Thai Curried Scallops

yield

16 -18 scallops; 6 starter servings, 2-4 main course servings

Time15 minutes to assemble, 15 minutes to cook
Total time: 30 minutes

INGREDIENTS

2 tablespoons oil
1 lb sea scallops
Salt and pepper
1/3 cup finely chopped onion
2 teaspoons minced ginger
1-13.5 oz can Coconut Milk
1 tablespoon Red Curry Paste
1-2 limes, cut into wedges
Chopped cilantro

DIRECTIONS

1. Rinse scallops.  Place on paper towel to dry tops and bottoms. Salt and pepper to taste. 
2. Heat oil in large skillet over a medium high heat. Pan-sear until browned on both sides. Do not overcook, as scallops can turn rubbery quickly.
3. Transfer scallops to plate and cover to keep warm.  Add onions and ginger to skillet drippings.  Mix well.  Stirring occasionally, cook until onions are lightly browned.
4. Add 1/2 can Coconut Milk and Red Curry to skillet.  Stirring, cook until curry is dissolved.  Add remaining Coconut Milk and bring to a boil.
5. Cook until sauce is slightly thickened, stirring occasionally.  Add scallops back to skillet with any accumulated liquid. Simmer gently until scallops are warmed through.  
6. Transfer scallops to serving bowl.  Sprinkle with lime juice and cilantro.

Note:

If serving as starter course, serve scallops on individual plates. Top each scallop with a bit of curry sauce and sprinkle with lime juice and cilantro.   Serve immediately with sauce on side.

 

Asian Pears with Ginger-Maple Syrup

Asian Pears with Ginger-Maple Syrup

• 1/4 cup water
• 1 tablespoon matchstick-size pieces peeled fresh ginger
• 1 cup pure maple syrup
• 2 tablespoons whiskey or brandy
• 1 teaspoon fresh lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon ground nutmeg

• 4 7-ounce chilled Asian pears
• 2 tablespoons finely chopped crystallized ginger
• 1 tablespoon finely chopped fresh mint leaves

Combine 1/4 cup water and fresh ginger in heavy medium saucepan. Cover; simmer until ginger is tender, about 5 minutes. Stir in syrup, whiskey, lemon juice, lemon peel and nutmeg. Simmer 10 minutes to blend flavors, stirring occasionally. (Can be made 2 days ahead. Cover; chill. Bring to simmer before continuing.)

Slice pears into rounds. Overlap 6 rounds on each plate. Drizzle sauce over. Top with crystallized ginger and mint.

Thai Chinese Cabbage Salad with lemon grass

Thai Chinese-Cabbage Salad

• 1 head Napa cabbage (also called Chinese cabbage)
• 1 tablespoon coarse salt
• 2 small fresh red or green Thai* or fresh jalapeño chiles
• 1 stalk fresh lemongrass*
• 1 large garlic clove
• 1 shallot
• 2 tablespoons Asian fish sauce* (preferably naam pla)
• 2 tablespoons fresh lime juice

Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, wearing rubber gloves, seed and mince chiles. Discard outer leaves of lemongrass and trim root end. Separately mince garlic, shallot, and lower 2 inches of lemongrass.

In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice. Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.

 

Thai Chicken - Coocnut Soup

Thai Chicken-Coconut Soup

• 4 ounces cellophane noodles
• 6 cups low-sodium chicken broth
• 1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
• 3 cloves garlic, chopped
• 1 tablespoon grated ginger
• 2 teaspoons grated lemon zest
• 1 teaspoon grated lime zest
• 1/4 cup fresh lemon (or lime) juice
• 4 tablespoons Thai fish sauce, divided
• 1/2 pound shiitake mushrooms, sliced (3 cups)
• 2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
• 1 cup light coconut milk
• 2 cups baby spinach
• 2 tablespoon chopped cilantro (plus sprigs for garnish)

Preparation

Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

 

 

Best Mustard Ever

• 1/4 cup dry mustard powder
• 2 teaspoons light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 cup sweet pickle juice
• 1/4 cup pale ale
• 1/2 cup cider vinegar
• 1/4 cup mustard seed

Directions

In a small, microwave-proof bowl whisk together the mustard powder, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, beer and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

Homemade Soft Pretzels 

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Frittata with Chorizo Sausage, Peppers, Onions and Cubed Bread

SERVES:
4-6
INGREDIENTS:
1 medium onion, peeled, quartered and thinly chopped
1/2 red pepper pepper, deseeded, halved and thinly chopped (see hints below)
1/2 yellow pepper, deseeded, halved and thinly chopped
olive oil for sauteing veggies
2 links chorizo sausage, halved lengthwise and cut into 1/4-1/2 inch thick slices
8 large eggs
approx. 1/4 cup milk
2 cups cubed 2-3 day old bread
approx. 1/3 - 1/2 cup grated cheddar cheese

salad greens as needed (optional)

PROCEDURE:
Add a splash of olive oil to a 10 or 11-inch cast iron skillet, or heavy bottomed nonstick pan, and add 1 medium thinly chopped onion and a similar amount of deseeded and thinly chopped pepper and cook to soften.
While you're keeping your eye on that, whisk 8 large eggs with a little splash of milk in a mixing bowl and then add 2 cups of 2 - 3 day old 1/2-inch cubed bread.
Once the onions and peppers have softened up, turn the oven onto the broiler setting and also add 2 sliced links of chorizo sausage to the pan.
Let that cook along for a couple of minutes and then add the egg and bread mixture and let it set up a little bit on the bottom.
Make sure the cubed bread is somewhat tucked down into the egg mixture and, after it has been cooking along for a couple of minutes on medium heat, sprinkle some grated cheddar cheese over the top and then place it underneath the broiler to finish cooking.
Depending on how long it cooks on the stovetop to begin with, it might not take any longer than 5 minutes or so to finish up underneath the broiler.
Cut it into wedges and serve it up with a simple side salad if you like!