Local Fare: Pad Thai

A co-worker recently told me of a Thai restaurant in my neck of the woods, whose opening last June somehow completely escaped me.  I  headed there immediately to perform my usual litmus test for Thai restaurants...Panang Curry.   I gotta tell you, Pad Thai is my new go-to for panang.  It was perfect.  Just to make sure I wasn't misjudging, I've been back 3 times now and I can assure you it was no fluke!

This little hole in the wall (across from St. Anthony's in an unobtrusive strip mall) is well-appointed, the staff is friendly and helpful, and the menu and food are fantastic.  Give 'em a go!  You'll never have to drive down to Grand Ave again just to get some legit Thai!

NOTE: I first reviewed Pad Thai in February.  Since then, my boys and I have been there with such regularity that they know us by name.  I will review other dishes of theirs in upcoming posts.

Chicken Tikka

Chicken Tikka

1 T. chili powder

8 cloves garlic

1/4 c. fresh ginger

2 t. coriander

2 t. cumin

1 1/2 t. turmeric

1 t. cardamom

1/2 t. salt

Pinch of clove

Pinch of cinnamon

1 small bay leaf

1 T. lime juice

1 c. plain yogurt

1/4 c. oil

Blend all ingredients in a food processor.

6-8 chicken breasts, cut into 1 1/2" chunks

Coat chicken pieces with yogurt sauce and marinate for 3 hours to overnight.  Skewer and grill for approximately 15 minutes.

This dish is only moderately spicy and pairs well with standard Indian condiments: raita, mint, and tamarind.  And, of course, no Indian meal is complete without Naan!!

Spicy Black Bean & Corn Salad

This recipe comes from James McNair's 1991 Salad Cookbook and is full of robust flavor.  I have also served it as salsa with chips.  Either way, it's really good!

Spicy Black Bean & Corn Salad

2 cans black beans, drained

3 c. corn kernels

1/2 c. minced red onion

1/2 c. minced green onion, including some green tops

1/2 c. chopped fresh cilantro

1 T. cumin

2 t. salt

1 T. black pepper

2 c. chopped tomato, OR halved cherry tomatoes

Smoked Chile Vinaigrette (recipe below)

Combine and toss all ingredients in large serving bowl.  

Best if flavors are allowed to blend for a few hours before serving.  If not serving until the following day, reserve chopped tomato and add just before serving.  

Smoked Chile Vinaigrette

1/3 c. vinegar (red wine or cider, OR lime juice)

1/2 t. salt

1/2 t. pepper

2 chiles chipotle in adobo sauce, minced

1 T. adobo sauce

2/3 c. vegetable oil

Blend thoroughly in food processor.  Add more chipotles to increase the heat!

Pudding for Grown-Ups

Pudding for Grown-Ups

Serves 20

1 box brownie mix - make according to instructions and cook completely...no goo in the middle this time!

While still hot and in the pan, use a fork to "crumble" the brownie.  Return pan to oven for about 5-7 minutes.  The idea is to make brownie bits that are a tad crunchy.

While brownies are cooking, whisk the following ingredients in a large mixing bowl:

(2) 3.9 oz. boxes instant chocolate pudding

1 1/2 c. milk

2/3 c. Kahlua

1 c. Bailey's Irish Cream

1 quart of heavy cream whipped with 

3 pkg of Sweet N Low (or equivalent) until quite stiff.

Fold 3 c. of whipped cream into the chocolate pudding until well blended (reserve remaining whipped cream for later!).  Cover and place in refrigerator until ready to assemble.

In a food processor, blend the following ingredients until consistency of a graham cracker crust:

1 package of Keebler Simply Shortbread

1/3 c. brown sugar

1/2 t. cinnamon

Stir in: 1/2 c. melted butter

In 6-10 oz. cups, layer the following (I used clear 9 oz. disposable cups):

1 - Shortbread cookie crumb crust - pat into bottom of cup

2 - 2 super-heaping soup-size spoons of pudding 

3 - Brownie bits (about 1 brownie per cup)

4 - Generous dollop of whipped cream 

Refrigerate until ready to serve.  ENJOY!

WARNING:  These taste quite strongly of alcohol, so if you aren't a fan of that taste, you may want to abstain.

Smoky Chipotle Salsa

Smoky Chipotle Salsa

1/2 lg. onion

3 lg. jalepenos, seeds removed

2 lg. cloves garlic

2 c. cilantro leaves

Place ingredients in Cuisinart and process until finely chopped.  Transfer ingredients to large saucepan.

