Monthly Archives: March 2016

    A Taste of Luxury Wine Pairing Dinner

    Event on 4/14/2016 at 6:30

    Join Ling & Louie’s Asian Bar and Grill and Treasury Wine Estates as we host another amazing wine pairing dinner! We’ve hand-selected five outstanding wines from Treasury Wine Estates vast portfolio and have expertly paired each with our Modern Asian cuisine!

    Space for this special event is limited. Please call 480-767-5464 to make your reservations today!

    $47/person++

    FIRST COURSE
    Louie’s Cheese Platter
    Hand-selected artisanal cheeses, housemade crostinis

    Chateau St. Jean Fumé Blanc
    La Petit Etoile Vineyard, Russian River

    SECOND COURSE
    Emerald Spinach Salad
    Strawberries, tomatoes, bleu cheese, candied walnuts, raspberry dressing

    Chateau Minuty Rosé
    Provence

    THIRD COURSE
    Stuffed Portabella
    Marinated chicken, Thai basil, cilantro, sweet soy-red wine reduction

    ‘Lyric’ by Etude Pinot Noir
    Santa Barbara County

    FOURTH COURSE
    Kobe Beef Slider
    Bacon, lettuce, tomato, bleu cheese-red wine sauce

    Pepper Jack Red Blend
    Barossa Valley

    HAPPY ENDING
    Mocha-Spice Mousse
    Patron XO-whipped cream

    Penfolds ‘Club’ Tawny
    South Australia

    *Menu subject to change

    *Please contact management regarding accommodations for allergies or special dietary needs

    Asian Green Curry Macaroni & Cheese Recipe

    You know it, we know it, they know it. You just can’t go wrong with good ol’ mac and cheese. Everyone does it a little different, but let’s be honest: we love it all. This National Noodle Month, our wok experts at Ling & Louie’s decided to put a delicious spin on this old favorite—with a little Asian fusion, of course—and the results were so delectable we just had to share.

    Ingredients:

     

    • Chicken Breast: 2- 6 oz. breast
    • Canola oil: 2 fl. oz.
    • Sharp Cheddar Cheese: 5 oz. wt.
    • Green Curry Paste: 2 oz. wt.
    • Coconut Milk: 2 cups
    • Half & Half: ½ cup
    • Kosher Salt: ½ tsp.
    • Flour: 1/3 cup
    • Large Elbow Pasta: 2 lb. wt.
    • Parmesan Cheese: ¼ cup
    • Panko Bread Crumbs: ¼ cup
    • Thai Basil: 3 Tbsp.
    • Roasted Red Bell Peppers: 4 oz.

    Directions:

     

    1. Boil water in a stock pot and season water with salt and oil. Add the pasta and cook until al dente and remove pasta from water and hold.
    2. Dice the chicken breast into ½” pieces and season with salt and pepper to add taste.
    3. Using a heated sauté pan, add oil and cook chicken until done, but still moist.
    4. Using a sauce pot, add oil and green curry and sauté until oil and curry are fully incorporated.
    5. Add the flour to the curry slowly while whisking.
    6. Once thoroughly mixed, slowly add the coconut milk, half & half, half of the red bell peppers, basil and salt while whisking.
    7. Once fully mixed, slowly add the cheese and whisk until the cheese has melted.
    8. Add the noodles to the sauce pot along with the cooked chicken and bring to a quick simmer.
    9. Scoop into an oven-safe dish and sprinkle with the parmesan and panko.
    10. With your oven on broil, set dish on top rack and allow the top to brown.
    11. Garnish with Thai basil and roasted red bell peppers.
    12. Remove the dish and place on the table to enjoy!

     

    If you’d rather we do the cooking, we’d highly recommend you try this dish with our Ling & Louie’s Pale Ale. This copper Hawaiian-style brew pairs perfectly with the blackened chicken and bell peppers of this spicy creation and in case you’d like seconds, there’s always more where that came from!

     

    For more of our original recipes and everything Ling & Louie’s, visit our website at lingandlouies.com!

     

     

    Noodle Month in Scottsdale: Know the Noodle

    The world of noodles is far from a small one. Walk into any Asian Market and you’ll be surprised to see how many sizes, shapes and colors of noodles there are to explore. From the everyday lo mein noodle to the tremendously long la mien noodle, there are many textures and consistencies of noodles to accompany traditional Asian dishes. And don’t even get us started on how different they are from Italian pasta.

     

    Noodle-gories

    So how do you keep track of all your noodles without ending up all tangled and confused? Well there are a few main categories which all of the noodle types you’ve probably heard of/eaten fall under:

    1. Wheat Noodles
    2. Rice Noodles
    3. Starch Noodles

     

    There’s a lot more to these categories than these three thanks to hybrid noodles and untraditional ingredients, but in general (and lucky for you), every Asian market will have these types of noodles.

     

    Asian Noodle Types

     

    Soba Noodles: This Japanese noodle is known for its earthy, nutty flavor. They come packed with protein and look a lot like regular ol’ spaghetti. They’re popularly served cold in broths and slurped right from the bowl with chopsticks.

     

    Udon Noodles: Udon noodles are among the thickest noodles out there. They can be found fresh, frozen or dried and make a great addition to any meaty, hearty dishes thanks to their dense, chewy texture. If you think you’re up for the challenge, The Crying Dragon here for a limited time only is a delicious and spicy dish that incorporates udon noodles, beef and our special concoction of spicy chilies!

     

    Rice Noodles: Also known as fun or fen in Cantonese, these delicate noodles are more commonly used as a means to add texture to a dish rather than flavor. They’re often cooked into soups, salads or spring rolls and especially seafood dishes. For a delicious dish that incorporates the rice noodle with some other delicious flavors, we recommend our Garlic Pepper Noodles.

     

    Naengmyeon Noodles: This traditional Korean noodle is served chilled and made with buckwheat or starch of potatoes, sweet potatoes or seaweed. There are two types of naengmyeon noodles, mul-naengmyeon, which is served in a cold broth and bibim-naengmyeon, which is accompanied by a spicy sauce and served warm.

     

    Cellophane Noodles: Cellophane noodles, otherwise known as “mung bean threads” are very thin, string-like and clear. Interestingly, these noodles like a few other Asian noodles don’t require more than about a minute in hot—not boiling—water. These noodles work great in soups, stir fries and spring rolls.

     

    Ramen Noodles: These wheat and flour noodles are a bit of a sensation among college students. But the traditional Chinese/Japanese noodle is often sold fresh and not in the dried packets we’ve become accustomed to seeing. Nevertheless, both are delicious well—kind of fun to eat!

     

    For more delicious dishes to expand your noodle palate, visit lingandlouies.com/national-noodle-month and check out our limited time Noodle Month menu!

     

Ling & Louie's is a proud member of Desert Island Restaurants family.