Thai Coconut Chicken on Greens

Three strata - greens, noodles, and chicken and pecans, build layers of flavor and texture in this chef salad.
1/2 lb Pho rice noodles, or angel hair pasta
2 carrot, peeled into ribbons
palmful cilantro leaves, chopped

Noodle dressing:
4 Tbsp sweet Thai chili sauce
2 Tbsp seasoned rice vinegar
2 Tbsp canola oil

1-inch ginger, minced
2 cloves garlic, minced
4 chicken thighs, sliced
2 Tbsp grated coconut
1/4 tsp ground coriander
1 Tbsp asian fish sauce
1 Tbsp soy sauce
1 Tbsp pale dry sherry
1 tsp sesame oil

6 cups fresh baby greens
1/2 cup pecan halves
1 red chili pepper, finely sliced

Heat a quart of water in a medium pot to boiling. Salt generously for the pasta. Cook the pasta until al dente.

Meanwhile, whisk together the noodle dressing in a medium bowl. Drain the pasta when cooked and allow to cool off a bit, tossing it with tongs.

Toss pasta into bowl with dressing and add carrot and cilantro. Refrigerate until ready to serve.

Heat a dash of canola oil in a large non-stick skillet. Add the ginger and garlic and cook 2 minutes. Mix the chicken in a small bowl with coriander and season with freshly ground black pepper.

Add the chicken to skillet and brown one side a bit. Add the fish sauce, soy sauce, sherry and sesame oil to the pan and stir the chicken.

Allow the chicken cook through and the liquids to evaporate. The chicken should have a syrupy coating.

Distribute the greens evenly on four plates. Distribute the noodle salad onto the four plates evenly. Top with chicken, evenly distributed on the noodle salads. Garnish with pecan halves and red chili pepper.

Serves 4.

Asian Seafood Stew

A hearty stew with a coconut based broth, rich with the umami of mushrooms, shrimp and scallops.
10 oz fresh mushrooms, sliced
1 shallot, finely diced
1 clove garlic, minced
1/2-inch fresh ginger, minced
1 red chili pepper, thinly sliced
1 dozen small fingerling potatoes halved
1 can coconut milk
2 cups chicken or turkey broth
1 bottle clam juice
2 Tbsp asian fish sauce
3 cups collard greens (or other hearty green like kale)

1 lb haddock or other white fish, cut into bit-sized pieces
1/2 lb sea scallops
1/2 lb shrimp, peeled and de-veined
palmful cilantro, chopped
1 lime, cut into wedges

Sauté the mushrooms and shallot in a dash of olive oil in a medium pot. Cook until the mushrooms have released what water they will, and have browned up a bit - about 10 minutes. Add the garlic, ginger, red pepper and the potatoes to the pot and cook another 2-3 minutes.

Add the coconut milk, broth, clam juice, fish sauce and collard greens and bring to a gentle boil.

Reduce to a simmer and cook about 10 minutes, to soften the greens.

Add the fish, shellfish and cilantro and return to a gentle boil. 

Reduce heat and simmer 2-3 minutes. Serve stew in bowls garnished with cilantro and lime wedges.

Serves four.

Beef Ribs with Lime Pickle Peanut Sauce

Many chefs cook ribs slow and long to make them fall off the bone.  Agreed, and Bravo.

But, if you are a bit short on time (as, really, many of us are...) try this combination of braising and roasting to help soften the ribs nicely, and speed up the prep time - while yet producing delicious, melt-off-the-bone ribs.

Here I mix two very flavorful sauces - one to braise and one to roast.  Both depend on global flavorings.  The first is a baise designed to penetrate flavor.  The second is a cover, designed to marry Indian  (lime pickle ) with the smooth (Thai) richness of peanut butter.

A fusion of international flavors.
1-1/2 lb beef short ribs

Braise sauce:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp Worcestershire sauce
1/4 cup ketchup

Lime pickle peanut sauce:
1 Tbsp seasoned rice vinegar
1 Tbsp soy sauce
1/4 cup peanut butter
1/4 cup Patak Indian lime pickle

Heat oven to 400F. Brown both sides of the ribs in a skillet about 3-5 minutes each side.

Whisk together the braising sauce and add to the ribs. Bring to a simmer. Cover and cook about 15-20 minutes.  Meanwhile add the ingredients of the lime pickle peanut sauce to a small food processor. Blend well.  Transfer ribs to a baking casserole along with remaining braising liquid. Pour the peanut sauce over top of the ribs.

Bake for about 30 minutes.

Serves 2-3.

Cook's Note:  Served here with green beans and a Saint Patty's Day hash.

