Thai Grilled Chicken with Cilantro Dipping Sauce

I have been on a Thai kick lately, let me tell you! Do you see a theme with the last few recipes posted? All Thai!

Recipe

  1. 2 jalapeño peppers, seeds and ribs removed
  2. 4 cloves garlic, 2 smashed, 2 minced
  3. 1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
  4. 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
  5. 1 tablespoon cooking oil
  6. 1 teaspoon Asian sesame oil
  7. 1/2 teaspoon salt
  8. 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  9. 6 tablespoons rice-wine vinegar
  10. 1 tablespoon sugar
  11. 1/4 teaspoon dried red-pepper flakes
  12. 1 1/2 tablespoons water
  1. Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.

 

  1. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
  2. Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon 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 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.

Spicy Mint Beef

Recipe

  • 3 tablespoons vegetable or canola oil

  • 4 cloves garlic, minced

  • 3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced*
  • 1 pound flank steak, very thinly sliced

  • 3 shallots, thinly sliced
  • 1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
  • 1/4 cup fish sauce*

  • 2 tablespoons sweet soy sauce*
  • 2 tablespoons black soy sauce*

  • 1 tablespoon chili paste in soy bean oil*
  • 1 1/2 cups chopped fresh Thai basil leaves*
  • 1 cup whole fresh mint leaves
  • *Can be found at specialty Asian markets
  • Serving suggestion: sticky or steamed white rice

In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes.

Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.

Thai Iced Tea

I love sweet tea. Hot tea. Tea in general. So I had to make this tea…

  • 5 cups water
  • 1/2 cup sugar

  • 5 whole star anise pods*

  • 8 black tea bags
  • 3/4 cup sweetened condensed milk
  • Ice
  • Mint leaves, for garnish
  • *Can be found at specialty Asian markets

In a medium saucepan, over medium heat, bring the water, sugar and star anise pods to a boil. Remove the pan from the heat and add the tea bags. Allow the tea to steep and cool to room temperature, about 1 hour. Discard the star anise pods and the tea bags and whisk in the condensed milk. Pour into a large pitcher and refrigerate for at least 1 hour, or until ready to serve.

To serve: Pour the tea into 4 ice-filled glasses. Garnish with fresh mint leaves and serve.

Tuna Everything Bagel

I am not a big tuna fish fan, But I watched him make this sandwich one day and it just looked so good that I decided to give tuna another chance! It’s the smell I have issues with. But on the show he recommends to buy tuna packed in water and not oil. (Didn’t know that) learn something new every day…But I made this and it was fabulous…

Recipe

Tuna Salad:

  • 3 cups good quality canned tuna (packed in water), drained
  • 1/4 cup mayonnaise
  • 4 cornichons, chopped
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh tarragon leaves
  • 2 tablespoons freshly chopped parsley leaves
  • 2 tablespoons capers, drained
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper

  • 1/4 to 1/2 cup extra-virgin olive oil, or to taste
  • 2 everything bagels, sliced and toasted
  • 1/4 cup cream cheese
  • 1/2 red onion, thinly sliced crescents
  • 1 vine-ripened tomato, sliced
  • 1 seedless cucumber, sliced
  • 4 Bibb lettuce leaves

Begin with the tuna salad. Combine ingredients in a large mixing bowl and stir to combine. Taste and adjust seasoning with salt and pepper.

Take cut bagels and toast under a hot broiler until golden brown. While still hot smear the bottom with the cream cheese immediately. Top with a scoop of the tuna salad and then layer with red onion, tomato, cucumber and lettuce. Add the top half of the bagel and serve.

French Onion Soup

I have always wanted to make French Onion Soup! I love onions so why not! And in this recipe what sold me is he uses a cup of red wine! I love me some red wine!

I LOVE the Food Network. I DVR my favorite chefs and shows during the day and in the evening I watch all the yummy foods they make and then I print the recipe and depending on how good the recipe looked, the sooner I make it!

Recipe

  • 1/2 cup unsalted butter

  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine, about 1/2 bottle
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette, sliced

  • 1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.

Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Chile-Lime Crab Salad with Tomato and Avocado

I found this recipe  a while ago and have been wanting to make it, and I finally did…

  1. 5 tablespoons fresh lime juice
  2. 2 1/2 tablespoons extra-virgin olive oil
  3. 2 1/2 tablespoons vegetable oil
  4. 1 tablespoon very finely chopped jalapeño
  5. 1 tablespoon chopped cilantro, plus cilantro leaves for garnish
  6. 1/2 tablespoon honey
  7. 1/2 teaspoon minced garlic
  8. Salt and freshly ground black pepper
  9. 1/2 pound lump crabmeat, picked over
  10. 1 1/2 Hass avocados, diced ( 1/2 inch)
  11. 1/3 cup minced red onion
  12. 1 large heirloom tomato, cut into four 1/2-inch-thick slices
  13. Tortilla chips, for serving
  1. In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.
  2. In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
  3. Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.

Turkey Larb

Saw this made on the Food Network by Giada De Laurentiis…I was like what the HECK is Turkey Larb…But she made it and it look great and light. So I thought what the heck I will make this, plus the recipe calls for lemongrass and I have been dyeing to use lemongrass in my cooking, so I got too…

Recipe

Dressing:

  • 1/3 cup fresh lime juice, from about 5 limes
  • 3 tablespoons fresh lemon juice, from 1 large lemon
  • 2 tablespoons fish sauce*
  • 2 tablespoons honey

Larb:

  • 3 tablespoons vegetable or canola oil
  • 1/2 red onion, diced
  • 3 shallots, thinly sliced

 

  • 1 (4-inch) piece lemongrass, minced (about 1/4 cup)*

  • 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
  • Kosher salt
  • 1 1/2 pounds ground turkey, preferably dark meat
  • 1/2 cup chopped fresh mint leaves
  • Freshly ground black pepper
  • 1 head butter lettuce, leaves separated
  • *Can be found at specialty Asian markets
  • Serving suggestion: sticky or steamed white rice

Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes.

Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.

Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.