Fun on the Set at ABC News 8 “CT Style”
July 24, 2013
Here I am again at ABC News Channel 8, on the set of “Connecticut Style,” with show host Teresa LaBarbera. It’s another segment on mindful eating, connecting to the senses by developing a palate using the five flavor characteristics: sweet, sour, salty, spicy, and bitter.
I’m also featuring my latest books, Asian Flavors Diabetes Cookbook (ADA 2012), winner of a 2013 Nautilus Book Award, and my first e-book Corinne Trang’s Essential Asian Condiments (Eggplant Press 2012). Watch as we have fun making a classic French bistro dish, Salade Niçoise, but with an Asian twist.
For the Salad:
1 head Boston or oak leaf lettuce
2 cups steamed string beans
2 roasted red bell peppers
8 steamed or roasted fingerling potatoes, halved lengthwise
1/3 cup black olives
3 tablespoons grapeseed oil
1 pound protein (tuna or firm tofu, cut into ½-inch thick slices)
1) On a large plate scatter the lettuce. In individual piles on top, arrange the string beans, roasted bell peppers, and potatoes. Scatter the olives on top.
2) In a skillet over medium heat, heat the oil and pan-crisp the tuna (to desired doneness) or tofu on all sides. Drain and transfer to the salad.
For the sauce:
1/4 cup rice vinegar
1 teaspoon sriracha
1 tablespoon shiro-miso
1 tablespoon dark sesame oil
1/3 cup grapeseed oil
1 scallion, trimmed and thinly sliced
1 teaspoon peeled and grated ginger
3) In a bowl, whisk together the rice vinegar, sriracha, miso paste, sesame and grapeseed oils, scallions and ginger. Drizzle over the salad. Serve.