Thai Shrimp and Roasted Cashew Salad

Thai Shrimp and Roasted Cashew Salad

If you have a mandolin, try running the cucumber through the julienne blade, cutting the cucumber the long way.  This will produce cucumber that looks like spaghetti or fettuccine.  Use the cucumber strands as abed for the shrimp and veggies.

1 1/2 LB Shrimp, cooked, peeled and deveined

2 C English cucumber

1 C Pineapple Chunks

3/4 C Julienne red onion, rinsed under cold water

1/2 C Chopped Red Bell Pepper

1/2 C Diced Jicama

1/2  Poblano Chile, julienne, without seeds and veins

Dressing:

3 TBL Soy Sauce

3 TBL Sherry Vinegar

3 TBL Un-sweetened pineapple juice

1 TBL Sugar

1 TBL Peanut Oil

2 CLOVES Garlic, minced very fine

2 TSP Fresh Grated Ginger

Finish:

3 TBL Fresh Mint Leaves, torn

3 TBL Fresh Cilantro leaves, torn

3 TBL Dry Roasted Cashews, chopped

1. Toss together the shrimp, cucumber, pineapple, onion, bell pepper, jicama and poblano chile.

2. In a small saucepan, heat the soy sauce, vinegar, pineapple juice and sugar, just until the sugar dissolves.

3. Allow to cool and then whisk in the oil, garlic and ginger.

4. Drizzle the dressing over the salad and toss well.

5. Gently toss in the mint and cilantro.

6. Garnish with chopped cashews.

   Serves 6

Spicy Asian Ginger Beef Skewers

Spicy Asian Ginger Beef Skewers

It's just about time for some great backyard pool parties. Try this beef marinade, add your favorite veggies on kabobs for a big backyard hit.

1 3- 4 lb. thick sirloin steak, cut into strips across the grain
1 C Soy sauce
1 12oz. bottle Asahi Black, Japanese beer
2 TBL Peanut oil
2 TBL Sesame oil
1-1/2 TBL Seasoned Rice Wine Vinegar
1/2 BUNCH Cilantro, chopped fine
2 TBL Brown sugar
1 TBL Chopped fresh ginger
3 Thia Chiles, chopped fine
3 CLOVES Garlic, minced
Bamboo skewers soaked in water for 4 hours

1. Whisk soy sauce, beer, both oils, and rice vinegar together.  Pour into a large glass or non-reactive  mixing bowl, and add cilantro, ginger, chiles, garlic, and sugar.  Whisk well, add steak strips, and marinade for at least 4 hours, turning every couple of hours.  I usually marinade over night.
2. Thread meat onto skewers and grill until cooked all the way through.
3. Makes about 10 skewers.

Cánh Gà Lắc (Shaking Chicken Wings)

Cánh Gà Lắc (Shaking Chicken Wings) from;

Kha Đặng (Khasan)

Strange name huh? “Lắc” means to shake in Vietnamese. The result of this dish is accomplished by vigorously shaking fried chicken wings in a large container with a generous helping of spicy butter sauce. Thus, renders the name Shaking Chicken Wings.
Ingredients:
-1lb chicken wings
-3 tbs ketchup
-3 tbs tương ớt (Chili Sauce)
-1/2 tsp soy sauce
-1/3 tsp salt (to taste)
-1/2 tsp sugar
-1 tsp ground black pepper
-2 tbs butter
-4 cloves garlic
-oil for frying wings
What to Do:
Wash and boil the chicken wings for 10 mins. Meanwhile, mince garlic and fry in butter until fragrant, add ketchup, chili sauce, soy sauce, sugar, black pepper and salt to taste. Make sure the flavors are balanced. Drain chicken wings and fry until golden (can skip this step if you’re eating healthy, just boil the wings longer). In a large container add chicken wings and sauce. Cover with a lid and shake vigorously to evenly coat the wings with sauce. Serve hot

Spicy Asian Slaw

Spicy Asian Slaw

You too can be ahead of the culinary curve with this spicy Asian slaw.  Just the thing to amaze friends and family when that next pool party or barbecue rolls around!

