Thai-m to come back…

9 10 2018

It’s been ages since I’ve been here!  Life sure has a way of changing things around…

I’m currently on a serious Thai food kick.  I can’t seem to get enough of the salty-hot-sweet-sour flavors.  I have not less than 4 Thai specific cookbooks, but a couple bloggers caught my eye with the simplicity, and their recipes!  Oh my!!

First…there’s Leela of She Simmers.  She’s the real-deal…all the explanation to go with it.  I get intimidated, but I go there anyway!!
Then…my newest muse, Sherri of Thai-Foodie.  I love the love story…I love how she loves her family, especially her kids, and I love that she shares authentic Thai recipes in laid back English.
Thank you, Ladies!!  I’ve learned so much from you!!

Today’s recipe find is Sherri’s Thai Turkey Burger Sliders.  I followed her recipe almost exactly….

Ingredients

    • 2 green onions, roughly chopped
    • 3 garlic cloves
    • 1/4 cup coarsely chopped cilantro
    • 1 small shallot, roughly chopped
    • 1 lb ground turkey
    • 1 tsp ginger paste
    • 1 tbsp fish sauce
    • 1/2 tbsp oyster sauce
    • 1/2 tsp sugar
    • 1 egg yolk
Thai Sriracha Mayo

Except I used Gold Mountain seasoning sauce (1 Tbsp) in addition to the oyster sauce and fish sauce, and omitted the sugar (Gold Mountain seasoning is slightly sweet, while not being sweet…kind of the essence of sweetness… – umami!)

I did this so I could remember what I did….  I cooked a small piece to check for seasonings…. This is going to be AWFUL…ly good.  I’m going to make a cabbage slaw with Papaya salad seasonings to go onto the sliders with that Sriracha Mayo.  Oh my,  The slaw will provide that sour punch that nothing else has in it.  I’ll save that recipe here later.

Later – 
I didn’t make the Sriracha Mayo quite as hot as Sherri did….  I used 1/2 cup mayo with 3 Tbsp of sriracha.  I didn’t want too much fire on the rolls, because I made a slaw that had a kick going on for them as well.

I’m calling it Som Tum Slaw…simply because it’s a cabbage slaw, but with Papaya Salad dressing and seasonings….  And it worked really well on the sliders!

Som Tum Slaw
2 cups finely shredded cabbage
Dressing- Pound together in a mortar with pestle….
Juice of 1 lime
1 Thai bird chile, sliced (add more if your heat index is higher!)
1 Tbsp garlic (3-4 cloves)
1/2 shallot, sliced
1 Tbsp soy sauce
1 tsp palm sugar

When dressing ingredients are thoroughly smashed and form a wet paste, add the cabbage and pound 3-4 times, stir, then add more cabbage until all has been lightly pounded.  I also added a few halved tiny tomatoes to the mix.  Refrigerate 30 minutes to allow the flavors to blend.

Spoon 1-2 Tbsp of slaw on top of turkey burger just before serving.

I got just over 6 slider sized patties out of the mix above…make them a little smaller and get 8 instead.  Two is enough for an adult serving…we did 3 and it was a little too much.  The flavors went together amazingly!!  Kind of a Thai fusion turkey burger…all the Thai flavors – sweet, sour, salty, and hot – all on small bakery buns, butter toasted and slathered with the Thai Sriracha Mayo….then the Som Tum Slaw!  The slaw adds a little acid, a little fresh crunch and a little more fire.  So good!

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EwE: Pork bahn mi sandwiches~

29 04 2015

I’m always disappointed when I don’t have time to cook with this group…the ladies are wonderful, and there’s no pressure.  I get even more disappointed when my selected recipe comes and goes and I don’t get to play!!  Pork bahn mi sandwiches were scheduled for April 9th….it’s now the 29th.  Wow, how time flies!!

bahn-mi-book

A bahn mi is a Vietnamese sandwich filled with grilled meat, cilantro, pickled veggies and crisp cucumber.  I hiked to The Wooly Pig Cafe in San Francisco to try a bahn mi….  The sandwich was well worth the hike, but SF is 150 miles away so I can’t do that as often as I’d like bahn mi!

Time was against me, so I cooked, and didn’t take pictures this time.  I used a softer whole wheat roll rather than the crisp-chewy baguette, and I forgot to buy daikon, so we were “daikon-less.”   I didn’t add quite as much sriracha as the recipe called for….I figured there was some in the marinade for the meat, and some on the sandwich…and I don’t have an asbestos tongue.

Even with the minor adjustments, the sandwiches came out great.  The pork was done just right to be tender and succulent, and with those seasonings and pickled veggies….oh yum!!  All the flavors I was hoping for were there…a little heat, a little cool cucumber to offset it…  Sheer pleasure!

I hope the other ladies enjoyed this recipe from Ellie’s Weeknight Wonders cookbook.  It truly was easy to put together too….after a full workday and a weed-eater session!!

Oh….by the way, the next time I get to venture to The Wooly Pig Cafe….I’m having “The Wooly Pig”!!





EwE: Chicken Paprikash and Parmesan Crusted Chicken

31 03 2015

logo-theatre-masks

I’m so far behind in posting and cooking that I’ve stopped thinking I’ll “catch up”.  I’ll have to settle for posting what I’ve cooked and cooking what calls loudest to me for now.  It’s a challenge to work full time and volunteer semi-full time and still COOK at all some weeks!  A couple concerts and a children’s musical stage play will certainly rearrange your life!

