Ted’s Recipes

Here are a couple of recipes for summer-time drinks the Food Network’s Ted Allen will be showing us this evening on WDAZ News @5 from his new book “In My Kitchen.”  And, a couple of bonus tracks.

Minted Melon Iced Honey Green Tea

2 servings

Prep Time: 5 minutes

6 chunks honeydew melon, about 1-1/2 inches square

15 large fresh mint leaves

1 bottle Pure Leaf™ Not Too Sweet Honey Green Tea

Crush honeydew and mint with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Honey Green Tea. Strain and serve over ice. Garnish, if desired, with additional honeydew and mint sprigs.

For a pitcher, simply double the recipe.

For a cocktail version, simply add 1/4 cup vodka.

PEACHY-GINGER TEA THYME

2 servings

Prep Time: 5 minutes

3 slices fresh ginger, about 1/8-inch thick

2 sprigs fresh thyme

1 bottle Pure Leaf™ Not Too Sweet Peach Tea

Crush ginger and thyme with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional ginger and thyme.

For a pitcher, simply double the recipe.

For a cocktail version, simply add 1/4 cup bourbon whiskey.

Extra Recipes

PEACH BLUEBERRY-BASIL ICED TEA

2 servings

Prep Time: 5 minutes

1/4 cup blueberries

5 large fresh basil leaves

1 bottle Not Too Sweet Peach Tea

Crush blueberries and basil with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional blueberries and basil.

For a pitcher, simply double the recipe.

For a cocktail version, simply add 1/4 cup light rum.

Wiggly Rice Noodle and Herb Salad With Sweet Shrimp

 

Serves 4 as a light entrée, 6 to 8 as an appetizer

 

1 cup snow peas

2 medium carrots, peeled and thinly sliced on the diagonal

2 scallions (white and green parts)

4 ounces thin rice-stick noodles

1 pound medium shrimp, peeled and deveined

1 teaspoon sugar

2 tablespoons plus 2 teaspoons fresh lime juice

1 tablespoon plus 1 teaspoon fish sauce

 

2 tablespoons hoisin sauce

1 teaspoon Sriracha sauce, or more to taste

1 teaspoon honey

2 tablespoons vegetable oil

 

1.     Fill a large saucepan with salted water, and bring to a boil. Prepare an ice bath in a large bowl. Add the snow peas to the boiling water, cook for 1 minute, and remove with a slotted spoon to the ice bath to cool. Repeat with the carrots. Thinly slice the peas, and cut the carrots into similarly sized matchsticks. Cut the scallions into 1½-inch sections and then thinly slice lengthwise into matchsticks.

2.     Keep the pan of water on the stove but turn off the heat underneath it. Add the noodles and let steep in the hot water for 5 minutes, then drain well, and put in a large bowl.

3.     Meanwhile, in a bowl, mix together the shrimp, sugar, 2 teaspoons of the lime juice, 1 teaspoon of the fish sauce, ½ teaspoon of the sesame oil, and 1 tablespoon of the cilantro.

4.     Add the snow peas, carrots, scallion, mint, and remaining ½ cup cilantro to the rice noodles.

5.     In a small bowl, mix the soy sauce, hoisin sauce, remaining 2 tablespoons lime juice, remaining noodles and stir to mix in the shrimp, or let the shrimp cool, mix into the noodles, and serve the dish at room temperature.

Thai-Grilled Beef Skewers With Pickled Cucumbers

 

Serves 4 to 6 as an appetizer

 

Pickled cucumbers

¼ cup sugar

½ teaspoon kosher salt

¼ cup unseasoned rice vinegar

½ Asian cucumber, peeled, halved lengthwise, seeded, and thinly sliced

1 small hot red or green chile, thinly sliced

½ cup thinly sliced red onion

¼ cup chopped cilantro leaves

 

Beef skewers

½ cup soy sauce

4 teaspoons rice vinegar

2 teaspoons toasted sesame oil

2 teaspoons fish sauce

2 teaspoons mirin

3 garlic cloves, finely chopped

2 teaspoons minced peeled fresh ginger

1 tablespoon packed light brown sugar

4 teaspoons sesame seeds, toasted

2 teaspoons red pepper flakes or Thai chili paste

Juice of 1 lime

1 pound sirloin, rib eye, or New York strip steak, cut into 1-inch cubes

2 scallions (white and light green parts), cut into 1-inch lengths, plus additional, sliced, for garnish

 

1.     First, pickle the cucumbers: In a small saucepan, heat the sugar, salt, vinegar, and ¼ cup water over medium-high heat until the sugar and salt dissolve; remove from heat. Put the cucumber, chile, and red onion in a medium bowl, and pour the hot brine over. Let cool; then add the cilantro. Chill.

2.     Make the beef skewers: In a medium bowl, blend the soy sauce, vinegar, sesame oil, fish sauce, mirin, garlic, ginger, brown sugar, sesame seeds, and red pepper flakes. Pour half of the mixture into a serving bowl, add the lime juice, and reserve for a dipping sauce. Put the beef cubes in a zipper bag and “pour in the remaining marinade. Seal the bag and massage the marinade into the meat. Put in a bowl, and refrigerate for 1 to 4 hours.

3.     Preheat a grill to high heat.

4.     Drain the meat, discarding the marinade. Thread the cubes onto skewers (1 to 4 per skewer), separating each cube with a round of scallion. Grill directly over coals, turning once, until nicely charred, about 3 minutes per side.

5.     Sprinkle with sliced scallions. Serve warm or cold with the reserved marinade for dipping and the pickled cucumbers and chiles on the side.

 

If you’re using wooden skewers, soak them in water for 30 minutes to keep them from burning.

 

Excerpt From: Allen, Ted. “In My Kitchen.” Clarkson Potter/Publishers, 2012-05-01.

Avatar of Terry Dullum

About Terry Dullum

Terry Dullum is a North Dakota native and a graduate of the University of North Dakota. Currently, he is the anchor and producer of WDAZ News @5. He is also a popular speaker throughout the region.
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