Coconut Chutney with Mango-Lime Granita

May 23rd, 2011 § 0 comments § permalink

Makes 1½ cups

Ingredients

1 cup coconut, freshly grated
Zest of one lime
Juice of one lime
2 curry leaves
1 thai chili
2 tablespoons brown sugar

Directions

In a small sauce pan add all ingredients and bring to a boil. Reduce heat, stirring constantly until thick and creamy. Cool. Serve over Lime Granita.

Mango-Lime Granita

Serves 6

Ingredients

2 large ripe mangoes, chopped
Zest of one lime
Juice of 4 limes
½ cup light brown sugar
½ cup water

Directions

In blender, blend all ingredients until smooth. Pour into a shallow metal pan and freeze, making sure to scrape with a fork while freezing to result in an icy freeze.

Fresh Thai Beef Cabbage Salad

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound flank steak
Salt
1 fresh thai chili, sliced thin
1 tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Zest of one lime
Juice of three limes
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh thai basil, chopped
1 tablespoon sweet chili sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
2 cups red cabbage, shredded
2 medium carrots, shredded
½ cup daikon radish, cut into 2-inch matchsticks
1 cup baby romaine lettuces
Black sesame seeds
Lime wedges

Directions

Season the flank steak with salt and the thai chili and let stand for about 10 minutes at room temperature. In a blender add the ginger, garlic, zest, lime juice, fresh herbs, sweet chili sauce, rice wine vinegar, and sesame oil. Blend until smooth. Add a few spoonfuls onto the meat (both sides). Preheat broiler. In a large mixing bowl toss together cabbage, carrots and daikon. Toss together with baby lettuces. On a flat baking sheet broil the flank steak (or cook on the grill) for about 5 minutes, or until desired doneness, making sure to slit halfway through. Let stand to cool a few minutes. In the meanwhile, toss together a little of the sauce with the cabbage until dressed with desired amount. Slice the beef thin and serve warm on top of cold salad. Sprinkle with sesame seeds and serve with lime wedges.

Herbal Spring Rolls

May 23rd, 2011 § 0 comments § permalink

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

Sweet Chili Sauce

Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Mango-Lime Granita

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 large ripe mangoes, chopped
Zest of one lime
Juice of 4 limes
½ cup light brown sugar
½ cup water

Directions

In blender, blend all ingredients until smooth. Pour into a shallow metal pan and freeze, making sure to scrape with a fork while freezing to result in an icy freeze.

Spicy Mango Salad

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 firm-greenish ripe mangoes, sliced in thin long wedges
½ cup scallions, chopped fine
1 small red onion, sliced thin
½ cup fresh mint leaves, sliced
½ cup fresh cilantro leaves, sliced
1 small thai chili, sliced thin
Salt
Zest of one lime
Juice of two limes
2 tablespoons rice wine vinegar
1 teaspoon sweet chili sauce
1 teaspoon brown sugar

Directions

In a medium mixing bowl toss together the mangoes, scallions, onion, herbs and chili until mixed well. Season with about 2 teaspoons salt. In a small mixing bowl, whisk together lime zest and juice, vinegar, chili sauce and brown sugar. Drizzle over the mango salad and toss until mixed. Let stand about 10 minutes before serving.

Sweet Chili Sauce

May 23rd, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

¼ cup rice wine vinegar
1 cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
2 tablespoons red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Thai Cucumber Salad with Roasted Peanuts

May 23rd, 2011 § 1 comment § permalink

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Serves 6

Ingredients

2 english cucumbers, peeled and chopped fine
1 clove garlic, chopped fine
1 teaspoon fresh ginger, chopped fine
1 medium red onion, chopped fine
1 red bell pepper, chopped fine
1 red chili, chopped fine
½ cups fresh mint, chopped
Juice of 2 limes
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
Salt
Roasted peanuts, chopped coarsely

Directions

Toss together in a large mixing bowl the cucumbers, garlic, ginger, red onion, bell pepper, red chili and chopped mint. Squeeze lime juice on top and add the sugar and the vinegar. Mix together well and season to taste with salt. Garnish with roasted chopped peanuts.

Thai Poached Chili-Lemongrass-Ginger Mint Shrimp with Fresh Sweet Chili Sauce

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 cups water
1 tablespoon ginger, sliced thin
1 tablespoon lemon grass, sliced thin
3 sprigs of fresh mint
1 thai red chili, sliced
2 limes (1 sliced, 1 wedged)
1 pound medium sized shrimp
Sweet Chili Sauce

Directions

In a medium sauce pan add the water, lime, ginger, lemon grass, mint and red chili and bring to a boil. Reduce to a low boil and add shrimp. Poach shrimp for a few minutes until bright pink and semi firm. Place in an ice bath to flash cool. Serve with sweet chili sauce and lime wedges.

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