7 med. tomatoes, diced and drained

Add tomatoes to saucepan, along with:

2 T. coarse ground sea salt

4 t. lime juice

(1) 7oz. can LaPreferida Chipotle Sauce

1 t. liquid smoke

Bring to boil for 5 minutes.  Remove from heat.  Refrigerate.

**EXTREMELY SPICY when first made.  After cooling overnight, it mellowed to the point where it had a nice little kick, but no longer set fire to the lining of the mouth and throat.  Eric made it for his classmates and it was a HUGE hit!

Brisket for a Crowd

Brisket for a Crowd

(this provides enough marinade for 15-20 lbs. of brisket)

Blend in food processor:
1 large onion
10 T. minced garlic
2 T. black pepper
1 c.+ crystallized ginger

Add mixture to stock pot along with:
4 c. soy sauce
1 c. brown sugar
1 c. oil

Bring to a boil for 5-10 minutes.  Cool.  Pour over brisket and marinate overnight or up to 36 hours. 

Cover brisket and bake in marinade overnight at 250 degrees.  Shred meat and leave in marinade.  Serve as main dish or as sandwiches on Sister Schubert's rolls.  

Horseradish Sauce

2-3 c. mayo

4-6 T. minced garlic

1 bottle (approx. 1/2 c.) horseradish

Spicy Bacon-Wrapped Dates

Spicy Bacon-Wrapped Dates

20 pieces 

Serves...at least 1
 

Heat oven to 425 degrees.
 

5 Dates

10 pieces of bacon (thick-sliced NOT recommended!)

2-3 jalepenos

Old Hickory Smoked Salt

Cayenne Pepper

Cut dates in half. Remove pit, then halve again. That makes 4 slivers from each date.

Remove the top and seeds from the jalepenos.  Halve, then cut each half into 2-3 chunks, like so:

 

Cut bacon strips in half.  In a small bowl, make a rub of near-equal parts cayenne pepper and hickory smoked salt (for 20 pieces, a teaspoon of each will suffice).  Sprinkle each bacon strip lightly, then rub in:

That last step, my friends makes the difference between OK and Shazam!  Trust me…you WANT Shazam.

Marry one date sliver to one jalepeno chunk, then roll up securely in a bacon strip.  Place "end" down on a foil-lined baking pan.

Place in 425 degree oven and bake for 8 minutes.  Use tongs to turn and then bake for another 4-7 minutes.  Check after 4 minutes and watch carefully as they can go from almost done to burnt in a flash.  

Devour.

Creamed Spinach for Angie

Creamed Spinach

1/4 c. butter

2-4 T. onion, finely chopped

1-2 t. garlic, minced

Melt butter, then saute onion and garlic for 4-5 minutes until tender.

Add and whisk into a roux:

2 T. flour

2 chicken boullion cubes

Fresh ground pepper to taste

Whisk in:

1 1/4 c. heavy cream

Stir in:

14 oz. raw spinach 

Keep on low heat and stir occasionally until spinach is tender, which only takes a couple of minutes. 

OPTION: Cut 5 pieces of bacon into bits and fry. Reserve 2 T. bacon grease...use this and 2 T. butter instead of 1/4 c. butter. Just before serving, add the bacon bits to the creamed spinach.

Kickin Tater Salad

Kickin Tater Salad

Serves 15-20

Boil until tender:

7 lbs. potatoes, diced or sliced

3 T. salt

2-3 T. minced garlic

Water to cover

When fork-tender, drain and cool.   

Chop & Add:

3 stalks celery

1/2 lg. red onion

Combine with potatoes.  Coat with Smoky Chipotle Dressing.

Blend well in food processor:

3 c. real mayonaisse

1 T. liquid smoke

1 T. New Orleans Blackened Seasoning

1 T. Citizen Kane's Steak Seasoning

1 t. black pepper

2 t. salt

4 med. chipotle peppers

4 T. adobo sauce

1/4 c. balsamic vinegar

3 T. sugar

BEWARE:  This has a pretty good KICK!

Pepper-Bacon Potato Soup

Pepper-Bacon Potato Soup

1 1/2 lbs. pepper bacon

2 stalks celery, chopped (about 1 c.)

2 md. carrots, peeled and sliced (about 3/4 c.)

1/2 lg. onion, diced (about 3/4 c.)

2-3 T. minced garlic

5 lg. russet potatoes, diced

4 md. red potatoes, diced

1/4 c., plus 2 T. flour

12 cubes chicken bouillon

3-4 c. water

2 quarts heavy cream

1 T. black pepper

2 t. salt

16 oz. block of Monterey Jack, shredded (about 3 c.)

