Pacific Rim Lamb Salad Recipes

PACIFIC RIM SMOKED LAMB SHANKS

Steps:

• Drizzle oil over the lamb shanks; rubbing it into the meat with your fingertips.
• Add salt, sugar, five-spice powder, and pepper to a small bowl; stir to mix or use your fingers to mix.
• Sprinkle the rub all over the lamb, patting it onto the meat with your fingers.
• To make the barbecue sauce: add bbq sauce, hoisin sauce, rice wine, and sriracha in a nonreactive saucepan over medium heat; bring to a simmer; let simmer 10-15 minutes, until thick and richly flavored; set aside.
• Set up grill for indirect grilling and preheat to medium-low; **for gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium-low.
• When ready to cook, place the lamb shanks, on their side, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
• Smoke roast the lamb shanks for 1 hour.
• Wrap each shank in foil and continue cooking until very tender, 45 minutes to 1 ¼ hours more.
• When the shanks are fully cooked, the meat will have pulled back from the shank bone and will be tender enough to pull apart with your fingers; internal temperature should be about 180°.
• During the last 15 minutes or so, unwrap the shanks and brush them with some of the sauce.
• Transfer the grilled lamb shanks to a platter and serve with the remaining barbecue sauce.

PACIFIC RIM'S WALDORF SALAD

Steps:

• In a bowl combine mayonnaise, maple surup, seasoned rice vinegar, sea salt and white pepper. Wisk dressing until smooth and chill.
• Place apples and pears into lemon water.
• Heat a small saute pan add butter, coconut, macadamia nuts and toast until golden brown.
• Add celery, raisins, apples, pears, coconut, nuts to salad and toss well. Fold in salad dressing. Season to taste with fine salt and white pepper.
• Chill salad for 30 minutes.
• Place salad on a chilled plates and serve.
• Garnish with Fresh Chopped Cilantro.

PACIFIC RIM CUCUMBER SALAD

Steps:

• Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
• Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
• Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

PACIFIC RIM SALMON

Steps:

• In a small bowl, combine soy sauce, vinegar, garlic, brown sugar, hoisin sauce, ginger, sesame seeds and lemon pepper.
• Pour over the salmon in a shallow glass dish.
• Cover and let marinate for 1 hour in the refrigerator.
• Before preparing a hot fire, spray grill grate with non-stick cooking spray.
• Grill the salmon, flesh side down first, directly on the grill grate, for about 5 minutes.
• Using both a wide metal fish spatula and a grill spatula, carefully turn the fillet over onto the skin side and grill for another 5 minutes, until a milky juice appears on top of the thickest part of the fillet.
• Serve immediately, sprinkled with the black sesame seeds.

PACIFIC RIM LAMB SALAD

Steps:

• Remove all the fat from the lamb, and slice it into 1/8-inch-thick pieces. Combine 2 teaspoons of lemon grass, 2 teaspoons lime juice and 1/2 teaspoon fish sauce in a bowl large enough to hold the meat. Mix the meat with the marinade, and set aside for 10 minutes. Then, either grill the lamb on a stove-top grill or broil until it is browned on both sides but still pink inside, just a few minutes.
• Heat a small sauté pan; spray with nonstick spray, and sauté the garlic for 30 seconds, stirring constantly. Spoon into a bowl large enough to hold all the ingredients.
• To the bowl add the remaining lemon grass, lime juice, fish sauce, hot pepper flakes, red onion, mango, basil and chopped cilantro, and stir well.
• Dice meat finely, and add to bowl. Stir well. Stir in pasta, and mix thoroughly, using your hands if necessary.
• Chill the salad for a couple of hours or overnight, and serve, garnished with additional cilantro if desired.