EwE-ChknPaprikash1

A few weeks ago, when I was still reasonably on schedule, or doing a reasonable job of convincing myself I was still cooking on schedule, I fixed Ellie’s Chicken Paprikash as selected by Kayte….   Like all Ellie dishes, this went together so very quickly and was super tasty.  We truly enjoyed this one.  I put mine over a bed of noodles

EwEParmCrstdChkn

Next up was the Parmesan crusted chicken… This tasted far better than it looks.  I lost a lot of the Parmesan crust when I turned the chicken.  Doggone it.  Still….darn quick to put together and very tasty.  Sometimes the entrees go together so quickly the sides need to be started first!!

I’m about caught up on rest and ready to jump back into the kitchen…maybe I can even get my dish done ahead…we like Bahn mi!!  We’ll see….  Easter does need to sneak in here somewhere!





EwE: Grilled Tandoori Chicken Breasts~

7 03 2015

EwE-Chickentandoori

Ellie’s Grilled Tandoori Chicken Breasts, pg. 137 of Weeknight Wonders, was my selection for the week of Feb. 26th.  What an easy dish to put together….they all are, if you have all the ingredients!!  A few spices mixed into yogurt and smeared onto the chicken for a brief marination period, then off to the grill….or in my case…the grill pan!!

I owe my sister cooks an apology for this one… The US was hit with almost coast to coast bitter cold and snow, north to south, so grilling was a challenge at best.  Only a California gal could think “grilling” as a year ’round activity!  I’m sorry!  If it’s any consolation, by the time I had a moment to put this recipe together, we were having incredible thunderstorms and downpours.  I was glad for my grill pan….

We enjoyed this dish quite a lot.  I served the chicken with a simple steamed mixed veg on the side and steamed basmati rice underneath.  I’m looking forward to the next chicken dish as well!  Chicken Paprikash is up next!

If you’d like to cook along with us, please visit Eating With Ellie….





EwE: Pork tenderloin with fennel and grapes~

22 02 2015

 

I confess…I am a fennel fiend.  I love the anisity of it…but I don’t really care for licorice.  I know…doesn’t make sense to me either.  Regardless, I knew I’d love this dish from the start.  Fennel powder….fennel bulbs….oh my…garnish with fennel…
EwE-PorkFennelGrapes2

Step 1 – toast fennel seeds….grind fennel seeds and release that aroma….  Sprinkle the pork medallions with the fennel, salt and pepper….brown them up, then make the sauce….yes…those are fennel bulbs in the sauce….

EwE-PorkFennelGrapes1

This recipe was selected by Gaye, and is found on page 119 of Ellie Krieger’s Weeknight Wonders.  The recipe can also be found online here.  You can see what my cooking-mates did with their dishes at Eating with Ellie.

EwE-PorkFennelGrapes3

This was a GREAT recipe…and if it had been any meat other than pork, maybe it would have been wonderful.  Maybe it was my choice to use Pork NY Steaks (I swear that’s how they were packaged!)…  Other than that, this was absolutely great!  There was just the right amount of sweet-tart going on…the fennel melted into gloriously buttery bites of numminess… The whole dish was cloaked with the delicate aroma of fennel…  I confess, no.  The fennel didn’t come with those lovely fronds…those are from my garden.  My Florence fennel is lushly gorgeous out there!  I’ll be fixing this dish again…with chicken the first time, and tenderloin after that.  There’s a lot of fennel out there!





WWD: White fish with Pine Nut Brown Butter~

21 02 2015

I love seeing how 5 women in different parts of the world prepare the same recipes.  It never ceases to amaze me how we all do the same thing…but each with their own touches….WWD-pinenutbutterfish2This week our recipe, chosen by Kayte, is White Fish with Pine Nut Browned Butter from Donna Hay’s book, New Food Fast.  The recipe can also be found on line here.  One of the things that truly fascinated me was the different varieties of fish we chose!  I was leaning toward Tilapia until I spied Pacific Rockfish!  Very mildly flavored and firm, these little fillets were perfect for this recipe.

WWD-pinenutbutterfish1Although I don’t feel like I browned my butter enough, we still enjoyed this dish quite a lot.   The fish still picked up a lot of the butteriness…a lot.  Buttery…and it might be too rich if it weren’t for that little bit of lemon.  We’ll do this one again.  I served it with broccoli…but sauteed Swiss Chard is screaming to me with this recipe.

If you’d like to cook along with us, stop by Wednesdays with Donna Hay.  The recipes are on the sidebar….

 





Eating with Ellie: Japanese-style savory pancakes with shrimp~

11 02 2015

Chaya selected this week’s recipe….Japanese-style savory pancakes with shrimp, found on page 183 of Weeknight Wonders.  What a hit at my house!

EwE-Japanesepancakes2This recipe is reminiscent of egg foo young in that it makes a battered vegetable pancake…but there are no bean sprouts nor is it heavily eggy.  It was more like a fritter in that regard.  However, without regard, this is quick and tasty…pretty much a weeknight wonder!

EwE-Japanesepancakes1I made a half-batch for the two of us as a “snacky” kind of dinner.  We had eaten lunch rather late, so we weren’t really very hungry….even so we ate every bite.   Cabbage, onions, carrots and garlic come together with bits of shrimp held together with a whole wheat pancake batter that was very light.  Hubby found these utterly wonderful and told me not to lose track of this recipe, as he “could eat a mess of these!”  The recipe also had a sauce to brush on top…very simple…ketchup, soy and Worcestershire sauce stirred together.  Next time…a few drops of toasted sesame oil will go into the sauce as well.  I’d also like to try Ponzu (a lemony soy sauce) or hoisin sauce with these.  Definitely a “keeper” recipe!

If you’d like to join us cooking Ellie Krieger’s Weeknight Wonders, please visit our blog page and jump on in!!