29th May 2008

    Thai Grilled Chicken with Cilantro Dipping Sauce

    Thai Grilled Chicken with Cilantro Dipping Sauce
    This recipe came together in about 15-20 minutes, so it definitely lived up to the title of the book from which it came — Food & Wine Magazine’s Quick from Scratch Herbs & Spices Cookbook. We’re just diving into this one, but I’m really liking it so far — I love when each recipe is accompanied by a full-page picture. The book is divided into two sections: “Herbs” and “Spices”. Each recipe features a particular herb/spice — cilantro is one of our favorites, so we started there.

    Chris says:

    So, considering that I decided to make this about 10 minutes before you got home, I’d say this turned out quite well.

    Lisa says:

    Yeah, I thought we were doing Tortilla soup!

    Chris says:

    I changed my mind… not in a soup mood. Besides, this way we can tell Jeanette how much we enjoy the cookbook when we see her this weekend.

    Lisa says:

    It’s true! Yum, I like this dipping sauce.

    Chris says:

    I like most dipping sauces. Especially when they have cilantro!

    Lisa says:

    Cilantro *does* rule the planet. We need to start growing it.

    Chris says:

    Yes, please.

    Thai Grilled Chicken with Cilantro Dipping Sauce
    2 jalapeƱo peppers, seeds and stems removed
    4 cloves garlic: 2 smashed, 2 minced
    1/2 cup lightly packed cilantro leaves and stems
    1 tbsp chopped cilantro
    2 tbsp fish sauce
    1 tbsp canola oil
    1 tsp sesame oil
    1/2 tsp salt
    4 boneless, skinless, chicken breasts (about 1 1/3 lbs.)
    6 tbsp rice-wine vinegar
    1 tbsp sugar
    1/4 tsp dried red-pepper flakes
    1 1/2 tbsp water

    Light the grill and set at medium-high heat. In a blender, puree the jalapeƱos, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, canola oil, sesame oil, and 1/4 tsp salt. Put the chicken in a shallow dish and coat with the cilantro puree.
    Grill the chicken for 5 minutes. Turn and cook until just done, about 5 minutes longer.
    Meanwhile, in a small saucepan, bring the vinegar, sugar, and the remaining 1/4 tsp salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the tablespoon of chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of dipping sauce alongside.

    4 Servings

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    posted in Main Dishes, Quick from Scratch Herbs and Spices, Thai | 8 Comments

    10th May 2008

    Yum Gai – Thai Chicken Salad

    Yum, Guy!

    This recipe comes from Thai Cooking Made Easy — with this recipe, it lived up to its name. Cooked chicken is shredded and tossed with a bunch of veggies and a slightly spicy lime and fish sauce dressing. This would make a good starter to a larger meal.

    Chris says:

    Yum, guy! I like this salad.

    Lisa says:

    I thought the dressing was going to taste way too fishy when I mixed it up…

    Chris says:

    It’s totally fine — once you toss it in and mix everything together it’s not nearly as intense.

    Lisa says:

    This salad makes me hungry.

    Chris says:

    Not surprising… ain’t no carbs here!

    Lisa says:

    Promise me we’ll never do a low-carb diet.

    Chris says:

    How about we just don’t do any kind of diet?

    Yum Gai – Thai Chicken Salad

    • 2 cups water
    • 1/4 tsp salt
    • 3 skinless, boneless chicken breasts (about 1 lb.)
    • 1 medium tomato, cut into wedges
    • 1 medium red onion, sliced
    • 1 small cucumber, thinly sliced
    • 2 green onions, cut into lengths
    • minced cilantro
    • 4 large lettuce leaves

    For the Dressing:

    • 1 tbsp sliced red chili
    • 3 tbsp freshly squeezed lime juice
    • 3 tbsp fish sauce
    • 1 tsp sugar

    Bring the water and salt to a boil in a saucepan over medium heat and poach the chicken for about 15 minutes or until cooked. Remove and set aside to cool. Shred the chicken into thin strips.
    Combine the Dressing ingredients in a bowl and mix well.
    In a large bowl, combine the chicken strips with the tomato, onion, cucumber, green onions, and cilantro. Pour the dressing over and toss thoroughly.
    Line a serving platter with the lettuce leaves and top with the salad. Serve immediately.

    Serves 4 as a starter or part of a larger meal.

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    posted in Salads and Light Soups, Thai, Thai Cooking Made Easy | 4 Comments

    13th April 2008

    Mango Chicken with Red Peppers

    One of the great things about subscribing to a CSA program is that it forces you to “use up” the fruits and veggies that you’ve been allocated, making it a lot easier to decide what to make for dinner. As Lisa will tell you, I can easily spend an entire afternoon poring over cookbooks, trying to decide on recipes. Having ingredients on-hand is a great way to narrow that scope. This easy, quick recipe from Hooked on Heat was a great way to utilize the mangoes that arrived this week. Chicken is stir-fried with onions, red bell peppers, and spices; mangoes are stirred in at the end to create a nice balance of sweet and spice.

    Chris says:

    You know, I think this is the first time I’ve actually cooked something with mango in it.

    Lisa says:

    Oh yeah, I usually just have it by itself.

    Chris says:

    Pickapeppa Hot is really good in spicing this up… it has that tropical fruit taste that goes really well with the — hey, what are you doing?.