1.  Cut bacon into 1" strips; fry in large stockpot over med-high heat, until crisp.  Remove bacon to drain on paper towels.  Reserve grease.

2.  To 1/2 c. of bacon grease, add onions, carrot,  celery, and garlic.  Saute until onions are translucent, about 5-8 minutes.  Remove from grease and set aside.

3.  Add another 1/2-3/4 c. bacon grease to pot along with potatoes.  Saute on high until crisp and tender, about 15 minutes, stirring every 2-4 minutes.

4.  Add flour to potatoes and blend well.

5.  Add bouillon, water, cream, pepper and salt.  Stir until well-blended and thickened.  Potatoes will be soft and some will get "mashed" in the process...that's OK!  It thickens the stock.  (If potatoes are not soft enough, just add water and cook until they are of desired tenderness, then add the other ingredients for this step.)

6.  Add Monterey Jack and stir until incorporated.  

7. Add 1/2 of peppered-bacon bits, reserving the other half for garnish.

Serve with hearty bread and salad with balsamic vinaigrette for a perfect winter dinner.

Roasted Beet, Mandarin, & Goat Cheese Salad

Greens with Oranges, Beets, & Goat Cheese

Toss together in a large bowl:

12 c. Mixed greens

2 bunches Green onion, diced

1 large can Mandarin Oranges, drained

1 c. Roasted Beets, sliced

1/2 c. Goat Cheese crumbles

12 slices Carmelized Bacon, crumbled

2-3 T. Crystallized Ginger, finely chopped

The amounts listed above are suggestions and can vary widely depending on the preferences of your consumers.

  

Combine the following in a  blender or processor:

1/3 c. balsamic

2/3 c. oil

2 T. OJ concentrate

1 T. minced garlic

1/4 t each salt & pepper

1 T. cilantro (from the tube...or 1/4 c. fresh)

1/2 c. Splenda

2 T. lime juice

Chill dressing.  Toss with salad just before serving.

Perfect Breakfast Casserole

Breakfast Casserole

2 1/2 c. seasoned croutons (I used butter and garlic from Sam's Club)

1 lb. spicy breakfast sausage OR pepper bacon, fried and crumbled

1-2 c. sliced portabella mushrooms, sauted in butter or bacon/sausage grease

4 c. fresh spinach leaves, lightly sauted in butter or bacon/sausage grease

2 c. shredded cheese (I used Colby/Mont Jack)

Layer in 9x13 pan:

Croutons

Sausage or bacon

Mushrooms

Spinach

Cheese

Mix thoroughly and pour over top:

1(10 oz.) can cream of chicken soup

2 1/2 c. heavy cream

4 eggs

1/2 t. dried mustard

Let sit for several hours or overnight.  Bake at 350 degrees for 50-55 minutes, or until set and lightly browned on top.

Shrimp Shack Shooters

This is a first for me.  I am publishing under the exclusive and reputable "SnootyCook.com" label, a recipe which I have never made myself!  BUT...I have sampled it 2-3 times now and these little guys are simply divine.  Through Jack and Tracy Boeve, I give you:

Shrimp Shack Shooters

In large bowl, whisk together:

1/2 quart Clamato juice

1/2 c. lime juice

1 T. oregano, chopped

1 T. parsley, chopped

1/4 c. anaheim chiles, roasted and pureed

1 c. ketchup

Combine with above mixture:

1/2 c. green olives, chopped

1 c. tomatoes, diced

1/2 yellow onion, diced

1 T. minced garlic

1/2 c. cilantro, chopped

2 c. avocado, peeled and diced

1 lb. cooked, deveined, de-tailed shrimp

Divide into 50-60 disposable "shot glasses" and chill before serving.  

Summer Garden Meat Marinade

This new favorite flavor combination is a veritable party for your palate.  So far, I have used it with some rare yellowfin, rotisserie chicken, and slow-cooked beef.  I add the marinade  ingredients to the cooked and shredded meat, then marinate overnight (or 2 nights!) for the greatest impact.  Best served COLD.

Summer Garden Meat Marinade

Combine the following ingredients in a food processor and pulse until finely chopped:

1 med. red onion

2 jalapeño peppers, seeded

Fresh ginger (approx. 2"x2" piece)

3-5 cloves garlic

1 lg. red bell pepper

1 bunch cilantro

Add to shredded meat.  

Puree one can of chipotle peppers in processor (7-11 oz. depending on the level of heat you want). 

Pour chipotle and about 12 oz. lime juice (fresh squeezed or bottled or a combination of both...I've done it all 3 ways!) over meat and chopped veggies.  Stir until well blended.  

