Mings Thai Chicken And Zucchini Calzone Recipes

Steps:

• Trim the ends from the zucchini and cut into quarters lengthwise. Season with salt and pepper. Wrap each piece tightly in prosciutto.
• Heat the olive oil in a large saute pan over medium heat until hot. Add the zucchini and saute until the prosciutto is crispy but the zucchini is still nearly raw, about 5 minutes.
• Drizzle drops of Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons. Serve about 4 batons per person. Serve immediately.
• Heat a dry saute pan on the stove over medium-high heat. When the pan is hot, tilt the pan and add the extra-virgin olive oil. Add the onions, gray salt, and a twist of pepper. Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized.
• Add 2 teaspoons minced fresh thyme, if using, at end of cooking. Remove from the heat and transfer to a blender** (see Chef's Tip). Cover the blender tightly. Place a towel over the top of the blender and hold down. Pureeing hot liquids can be dangerous as they can burst from the blender and scald you. Puree the onions until smooth, adding a little water if the sauce is too thick.
• Whatever the finished volume is of onions, add 25 percent Champagne vinegar and puree until smooth. Caramelized Onion sauce can be stored in refrigerator up to a month.
• *Chef's Tip: you can replace vinegar with lemon juice.
• **When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• *Chef's Tip: this is a ratio, not a recipe. Whatever finished volume is, vinegar is 25 percent (Example: 2 cups mangoes takes 1/2 cup of vinegar)
• In a blender, puree the mangoes, sugar syrup, and salt. Add vinegar and taste for balance. Add more vinegar and thin with water, if necessary. Strain through a fine strainer into a bowl. Mango vinegar can be stored in refrigerator up to a month.
• Chef's tip: you can use any kind of fruit and vinegar - you can replace vinegar with lemon juice. Herb vinegars don't work in this method.
• To a saucepan add the sugar and water (equal parts). Add a pinch of salt and the vanilla beans and bring to a simmer. Simmer for 2 minutes. Remove from the heat. Discard the vanilla bean or save for another use.
• Yield: 2 cups

Steps:

• Season chicken with salt and pepper. Roll in flour to coat.
• Mix 1 cup water, sugar, lemon zest, and juice in a saucepan. Set aside.
• Mix sweet rice flour with enough cold water to make a runny, pancake-like batter. Add a pinch of salt and pepper.
• Heat oil in a wok to 400 degrees F (200 degrees C). Dip chicken into the batter. Deep-fry, a few pieces at a time, until light golden brown, 4 to 5 minutes per side. Drain oil and keep chicken warm on a serving platter.
• Place lemon mixture over medium-low heat. Dissolve cornstarch in 6 tablespoons water and pour into the saucepan. Stir until mixture reaches a syrupy thickness. Add egg yolk; stir quickly until completely combined. Remove from heat.
• Cut chicken into bite-sized pieces and serve with the lemon sauce. Garnish with lemon slices.

Steps:

• Combine soy, fish sauces, sugar and pepper in a small bowl and set aside.
• Cut zucchini into 1 inch cubes and steam until tender.
• Heat wok over high heat, add oil and stirfry zucchini until golden. Remove zucchini with slotted spoon and set aside.
• Add chili and garlic to the wok, stir fry for 1 minute. Add mince and cook until brown.
• Return zucchini (and mushroom if using) to wok adding the sauce mix and the coriander.
• Stir fry for 2 minutes until slightly thickened.
• Serve with jasmine rice or your chosen sides.

Steps:

• In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate.
• Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro. Transfer to bowls and serve with rice.