June 16, 2009

Caprese Salad Asian Style & Entree

Caprese Salad Asian Style (Version 3 of 3)

This is the last of the Caprese Salads. Again, I took the same basic ingredients of a caprese salad and changed the flavors around those ingredients to create 3 entirely different dishes. For the Asian style, I used sauteed baby bok choy, soy reduction, and sesame oil. I added toasted sesame seeds for a little crunch.

Apply this approach to any dish you reguarly cook. Like I've said before, use what is a part of you, your culture, your experiences. It makes cooking a lot more exciting!

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Below is an entree using the same ingredients I used in the Asian version of the Caprese. I used the baby bok choy & soy sauce reduction and tossed it with some noodles & grilled chicken. Simple as that. Let me know how it goes!

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