Thai Spicy Shrimp on Rice Noodle

Quick shrimp on noodles.  Asian delicious.  Especially with lime.
Sauce:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp fish sauce
2 Tbsp honey
1 Tbsp seasoned rice vinegar
1 Tbsp Trader Joes Chili jam, or 1 tsp chili paste with garlic

12-18 shrimp, peeled and cut in half, about 1 lb - enough for 4 people
1/2 lb dry Thai (or vietnamese) rice noodles, frozen defrosted

2 cloves garlic, minced
1/2 inch fresh ginger, minced
1 jalapeño pepper, minced
4 green onions, diced

1 Tbsp black toasted sesame seeds
1 lime, cut into wedges

Whisk sauce ingredients together in a small bowl. Bring 6 cups of salted water to a boil for the noodles. Place noodles in a large bowl. When the water comes to a boil, pour over noodles. Periodically nudge noodles gently as they hydrate - about 10 minutes total. Drain noodles and gently toss with just a dash of canola oil to keep from sticking. Cover noodles to keep warm.

While the noodles hydrate, heat a wok or large skillet to high. Add a dash of canola oil and then the garlic, ginger and jalapeño and stir fry for about 2-3 minutes. Add the shrimp and stir fry for another 3-4 minutes, until shrimp are just cooked through.

Toss in the sauce and bring to a boil.

Then add the green onion and mix.

Plate the noodles as a bed on four plates. Top with the stir fry. Garnish with sesame seeds and serve with lime wedges.

Serves 4.

Cook's Note:  This sauce and technique works well with all kinds of protein such as beef or tofu.  See Thai Spicy Beef on Rice Noodle.

Thai Spicy Beef on Rice Noodle

Chop, chop.  Stir, stir.  Done.
Sauce:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp fish sauce
2 Tbsp honey
1 Tbsp seasoned rice vinegar
1 Tbsp Trader Joes Chili jam, or 1 tsp chili paste with garlic

1-1/2lb chuck beef, sliced thin (freeze slightly to achieve this)
1/2 lb dry Thai (or vietnamese) rice noodles

1 red pepper, sliced
1 small onion, sliced
1 cup slivered carrot

2 cloves garlic, minced
1/2 inch fresh ginger, minced

1 jalapeño pepper, minced

1 Tbsp black toasted sesame seeds
palmful fresh cilantro leaves, chopped
1 lime, cut into wedges

Whisk sauce ingredients together in a small bowl.

Toss together with the beef in a large bowl and allow to marinate at least 30 minutes.

Bring 6 cups of salted water to a boil for the noodles. Place noodles in a large bowl. When the water comes to a boil, pour over noodles. Periodically nudge noodles gently as they hydrate - about 10 minutes total. Drain noodles and gently toss with just a dash of canola oil to keep from sticking. Cover noodles to keep warm.

While the noodles hydrate, heat a wok to high. Add a dash of canola oil and toss in the pepper, onion and carrot.

Stir fry for about 5 minutes, until the veggies begin to soften but are still crisp-tender. Set aside. Heat wok to high and add another dash of canola oil. Add the beef and stir fry for 3-4 minutes, just until the beef is cooked rare. Add the garlic, ginger and jalapeño and cook another 2 minutes.

Toss the veggies back into the wok and mix.

Plate the noodles as a bed on four plates. Top with the stir fry. Garnish with sesame seeds and cilantro and serve with lime wedges.

Serves 4.

Cook's Note:  This sauce and technique works beautifully with shrimp and tofu, and probably other proteins as well.  See Thai Spicy Shrimp on Rice Noodles.

Thai Reunion Chicken

This is definitely a party dish.  I made it last weekend for a family reunion dinner of 12, while down in Sarasota, Florida, doubling up this recipe for the crowd.  Not a bite leftover.
6 chicken drumsticks
6 chicken thighs, skin and fat trimmed
1 red pepper
1 orange pepper
1 jalapeño pepper, diced (or 1/2 tsp red pepper flakes)
1 onion, diced
2 cloves garlic, minced
1-inch fresh ginger, minced

1 can coconut milk
1 cup chicken broth
2 Tbsp Thai red curry paste
1 Tbsp fish sauce
1 Tbsp sesame oil
palmful fresh cilantro, chopped

Slice the red peppers into1-1/2 inch slices.

Heat a dash of canola oil in a large Dutch oven or pot. Brown the chicken in three batches until each side is browned about 8-10 minutes per batch.

Set chicken aside. Add the peppers and onion to the pot and sauté for about 8-10 minutes.

Add the garlic and ginger and cook another 2-3 minutes.