Dressing:

1 3-inch piece of fresh ginger, grated fine
1/2-cup creamy style peanut butter

1/2-cup rice wine vinegar
1 Tbl. soy sauce
2 key limes, juiced

2 Tbl. sesame oil
 
Slaw:

1 head Napa cabbage, sliced thin
1 yellow bell pepper, julienne fine

1 red bell pepper, julienne fine
 2 Serrano chiles, minced fine
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 Tbl. chopped cilantro
2 Tbl. chopped mint
1/2 teaspoon ground black pepper

½ teaspoon Black Sesame seeds

In a small bowl, or food processor whisk together the ginger, peanut butter, vinegar, soy sauce, limejuice, and the sesame oil. In a large salad serving bowl, combine all other ingredients except sesame seeds and then toss in the dressing. Sprinkle sesame seeds over salad.

Reserve a little of the dressing for rice noodles and fried pork and you’ve got a spicy Asian feast on your hands!

Tequila Grilling Sauce for Mahi Mahi

Tequila Grilling Sauce for Mahi Mahi

Enough for 4 6-8 OZ Mahi Mahi fillets

3 TBL White Tequila
3 TBL Pineapple juice
2 TBL Chopped cilantro
2 TBL Fresh lime juice
2 TBL Olive oil
2 CLOVES Garlic, minced
1 Habanero, minced
2 TSP Kosher salt
1/2 TSP Dark brown sugar
PINCH Fresh black pepper

1. Whisk Tequila Sauce together.  Drizzle over Mahi Mahi while grilling.

Thai Shrimp and Roasted Cashew Salad

Thai Shrimp and Roasted Cashew Salad
Fresh, light and delicious!

If you have a mandolin, try running the cucumber through the julienne blade, cutting the cucumber the long way.  This will produce cucumber that looks like spaghetti or fettuccini.  Use the cucumber strands as a bed for the shrimp and veggies. If you like it spicy add a few Chile Tepins, a chopped serrano chile or a tsp. of crushed red chile!

1 1/2 LB Shrimp, cooked, peeled and de-veined

2 C English cucumber,

1 C Pineapple Chunks

3/4 C Julienne red onion, rinsed under cold water

1/2 C Chopped Red Bell Pepper

1/2 C Diced Jicama

1/2  Poblano Chile, julienne, without seeds and veins

Dressing:

3 TBL Soy Sauce

3 TBL Sherry Vinegar

3 TBL Un-sweetened pineapple juice

1 TBL Sugar

1 TBL Peanut Oil

2 CLOVES Garlic, minced very fine

2 TSP Fresh Grated Ginger

Finish:

3 TBL Fresh Mint Leaves, torn

3 TBL Fresh Cilantro leaves, torn

3 TBL Dry Roasted Cashews, chopped

1. Toss together the shrimp, cucumber, pineapple, onion, bell pepper, jicama and poblano chile.

2. In a small saucepan, heat the soy sauce, vinegar, pineapple juice and sugar, just until the sugar dissolves.

3. Allow to cool and then whisk in the oil, garlic and ginger.

4. Drizzle the dressing over the salad and toss well.

5. Gently toss in the mint and cilantro.

6. Garnish with chopped cashews.

   Serves 6

Thai Coconut Chicken

Thai Coconut Chicken

Love grilled chicken, but looking for a different twist!

Galangal (a large root similar to ginger) and Thai basil can be found at Asian markets.

A whole chicken, cut into 8 pieces

Marinade;

2 Tbl. dark brown sugar


3 Thai chiles, stemmed, seeded and finely chopped


5 cloves chopped garlic


3 Tbl. grated galangal or ginger


1/4 cup chopped cilantro


1/4 cup chopped Thai purple or regular basil


4 green onions, finely chopped

1 stalk lemongrass, finely chopped (tough outer leaves removed)


Zest of 1 lime


Juice of 4 limes


1 Can coconut milk
(13 1/2-ounce)

3 Tbl. toasted sesame oil


2 Tbl. fish sauce


1. In a large bowl, combine all marinade ingredients and stir well. Add the chicken pieces and toss to coat.

2. Place the chicken and marinade in a large, plastic bag. Squeeze out the air and seal the bag. Place the bag in a large bowl to avoid any spills and place in the refrigerator overnight, up to 24 hours.

3. Remove the chicken from the marinade and over a grill with medium-high heat one by one set the pieces down for a few seconds and drag the pieces back and forth a few times which helps keep them from sticking.  While watching brown well and then turn and repeat.  Once lightly browned move away from direct heat, cover and grill until the meat is firm and a thermometer inserted at the thickest part of the thighs and breasts reads 165f.

