June 6, 2003 recipes from Chef Chris Manning:

Asian Pasta Salad with Pineapple Chicken
and Red Pepper Beef

1 lb spaghetti or linguine pasta cooked
1 cup black bean sauce
3 cups greens thin sliced (Romaine lettuce works best)
½ cup diced red peppers
½ cup carrots diced
½ cup mushrooms sliced
½ cup cucumbers, halved and sliced
1 cup fresh diced pineapple (peeled and cored)
2 cups sliced cooked chicken breast
1 lb sirloin of beef trimmed of fat
1 Tsp. Cayenne Pepper
1 Tsp White Pepper
1 Tsp Black Pepper
1 Tsp Chiopolte Pepper
1 TBlsp Salt
1 TBlsp Sugar
½ cup paprika
1 TBlsp fresh lime juice
1 Tblsp fresh lemon juice
1 tsp ground ginger
1 tsp fresh minced garlic
2 Tbslp vegetable oil
2 Tblsp sesame oil
¼ cup sliced almonds
¼ cup sliced scallions

Combine the pasta and black bean sauce and toss to coat the pasta. Add the greens, peppers, carrots, mushrooms and cucumbers. Mix well and let chill for one hour. Combine the chicken and pineapple and let chill for one hour as well. Mix together the cayenne, white, black, and chiopolte peppers. Add the salt, sugar, and paprika, blend well. Coat the beef well on both sides and saute’ three to four minutes, rubbing the spices into the beef works best. Let the beef chill for 30 minutes. Mix together the lime juice, lemon juice, garlic and ginger. Slowly add the vegetable and sesame oils. 

Time to put your salad together: on four entrée size plates, divide the pasta mixture evenly. On top of the pasta, divide the chicken and pineapple mixture. Slice the beef into 16 slices and garnish the salad with four beef slices, the scallions and the almonds. Drizzle the dressing on each salad and serve.