Celebrity chef Todd English prepared Bahn Mi ( a Vietnamese sandwich) that is all the rage.
English is also hosting the 9th Annual Hamptons Happening featuring dozens of the world's top chefs. The event raises money for the Dr. Samuel Waxman Research Foundation.
For more information on the event, visit WaxManCancer.org
MAKING CHICKEN BANH MI SLIDERS
(Make2 batches, one for the marinade and one for the sauce)
1 cuporange juice concentrate
1/3cup freshly squeezed lemon juice
1/2cup Hoisin sauce
1/4cup granulated sugar
3tablespoons olive oil
4tablespoons freshly grated ginger
6garlic cloves, minced
1teaspoon red pepper flakes
Directionsfor the marinade:
Combineall of the ingredients together and mix together.
Directionfor a sauce:
Placethe marinade in a small saucepot, bring to a boil and simmer for 10 minutes toreduce, set it aside to cool completely.
Forthe Banh Mi Slider
4 oz Marinated Chicken, (4 lbs, cut into thinstrips, marinating in orange glaze marinade)
4each Jalapeno, julienned, no seeds
1 oz/ slider
(1cup pickles, 2 cups ketchup and 4 cups mayonnaise: mix and puree the picklesand ketchup, then add the mayonnaise and blend until smooth)
½ ozOrange Glaze Sauce
½ oz/ slider
(2lbs daikon julienne set aside in a jar, in a pot add: ½ tsp mustard seed, ½ tspcoriander, 1 each bay leaf, ½ tsp crushed red pepper flakes, 2 cups white vinegar, 4 tbls sugar, 1 cupwater, combine and bring to a boil then pour over the daikon, cover andrefrigerate overnight)
1each YamagoboPickled Mountain Carrot
1 oz Clothe BoundCheddar Cheese
1each Onion SliderRoll
Directionsfor the slider:
On agrill or griddle, cook the marinated chicken until lightly charred and cookedthrough. On an onion roll slider bun add TE sauce, stack the charred chicken,add the orange glaze sauce, some pickled daikon, julienne jalapeno (to taste),a piece of the Yamagobo carrot, top with a slice of the cheddar cheese and thebun top.