Thai Vegetable Curry

Today’s dish is one I was sure was on the blog already, based on how many times I’ve made it: Food & Wine‘s recipe for Thai Vegetable Curry. I first made it for a Thai-themed gourmet club meeting back in June of 2011 (along with this fantastic recipe for Thai Chicken with Basil). I typically make the curry every couple of months or so because it’s absolutely delicious, comforting, and incredibly easy.

This particular recipe is great for weeknights or entertaining. When I’m cooking for just the two of us, I serve it right away with a pot of rice. The curry is perfect for dinner parties, though, because it actually tastes a little bit better when it’s made a day ahead. I throw mine together in a Dutch oven, refrigerate it overnight for optimal flavor blending, and then gently reheat it on the stove while we enjoy appetizers with our guests.

Thai Vegetable Curry
Serves 6

Ingredients:
1 1/2 tablespoons cooking oil
1 onion, sliced thin
1 to 1 1/2 teaspoons Thai green curry paste (I used red curry paste)
1 2/3 cups canned unsweetened coconut milk (one 15-ounce can)
1 cup canned low-sodium chicken broth or homemade stock
1 1/2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon salt
1/3 cup drained canned bamboo shoots, halved
1 pound boiling potatoes (about 2), peeled and cut into 1-inch cubes
1 pound broccoli, thick stems removed, tops cut into small florets (1 quart) (I used cauliflower)
1 tomato, chopped
1 1/2 teaspoons lime juice
1/3 cup thin-sliced basil leaves

Method:
In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.

Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.

Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.

Variations: Other vegetables that would taste good in place of the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned baby corn. Try your favorite, or use a combination of vegetables.

Source: Food & Wine

Yum, yum, yum.  Maybe I just love curry and coconut, but this dish is simply delicious.  There’s good textural contrast in the vegetables, and I adore the warm, creamy broth.  My version is very mild since I use red curry paste; try green curry paste instead if you can’t get enough heat.

Earlier, I mentioned that I usually serve the dish immediately when it’s just the two of us and a day later when we’re entertaining.  One other modification I make is that I’ll use light coconut milk for us and regular coconut milk when we have guests.  Light coconut milk makes the dish super healthy (only 4 Weight Watchers PointsPlus points per serving, without rice).  Regular coconut milk doesn’t make it a nutritional disaster, but it certainly adds a richness to the broth that elevates the dish for company.

Recipe link: Thai Vegetable Curry

Green Chile Stew

It’s snowing like crazy here in Denver today, and it isn’t supposed to stop until tomorrow morning.  To me, one of the best parts of hunkering down for a snowy weekend is cooking warm, comforting food like today’s recipe – Green Chile Stew. I’ve enjoyed delicious green chile with pork many times at the Gomez home in New Mexico, but I’d never tried making any myself (probably because it took a long time to work up my spicy food tolerance to the point where I could handle the dish!). Motivated by the batch of roasted Big Jim chiles in my freezer (thanks, C.Go!), I decided to give this one a try.  Our noses ran from the heat of the chiles, for sure, but we enjoyed every bite.

And it's still coming down!

Green Chile Stew
Serves 4 – 6

Ingredients:
2 tablespoons vegetable oil
2 pounds lean pork, cubed (I had a 1.5-pound pork tenderloin in my freezer, so I used that)
1 large onion, chopped
2 cloves garlic, minced
6 to 8 green New Mexico chiles, roasted, peeled, seeds and stems removed, chopped
1 large potato, peeled and diced (optional)
2 tomatoes, peeled and chopped (I was not about to deal with peeling a tomato, so I used a drained 14.5-ounce can of peeled diced tomatoes)
3 cups water (or chicken stock) (I used chicken stock)
Salt to taste

Method:

Heat the oil in a pan and brown the pork.  Add the onion and garlic and sauté for a couple of minutes.

Combine the pork mixture and remaining ingredients in a Dutch oven and simmer, covered, for 1-1/2 to 2 hours or until the meat is very tender.  Check occasionally and add a bit more water if needed.  Season to taste.

Per serving (with six servings): 245 cal; 8 g fat (2 g sat fat); 2 g fiber; 9 g carb; 33 g protein

Source: The Southwest Table by Dave DeWitt

Ohhhh, this was so good.  Simple and delicious.  I was afraid the pork might be tough or dry after cooking for so long, but it was moist and tender.  I’ll definitely use a tenderloin again the next time I make this recipe.  I loved the broth and the heat from the chiles, and the potatoes were perfectly cooked.  (Though the potatoes bulked up the stew nicely, I’ll admit that I wondered if I was committing green chile sacrilege when I put them in.)  Yay for advancing in our spicy food training!