    Lisa says:

    Getting more — this is good!

    Chris says:

    Save me some for lunch tomorrow…

    Lisa says:

    We’ll see if there are leftovers, sucka!

    Mango Chicken with Red Peppers
    ——————————
    2 large boneless chicken breasts, cut into bite-sized pieces
    2 large mangoes, diced into cubes
    1 red bell pepper, sliced
    1 medium-sized onion, sliced
    1-2 red chilies, finely chopped
    1 tsp ginger-garlic paste
    1/4 cup chicken stock
    1/4 tsp turmeric
    1/2 tsp chili powder
    1/2 tsp ground cumin
    1/2 tsp ground coriander
    2 tbsp canola oil
    salt, to taste
    cilantro, chopped for garnish

    Heat the oil in a large non-stick wok over medium-high heat and saute the chopped chilies, ginger-garlic paste and onions until lightly browned. Add in chicken, peppers and spices, and stir-fry till chicken is cooked through. Stir in chicken stock and mango, and simmer for a few minutes.
    Season with salt, and garnish with fresh coriander leaves. Serve with rice.

    4 Servings

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    posted in Main Dishes | 9 Comments

    7th April 2008

    Fisherman’s Rice


    A few nights ago I made this surprisingly easy and quick rice dish — somewhere between a paella and fried rice — found in The Border Cookbook. We used chicken chorizo instead of pork/beef to lower the fat content, and considering there’s only a teaspoon of oil added, it was pretty healthy.

    Chris says:

    Yay for sausage!

    Lisa says:

    That chicken chorizo is pretty spicy…

    Chris says:

    Yeah, it’s good. The dish itself is pretty subtle, so I think it works well to have the distinct spices from the sausage and the contrasting cool avocado.

    Lisa says:

    I really like this dish — you’re right, it’s reminiscent of both fried rice and paella.

    Chris says:

    This would be good topped with some of that tomatillo-chipotle salsa that we made with the Arroz Con Pollo.

    Fisherman’s Rice
    —————-
    4 oz bulk chorizo (I used chicken chorizo)
    1 tsp vegetable oil
    1/2 medium onion, chopped
    2 garlic cloves, minced
    1 cup uncooked rice
    2 cups chicken stock
    1 tsp soy sauce
    1/2 tsp white vinegar
    1 bay leaf
    12 oz shrimp, cooked as desired
    1/2 Haas avocado, diced
    2 medium tomatillos, husked, roasted, and pureed

    In a heavy skillet, fry the chorizo in oil over medium heat. When just browned, add the onion, garlic, and rice and saute briefly until the rice is translucent. Pour in the stock, soy sauce, vinegar, add the bay leaf, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 to 18 minutes until most of the liquid is absorbed.
    Stir in the cooked shrimp, avocado, and pureed tomatillos, cover again, and continue cooking for 2 more minutes. Remove the pan from the heat and let the rice steam, covered, for at least 10 minutes. Stir and serve.

    3-4 Servings

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    posted in Main Dishes, The Border Cookbook | 7 Comments

    1st April 2008

    Burmese Chicken Curry

    A few nights ago I made this tasty curry recipe that I found on what you having for your tea?, a blog I’ve been following for quite a while. Big fan of the curries, that wyhfyt, and this one was #1 on his(?) Best of 2007 list.

    Chris says:

    I can see why this made the top 10 list. It’s awesome. And since we used chicken thighs the meat isn’t dried out after cooking it for so long.

    Lisa says:

    You’re right, I’m usually a breast girl –

    Chris says:

    …ahem…

    Lisa says:

    – but this chicken is really moist. And such a great flavor!

    Chris says:

    Yeah the fish sauce is a really interesting ingredient, I wouldn’t have expected to see that in a curry…

    Lisa says:

    This is the closest to what I’d expect to get at a restaurant. So good! I keep saying that I’m done but then I go back for more.

    Chris says:

    I know — addictive!

    Burmese Chicken Curry
    ———————
    2 lbs chicken thighs, quartered or cubed
    2 teaspoons hot curry powder
    1/2 teaspoon salt
    1/2 teaspoon garam masala
    4 tablespoons peanut oil
    1/2 teaspoon cayenne pepper
    2 teaspoons paprika
    2 onions, chopped
    4 garlic cloves, chopped
    1 heaped teaspoon minced ginger
    2 tomatoes, chopped
    1 tablespoon fish sauce
    1 stick of lemongrass, cut to about 6″, bulb end pounded to release aroma

    Sprinkle curry powder, salt and garam masala over the chicken and set aside. In a blender or food processor puree onions, garlic, paprika, cayenne pepper and ginger into a thick paste.
    Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes.
    Add the chicken and turn up the heat to high, stirring for another few minutes. Add the tomatoes and stir for a further 5 minutes.
    Add one cup of warm water (enough to cover the chicken), lemongrass and the fish sauce and bring to a boil.
    Turn the heat to low, partially cover the pan and gently simmer for at least 45 minutes until the chicken is very tender. Remove the lid and simmer for a further 15 minutes to reduce the sauce.

    3-4 Servings, or 2 if you just can’t get enough!

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    posted in Burmese, Main Dishes | 6 Comments


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