Three Uber-Rapid Warm Weather Meals
(from top left)
Hoisin Chicken with Thai Potato Salad
Marinate 1 lb. of thin chicken cutlets in the following marinade: 3 T. hoisin sauce, 2 T. toasted sesame oil, 1 t. cayenne pepper, 1 clove minced garlic and 2-3 minced scallions. Keep in the fridge while you make the potato salad.
Boil 1 lb. of peeled potatoes, drain and cut into medium sized cubes. Toss carefully with mayonnaise, a few splashes of fish sauce, 1-2 t. of sugar, a splash or two of rice vinegar and a handful of chopped cilantro. Place in fridge to cool.
Heat oil to just cover the bottom of a wide skillet and when smoking hot, add chicken cutlets along with all marinade. Salt and pepper and cook each side for 1 minute. Reduce heat to low and add a tiny bit of water. Cover and cook until just tender. This will not take long and be careful to not over cook.
Plate by scooping potato salad out and crowning with a chicken cutlet. Drizzle with any accumulated pan juices.
PEROGIES WITH APPLE AND CARAWAY SAUERKRAUT
Drain and lightly rinse 1 large jar or packet of sauerkraut. Avoid the canned variety. Place sauerkraut in a large saucepan and add to it: 1 cup of dry white wine, 1 T. of sugar, a few whole black peppercorns, a T. of caraway seeds, 1 chopped onion and 2 peeled and chopped apples of your choice. Add some chicken or vegetable stock to moisten further and cook over a low heat, covered, for about 1 hour. During this time you can check in on the 'kraut only occasionally - feel free to do the laundry or watch Oprah.
After 1 hour boil the perogies according to package directions and drain. Arrange over sauerkraut and dollop with sour cream. Garnish freely with chopped dill, parsley and paprika.
RICE NOODLE SALAD
Cook 1 16-oz. package of wide rice noodles according to package directions. Drain and rinse exceedingly well under cold water, rubbing with your fingers to extract excess starch. Set aside in a colander to drain very, very well.
Chop 1/2 bunch each fresh basil and mint and add to a large mixing bowl. Tip in drained noodles and add the following: a big spoonful of garlic-chili paste or sauce, salt to taste, the juice of a lime or lemon and 2 T. of sesame oil. Toss very well. The toss again. Refrigerate to chill.
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