutes. Drain and rinse quickly to stop cooking.

Set aside peas and chicken.

Drain most of the fat from the fry pan, add mushrooms and cook for 2 minutes. Add soy sauce, stir, then add 1/2 of the rice. Toss the rice gently to coat. Season with salt and pepper.

Serve rice, chicken and peas together.

Thad’s Martha’s Vineyard Tuna


* 2 pounds tuna
* 10 ounce bottle soy sauce
* 2-3 tablespoons ginger, minced
* 3 cloves garlic, minced
* 1 tablespoon wasabi powder


In a large ziploc bag, mix soy sauce, ginger, garlic and wasabi. Place the tuna in the bag, seal and refrigerate for several hours.

Remove from marinade and barbeque tuna for 4 minutes a side.

Terryaki Chicken


* 2 boneless, skinless chicken breasts
* 1/2 medium onion, diced
* 2 cloves garlic
* 1 1/2 cups mushrooms, sliced
* 1/2 cup cabbage, sliced
* 1 tablespoon ginger, diced
* 1/2 teaspoon salt
* 1/2 cup terryaki sauce
* 1/4 cup brown sugar


Cut chicken breasts into one inch cubes. In a saute pan on medium-high heat, saute chicken pieces until cooked through. Remove chicken from pan. Saute onions, garlic, mushrooms, cabbage, ginger and salt. Add chicken, terryaki sauce and brown sugar.

Spicy Chicken and Basil Stir Fry


* 6 tablespoons chicken broth
* 2 tablespoons teryaki sauce
* 2 teaspoons brown sugar
* 1/2 teaspoon cornstarch
* 2 tablespoons vegetable oil
* 1 red bell pepper, cut into strips
* 1 or 2 thai or jalapeno chilies, cut into small rounds
* 2 cloves garlic, minced
* 4 boneless, skinless chicken breasts
* 3/4 cup fresh basil, sliced
* 3 green onions, cut into 3 inch pieces


In a medium bowl, whisk together chicken broth, teryaki sauce and brown sugar. Add cornstarch and whisk until corn starch and sugar are dissolved. Set aside.

Cut chicken breasts into one inch cubes.

In a saute pan on medium-high heat, saute bell pepper in vegetable oil for 1 minute. Add chili to taste and garlic, saute for 1 minute. Add chicken pieces, saute until cooked through. Stir in basil and green onions, saute for 1 minute until onions are barely wilted. Whisk sauce mixture and pour into pan. Cook just until liquid comes to a boil. Serve with rice.

Williams-Sonoma Collection Series, Chicken by Rick Rodgers

Sichuan-Style Chicken With Peanuts


* 2 tablespoons soy sauce
* 2 tablespoons sake
* 1 teaspoon cornstarch
* 1 teaspoon sesame oil
* 1 1/2 pounds chicken breasts, cut into bite size pieces

* 1/2 cup chicken broth
* 2 tablespoons sugar
* 2 1/2 tablespoons soy sauce
* 2 tablespoons sake
* 1 tablespoon Worcestershire sauce
* 1 1/4 teaspoons cornstarch
* 1 teaspoon sesame oil

Stir Fry
* 2 tablespoons vegetable oil
* 2 tablespoons green onions, minced
* 1 1/2 tablespoons fresh ginger, peeled and minced
* 1 1/2 tablespoons garlic, minced
* 1 tablespoon chile paste with garlic
* 1 1/2 cups water chestnuts, drained and sliced
* 1 cup green onion tops, cut into 1/2 inch pieces
* 3/4 cup unsalted peanuts
* 6 cups cooked rice


Combine marinade ingredients in a medium bowl. Cover and refrigerate for 20 minutes.

Heat 1 tablespoon vegetable oil in a wok or large skillet over medium high heat. Add the chicken mixture and stir fry for 4 minutes, or until the chicken is done. Remove chicken from pan.

Combine sauce ingredients in a medium bowl. Heat 1 tablespoon vegetable oil in pan. Add the minced green onions, ginger, garlic and chili paste; stir fry for 15 seconds. Add sauce mixture and cook for 1 minute until thick. Stir in cooked chicken, water chestnuts, green onion tops and peanuts. Cook 1 minute or until heated. Serve with rice.

Cooking Light Magazine

Thai Chicken Pasta


* 1/2 cup olive oil
* 1 teaspoon sesame oil
* 3 tablespoon reduced sodium soy sauce
* 1/3 cup rice vinegar
* 2 green onions, chopped
* 1 jalapeno pepper, chopped
* 4 large cloves of garlic, minced
* 2 teaspoon freshly squeezed lime juice
* 2 teaspoon crushed red pepper
* 1/4 teaspoon Tabasco sauce
* 1/4 teaspoon white pepper
* 1/4 teaspoon salt

Additional Ingredients
* 2 whole chick breasts, skinned, boned and cut into strips
* 1/2 pound fresh spinach linguine, cooked al dente
* 1/2 pound fresh linguine, cooked al dente
* 3/4 pound fresh asparagus, steamed 2-3 minutes or until tender-crisp and cut
diagonally into thirds
* 1/2 cup fresh cilantro, chopped (optional)

In a small saucepan, combine marinade ingredients. Place the chicken breasts in a bowl with 3 tablespoons of the marinade and marinate 20-30 minutes at room temp.

In a nonstick pan, saute the chicken 7-10 minutes until cooled. Warm remaining marinade.

Arrange the pasta in a large, low serving bowl; toss with 1 tablespoon of the warmed marinade. Spread chicken over the pasta and top with the asparagus. Garnish with cilantro. Accompany with
the remaining marinade.

Pork Dumplings


* 100 (3.5 inch square) wonton wrappers
* 1 3/4 pounds ground pork
* 1 tablespoon minced fresh ginger root
* 4 cloves garlic, minced
* 2 tablespoons thinly sliced green onion
* 4 tablespoons soy sauce
* 3 tablespoons sesame oil
* 1 egg, beaten
* 5 cups finely shredded Chinese cabbage


In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.

Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.

Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

Pot Stickers


* 1/2 pound ground pork
* 1/2 medium head cabbage, finely chopped
* 1 green onion, finely chopped
* 2 slices fresh ginger root
* 2 water chestnuts, drained and finely chopped
* 1 teaspoon salt
* 1/2 teaspoon white sugar
* 1 teaspoon sesame oil
* 1 (14 ounce) package wonton wrappers
* 5 tablespoons vegetable oil
* 3/4 cup water
* 1 tablespoon chili oil
* 1 teaspoon distilled white vinegar
* 1 tablespoon soy sauce


Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.

Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.

In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.

In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.

Cara’s Schezuan Salmon


* 1/2 cup soy sauce
* 1/2 cup sake
* 1/4 cup green onion, diced
* 1/4 cup scallions, diced
* 1 pound salmon


Combine all ingredients in a gallon ziplock bag and refrigerate for 1 hour. Remove salmon from the bag, and cook in a saute pan over medium high heat for about 6 minutes a side.