When I went to my family reunion this Summer, my gentleman cousins treated me to dinners at a fine restaurant near where we stayed.(We also had a great lunch at a barbecue joint that looked like a barn, but I digress.)
At one of the meals I chose a dinner salad that came with glazed chicken and walnuts…it was wonderful. And when they offered me their raspberry vinaigrette for it, I was blown away! I had to go home and reproduce it as well as I could.
Since then I have been experimenting with glazes and meats, plus meat substitutes! I found that Tofurkey is amazing glazed and chilled and so is Quorm,( a vegetarian,but not vegan, meat substitute. Seitan can also be used and I have made it with Tempeh).
I don’t remember what they charged for the salad at the restaurant, but even using leftovers, you can recreate the taste at home for your own enjoyment, and even impress any guests you may have, for a fraction of the cost!
(If you are using raw boneless chicken, beef or pork, sear it at a high temperature on the stove with your glaze, then lower the heat, add a few Tablespoons of water and cover until they are fully cooked in the middle).
If using leftovers, Tofurkey or Quorn,(ground Quorn is good here) , simply sear on medium-high heat on the stove and turn as soon as it is seared on each side. Then chill. I have used slices of roast pork,(including commercially marinated pork roasts), chicken, (including rotisserie chicken), slice turkey and roast beef, (although the latter does not work as well, except for my leftover Sesame Beef…strips of beef dredged in salted corn meal and fried in a little sesame oil with sesame seeds.)
The glazes that I have used are honey with butter or margarine; Apricot, Plum, Blackberry and Raspberry preserves or ‘all-fruit’ spreads, or , if you can find it, Pomegranate Molasses.
Pomegranate molasses, ( or sauce), is not very sweet. It has a wonderful flavor, but I like to add a little honey, syrup or sweetener of some sort, even stevia. You can even mix it with any of the fruit spreads, or with a little sesame oil.
If you are daring, you can use commercial Asian Sweet Chili Sauce instead of a fruit glaze.
Toss in walnuts, almonds, pine nuts, or pumpkin, sunflower or sesame seeds with the meat or substitute. You might want to use a little sesame oil to fry the meat/meat substitutes if you are using sesame seeds, (it is strong and a little goes a long way). If you have any nut oils, you can also use a small amount of them to sear the meat/meat substitutes; it makes them even more special. See my post on Oils in the October 6, 2013 archive.
[Do you have someone with nut allergies or want to stretch out your budget? You can get a fantastic result from roasting chickpeas, (garbanzo beans). Use canned, left over or cook them until soft but firm, (see one of my first posts on beans in the August archives August 24, 2012), then roast them in your oven, turning them occasionally, until they are browned and dry. When cooled, crush them. You can place them in a closed container in the refrigerator or a zip-close bag in your freezer to use when needed. It adds a nut-like flavor and texture, and puts an extra protein punch, as do the nuts.]
Add a very little water to ‘degaze’ the pan in which you have cooked by heating it to boiling and scraping what remains in the pan into a container with your meat/meat substitute. What is comes from the pan will keep your meat moist and add extra flavor when added to the salad, along with the dressing.
There are some lovely commercial Raspberry vinaigrettes on the market and some beautiful infused vinegars to make your own dressing, ( I love pear-infused vinegar!). Again, you can use nut oils to make it extra special, but peanut, grapeseed or regular olive oil are really all you need.
I eat so much of this that I have prepared meat and meat substitutes in the freezer, ready to be thawed and used when I am hungry, or for guests. I often grab leftovers and glaze them before others can make a sandwich (Don’t worry; no one goes hungry here!)
Here’s how one of mine looked:
I prefer to use green salad, with any combination of :
Fresh String/Sugar Snap beans /Snowpea pods
Feel free to add carrots, sliced peppers, cucumbers or
I generally add chow mein noodles or croutons to round out the meal and add a carbohydrate. I sometimes use prepared wild rice or even hash brown potatoes cooked very dry, and you may want to use these if you are wheat sensitive.
I hope you try this. It is healthy, easy, inexpensive, gourmet-quality food and you can even use up your leftovers making it! Impress yourself and your guests!
Sorry to hear about your hub, hope he makes a speedy recovery! My hub is still gone, but son/DIL were here for about a week, and I’m exhausted! DIL is 6 mos preggy and we went on lots of long walks and then she’d fall asleep! We made a tempeh lentil tofu loaf that tasted really good. I like seitan too. Have you tried Field Roast? It’s vegan, too. Their “cheese” is the best nondairy I’ve ever tasted.
Joe is nearly ready to return to work, but it’s been a long haul,R,
I have not tried Field Roast; it may be hard for me to find,(like seitan is). I will edit right now to include tempeh, as I have made it with this; I simply am not terribly fond of it…it may be the texture!
Again, Congrats on the grandbaby coming! I’ll be checking in on the progress!
I started another blog specifically for baby stuff but its been so hard to do both, it was DILs idea, but it’s a lot of work! Tempeh works great if you REALLY mask the flavor lol
It’s more texture with tempeh with me, I think.
Let me know about the baby blog!
I do eat vegetarian from time to time but I’ve never tried any of those ‘faux’ meats. I love how a meal in a restaurant inspired you to create your own version. It does sound like it has some really wonderful flavours xx
This is probably a perfect meal for me, health-wise and taste-wise! I can’t tell you how many I have made in variations since I had the restaurant meal in July! Thank you so much for your continual support, Charlie.
Hi there Tonnette! I hope you are doing well. I love toasting garbanzo beans int he oven too. there are so many delicious things you can do with vegetables and lentils. Your salad looks divine. Take Care
Thank you ,Bobbi! I’m doing OK, I just have so many things going on in the family,I haven’t taken enough time here. I decided to get on and visit you and some friends today and plan on trying to keep up more.