Now add the coconut milk, chicken broth, curry paste, fish sauce and sesame oil, and bring to a gentle boil. Return the chicken into the sauce and lower to a simmer. Season with salt and pepper to taste. Allow to cook for about 15-20 minutes, uncovered, until the chicken is cooked through and the flavors have melded. Turn the chicken a few times while cooking.

Remove chicken to a wide serving platter and use a slotted spoon to spoon veggies over the chicken. Garnish with cilantro leaves.

Strain sauce into a sauce boat and serve sauce on the side.

Serves 6-8.

Cook's Note:  I like the chicken on the bone as it renders a ton of flavor.  But yo could use boneless chicken for this dish if you peeper.  I's be very careful browning so as not to toughen the meat, and I'd remove the chicken at the end to reduce the sauce if necessary, without overcooking the chicken.

Lulled to a sweet slumber by this dish and the great company, we were rudely awakened at 3 a.m. to phone alarms announcing a tornado approaching Sarasota at 50 mph.  Luckily it passed within a mile of our house, but alas some poor souls were not so lucky.

Tempestuous seas the day after the Sarasota tornado
tempt brave (daredevil?) surfers.

Roasted Red Curry Grouper with Thai Eggplant

You can use most any favorite fish fillet with this aromatic Thai sauce.  The browned Thai eggplants add a browned crispy texture and a rich earthy flavor, which marries with the fragrant coconut and red pepper combo very well.
1-1/2 lb grouper fillet, or other favorite white fish fillet

6 Thai eggplants, trimmed and quartered (see note)
1 red pepper, sliced
1 small onion, sliced
1 jalapeño pepper, seeded and diced
2 cloves garlic, minced
1/2-inch fresh ginger, minced

1 can coconut milk

Preheat oven to 400F. Sear the eggplant in about 1-2 Tbsp canola oil over high heat for about 5 minutes, turning often. Give a good brown to each side and then season with salt.

Set eggplant aside.

In another skillet, sauté the onion and the red pepper in a dash of canola oil.

Cook until softened and beginning to brown. Add the jalapeño, garlic and ginger and cook another 2-3 minutes.

Pour in the coconut milk and bring to a gentle boil.

Lay fish in an oiled casserole dish.

Pour the coconut-veggie mix over the fish and dot with the eggplant quarters.

Bake fish for about 15-20 minutes, until cooked through and bubbly. Serve with rice.

Serves 4.

Cook's Note: Thai eggplants are cute little tennis-ball-sized eggplants.  They are typically white and green and sold with stems still on.  Hard to find, I find them at local international markets.

Thai Red Curry Fish with Shrimp

Get more exciting with anyone you're cooking for, with this Thai aromatic seafood number. If you like seafood and you like Thai - this is your dish.
2 tilapia fillets, or about any favorite 1-1/4 lb white fish fillet, cut into 4 portions
1 dozen shrimp, shelled

1 red pepper, sliced
1 yellow pepper, sliced
1 onion, sliced
1 cup shredded carrots
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 tsp crushed red pepper flakes

1 can coconut milk
1 Tbsp fish sauce
1 Tbsp Thai red curry paste
about a cup fresh Thai basil leaves (or regular basil leaves)
5 oz fresh baby spinach leaves
toasted sesame seeds for garnish

Sauté the onion, peppers and carrots in a large skillet for about 10 minutes, until beginning to caramelize. Add the garlic, ginger and peas and cook another 2-3 minutes. Remove from heat.

In a separate non-sktick skillet, heat a bit of canola oil and lay in the fish fillets and the shrimp. Cook gently over medium heat, just enough to brown each side slightly. Remove from heat and set aside.

Add the coconut milk, fish sauce and curry paste to the pepper mixture and return to a slow simmer.

Add half the basil leaves along with the spinach. Toss well with the curry sauce to allow the spinach leaves to wilt.

Plate a portion of fish on each of 4 plates. Top with veggie curry mixture and three shrimp each. Garnish with remaining basil leaves and sesame seeds. Serve with rice.

Serves 4.

Blueberry Brie Smoked Salmon Thai Noodle Salad

The freshness of the blueberries contrasts the richness of the brie and smoked salmon so nicely.  And the slightly sweet notes of the Thai dressing brings the noodles and kale out of the wallpaper.  I'm not letting summer go.
4 oz fine dried Thai rice noodles

Dressing:
2 Tbsp Thai Sweet Chili sauce
2 Tbsp seasoned rice vinegar
1 tsp Dijon mustard
2 Tbsp canola oil

5 oz baby kale (or spinach)
1 cup fresh ripe blueberries
2 Belgian Endive, thinly sliced
1/4-1/3 lb ripe Brie cheese, cubed
1 orange pepper, sliced
2 Tbsp sunflower seeds
2 tsp wasabe paste, if desired
4 slices slices smoked salmon, chopped

Hydrate the noodles by bringing 4 cups water to a boil in a medium pot. Salt generously and tip in the noodles. Stir and remove from heat. Let hydrate, fluffing with tongs from time to time until the noodles just become al dente - about 15 minutes. Drain well.