Recipe link: Green Chile Stew

Roast Pork Loin with Carrots and Mustard Gravy

A couple of weeks ago, my dear friend Christopher actually visited my blog (instead of viewing it through Google Reader) and noticed that my header was in need of a face-lift.  (He created the previous one, so he’s allowed to say that!)  He came over recently and created the new one while I prepared today’s recipe as a thank-you dinner.  Many, many thanks to Christopher for my fresh new look.  I love it!

Anyway, both Christopher and I have a thing for pork, whether it’s shredded for tacos, part of a meatball, sauteed with sauce, or – for this meal – roasted with vegetables and drizzled with mustard gravy.  This recipe has an amazing end result and is impressive enough for company; it certainly earned the C.Go stamp of approval.

Roast Pork Loin with Carrots and Mustard Gravy
Serves 4

Ingredients:
2 pounds carrots, peeled and halved lengthwise if large
1/2 pound shallots, peeled and halved if large
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds boneless pork loin roast
3/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons grainy mustard

Method:
Preheat oven to 450°F.   On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper.  Roast for 10 to 12 minutes.

Meanwhile, season pork with salt and pepper.  In a large skillet, heat 1 tablespoon oil over medium.  Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes.  Transfer pork to a plate, and reserve skillet.

Remove baking sheet from oven; push vegetables to sides.  Place pork in center; return sheet to oven.  Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145°F, 30 to 40 minutes. Loosely tent pork with foil.  Let rest 10 minutes before slicing.

While pork rests, pour off almost all of the fat from skillet.  Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes.  Add flour, and cook, whisking constantly, 30 seconds.  Gradually add 1 cup water, whisking constantly.  Add 1 tablespoon rosemary.  Bring to a simmer.  Remove from heat. Whisk in mustard, and season gravy with salt and pepper.  Serve pork with carrots and gravy.

Source: Everyday Food, March 2009

My notes:

• The smallest pork loin I could find at my grocery store was 2.7 pounds, so I bought it.
• Since my roast was large, I used the full 40 minutes of baking time.
• When I tested the temperature of my pork, it was more like 138° or 139°.  I didn’t want to risk overcooking it, so I tented it then.  I’m glad I did, because the pork turned out tender and juicy, and just barely pink.
• Peeling all those shallots was kind of a pain, though they are delicious. Christopher and I think it would be fine to use a small red onion (cut into wedges) or pearl onions as a substitute.

I rounded out the meal with a simple side of green beans, and did we ever enjoy it all.  The pork was perfectly cooked, the vegetables were tender, and the blackened bits on the vegetable edges were over-the-top delicious.  We liked the rosemary in the vegetables but thought it was overkill in the gravy; next time, I’ll leave it out. Also, if you’re feeling a bit lazy, the meal would still be perfectly delicious if you skipped the gravy altogether.  I enjoyed the extra flavor boost, though.  This one’s definitely a keeper!

Recipe link: Roast Pork Loin with Carrots and Mustard Gravy

Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Oenophile (\ˈē-nə-ˌfī(-ə)l\): a lover or connoisseur of wine

Am I a lover of wine?  Absolutely.  Would I consider myself a connoisseur?  Absolutely not.

Maybe that’s why I hung onto a bottle of 2001 Silver Oak Alexander Valley Cabernet Sauvignon that was so graciously gifted to me by my friend Annie when she came to visit Dr. O and me in Dallas in 2008.  It was way nicer than anything we’d typically buy for ourselves (I’m an $8 – $15 bottle kind of gal), so I figured we’d save it for a special occasion.  Somehow, though, after many special occasions and two moves, the bottle was still sitting on a wine rack in my basement.

Since one of my goals for 2012 is focus more on the present (I’m a compulsive planner!), I figured there was no better reason to enjoy the wine than to have a date night dinner at the house with Dr. O.  Good red wine requires steak, though, right? After scanning several recipes on Martha Stewart’s website, I found my winner: Balsamic Skirt Steak with Polenta and Roasted Tomatoes.  The end result was absolutely wine worthy and something I plan to make again and again.

Balsamic Skirt Steak with Polenta and Roasted Tomatoes
Prep time: 35 minutes | Total time: 35 minutes
Serves 4

Ingredients:
2 pints grape tomatoes
6 scallions, white and green parts separated and cut into 1-inch pieces
2 tablespoons olive oil
Coarse salt and ground pepper
1 cup yellow cornmeal
1 tablespoon butter
1/4 cup finely grated Parmesan
1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
1 cup balsamic vinegar

Method:
Preheat oven to 400°F.  In a large saucepan, set 4 cups water to boil.  On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper.  Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.

Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes.  Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).

