Time for a little spice?

Because it's an unusual flavor, I get a lot of questions about how to use Szechuan Orange Spice Linguine. The easy answer for me is to use it with a quick stir-fry. I've gotten a recipe from another blogger (Wendy the Weekend Gourmet) who makes a blood orange lo mein. (I'll see if Wendy will let me post that one here soon.) It uses salad bar veggies and a few quick twists for an absolutely yummy dish. Until I get her OK to post that recipe, take some time to read this one and then make it.


Some recipes deserve a second reading before you dive in. Since this is the result of "noodling" around in the kitchen on a recent rainy day, it has a couple of sets of tasks that can be done simultaneously. A first reading might help you if you're like me and like to go-go-go only to realize I've gotten to the end of one task and overlooked the start of the next one.
The end result of the effort here is a pasta salad you won't soon forget, and one that might just be a big hit at your next office pot luck! (Can you say "Employee of the Month?")

Szechuan Orange Spice Chicken Pasta Salad

•    12-oz package Gourmet Texas Pasta Szechuan Orange Spice Linguine.    

           Break your sticks into thirds. This will make your salad easier to eat.

• 2 boneless, skinless chicken breasts
• 1 lb fresh sliced oyster mushrooms from Kitchen Pride
• 2 TBS toasted sesame oil
• 1 large orange
• 3 stalks celery
• 1 bunch fresh cilantro
• Juice of 1 lemon
• Kosher salt, as needed

For the poaching liquid:

• 1 cup orange juice  
• 1 cup chicken stock 
• 2 TSP Chinese Five Spice powder  
• 1 TSP freshly grated ginger
• 2 TSP honey from Youngbloods Honey 
• 2 TSP soy sauce 
• Cayenne pepper,  to taste, if you want some HEAT

Poach chicken breasts in the poaching liquid, about 20 minutes. Remove chicken, cut into bite-sized pieces and put in fridge to cool.

While the chicken is poaching, cook pasta according to the package directions (cook in boiling salted water for 5-6 minutes, drain.). Usually, we don’t want you to rinse your pasta, but this time, we do. Rinse with cool water. Let stand at room temperature until time to use.

Once your chicken is out of the poaching liquid, strain about 2 cups of the liquid into a saute’ pan and reduce it by at least half. This will take some time, so move it to a back burner and keep it simmering while you cook the mushrooms. Don’t forget to stir your sauce occasionally! You will cook it down to about a runny barbecue sauce consistency.

Rinse the mushrooms well and chop off any tough stem parts. I know, it seems WRONG, but the tough stuff just won’t get tender enough to enjoy. Add sesame oil to a very large, very hot non-stick skillet. Add the mushrooms and DO NOT STIR!  The trick to cooking mushrooms is to use very high heat and allow them to brown on the pan. If you keep stirring them, you won’t get that luscious golden sear so stir them just enough to make sure they don’t burn. If you need a bit of salt, add just a touch of kosher salt at the very end. Once the ‘shrooms are cooked, cool them in the fridge (that chicken needs company, right?)

Next, chop the cilantro. Big, small, or NOT AT ALL. I’m not a big fan, so I skip it. Zest the orange.  Save the orange as well as the zest. String the celery and chop into pea-sized pieces.

In a large bowl, combine the cooled pasta, chicken and mushrooms. Add the orange zest, cilantro, chopped celery and reduced poaching liquid.  Mix. Taste. If you want, you can adjust the taste with a little salt, the lemon juice and/or some juice from the orange.  If you want a SPICY salad, add some chopped Serrano peppers. For a creamy salad, stir in some sour cream.

This salad, as is, will last for a good week in the fridge (if you can keep from eating it all at once) It’s great as a cold salad for lunches sure to make your co-workers envious. Remember: play with your food. After all, it’s your food, your palate, your choice.