Add salt and pepper to taste.  

If desired, finely chop 1-2 mangos and add to mixture.  I prefer it with the mango, but it is very, very good without it too! 

This can be used as a cold meat salad, a chip or cracker dip, in a sandwich, a quesadilla, or an omelet.  I've tried it each of these ways and all I can say is YUM!  Mostly, I prefer to eat it straight up, but get creative and... 

Enjoy!

Roasted Garlic Cloves

I recently discovered that my local Sam's Club is selling 3 lb. bags of whole, peeled garlic cloves!  Thus my new obsession:

Roasted Garlic Cloves

Place garlic cloves on a sheet of foil.  Drizzle with oil.  Seal foil tightly.  

Place on rack in a 375 degree oven for 45-60 minutes.  Done. 

Use these in any recipe that calls for garlic.  

Smear them onto bread or crackers or tenderloin sandwiches...throw some in your omelet or tuna salad or teriyaki marinade. 

Or just eat them straight up. Seriously...they're surprisingly  mild and this is the best way to experience the awesomeness.  Try it.  I dare  you.

HINT: This works best with heavy-duty foil.  Use a pan for extra support if your foil is thin.

Korean Bulgogi

Korean Bulgogi

(buhl-go-gee')

4-5 lbs. beef or pork, very thinly sliced

If you don't have a source for buying the standard cuts of thinly-sliced meat, then it's quite possible to do your own.  That's what I did.  First, though, you'll want to freeze it, then thaw for an hour or two before slicing.  When it's frozen, it's much easier to slice it super thin.   This is painstaking, wrist-breaking, shoulder-building work, but is necessary for getting this dish right!

Place in food processor and blend:

1 med-lg onion

4 bunches green onion

5 cloves garlic

2-3 T. fresh ginger

1 lg apple, peeled and seeded

Pour into extra large pot or mixing bowl.  Add the following ingredients and mix well:

3/4-1 c. Coke

1 c. soy sauce

1 c. sugar

1-2 t. black pepper

2 T. sesame seeds

(2) 8 oz. bottles ground fresh chili paste (found this in the ethnic food aisle at my regular grocery store - to the left of the soy sauce in the picture above)

Taste the marinade before adding the meat.  Make any adjustments desired (more heat? more sweet? salt?).  Then add meat and mix in well, making sure each slice is well-submerged and coated with the marinade. 

Cover tightly and refrigerate for 2-48 hours.  The longer the better in my opinion. 

When finished marinating, heat sesame oil in skillet on high.  Fry each piece until browned (1-2 minutes each side, depending on how thinly you sliced your meat!).  

ENJOY!

ADDENDUM:  I made extra "sauce" using the same ingredients as the marinade, which added some extra heat and was good ladled over rice.  However, I wasn't very precise and didn't measure, but it went kind of like this:  8 oz. Coke, 1/2-3/4 c. soy, 2 (8oz) bottles fresh ground chili paste, 1 c. sugar, 2 T. sesame seeds.  

NOTE: Here is a link to a recipe that might be slightly more authentic, but I couldn't find gochugaru locally and had to choose an appropriate substitute.  This one looks amazing too and uses pork.  It seems that most any cut of beef or pork will do if it can be sliced thinly enough.  Some marbling is recommended.

3rd Place: Chocolate Vodka Cake

In the spirit of honesty and humility, I must admit there were only 6 entries. I suppose that means this cake only falls in the 50th percentile! This was the first time I made a contest-cake from a box...yep...I've no pride left at all. Although...any recipe that requires sifting can't really qualify as a "box" cake, can it?! Here goes:

Chocolate Vodka Cake

Sift together:

1 package Pillsbury Super Moist Dark Chocolate Cake

1 (5.9 oz) package instant Jell-O chocolate pudding mix

1/2 c. white sugar
**NOTE:  I have discovered that the cake turns out just fine WITHOUT the sifting, so don't bother!  

Add & Beat for 4 minutes:

4 eggs

1 c. vegetable oil

1/4 c. vanilla-flavored vodka

1/4 c. coffee liqueur

3/4 c. water

Pour batter into greased and floured Bundt pan. Spin on counter, causing batter to rise up outer edges.

Bake at 350 degrees for 50 minutes, or until toothpick inserted comes out almost clean! Cool in pan.

Caramel glaze:

Melt 1/2 c. butter in saucepan

Stir in 1/2 c. brown sugar until "dissolved" and smooth (not grainy)

Stir in 1/4 c. heavy cream