Banh Mi Burgers that are incredible. Not your average BBQ and a hard sell, once tried by everyone they realized that regular cheeseburgers are great, but Banh Mi is so much better. I highly recommend both of these recipes for your next outdoor dinner.
Spicy Sesame Noodles
The Silver Palate Cookbook
1 lb thin linguine or other thin pasta
1/4 cup peanut oil
2 cups sesame mayonnaise (recipe follows)
drops of Szechuan hot chili oil to taste (look for it in the Asian food section)
8 scallions, trimmed, well rinsed, and cut diagonally into 1/2 inch pieces
Blanched asparagus tips, broccoli florets, or snow peas, for garnish (optional)
1. Bring 4 quarts of salted water to a boil in a large pot. Drop the linguine and cook until tender, but still firm. Drain toss in a mixing bowl with the peanut oil, and let cool to room temperature.
2. Whisk together the sesame mayonnaise and drops of the chili oil, to taste, in a small bowl. Do not hesitate to make it quite spicy; the noodles will absorb a lot of heat.
3. Add the scallions to the pasta, pour in the sesame mayonnaise, and toss gently. Cover and refrigerate until serving time. (Better if made day before or longer)
4. Toss the noddles again and add additional sesame mayonnaise if they seem dry. Arrange in a serving bowl and garnish with the asparagus, broccoli, or snow peas. Serve at room temperature (preferred) or cold.
makes 3 1/2 cups
1 whole egg
2 egg yolks
2 1/2 tablespoons rice vinegar (in Asian food section of market)
2 1/2 tablespoons soy sauce
3 tablespoons Dijon mustard
1/4 cup dark sesame oil (in Asian food section of market)
2 1/2 cups of corn oil (I used vegetable)
Szechuan style hot chili oil (optional, in Asian food section of market)
1. In a food processor or blender, process the whole egg, egg yolks, vinegar, soy sauce, and mustard for 1 minute.
2. With the motor still running, dribble in the sesame oil and then the corn oil in a slow, steady stream.
3. Season with drops of the chili oil if you use it, and scrape the mayonnaise into a bowl. Cover and refrigerate until ready to use.
Note: This is a great dip for crudite, served over steamed asparagus, or as a salad dressing as well.