This was a definitely a challenge – to create a dish where the unpretentious turnip is the star. Turnip, hmmm. Well, at least I know where to turn. My hero, Chef Charlie Trotter.
He is passionate about vegetables. He’s not selective about the types of vegetables he works with – he loves them all, from the humble ones to the exotic. For that reason, I looked no further than the October chapter of Charlie Trotter’s Vegetables for turnip-inspiration. He writes, “As crimson and amber leaves flutter on the trees, it feels right to trade summer’s abundance for fall’s full flavors. This simple preparation with turnips is a great segue into colder weather dishes.”
The inspiration for this twist on Thailand’s Stir-Fried Noodle dish comes from one of my favorite Korean rice dishes, Bibimbap. Chicken Pad Thai, Korean-Style is the third in a series of unique Pad Thai dishes ~ this is Pad Thai fusion!
One of Thailand’s most popular dishes is commonly made with stir-fried rice noodles, eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts, garlic, shrimp, chicken, or tofu, peanuts, coriander and lime ~ the Taste With The Eyes Pad Thai Series incorporates all or most of these ingredients into recipes with a creative angle or unusual point of view.
What to do with flavorful left-over ingredients from the Classic Peruvian dish Aji de Gallina? Ingredients such as sliced chicken breast, aji de gallina sauce, hard-boiled quail egg, walnut, alphonso olive, shaved Parmesan, aji amarillo pepper, and diced potato? Add butter lettuce and a key lime cumin vinaigrette to make a fabulous Peruvian salad!
Aji de Gallina Salad. It is just perfect for dinner during this record setting heat wave upon us here in Southern California. To prepare this composed salad, arrange butter lettuce on a plate, top with the chilled left-over ingredients from the aji de gallina dish. Drizzle key lime cumin vinaigrette over entire salad. Spoon aji mayonnaise over the chicken breast. Garnish with thinly sliced aji amarillo pepper and chopped parsley.
Key Lime Cumin Vinaigrette
Combine one part fresh key lime juice with 3 parts olive oil in a small jar.
Add a minced shallot, about 1/4 t. ground cumin, salt & pepper to taste.