RECIPES
THAILANDER SALAD
4 cups chopped Romaine lettuce
½ cup fresh mangoes
¼ cup canned bean sprouts
½ cup sweetened coconut
¼ cup dry roasted peanuts ¼ reserve for later
¼ cup The Sauce Snob Spicy Thai Peanut Dressing (¼ cup reserve)
12 oz. grilled chicken, steak or shrimp
Directions:
In a large mixing bowl, mix all ingredients except for peanuts, steak, chicken or shrimp. Once all ingredients are mixed and coated with dressing, place grilled steak, chicken or shrimp on top of lettuce mixture, sprinkle with roasted peanuts and drizzle with ¼ cup Thai dressing.
SERVES 4
Our version of the traditional dish – Pad Thai
1 lb. Linguini
16 oz. Spicy Thai Peanut Dressing
1 cup slivered red cabbage (set aside)
½ cup finely chopped scallions (set aside)
½ cup crushed peanuts (set aside)
1 cup FRESH bean sprouts (set aside)
1 cup shredded carrots
½ cup chopped red onions
½ cup chopped celery
1½ cup snap peas (you can leave them whole or cut in thirds)
Sesame oil
Directions:
In a saute pan heat 3 TBSPs Sesame oil. Add carrots first and cook med/low heat for approximately 5 minutes. Then add red onions, celery and snap peas. Cook until tender (make sure not to overcook). While these veggies are cooking, cook pasta and prepare the red cabbage, scallions, peanuts and sprouts.
Cook linguini al dente. Once the pasta is cooked, drain well and put back into pot. Stirring over low heat, add the Spicy Thai Peanut Dressing and mix thoroughly. Add sauteed veggies and continue mixing until the thai sauce is heated. Transfer mixture onto a platter and top with red cabbage, bean sprouts, scallions & peanuts. ADD chicken or shrimp if you choose. ENJOY!
THAI DRESSING IDEAS
Use on steak, chicken or shrimp as a dipping sauce.
Turn the Thailander Salad into Lettuce Wraps served warm or cold.
Use on Pasta in place of sauce.
Make it a marinade.
SNOBBY PASTA AND SAUSAGE FLORENTINE
1 lb. Ziti Rigati of your choice
3 cups uncooked fresh baby spinach
1½ lbs. Crumbled Italian sausage
1 jar The Sauce Snob Soriano’s Marinara
¼ cup grated parmesan cheese
Directions:
Follow cooking instructions on the box of pasta. While the pasta is cooking remove any casing from the sausage and crumble into Sautee pan. Sautee Italian sausage until fully cooked over med /low heat. Turn off burner and add 3 cups baby spinach. Mix spinach with sausage until the spinach is wilted. Let stand and drain any excess oil.
Once pasta is cooked, drain and return to pot. On low heat add Soriano’s Marinara until pasta is coated with the sauce. Spoon sausage and spinach mixture into the pasta until hot. Mix thoroughly. Place in a large serving dish and top with grated parmesan.
SERVES 4
SORIANO’S MARINARA IDEAS
Make a Mediterranean style pizza. Spoon sauce on your favorite flat bread and bake with grilled veggies.
Great with calamari.
Make it Spicy!
Give your soup some flare.
Vodka
Toss with your favorite pasta. Use it alone or mix with The Sauce Snob Marinara for a tomato cream sauce. Kelly Soriano’s favorite!
Spicy Vodka
Toss with boneless chicken wings for a different take on the traditional wing.