Place chicken on a platter and allow to rest for a few minutes before serving. Serve with Basmati or Jasmine rice.  Serves 6

Thai Hot Sauce

Thai Hot Sauce

Talk about good, if you’re a salsa lover like me this one will blow your mind.  The flavors are definitely Asian, well defined, complex and it’s very hot.  I like it over white rice with grilled fish, pork or poultry.

Dried Shrimp

6 cloves, garlic
2 Tbl. whole dried shrimp, chopped (Asian grocery store)

4 dried chile de Arbol

1 ½ tsp. raw sugar

3 Tbl. fish sauce

3 Tbl. key lime juice

3 fresh Thai chiles, chopped fine

Assorted fish Sauce brands

Combine the garlic, shrimp, chile de Arbol, and sugar in a small food processor and grind into a course meal.  Remove from food processor and add all other ingredients.  Allow to blend for 1 hour before serving.  Keeps fresh in the refrigerator for a few weeks. 

Makes ¾ cup.

Spicy Asian Ginger Beef Skewers

We make these so often that, years ago, my Dad made a little grill out of plate steel that was just wide enough to hold the skewers.  This recipe also works well with pork, poultry, or shell fish!

Shown here with Pork!

Spicy Asian Ginger Beef Skewers

1 3- 4 lb. thick sirloin steak, cut into strips across the grain
1 C Soy sauce
1 12oz. bottle Asahi Black, Japanese beer
2 TBL Peanut oil
2 TBL Sesame oil
1-1/2 TBL Seasoned Rice Wine Vinegar
1/2 BUNCH Cilantro, chopped fine
2 TBL Brown sugar
1 TBL Chopped fresh ginger
3 Chiles, chopped fine, what ever you like Jalapeno to habanero
3 CLOVES Garlic, minced
Bamboo skewers soaked in water for 4 hours

1. Whisk soy sauce, beer, both oils, and rice vinegar together.  Pour into a large glass or non-reactive  mixing bowl, and add cilantro, ginger, chiles, garlic, and sugar.  Whisk well, add steak strips, and marinade for at least 4 hours, turning every couple of hours.  I usually marinade over night.
2. Thread meat onto skewers and grill until cooked all the way through.
3. Makes about 10 skewers.

Pork and Shrimp Wonton with Asian Dipping Sauce or Won Ton Soup

Pork and Shrimp Wonton with Asian Dipping Sauce or Wonton Soup

Either fried or in Wonton soup these are delicious!

  Wonton Wrappers

  Egg White Mixed with a Tablespoon of Water

    Won ton Ingredients

1 LB Ground Pork

1/2 LB Medium Shrimp, peeled and chopped

1/4 C Minced Water Chestnuts

1/4 C Minced Green Onions

2 TBL Soy Sauce

1 TBL Grated Ginger

    Asian Dipping Sauce

1/3 C Rice Vinegar

1 1/2 TBL Sambal or other Asian chile sauce

3 TBL Sugar

1. Mix all wonton ingredients together.

2. Place 2 TSP of mixture in each won ton wrapper, brush edge of wrapper with egg wash and press together.  If you like, brush the pointed edges with egg wash, and fold in.

  

Deep Fried Wonton

1. Deep fry in 325 degree oil until golden brown.

  

Wonton Soup

1. Place won ton in simmering water.

2. Once the won ton float to the top keep simmering for four minutes.

3. Remove from water and place in bowl with hot chicken stock and whatever Asian vegetables you like.  (I just use a little fresh spinach.) If using firm vegetables it may be necessary to cook them in the stock for a few minutes.

   

Asian Dipping Sauce

1. Bring the vinegar and sugar to a boil for 2 minutes, remove from heat and stir in the sambal.  Set aside to cool.

2. Extra wonton may be frozen.

   Makes 4 Dozen

Hoisin Grilling Sauce for Salmon

Hoisin Grilling Sauce for Salmon

Fish on the grill is so easy.  The rule of thumb is 10 minutes of grilling for every inch of thickness.  That will vary depending on your grill and how well done you like your fish.  This easy grilling sauce makes salmon so juicy. It will melt in your mouth.  This recipe is for a ¾ pound fillet.  You can make more or less depending on your needs.  The ratio is four parts Hoisin sauce to one part Dark sesame oil.

 

1/2 C Hoisin sauce

1 Tbl. Dark sesame oil

1. Mix together and spoon onto salmon fillets, to coat before grilling. 

Makes enough for a 3/4 LB salmon fillets.