Marinated Daikon Involtini Stuffed with Asparagus, Shitake Mushrooms and Mendocino Sea Palm with Thai Basil-Kefir Lime Chimichurri
By Google Chef Chad Paeglow

Chef Participant: Cooking for Solutions Conference 2006

Serves: 4

Ingredients: (use organic when possible)
8 o6 Daikon Radishes (peeled, and sliced whole lengths wise thinly on a mandolin)
3 bunches Asparagus (sliced thin on a bias)
20 Shitake Mushrooms (stemmed and julienne)
2 handfuls Dry Sea Palm
2 tbls. Ginger (juiced)
2 tbls. Garlic (minced)
1 tspn. Chili Flake
1 bunch Scallions (sliced thin)
1 cup Nama Shoyu
1/4 cup Sesame Oil
TT Salt & Pepper
1 tbls. Black Sesame Seeds
2 tbls. Chickpea Miso

Thai Basil-Kefir Lime Chimichurri
1 bunch Thai Basil Leaves (picked)
1 bunch Cilantro Leaves (picked)
5 leaves Kefir Lime Leaves
1 bunch Scallions (sliced)
1 tspn. Ginger (minced)
3/4 cup Lime Juice
1/2 cup Extra-virgin Olive Oil
2 packs Daikon Sprouts (cut off sprouts, for garnish)
Celtic Sea Salt (As needed)

1. Toss daikon sheets in Nama Shoyu and marinate for 5 hours.

2. In a bowl toss shitake mushrooms with ginger juice, garlic, chili flake, 2 tbls. Nama Shoyu and sesame oil. Marinate for 5 hours. After marinating drain and reserve the liquid. Mix mushrooms with miso and add back some marinating liquid as needed.

3. In a bowl combine asparagus, shitake mushrooms, sea palm, sesame seeds and scallions for the filling.

4. To assemble the Involtini: Lay out a slice of daikon with a width of 3 inches, you may have to overlap to slices. Place 1 Tbsp. of the filling at one end of the daikon and roll up. Continue with the remaining slices and place seam side down on a serving platter.

5. When all the daikon is rolled top each roll with Chimichurri and daikon sprouts.

6. To make Thai Basil-Kefir Lime Chimichurri: Place the basil, cilantro, lime juice, scallions, kefir lime leaves and ginger in a blender. Blend until smooth, and slowly emulsify with olive oil. Add a little water if needed to thin out. Season with celtic sea salt and pepper to taste.

Here are some helpful hints from Chef Chad Paeglow to help you with this recipe:
1. Nama Shoyu is a type of Japanese soy sauce.

2. Sea Palm is a sea veggie. As a grom (young surfer) it probably took you off your board a number of times. It looks like a palm tree. It needs to be soaked or roasted to break down the cellulose prior to eating. It can be subbed as a pasta or used in soups and salads.

3. Involitini is an Italian word for thin slice. Often meat, fish or eggplant, it is usually breaded or baked and stuffed with something yummy!

4. Chimichuri is an herby salsa, here is an Argentine originated recipe.
1/2 cup Olive Oil
2 tbls. Fresh Lemon Juice
1/3 cup Fresh Parsley (minced)
1 Garlic Clove
2 Shallots (minced)
1 tspn. Basil, Thyme (or oregano, or mixture - minced)
TT Salt and pepper

Blend all ingredients in a food processor.

Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit


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