Thursday, February 21, 2013

Grilled chicken tenders for satay chicken

Thai satay grilled chicken Take one Lb chicken breast (slice breast lengthwise to get the same size as the tenders )or tenders, marinate with 1T curry powder, 1/2T ground coriander,ginger,1T garlic,1/2 T salt and pepper, 1/4 c cream Hand mix set aside, grill using extra coconut*milk to keep chicken moist Serve with baby spinach, soba noodles, and peanut sauce* ( reserve 1/4 c of coconut milk for the grilled chicken) *** this chicken is served mostly with peanut sauce, spinach with white rice. *** also it is served with a cucumber salad and the peanut sauce Cucumber salad: dissolve 1/2 c sugar and 1/2t salt in 1/2 c vinegar (heat till dissolved, cool) peel one cucumber halve it lengthwise, then slice thinly: pour vinegar dressing over cucumbers, serve immediatel* *Add thin slices of red onion to to add to flavor.

Friday, March 9, 2012


Hello, its been a long time. I have wanted to put recipes that my family and friends frequently ask for. Today: the easiest Classic Chocolate Fondue ever:
1/4c honey, 1/4c cream or half and half in small sauce pan wisk as it heats up on medium heat. add 6oz. dark choc. chips wisking all the time. when chocolate is melted add 2T kirsch (cherry brandy) or 1tsp pure vanilla or almond whisk in and put in small single servings (serves4)

Wednesday, April 6, 2011

drunken sorbet, not!

Ok, its time to use the blueberries and raspberries in the freezer...hmmm what about a sorbet?
put 8c of frozen bluberries and raspberries ( mine are organic, picked myself)
let set in food processor for 30 min.
add 4T raw honey, flavoring (rum is what I used, about 1T) begin processing. stopping to scrape. Pour about 1/2 to 1c of cabernet, or some concentrated apple juice. Process till combined, and fruit is ground smooth. Put in container store in freezer. put in fridge to temper 30 min. before serving! Refreshing! (I think you could use a blender and process a little at a time.

Friday, April 1, 2011

Phat Thai

I have veered off for a moment: Phat Thai, a general fav.
you need 1 lb package of "rice sticks" soaked till transclucent
1 package of extra firm tofu chunked
1-2 c finely chopped peanuts
2 c fresh beansprouts, rinsed
fresh shrimp, peeled, deveined, tail on (1/2 lb)
4 eggs
garlic and shallots 2T each minced
garlic tops (sub: 1 bunch green onions, cut in 2" lengths)
for the sauce: 3/4 c vinegar, 3/4c fish sauce, 1/3 c dk brown sugar, 2T dark soy sauce
bring to boil in wok, let cool.
to make Phat Thai
stir fry garlic and shallots in 1/4c oil remove half for second half of noodles,keep flame on and stir in tofu till browning, then place drained noodles in wok, stiring to combine with oil, make sure all noodles are covered. Add 2 eggs in middle of noodles and stirfry till all is coated, add about 1/3 cup of sauce stir fry till all coated if noodles a little dry add a little water and continue to stir fry. add peanuts, and 1/4 of bean sprouts, and 1/2 of greens continue to stir fry till greens wilt. remove and serve with chilis, lime wedges, extra peanuts. Stir fry the second batch the same. you will have some extra sauce. reserve in fridge for next time. :)

Wednesday, March 30, 2011

Peanut Sauce-from Thailand

Hi! I lived in Thailand for 10 years and learned from those who served in our home as cooks. The lowly peanut rises to its heights in the Thai peanut sauce
This is my easiest recipe for peanut sauce:
I did not like the one in NT
this is a mild version:
1 can cocoanut cream (savoy)(reserve 1/4 cup if you are making Satay to keep the meat moist)
1T red curry paste
1T roasted chili paste
1T dk brown sugar
1/2 c chunky peanut butter (can use smooth)
1T lemon juice (Tamarind juice preferred)
nampla to taste (or salt)
Stir fry on medium heat: pastes with a small amount of cocoanut cream, when aroma rises stir in cocoanut cream, when bubbly add peanut butter and brown sugar. when incorporated and bubbly turn off.( if you are using right away stir in lemon and add nampla to taste) serve immediately. Peanut sauce can be thinned with chicken stock if you are wanting a thinner sauce to use over greens. if you are serving with satay you can let it come to room temp and serve with the grilled meat. See how easy this is? Hope to get a vdo of this soon :)

Tuesday, March 15, 2011

coming: My version of Peanut Sauce

even my friends who hate peanuts like Peanut sauce!
get ready.
NT does the typical sauce and I must say no and give you my version!!! Living in Thailand does have some perks: Food!!!

Enchilada Sauce--oh Wow!

I know that my randomness is coming out here and its ok if you need to stop reading! I do promise that more NT is coming and today I will write about making the NT enchilada sauce. After living with a family who's background was Mexican, I found some amazing foods that I still make today. Our hostess made her enchilada sauce from SCRATCH(as well as all tortillas, etc.) She gave me the recipe but after 30 years its gone. I have used some very excellent canned sauces but what NT enchilada sauce does is to bring back that flavor I remember. OK, you need 1/2 package of Ancho chilis(yes they are not cheap) I bought a couple of different ones but made the decision on the Ancho called for, a good decision: they are not hot and enchilada sauce is not spicy. The total ingredients: the chilis,olive oil, onion, cumin,stock,garlic, tomato paste, red wine vinegar. You must be careful with any chili, fresh or dried. I was careful but did not use Gloves(they make me itch) the chilis can be put aside while the olive oil, onion and cumin are saute'd. add stock and chilis and boil. (if needed, skim it) simmer, whisk in garlic tomato paste and vinegar. simmer covered 45min(I did add some extra water)Meanwhile I tried the breaded chicken breast recipe. I do not think I have the patience for all the dredging but it did have great flavor: Pound the breasts( i did it with a motar), dredge through flour, then egg then breadcrumbs/parmesan cheese. Then because I had time while the sauce was simmering, The enchiladas were prepped. I used the Ezekiel tortillas, grated cheddar cheese and chopped onion. Since the sauce was done it was zipped in my blender(there is a Hot Liquid level on mine) so the first set went on the bottom of my 9/13 then a layer of tortillas, chopped onion cheese, then another layer of tortillias and the next sauce set, cheese on top sprinkled with more fresh onion. Covered with foil baked at 400 25min. Wish there was a picture! The recipe for the sauce said 3 cups but I know it made 5 cups. My husband was very excited and loved the flavor and so did I: mexican comfort food:)