It was a night of Hitchcock. There is nothing better than listening to music under the stars. The program was absolutely amazing. They showcased 17 Hitchcock movies taking popular scenes from each and showed them on the big screens while the LA Phil Orchestra played the music in time with the movie. FABULOUS!!!
We arrived early to eat alfresco while the sun was setting. Sometimes we buy hot food to share for our picnic, but quite often I cook our meal, planning out a great dinner and dessert.
This time I decided to fix a dish that would be delicious either cold or at room temperature. Flipping through my memory I recalled a dish that a wonderful chef taught me that I fixed for a concert my mom and I attended. This Asian Pasta Salad is filled with good things such as Hoisin flavored chicken, carrots, and strips of crunchy sweet red peppers among spaghetti. This is all tossed in a Ginger Cilantro dressing that is to die for. This meal is really all about the dressing....trust me and don't skip this part!
It's the perfect item to pack in individual containers making it travel ready and also easy to eat. I served it along with some small appetizers to round out the meal. MGG was bragging about the flavors of this dish for about 1 week. Now that's a compliment!
So if you are eating under the stars, in a park, or the backyard, this dish is perfect.
Asian Pasta Salad with Hoisin Grilled Chicken
source: slightly adapted from Phillis Carey "Fast and Fabulous Summer Chicken"
4 boneless skinless chicken breast halves
salt and pepper, to taste
1/4 c vegetable oil
2 tablespoons Hoisin sauce
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon fresh ginger, minced
12 oz spaghetti, uncooked
1 tablespoon Asian sesame oil
1 small red bell pepper, cut into julienne strips
1 small carrot, cut into julienne strips
2 garlic cloves, peeled
3 slices fresh ginger, peeled
1/2 cup chopped cilantro
1/4 cup rice vinegar
2 teaspoons Dijon mustard
1 tablespoon sugar
1/2 cup vegetable oil
Trim chicken and pound to an even 1/2 inch thickness. Season with salt and pepper. Place in a zip lock bag. In a small bowl, whisk together the vegetable oil, Hoisin sauce, sherry, soy sauce and ginger. Pour over chicken, turning to coat. Let chicken stand at room temperature for 30 minutes or refrigerate for 2-3 hours.
For dressing, using a mini food processor add garlic and ginger and process to mince. Add the cilantro, vinegar, mustard, sugar, and oil. Puree until well blended. Remove chicken from marinade and grill for 3-5 minutes per side or until chicken is cooked through. Set aside to cool slightly and then cut into thin strips.
Meanwhile, cook the spaghetti until tender. Toss noodles with sesame oil in a large bowl. Add the peppers and carrots to the warm noodles. Set aside for a few minutes to cool slightly. Add enough dressing to coat noodles well. Serve at room temperature or may be served cold.