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Spring Cooking With Sam Talbot

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    Spring Cooking with Chef Sam Talbot

    Chef Sam Talbot stops by the studio with some easy and delicious dishes for the season. (Published Thursday, March 15, 2018)

    Daikon Wraps with Cucumber, Avocado and Sprouts

    Ingredients

    • ½ small ripe avocado
    • ¼ teaspoon fine sea salt
    • 3 teaspoons fresh lime juice (from 1 lime)
    • 1 medium or large daikon, cut lengthwise using a mandolin into 8 very thin slices
    • 8 ounces smoked salmon, cut into 8 pieces
    • ½ medium-sized English cucumber, cut into 16 (2-x ½-inch pieces)
    • ½ cup kale sprouts, broccoli sprouts or alfalfa sprouts
    • 2 tablespoons liquid aminos or soy sauce
    • 1 tablespoon sambal oelek
    • 2 teaspoons coconut sugar
    • 2 teaspoons rice vinegar

    Directions:

    Mash the avocado in a small bow; stir in the salt and 1 teaspoon of the lime juice; Spread the avocado mixture on daikon slices; At 1 short end of 1 daikon slice, place 1 piece of salmon, 2 cucumber pieces and about 1 tablespoon of the sprouts; Roll the daikon slice over the filling, and continue rolling tightly to the other short end; Repeat the procedure to make 7 more wraps

    Stir together the liquor aminos, sambal oelek, coconut sugar, vinegar and remaining 2 teaspoons lime juice in a small bowl until the sugar dissolves; Serve with the daikon wraps

    Spiced Sweet Potatoes on Country Toast with Banana Peppers and Cilantro

    Ingredients

    • 15 pear tomatoes
    • 2 poblano peppers, seeds removed and thinly sliced
    • 2 tablespoons extra virgin olive oil
    • 1 pound Okinawan sweet potatoes or yams, peeled and cut lengthwise into 1/2 –inch thick pieces
    • 2 tablespoons roasted garlic oil
    • 1 tablespoon sambal oelek
    • 1 teaspoon ground cumin
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • ½ teaspoon ancho chile powder
    • Kosher salt and freshly ground black pepper, to taste
    • 12 to 15 cilantro leaves, plus ½ cup leaves and tender stems
    • 6 sweet banana peppers, thinly sliced
    • 2 ½ teaspoons fresh lime juice and zest (about 2 limes)
    • ¼ cup plain yogurt (not-Greek style)
    • 6 slices whole-grain country bread

    Directions:

    1. Preheat oven to 400 F. Toss the tomatoes and sliced poblano peppers with olive oil on a baking sheet; arrange in a single layer. Bake until tender, about 15 minutes. Set aside.
    2. Toss the sweet potatoes, roasted garlic, sambal oelek, cumin, onion powder, garlic powder, chile powder, salt and black pepper on a baking sheet and spread into an even layer; roast, flipping once until cooked and browned, 20 minutes
    3. Mix the roasted tomatoes and poblano peppers, 12 to 15 cilantro leaves, banana peppers, 2 tablespoons of the lime juice, salt and pepper in a bowl; Set the dressing aside. Stir the yogurt and remaining ½ tablespoon lime juice in a bowl
    4. To assemble the sandwiches, layer 3 slices of the bread with the sweet potatoes, salsa, yogurt mixture and the remaining ½ cup cilantro leaves. Top with the remaining slices of bread. Garnish with lime zest