Classical Gas on Spicy Peanut Butter Soup Jack on Spicy Peanut Butter Soup Classical Gas on Spicy Peanut Butter Soup fancykat on Khao Soi Gai classicalgastoo on 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. Bring 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 top. 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.
Valencia Orange Crema:
Blend well in a blender add more goat cheese if too runny.
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.
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.
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.