Spicy Peanut Butter Soup


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Khao Soi Gai



1 clove garlic

1 tsp turmeric

1 tsp curry powder

1 tsp salt

4 shallots, sliced into quarters

3 dried chilies—rehydrate until soft

2 black cardamom pods

1 tbsp coriander seed

1-inch piece fresh ginger

2 ½ tablespoons red curry paste

1 stalk of lemon grass, quartered

2 14-oz. cans unsweetened coconut milk

2 cups low-sodium chicken broth

3 tablespoons of fish sauce

4 pieces of chicken thighs and 4 drumsticks

1 tablespoon of palm sugar or light brown sugar—I substituted molasses because I had it available

Toast coriander and cardamom a bit first to bring out the fragrance. Add oil and half of the sliced shallots but don’t caramelize then add the curry paste (here the curry paste is a bit of a cheat as the ingredients are supposed to make a paste-I have included a link to make the authentic paste) heat the paste careful not to burn it you just need to make aromatic.

Add 1 cup of the coconut milk and bring to a boil. Boil for a few minutes, stirring well, until red oil film separates from the coconut mixture. Add another cup of coconut milk, return to a boil, and again boil until the oil separates.

Add the chicken, 1-cup chicken stock and remaining coconut milk. Add the sugar and fish sauce, lemon grass and thinly sliced ginger. DSC09051Bring back to a boil, and then reduce to a simmer. If it becomes thick add a little water.  Cover and simmer until the chicken is tender, about 45 minutes. Plate some cooked egg noodles, add the broth, place chicken on topDSC09061. Finally garnish with some caramelized shallots, squeeze some lime to taste.

want to spend a lot of time making the dish but want an authentic taste? try this- http://www.seriouseats.com/recipes/2014/09/khao-soi-gai-northern-thai-coconut-curry-noodle-soup-recipe-laksa.html

I plan to make it this way soon.

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Monk Fish Taco’s With Red Slaw/Valencia Orange Crema Ala Jack




To prepare the fish and batter follow these instructions:


  1. Place the fish in a dish and squeeze half a lime over it, set it aside. Meanwhile, make the slaw and warm the tortillas.
  2. Slaw instructions below.
  3. Warm the corn tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside.
  4. Taste the slaw again and season as needed with more juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm corn tortilla, and top it with slaw and Valencia Orange Crema.


  • 1 small red cabbage
  • 1/4 cup freshly squeezed Valencia orange juice
  • 2  spoons cold-pressed olive oil
  • 1 medium clove of garlic, minced
  • 1/4 cup red wine vinegar
  • salt to taste


  1. Very thinly slice the cabbage using a sharp knife.
  2. In a jar, mix all dressing ingredients EXCEPT the orange juice and oil  shake vigorously. If you are using anything larger than a small cabbage, increase the measurements in the dressing since this salad should be generously dressed.
  3. Set aside for 30 minutes
  4. drain most of the pickling liquid add the juice set aside for ten minutes, then drain most of the liquid keeping some
  5. Make a  dressing with the remaining liquid and olive oil
  6. In a large bowl, pour the dressing over the sliced cabbage, toss, and allow it to sit for 10 minutes before serving so it absorbs the flavors.


Valencia Orange Crema:

  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons goat cheese
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated orange zest
  • 3 teaspoons fresh squeezed Valencia orange juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Blend well in a blender add more goat cheese if too runny.



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Monk Fish And Burro Banana Chips Ala Jack



Beer Battered Fish and Burro Bannna Chips

6 cups vegetable oil

1 Burro Banna, cut into round chips

1 (12-ounce) bottle beer (I used Beck’s)

2 cups all-purpose flour

1 1/2 pounds monk fish fillets, skinned, cut diagonally into 1-inch-wide strips

1/2 tsp kosher salt
1/4 tsp black pepper
1/8 tsp garlic powder
1 teaspoon Old Bay seafood seasoning
In a 5 quart Dutch oven, heat oil to 375 degrees F.
Chips until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in salt, pepper and garlic powder. Pat fish dry and season on both sides with old bay and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry the Monk fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.

Serve fish with Burro Banna chips, and if desired, tartar sauce and/or ketchup, malt vinegar and lemon wedges.




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Sea Salt Caramel Cawffee




some water to make a syrup
some heavy cream
coarse / fine sea salt
1-2 cups coffee
caramel syrup

Optional:  steamed milk to make it a latte.

Make simple syrup: Heat sugar and water on medium high in a saucepan until sugar dissolves and you see steam rise. It should be clear like water. Let cool.

Make cream mixture: Whip heavy cream and salt together with wire attachment (or a wire whisk) until soft peaks form.

Assemble your drink: To make one glass, fill 1 cup of coffee and 2-3 tablespoons of syrup. Stir in some caramel syrup in~1/2 cup of salted cream mixture and top it off.




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Monkfish Provençal

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Monkfish Provençal

salt and pepper to taste

Cajun seasoning to taste

1/2 cup all-purpose flour

1 1/2 pounds monkfish fillets, roughly chopped

2 tablespoons olive oil

1/4 cup butter

3 cloves garlic, minced

1 large tomato, diced

1 (8 ounce) package sliced fresh mushrooms

1/4 cup dry white wine

Follow the recipe here  http://allrecipes.com/recipe/monkfish-provincial/

I just  added a little fresh marjoram and used a little less garlic. I think shallots would be a nice addition.

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Maque Choux

DSC06631My good ole pal Cobalt Blue Dog turned me on to this:

I started-out with a basic recipe found at Nola Cuisine http://www.nolacuisine.com/2007/05/12/maque-choux-recipe/

I had no time to make it fancy so being the heretic I am, I used turkey kielbasa and spanish chorizo.

This is what you’ll need for the classic Maque Choux:

Maque Choux Recipe

4 Tbsp Unsalted Butter
1/4 cup Tasso, finely diced
3 Ears of Corn
1/2 cup Onion, finely diced
1/4 cup Celery, finely diced
1/2 cup Green Pepper, finely diced
1 Tbsp Fresh Thyme leaves
1/8 cup Garlic, minced
1 Cup Tomato, diced
1/2 Cup Green Onions, finely sliced

You’ll find the full description on the link above.

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