Thai Bbq Beer Cabbage With Daikon Slaw Food

THAI BBQ CHICKEN

Thai BBQ Chicken image

Provided by Food Network

Time 20m

Yield 1/2 cup

Number Of Ingredients 16

Ingredients

10 cloves garlic, minced
1 tablespoon black peppercorns
1 tablespoon coriander
1 stalk lemongrass, trimmed and cut into small segments
2 red or green Thai chiles
1/2 fresh chicken, quartered
2 tablespoons fish sauce
2 tablespoons yellow curry powder
1/2 can coconut milk
2 tablespoons brown sugar
Dipping Sauce, recipe follows
1/2 cup rice vinegar
1/3 cup brown sugar
2 large garlic cloves or 4 small, minced
2 teaspoons Thai red chili sauce or Sriracha
1 tablespoon fish sauce

Steps:

Heat a grill to medium.
Using a mortar and pestle, crush garlic cloves, peppercorns, coriander, lemongrass, and Thai chiles into a chuncky paste. Using a large spoon, transfer the paste to a large mixing bowl. Add the chicken and the remaining ingredients and mix well. Cover and refrigerate for at least 2 hours or up to overnight.
Put the chicken on the grill, skin side down, and brush with the marinade. Grill for about 15 minutes then flip the chicken over and brush with the marinade. Grill the second side for about 15 minutes. Discard the marinade. When the chicken is cooked and tender transfer it to a serving platter and serve with warm Dipping Sauce.
Put all ingredients in a saucepan and put on the grill. Stir and bring to a boil. Move the pan to a cooler part of the grill and let the sauce simmer for 10 to 15 minutes, stirring occasionally. The sauce will reduce and become thick. Serve warm with chicken.

CABBAGE AND DAIKON COLESLAW

Cabbage and Daikon coleslaw image

This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". It isn't often that all of the recipes in an article are good, but this goes great with the Deviled Chicken Wings or Red Hot Ribs, which have also been submitted.

Provided by Toby Jermain

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 head green cabbage, split lengthwise,and shredded crosswise
1 medium daikon radish, peeled,cut crosswise in 1 1/2 inch pieces,pieces finely julienned lengthwise
1 green bell pepper, seeded and finely julienned
1 red bell pepper, seeded and finely julienned
3 -4 green onions, sliced lengthwise and julienne pieces cut in 1 1/2 inch long
1/2 cup chopped fresh cilantro leaves
1/2 cup fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt, to taste
1/2 teaspoon fresh ground black pepper, to taste
1/2 teaspoon garlic granules
1/4 cup extra virgin olive oil

Steps:

Combine veggies in a medium bowl, and toss to combine.
Whisk together all dressing ingredients, except olive oil, and then slowly whisk in olive oil.
Pour over veggies, and toss to combine.
Allow to set at room temperature for about 20 minutes for flavor to develop, taste, and adjust seasonings.
Cover, and refrigerate until ready to serve.
Best if served within a couple of hours, but still tasty, even though it's a little limp, for several days.

Nutrition Facts : Calories 198, Fat 14.1, SaturatedFat 2, Sodium 563.2, Carbohydrate 18.6, Fiber 5.9, Sugar 10.5, Protein 3.4

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DAIKON RADISH SLAW - LITTLE SUNNY KITCHEN

Web Oct 15, 2018 Shred white cabbage using a cabbage slicer like this one, it’s amazing and a must-have in every kitchen. To make the dressing, …
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To make the dressing, whisk together mayonnaise, mustard, garlic if using, lemon juice and salt.
Combine shredded daikon, carrot, cabbage and parsley together. Then add dressing and mix well.

Thai Bbq Beer Cabbage With Daikon Slaw Food

THAI BBQ CHICKEN

CABBAGE AND DAIKON COLESLAW

This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". It isn't often that all of the recipes in an article are good, but this goes great with the Deviled Chicken Wings or Red Hot Ribs, which have also been submitted.

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