Page 48 - Flathead Beacon // 8.13.14

48 | AUGUST 13, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Chef Howard Karp
Green Papaya Salad
SOMEWHERE IN THE PAST FEW summers, my “all American” style barbecue has taken another direc- tion. I’ve been experimenting with and have found success in cooking Korean dishes on the grill. Different marinades, such as Kalbi (which compliments all meats and poultry), are so versatile. I have also found that Korean food often incorporates glazes to fin-
ish protein dishes. Grilled tiger prawn satay with Thai red curry glaze or hoisin and glazed baby back pork ribs are some of the classics I have come to love. I’ll have to share these scrumptious recipes with you another time. Sorry for the tease.
What I want to share
with you this week is my
green papaya salad (or
slaw). The somewhat sweet,
tangy and salty flavors
and its crunchy texture
pair perfectly with grilled
poultry, fish, shellfish and
meats. This salad can be portioned in small amounts as a garnish, or to serve it as a salad course, spoon it over shredded Napa cabbage and sprinkle it with fried wonton noodles.
SALAD INGREDIENTS
• 1 green papaya, about 2 1/2 pounds, peeled and shredded
• 1 1/2 cups cilantro sprigs
• 1 1/2 peeled carrots, shredded
• 3 green onions, julienned
DRESSING INGREDIENTS
• 1/2 cup nuoc mam (fish sauce)
• 1/4 teaspoon fresh squeezed lime juice • 1/2 cup unseasoned rice vinegar
• 1/4 teaspoon superfine sugar
• 1 teaspoon chili sauce with garlic
• 1/4 cup chiffonade of mint
• 1/4 cup cilantro
Combine salad ingredients. In a sepa- rate bowl, mix the dressing ingredients together. Combine dressing and salad and toss. This salad will hold up well, so it can be prepared ahead of time.
CHECK OUT ‘S SPECIALS & EVENTS
ROUNDUP
FLATHEAD RIVER RODEO
AUGUST 21ST - AUGUST 23RD
Saddle Up Slot Tournament
AUGUST 18TH – AUGUST 22ND 10:00AM – NOON AND 6:00PM – 8:00PM
The Top 3 players per round will qualify for the grand prize drawing for one of three Pendleton blankets. Runners up will be eligible for some swag courtesy of Cadillac Jack.
The drawing for the Pendleton Blankets will be
Saturday August 23RD at 4:00pm. Must be present to win.
Sunday Senior Day
55+ RECEIVE A $5.00 MATCH PLAY
Ladies Day Monday
LADIES RECEIVE A $5.00 MATCH PLAY
Mens Day Tuesday
MEN RECEIVE A $5.00 MATCH PLAY
“Play and Win”
MONDAYS IN AUGUST Earn 350 player points and recieve a Flathead River Rodeo logo T-shirt.
Bingo on The Boat
AUGUST 16TH
Cadillac Jack Saddle Giveaway
SATURDAY AUGUST 23RD
Chef Howard Karp is an instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.
HELPFUL TIPS
• Small green papayas are available in most local grocery or health food stores.
• Shred the papaya in a food processor or by hand on a coarse grater. The shreds should be as long as possible. The same technique applies to carrot shredding.
• When adding the cilantro, do not chop. Instead, add small whole sprigs.
I hope you’ll try this recipe at your next barbeque. I would love to hear what you paired it with and how you liked it. Please share your feedback with me at [email protected]. Bon Appétit!
This recipe was orginally published in 2013.
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