Whisk together the dressing ingredients in a small bowl.

Set out four plates. Divide the kale among the plates to form a bed. Divide the noodles on top of the kale and then scatter the blueberries, endives, brie and pepper on top.

Next, divide the smoked salmon in piles in the middle of each salad. Dress each salad according to taste. Garnish each salmon center with a dollop of wasabe, if using, and sprinkle each salad with sunflower seeds.  Sprinkle with crushed red chili flakes if desired.

Serves 4.

Pad Thai Salad

Here's something fun for a pot luck.  Pad Thai is a flavorful Thai rice noodle dish.  Since it's summer, I'm chill, and I'm chilling my Pad Thai into a cool summer salad.

Thai sweet chili sauce is a key ingredient to give spicy hot and a bit of sweet to the noodles.  Thai cooking often incorporates spicy heat with sweetness, along with the umami of fish sauce.  I serve this with peanut sauce on the side, because it really seems to be popular - and is indeed delicious.  But this dish really does not need the peanut sauce if you want to simplify an already somewhat complicated, but rewarding dish, that will surely meet with radical acceptance.
1 lb wide Thai rice noodles

Pad Thai Sauce:
1/2 cup Thai sweet chili sauce
2 Tbsp seasoned rice vinegar
1 Tbsp nam pal fish sauce
juice of 1/2 lime, about 2 Tbsp
1 Tbsp sesame oil

Peanut Dressing:
1 clove garlic
1/2-inch fresh ginger
1/4 cup creamy peanut butter
juice of half a lime, about 2 Tbsp
1 Tbsp nam pal, Asian fish sauce
1 Tbsp sesame oil
1 Tbsp seasoned rice vinegar
about 2-3 Tbsp water as needed

3/4 lb chicken breast tenders, about 4-5

2 cups very small broccoli floweretts
handful fresh snow peas, cut in half on a diagonal

1 orange pepper, finely sliced
1/4 small red cabbage, finely sliced
5 oz baby arugula

1 small English cucumber, cut into matchsticks, seedy centers discarded
1/3 cup peanuts, slightly chopped
2 limes cut into eight wedges each
sprouts of choice

First get 6 cups water boiling in a large pot for the noodles. Set another medium pot with 4 cups water to the boil for the veggies. Finally set a third medium pot with 2 cups water to a boil for the chicken.

While the water comes to a boil, whip together the Pad Thai Sauce by whisking together the ingredients in a small bowl. Next, the peanut dressing. Place the garlic and ginger in a small food processor and mince well.

Then add the remaining peanut dressing ingredients and blend to a creamy consistency, adding water as needed just to achieve a nice flow of the dressing. It should not be gloppy, but should just pour off a spoon.

When the noodle water comes to a boil, add a few teaspoons salt and toss in the noodles. Stir well and remove from heat. The noodles just need to hydrate, but not really cook. Watch them over the next 10 minutes, and fluff gently with tongs as they soften. When they are only just al dente, drain. Fluff from time to time to avoid sticking.

Add the chicken to the 2 cups of water with a dash of salt and simmer for about 3-5 minutes, just until the tenders cook through. I use tenders instead of breasts so the cooking goes fast and the chicken does not toughen. Remove to a plate and allow to cool. When cool to the tough, shred with your fingers.

Now set a timer ready for 2 minutes. Add a dash of salt to the 4 cups of boiling water. Tip in the broccoli and snow peas and cook only for 2 minutes to blanche the veggies. Use the timer - be attentive; you don’t want to lose the wonderful crunch of those veggies!

Tip veggies into a strainer in the sink and rinse with cold water to stop the cooking. Allow to drain well.

Now assemble. Toss the noodles and the chicken in a large mixing bowl and fold in the Pad Thai Sauce. Add the blanched veggies along with the orange pepper and purple cabbage - Matisse would approve!

Line a very large, wide bowl with a bed of the arugula. Pile on the noodle mixture and spread about the bed. Top the noodles with chopped peanuts and arrange the cucumbers and limes around the perimeter of the dish. Garnish the center with sprouts, if desired.  Serve with peanut sauce on the side.

Serves 8-10.