By Chris Cepeda / Special to The Herald
Summer is nearly behind us, and the bright shades of autumn are on the horizon. Our menu at The Landing at Quil Ceda Creek Casino features a tasty dish capturing the best elements of both seasons.
A favorite of our visitors, the Asian chicken salad with an Asian vegetable medley serves up plenty of bold, fresh flavors with a kaleidoscope of colorful ingredients. Matching this beautiful presentation, we suggest the Skinny Razz, a delicious cocktail to help set the stage for the fall season.
Asian chicken salad
2 pineapple boats (Skin on pineapple quarter, core removed)
10 ounces field green mix
¼ teaspoon fresh ginger
4 tablespoons toasted sesame oil
¼ teaspoon fresh garlic
12 ounces Asian vegetable medley (see recipe below)
4 ounces fresh pineapple pieces
4 ounces mandarin pieces
4 ounces plum sauce
8 ounces thinly sliced chicken strips (made from tenders)
¼ teaspoon fresh diced cilantro
2 vegetable egg rolls
Place the toasted sesame oil in a wok (or large frying pan) set to medium-high heat or 360 degrees.
Add the fresh chopped garlic, fresh chopped ginger and stir-fry for 2 minutes.
Add the Asian vegetable medley with the fresh pineapple pieces and chicken strips. Stir-fry together for 2 minutes.
Add the mandarin pieces and plum sauce, then stir-fry for 2 more minutes.
Arrange each “pineapple boat” in the center of a rectangle plate. To make a pinapple boat, keep the skin on and quarter and core the fruit.
Place the field green mix over the pineapple boat.
Evenly pour the hot stir-fry over the lettuce and sprinkle the fresh cilantro over the dish.
Place the egg roll in the center; serve with a side of plum sauce.
Makes 2 servings.
Asian vegetable medley
1 tablespoon toasted sesame seed oil
1 teaspoon diced ginger
1 teaspoon diced garlic
½ cup poached broccoli florets
½ cup sliced fresh yellow onion
½ cup fresh bean sprouts
½ cup bias-cut and peeled celery
½ cup roasted and sliced carrots
½ teaspoon low-salt soy sauce
Heat a saute pan on medium-high heat. Add the oil, garlic and ginger and stir together.
Combine all the vegetables; stir and cook until they become hot throughout.
Add the soy sauce, stir-fry for 1 minute and remove from the heat.
Makes 2 servings.
Skinny Razz
1¼ ounces Bluewater Vodka
¾ ounce Bluewater Limoncello
½ ounce Agave
2 ounces Lime Sour
2 ounces Raspberry Puree
Place all ingredients into a martini shaker full of ice. Shake well, and strain into a sugar-rimmed coupe glass.
Chris Cepeda is the kitchen manager at Quil Ceda Creek Casino, managing kitchen operations throughout the new casino including its full-service restaurant, The Landing. Specializing in Asian cuisine, Cepeda has 28 years of culinary experience at resort properties.
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