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.

Cold Garden Pad Thai Salad

August 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

12-16 ounces flat rice noodles (pad thai noodles) (pre-soaked and cooked until soft)
2 tablespoons tamarind paste
1 tablespoon yuzo rice vinegar
½ cup tamari
Juice of 1 lime
1 tablespoon sriracha sauce
¼ cup turbinado sugar
½ cup water
2 cloves garlic, chopped fine
1 shallot, chopped fine
1 bunch green onions, sliced fine
1 cup bean sprouts
½ cup zucchini, matchsticked in two inch long pieces
½ cup carrots, matchsticked in two inch long pieces
½ cup roasted peanuts, chopped
½ cup cilantro leaves
Lime wedges

Directions

Make sure the noodles are not over soft they should be soft but not overly soft. In a mixing bowl whisk together the tamarind paste, vinegar, tamari, lime juice, sriracha, brown sugar and water. In another large mixing bowl toss together all salad ingredients (garlic, shallots, green onions, bean sprouts, zucchini, and carrots) until well mixed, set aside. Combine the noodles and the vegetables and toss together with the dressing. Let stand about 4-5 minutes and toss with cilantro leaves. Garnish with lime wedges.

Herbal Garden Summer Rolls

August 24th, 2011 § 1 comment § 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. Place two cooked shrimp in the wrap. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

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.

Sweet Chili Sauce

August 10th, 2011 § 0 comments § permalink

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.

Thai Cucumber Salad with Roasted Peanuts

May 23rd, 2011 § 1 comment § permalink

005

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.

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