Grill the chicken with a little bit of Olive Oil, Salt and Pepper
Slice Mango’s and Daikon Root.
Chop Cilantro and Basil.
Make sure sprouts are washed and ready for use.
Soak rice papers in water for about a minute. Take out of water one at a time and place on wet towel to keep them moist. When ready to make your Summer Roll, Carefully manipulate them so they lay out flat.
Place some cilantro and basil on your rice paper
Place daikon root, carrots, and sprouts on top of the herbs. (Only use a small amount of each). If you would like chopped roasted peanuts, add them here.
Cut chicken into thin slices and place 2-3 slices on top of sprouts.
Place mango slice and snow peas on top
Careful fold the paper on top of the ingredients, rolling the paper away from you first.
Once rolled, tuck each corner inward towards the ingredients, and roll paper one last time.
Ready to serve.
Tamarind Dipping Sauce
½ tablespoon sea salt
1 coriander root
¼ teaspoon black peppercorns
3 tablespoons brown sugar
1 tablespoon fresh tamarind
1 cup water
Use a mortar and pestle to pound salt, coriander, peppercorns, brown sugar and Tamarind into a paste.
Add the paste to a saucepan with 1 cup of water and mix well. Bring mixture to a boil then reduce heat and simmer sauce until thickened.
October 21 - 9:00 AM
Tim Conway cooks his favorite chicken tarragon with Florence Henderson. Meals on Wheels Chef Scott Roark provides an alternative to Conway's traditional dinner.
October 21 - 9:30 AM
Maria Menounos cooks her favorite pasta pastitsio with Florence Henderson. Chef Govind Armstrong provides an alternative to Menounos's home made dish.