Shrimp and Banana

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_672845_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Recipe courtesy Roger Mooking.

we shopped for ingredients for this meal but could not find soy water and onion sprouts.  we improvised by adding the juice from the cooked shrimp (in place of soy water) chives (place of  onion sprouts) and parsley (in place of *cilantro).  *we do not like it.

• 20 shrimp, peeled and deveined with tails on
• Vegetable oil
• Salt and pepper
• 4 tablespoons shallots, brunoise (about 1 1/2 shallots)
• 1 tablespoon finely chopped garlic (about 4 cloves)
• 4 very ripe bananas (so ripe that the skins are black)
• 1:1 low-sodium soya/water (1/2 cup of each)
• Roughly 3 tablespoons sambal
• 1 teaspoon honey
• Juice of 2 limes
• 1 cup fresh cilantro, chopped
• Onion sprouts, for garnish

Orange Chicken Marmalade

I had this marinating in the refrigerator for tonight.  This is my recipe.  Simple.

Orange Chicken Marmalade

1 lb. skinless boneless chicken breast

1/4 cup soy sauce

1/2 cup orange marmalade or apricot marmalade

1 tbsp. honey

Red pepper flakes (you be the judge)

½ to 1 tsp. salt

½ tsp. orange peel

Preheat oven at 350°F.

Place all ingredients in a container or ziplock bag overnight to marinate.  Baste once midway with the sauce.  Bake until done.

Pork & Basil Stir-Fry with Summer Vegetables

I cooked tonight despite the fact that I’m tired.  I love it anyway.  My friend Francie gave me the Williams & Sonoma cook book for Christmas on Saturday and I’m putting it to good use!

I substituted pork and I added to the soy mixture: rice vinegar, red flaked pepper, fish sauce and sesame oil.

Beef & Basil Stir-Fry with Summer Vegetables

1/3 cup soy sauce

3 Tbs. sherry

1 Tbs. honey

1 tsp. cornstarch

2 Tbs. canola oil

1 lb. pork, thinly sliced, then cut into 1-inch pieces

Salt and freshly ground pepper

2 cloves garlic, minced

1-inch piece peeled fresh ginger, grated

1 yellow squash, cut into 1/2-inch matchsticks

2 carrots, cut into 1/2-inch matchsticks

4 oz. sugar snap peas, trimmed and halved

1/4 cup small fresh basil leaves, preferably Thai

In a small bowl, stir together the soy sauce, sherry, honey and cornstarch.

In a wok or large fry pan, heat 1 tablespoon of the oil over high heat. Season the steak pieces with salt and pepper. Add to the pan and, tossing to sear on all sides, cook until browned but still rare inside, about 3 minutes. Transfer to a plate. Pour off any fat from the pan.

Return the pan to high heat and warm the remaining 1 tablespoon oil. Add the garlic and ginger and stir-fry until fragrant, about 1 minute, taking care not to let the garlic and ginger brown. Add the squash, carrots and sugar snap peas and stir-fry for 4 minutes. Add the steak and the soy sauce mixture and stir to combine. Cook, stirring often, until the sauce thickens, about 3 minutes. Top with the basil leaves and serve. Serves 4.

http://blog.williams-sonoma.com/todays-recipe-beef-basil-stir-fry-with-summer-vegetables

Pignoli Cookies

• 2 (8-oz) cans almond paste (not marzipan), coarsely crumbled
• 1 1/2 cups confectioners sugar
• 1/2 teaspoon salt
• 2 large egg whites
• 2 tablespoons mild honey
• 1 cup pine nuts (pignoli ; 4 1/2 oz)

• Special equipment: a standing electric mixer; a large pastry bag fitted with 1/2-inch plain tip (optional); parchment paper

Read More http://www.epicurious.com/recipes/food/views/Pignoli-Cookies-107447#ixzz2FAMKEuIg

Gai Pad Krapow

i'm on a thai kick.

1 lb.boneless skinless chicken breasts
2 shallots chopped
bunch of basil
1 - 2 tbsp. soy sauce
1 - 2 tbsp. sesame oil
1 tbsp. sugar
1 tbsp. rice vinegar
2 jalapeno pepper (julienned)
1 1/4 tbsp. fish sauce
4 cloves chopped garlic
1 tbsp. peanut sauce

heat the sesame oil.  add the garlic and shallots and saute.  add the chicken meat (diced) until done.  add jalapeno, peanut sauce, rice vinegar, fish sauce, sugar, and soy sauce. add basil leaves pepper and salt.

Ground Turkey Pad Thai (my recipe)

i've been eating thai food this week about 5 times.  today i'm making ground turkey pad thai.  the reason i'm making it ground is this dish clings to the noodles better than pieces.  that's just my take on it. 

1 lb. udon or rice noodles (preferably rice)
1 lb. ground turkey
2 - 3 scrambled eggs (cooked separately)
chopped scallions
1 can bean sprouts (Asian Gourmet™ or Thai Kitchen™)
1/2 cup crushed peanuts (use this to put in the sauce)
1/4 cup rice vinegar
1 tbsp sugar
cayenne pepper
salt/pepper
3 - 4 cloves minced garlic
1/4 cup chicken both
1/4 cup fish sauce
about 1 tbsp stir fry oil
about 1 tbsp canola oil or vegetable oil
about 1 tbsp sesame oil
soy sauce
1/4 cup peanut sauce (Asian Gourmet™ or Thai Kitchen™)
a few dabs of any hot sauce

cook the noodles.

in a pot put the stir fry oil, canola oil, and sesame oil.  cook the ground turkey til done.  added all other ingredients and the white part of the scallion only.  you may want the green scallions on top of the finished dish.

finish with green scallions and crushed peanuts!