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Milwaukee Grill's chicken salad has flavors, textures of Asia

Last Updated: Sept. 16, 2003

Laurie S., Wind Lake, requested the recipe for a chicken mandarin orange salad from Milwaukee Grill, 3495 S. 76th St., Greenfield. She wrote: "I would like the recipe for their Chicken Mandarin Orange Salad. The dressing, which I believe has soy sauce, sesame oil and peanut butter paste, is out of this world."

Milwaukee Grill Photo/Erwin Gebhard Greens are topped with chicken, mandarin oranges, almonds, rice noodles, green onions, sesame seeds and cucumbers are topped with a spicy dressing to create the Milwaukee Grill's Mandarin Chicken Salad.

Andrea Otis, owner, sent the recipe. She wrote: The dressing is a house recipe but I'm happy to share it. We make it by the gallon. I've reduced the preparation amount, and hope nothing is lost in the translation."

Milwaukee Grill Mandarin Chicken Salad

Grill chicken breasts until done and slice into strips.

Just before serving, combine the lettuces, tossing well in large serving bowl. Divide greens among serving plates. Attractively layer celery, chicken, oranges and almonds over greens. Top with noodles and green onions. Sprinkle sesame seeds over top of salad and garnish plate with sliced cucumbers. Serve with dressing on side. Makes about 4 main-dish or 8 to 10 side-dish servings.

Mandarin dressing

1 cup mayonnaise
1 1/2 tablespoons sugar
1 1/2 tablespoons balsamic vinegar
3 tablespoons hoisin sauce
2 1/2 teaspoons sesame oil
1 teaspoon soy sauce

Combine all ingredients and mix well. Keep refrigerated. Makes about 11/2 cups.

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Kay Volger, of Spring, Texas, requested the recipe for Garlic Shrimp served at Cafe Annie, 1728 Post Oak Blvd., Houston, Texas.

Karen Overholser, office manager, sent a recipe and wrote: "Unfortunately, we do not have a recipe called garlic shrimp. We have several shrimp recipes and I have enclosed a copy of two of our most popular ones. I hope this will help."

Cafe Annie Grilled Shrimp in Tomato and Avocado Broth

Preheat oven to 400 degrees.

Combine tomatoes, onion and garlic in small cast-iron or oven-proof skillet and roast in preheated oven or under broiler until tomatoes are well roasted and blistered. Cool.

Transfer tomato mixture to blender or food processor. Add stock and blend until mixture is smooth. Transfer puree to sauce pot.

Add ginger, Serrano chile and 1 teaspoon salt. Bring to boil. Reduce heat and simmer 15 minutes. Broth should reduce and thicken slightly. If too thick, add a little water or stock to thin. Set aside while you prepare shrimp.

Rub shrimp with olive oil and lightly season with additional salt. Grill shrimp over a charcoal fire or under broiler until cooked through. Cool slightly, then peel and devein.

Return broth to near-boil. Add cilantro and avocado and just heat through. Place shrimp in large serving dish then pour tomato broth over shrimp. Makes 2 servings.

Note: If desired, serve with a mound of sauteed fennel and arugula.

Cafe Annie Spicy Shrimp with Avocado Salsa with Fried Tortilla Chips

Cook vegetables on grill or in oven.

For grill: Light charcoal fire. Lightly coat bell peppers with oil. When fire is very hot, set peppers on grill, skin side down and grill to char skin. Remove from fire, cover with towel and let cool. Grill tomatoes, jalapenos, tomatillos, garlic and onion quarters until ingredients are lightly charred and soft. Transfer ingredients to bowl and let cool.

In oven: Lightly coat peppers with oil. Arrange peppers (skin side up), tomatoes, tomatillos, jalapenos, garlic and onion quarters in 13- by 9-inch pan or other oven-proof pan. Broil 10 to 15 minutes or until skins of peppers are charred and tomatoes and tomatillos are blistered and soft. Let ingredients cool.

Combine grilled or broiled ingredients with cilantro, tomato juice, kosher salt and lime juice in food processor. Blend to make coarse puree.

Place shrimp in saucepan and cover with cold water. Add salt and chili powder. Bring water to boil, stirring occasionally. When water comes to boil, remove pot from heat. Let stand 1 minute or until shrimp are just cooked through. Drain water immediately and spread shrimp out evenly on tray to cool. Do not rinse with water or cover with ice. When shrimp are cool, peel and dice.

Just before serving, add avocado and diced shrimp to salsa and mix well. Serve with warm fried tortilla chips. Makes 3 to 4 cups.

To request a restaurant recipe, write "You Asked for It," Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; e-mail to jsfeat@onwis.com.