Grilled White Eggplant with Peanut Sauce and Cilantro Red Pepper Relish

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 small white eggplants (about 1 pound each) cut into ½ inch thick slices the long way
Sesame oil
2 cloves garlic, chopped fine
1 shallot, chopped fine
2 red chilis, deseeded and chopped fine
1 teaspoon lime zest
1 tablespoon peanut butter
2 tablespoons tamari
2 tablespoons yuzi rice vinegar
Juice of 1 lime
Cilantro Red Pepper Relish (recipe follows)

Directions

Lay the eggplant down on a large baking sheet and season with salt. Set aside. In a small bowl whisk together the garlic, shallot, chilies, 1 tablespoon sesame oil, zest, peanut butter, tamari, vinegar and lice juice. Pour the mixture over the eggplant and flip brushing it all over the eggplant. Grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Serve with Cilantro Pepper Relish.

Cilantro Red Pepper Relish

Makes 2 cups

Ingredients

3 red bell peppers, deseeded and chopped small
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
1 teaspoon lemongrass bulb, chopped fine
1 teaspoon lime zest
2 teaspoon red chili, chopped
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh thai basil, chopped fine
¼ cup fresh cilantro, chopped fine
1 tablespoon yuzu rice vinegar
1 tablespoon honey
1 teaspoon salt

Directions

Mix together all ingredients in a small bowl and let stand for about 10 minutes before serving.

Massaman Thai Curry Paste / Gaeng Massaman

June 23rd, 2011 § 1 comment § permalink

Makes 1 cup

Ingredients

5 small fresh red chilies
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons white peppercorns, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
5 cardamom pods, toasted, husks removed and seeds scraped
1 teaspoon cinnamon
3 cloves, toasted and crushed
1 cup fresh cilantro leaves, chopped

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Thai Red Curry Paste / Gaeng Phet

June 23rd, 2011 § 0 comments § permalink

Makes 1 cup curry paste

Ingredients

5-10 small fresh red chilies (10=HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
1 tablespoon turmeric
1 tablespoon paprika
2 tablespoons white peppercorn, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

1/2 cup lime juice

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Thai Green Curry Paste / Gaeng Keow Wan

June 23rd, 2011 § 1 comment § permalink

Makes 1 cup curry paste

Ingredients

5-10 small fresh green chilies (10=HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
3 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons black and white peppercorns, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
2-3 kfir lime leaves, chopped

1/2 cup lime juice
1 cup fresh cilantro leaves, chopped

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

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.

Salmon, Baby Bok Choy, Sake, Herbs and Citrus

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings salmon filet (we recommend wild caught)
Salt
Pepper
1 tablespoon sesame oil
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon lime juice
2 tablespoons sake
2 tablespoons rice vinegar
1 baby bok Choy, chopped
5-6 shitake mushrooms, whole
3 cloves garlic, chopped fine
1 teaspoon lemon grass
1 teaspoon ginger, peeled chopped
½ tablespoon tamari
1 tablespoon fresh Thai basil leaves, chopped

DIRECTIONS

Preheat oven to 350ËšF.

Place salmon filet, skin side down on a large sheet of heavy duty foil, season with salt and pepper. Top with all remaining ingredients. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 15 minutes, or until salmon is cooked through. Serve.

Carrot Cilantro Ginger Latkes with Lemongrass Chili Mint Yogurt

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Cool, healthy, and refreshing, these carrot latkes are incredibly fresh and zesty!

INGREDIENTS

For Latkes

10 large carrots, peeled and shredded
1 cup all-purpose flour
1 teaspoon baking powder
3 eggs, beaten
3 tablespoons fresh cilantro, chopped
½ cup green onions, sliced thin
1 tablespoon fresh ginger, peeled and grated
2 tablespoons salt
2 tablespoons black pepper
Vegetable oil

For the Lemongrass Chili Mint Yogurt

1 cup plain yogurt
1 teaspoon lemongrass, chopped superfine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 small Thai chili, seeded and chopped superfine
Zest and juice of 1 lime
Salt and pepper

PREPARATION

In a large mixing bowl, combine carrots, flour, baking powder, cilantro, green onions, ginger, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for lemongrass chili mint yogurt in a small mixing bowl, and combine until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Thai Chicken & Coconut Green Herb Curry Soup

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil, for sautéing
4 garlic cloves, chopped
2 tablespoons fresh ginger, chopped
2 green chilies, chopped
1 tablespoon lemongrass, chopped fine
3 limes, zest and juice
1 large red onion, chopped
4 chicken breasts sliced into thick, long slices about 1 inch wide and the length of the breast
2 large leeks, chopped
1 large orange pepper, chopped in large pieces
1 large red pepper, chopped in large pieces
Salt
Pepper
1 cup coconut milk
1 cup chicken stock
1 cup cilantro, chopped
Lime wedges, for garnish

PREPARATION

In heavy stew pan over medium-high heat, add olive oil. Sauté garlic, ginger, chilies, lemongrass, onions and lime zest and cook until onions are tender, about 7 minutes. Add chicken and sauté another few minutes trying to brown the chicken a bit. Add leeks and stir well. Add orange and yellow pepper and continue to sauté mixture for another few minutes. Add lime juice, season with salt and pepper. Add coconut milk; bring to a boil and let cook for about 3 minutes on high heat. Reduce heat to simmer. Add chicken stock and stir well. Simmer for about 45 minutes. Add cilantro and stir well just before serving.

Massaman Thai Curry Paste/Gaeng Massaman

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-small red chilies 
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
5 cardamom pods, toasted, husks removed and seeds scraped
1 teaspoon cinnamon
3 cloves, toasted
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

Thai Red Curry Paste/Gaeng Phet

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-10 small red chilies (10= HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
1 tablespoon turmeric
1 tablespoon paprika
2 tablespoons white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

Thai Green Curry Paste/Gaeng Keow Wan

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-10 small this green chilies (10= HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons black and white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

Carrot Cilantro Ginger Latkes with Lemongrass Chili Mint Yogurt

December 19th, 2009 § 0 comments § permalink

Makes 20 medium latkes

Cool, healthy and refreshing, these carrot latkes are incredibly fresh and zesty with flavor!

INGREDIENTS

6 cups carrots, shredded
1 cup all purpose white flour
1 teaspoon baking powder
3 eggs, beaten
3 tablespoons fresh cilantro, chopped
½ cup green onions, sliced thin
1 tablespoon fresh ginger, grated
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

PREPARATION

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Lemongrass Chili Mint Yogurt

INGREDIENTS

1 cup plain yogurt
1 teaspoon fresh ginger, minced fine
1 teaspoon lemongrass, minced fine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 small Thai chili, seeds removed and minced fine
Juice and zest of 1 lime
Salt/pepper

PREPARATION

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

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