can you tell i couldn't think of a fancy name for this meal?
anyways, this was one of those recipes that came about on a whim. a few of us couldn't figure out what we were hungry for, but i was dead set on using some roasted mock duck....so blackened mock duck sandwiches it is, my friends!
oh, and the lotus root? another great find at united noodle (an awesome, asian grocer in minneapolis).
1 red onion - sliced thin
1 cup fresh chopped parsley
1 cup toasted walnuts - chopped
1 cup fresh raspberries
2 tbsp white wine vinegar
2 tbsp white wine
1/4 tsp salt
1 tsp raw sugar
1 tbsp olive oil
soak the lotus root in cold water for 30 minutes; drain.
in a small blender, combine the raspberries, vinegar, white wine, salt and sugar. blend until smooth. slowly add the olive oil; blend again. in a medium bowl combine the lotus root, toasted walnuts, red onions and parsley. toss together with your vinaigrette just before serving (the lotus root absorbs the dressing pretty quickly, so you might want to have some extra on hand).
1 tbsp cracked black pepper
1 tsp garlic salt
1 tbsp onion powder
1 tsp dried parsley
2 cups roasted mock duck (or 4 fillets)
2 tbsp olive oil
1 green pepper - sliced
1 vidalia onion - sliced
4 large romaine lettuce leafs
creamy cashew sauce (see recipe here...minus the basil, of course)
heat a skillet to 350 degrees; add your olive oil
in a small mixing bowl, combine the paprika, pepper, garlic salt, onion powder and dried parsley.
in your skillet, fry up your peppers and onions until al dente. remove and set aside.
coat each mock duck fillet with the dried mix and sear in the heated olive oil. cook until each fillet is blackened and crispy to the touch.
in a heated oven or grill, take a large baguette, slice into 4 large sandwich loaves. drizzle a bit of olive oil on each. heat in the oven/grill until slightly toasted.
build your sandwich as follows:
creamy cashew sauce
blackened mock duck
more creamy cashew sauce
finish each one off with a slight drizzle of olive oil.
serve with a good pinot noir.