CHICKPEA SPRINGROLLS
serves 2
15 oz canned chickpeas
¼ cup minced celery
¼ cup minced red onion
1 tablespoon minced garlic
1 table spoon grated fresh ginger
2 tablespoons chopped parsley
½ cup low sodium soy sauce
1 teaspoon black pepper
8 ea 8” springroll wrappers
8 leaves butter lettuce
8 large leaves thai basil
16 slices of fresh jalapeno
Yum Yum sauce as desired
Drain the chickpeas and mash by hand, until it forms together but is still a little chunky.
Add the celery, onion, garlic, ginger, parsley, soy sauce and black pepper and mix thoroughly.
Divide the mixture among the 8 wrappers and roll springrolls. (learn how to here: How To Wrap A Spring Roll !!)
Wrap the spring roll with the butter lettuce. Add thai basil and jalapeno. Dunk in some yum yum sauce and enjoy.
PORK BELLY STEAM BUNS
serves 2
1 ½ - 2 pounds pork belly
½ cup sugar
¼ cup kosher salt
6 ea frozen bao buns
Yum yum sauce as desired
¼ cup equal parts cilantro and green onion
12 sliced cucumber
12 sliced jalapeno
4 ea lime wedges
Combine the sugar and salt and liberally season the pork belly. Roast in a 300 degree oven until the pork is 190 degrees and the outside has medium brown crust. Let cool to room temperature and then transfer to the refrigerator until it is firm enough to slice.
Slice or chop the pork belly depending on your preference and cook over medium heat in a statue pan until golden brown and crisp on the edges. Drain off excess fat.
Steam the buns in a covered pan or bamboo steamer until soft and fluffy, stuff with the pork belly, drizzle with yum yum sauce and garnish with cilantro and green onion, cucumbers, jalapenos and a squeeze of lime.
RAMEN CRUNCH WINGS
serves 2
2 pounds chicken wings
½ canola oil ½
2 tablespoons Livia’s seasoning salt
¾ Seven Bridges Yum Yum sauce
3 table spoons crushed wasabi peas
3 tablespoons crushed instant ramen
Coat the chicken wings with canola oil, season with salt and pepper and roast them in a 400 degree oven until crispy (also awesome deep fried or smoked)
Transfer to a mixing bowl and liberally coat with yum yum sauce.
Garnish with the crushed ramen and wasabi peas
GINGER SOY SALMON
serves 2
2 6oz salmon filets
Salt and pepper as desired
1 tablespoon grated fresh ginger
2 tablespoons brown sugar
¼ cup low sodium soy sauce
1 pound shredded napa cabbage
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon pepper
2 tablespoons yum yum sauce
Sesame seeds as desired
Shred the cabbage finely using a mandolin, blanch in a large pot of boiling salted water for roughly 30 seconds. drain and rinse with cold water to stop the cooking. Wrap in a tea towel and squeeze all of the water out of the cabbage. Set aside.
In a nonstick pan sear the seasoned salmon over high heat. Cook roughly 2 minutes before flipping making sure to get a nice sear.
Flip and reduce the heat to medium. Cook until you reach an internal temperature of 110 degrees. Remove from the pan and set aside.
Add the ginger, brown sugar and soy sauce to the pan and swirl to combine and reduce slightly.
Add the salmon back to the pan and continue to cook until the sauce has reduced until it glazes the salmon and has an internal temperature of 120 degrees.
Warm the cabbage in a separate pan and add the salt, pepper and parsley. Once cabbage is hot, remove from the heat and stir in the yum yum sauce to make the cabbage creamy. Do not return to the heat or the yum yum sauce will split.
Served glazed salmon on top of creamy cabbage. Garnish with sesame seeds and some additional soy glaze and yum yum sauce.
SHRIMP SALAD
serves 2
8 ounces Poached shrimp
4 ounces cooked rice vermicelli
3 ounces mixed greens
2 ounces sliced cucumbers
2 ounces sliced baby bell peppers
2 ounces matchstick carrots
2 tablespoons chopped basil
2 tablespoons crushed peanuts
4 tablespoons sesame dressing
3 tablespoons yum yum sauce
● Combine all of the ingredients except the yum yum sauce and peanuts.
● Toss gently by hand and mix thoroughly.
● Divide into 2 portions and top with the yum yum sauce and crushed peanuts.
THAI CHILI CHICKEN PIZZA
serves 2
10 oz pizza dough or 1 ea 12” - 14” prepared pizza crust
1 ea thai chili minced
2 tablespoon unsalted butter
2 teaspoons livias seasoning salt
3 oz whole milk mozzarella
4 oz chopped cooked chicken
1 ½ cups arugula
3 oz yum yum yum sauce
● Prep your pizza dough or crust for assembly.
● Evenly distribute the butter and thai chili on the crust
● Season with livias seasoning and top with the mozzarella cheese then chicken.
● Bake in a 500 degree oven on a pizza stone or preheated pizza pan for 10 -15 minutes or until done to your liking.
● Remove from the oven and cut, top with arugula and drizzle with the yum yum sauce.
YUM YUM SLAW DOGS
serves 2
coming soon…
FISH TACOS
Salmon (or your favorite fish) 8 oz
Seven bridges yum yum sauce 4 oz
Livia’s seasoning salt 2 teaspoons
Flour tortillas 4 ea
Mixed greens 1 oz
Sliced cucumber 12 slices
Chopped fresh cilantro 1 tablespoon
Lime wedges 4 ea
Season the salmon with the Livia’s seasoning salt then coat the top of the fish with half of the yum yum sauce.
Broil under high heat until just cooked through, let cool enough to handle and flake in to large chunks.
Warm the tortillas, then top with the lettuce, cucumber then the flakes of salmon. Drizzle with the remaining yum yum sauce and garnish with the chopped cilantro and lime wedges.
GRILLED SHRIMP
8/12 shrimp peeled and deveined 8 ea
Canola oil 2 tablespoons
Livia’s seasoning salt 1 teaspoon
Fresh lemon (halved) 1 ea
Arugula (or your favorite salad mix) 1oz
Your favorite vinaigrette 1 teaspoon
Seven Bridges Yum Yum sauce 4 oz
Coat the shrimp with canola oil and season with the Livia’s seasoning salt.
On a hot grill cook the lemon halves cut side down until charred. Cook the shrimp for 2-3 minutes on each side until just cooked through.
Serve with the charred lemon, dressed arugula salad and Seven Bridges Yum Yum sauce.
SALAD
Baby Kale 3 cups
Shredded red cabbage ¼ cup
Matchstick carrots ¼ cup
Matchstick diakon radish ¼ cup
Sliced cucumbers ¼ cup
Diced cooked chicken 6 oz
Sesame dressing (your favorite brand) 3 oz
Seven Bridges Yum Yum 3 oz
Crushed crispy fried onions as needed
Combine the kale, cabbage, carrots, daikon radish, cucumbers and chicken with the sesame dressing and gently toss to coat.
Transfer to a serving bowl and drizzle the top with the yum yum sauce and garnish with the crushed crispy fried onions.
CHICKEN WINGS
Chicken wings 2 lbs
Canola oil ½ cup
Livia’s seasoning salt 2 tablespoons
Seven Bridges Yum Yum sauce ¾ cup
Fresh basil (ripped) 4 large leaves
Sliced jalapeno as desired
Coat the chicken wings with canola oil, season with salt and pepper and roast them in a 400 degree oven until crispy (also awesome deep fried or smoked)
Transfer to a mixing bowl and liberally coat with yum yum sauce.
Garnish with basil and sliced jalapeno