Recipes of the Week - October 27th

Overnight Chinese Daikon Radish Pickles
from: http://allrecipes.com/Recipe/Overnight-Chinese-Daikon-Radish-Pickles/Detail.aspx
1 1/2 cups chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Daikon Radish With Chicken-Korean Style http://www.recipezaar.com/133124
1 medium daikon radish
2 boneless chicken legs with thigh (may substitute with chicken breast but taste might be less rich)
1/2 teaspoon chili flakes
1 tablespoon vegetable oil
1 crushed garlic clove
1 teaspoon sesame oil

Cooking sauce
2 cups chicken stock
3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sugar
1/4 teaspoon mirin
pepper

Peel daikon and cut into 1/2 inch half moons.
Cut chicken into 1/2- 1 inch pieces.
Heat oil. Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper.
Add all ingredients for the cooking sauce. Cook over medium heat, constantly skimming.
When the sauce has nearly evaporated, sprinkle sesame oil.
Remove from heat and serve. Great with rice. Even better the day after!

Kale Pattie from: http://www.recipezaar.com/154733
1 lb kale
1 onion, grated
1 egg
2 tablespoons flour
2 bread rolls
2/3 cup shortening
1 1/3 cups fine breadcrumbs
salt and pepper

Boil kale in salted water for 10 minutes; drain.
Soak bread rolls; squeeze dry.
Chop the kale and rolls together finely.
Add flour, egg, onion, salt and pepper and enough crumbs to make a stiff dough.
Form into patties.
Roll into remaining bread crumbs; brown in shortening.

Chinese Style Kale from: http://www.recipezaar.com/281354
1 tablespoon vegetable oil
1 large garlic clove, sliced
7 ounces kale
3 fluid ounces boiling water
1 tablespoon soy sauce
1 tablespoon oyster sauce

Heat the oil in a large wok or frying pan.
Tip in the garlic and cook for a few seconds.
Throw in the kale and toss around the pan to coat in the garlicky oil.
Pour over boiling water and cook for 7 minutes more until the kale has wilted and is cooked through.
Stir in the soy and oyster sauces and heat through to serve.