Heat remaining tablespoon oil in a large skillet over high.  Season steak with salt and pepper; add to skillet.  Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).

Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak.  Slice steak, and serve with vinegar sauce, polenta, and tomatoes.

Source: Everyday Food, March 2008

My notes:

• I used flank steak instead of skirt steak.
• I cooked my steak for 6 minutes on each side (12 minutes total) for medium meat.
• I checked my balsamic 3 minutes into the reduction process, and it was already way too reduced.  Keep an eye on it and take it off when it has a syrupy consistency.

Honestly, this is the best meal I’ve made in ages.  (I couldn’t help but compliment myself repeatedly as we were eating…  Ridiculous, I know, but I deserved the praise!) The flavors and the cooking methods were so simple, but I think that’s why everything was so amazing.  Roasting really brought out the sweetness in the tomatoes, the scallions had some bite to them, and the steak had a wonderfully seasoned crust from cooking over high heat.  The polenta was creamy and absolutely heavenly when the vegetable and steak juices were mixed in.

Great food + fantastic wine + the company of someone you love = an unbeatable evening.  Happy New Year, everyone!

Recipe link: Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Update: Spaghetti and Meatballs

Maybe I should search for recipes on my blog before I write them up…  I was convinced that I’d never posted this recipe (one of my all-time favorites), but I did (in August of 2008).  However, since it’s so good and since I have a much-improved photo, I think it’s worthy of a repeat.  I made it recently for Dr. O and my friend Christopher; subsequently, Christopher has been signing me up for meatball throwdowns with friends’ Italian mothers, convinced I’ll win.  It’s a pretty amazing recipe.

In Dallas, I would routinely make this dish, along with Penne with Vodka Sauce, when we’d have dinner guests.  I always appreciated that I could make the meatballs ahead and have them waiting in the refrigerator; sautéing them and making the sauce was easy enough, even in the presence of company.  If you’re like my family (not a drop of Italian blood in us, yet we have Italian food for Christmas dinner), this could be a great option for a holiday meal.

Spaghetti and Meatballs
Serves 4 – 6
Prep time: 20 minutes | Total time: 40 minutes

Ingredients:
1 large egg
Coarse salt and ground pepper
1 large onion, finely chopped
6 cloves garlic, minced
1/2 cup plain dried breadcrumbs
3/4 cup finely grated Parmesan cheese, plus more for serving
8 ounces ground pork
8 ounces ground dark-meat turkey
1 teaspoon Italian seasoning
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes
3/4 pound spaghetti

Method:
In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper.  Stir in half the onion and half the garlic.  Add breadcrumbs, cheese, pork, turkey, and 1/2 teaspoon Italian seasoning.  Mix gently.  Form into 16 balls.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Add half the meatballs; brown on all sides, 4 to 6 minutes.  Transfer to a plate with a slotted spoon.  Cook remaining meatballs in remaining tablespoon oil; remove meatballs.

Add remaining onion; cook over medium-low until soft, about 5 minutes.  Add remaining garlic and 1/2 teaspoon Italian seasoning; cook 30 seconds.  Season with salt and pepper.  Stir in tomatoes and 3/4 cup water.  Return meatballs; cover, and simmer until cooked through, about 20 minutes.  Remove meatballs.

Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package directions until al dente.  Drain, return to pot.  Toss with sauce; serve meatballs on top, sprinkled with more cheese.

Note:  If you have time, chill the meatballs for about 30 minutes before cooking them; this will help them keep their shape and make them easier to handle.

Source: Everyday Food, April 2004

Oh, these meatballs are soooo good.  They’re super flavorful (thank the seasoning and the beautiful browning!), and Christopher characterized them as “fluffy,” as opposed to the super-dense meatballs you get with some recipes.  The sauce is garlicky deliciousness; just make sure you taste and season it to your liking before serving the dish.

TIPS:  This is a repeat from the original post, but at most grocery stores, ground pork and turkey come in 16-ounce packages, not 8-ounce packages.  In the interest of efficiency, I always double the meatball part of the recipe (making 32 meatballs) and freeze half of them.  When I’m ready to cook them, I just thaw them overnight in the refrigerator and start with the second step of the recipe.

Recipe link: Spaghetti and Meatballs

Spicy Turkey Thighs and Bacon Stir-Fry

I dug into the December 2011 issue of Everyday Food this weekend and came out with an absolutely delicious recipe: Spicy Turkey Thighs and Bacon Stir-Fry.  I can’t say that I’ve ever made a stir-fry with bacon in it, but maybe that’s the secret.  Dr. O said it was just like Pei Wei – not the ultimate Asian food experience, I’ll admit, but pretty darn good.

This one isn’t on the Everyday Food website (yet), so here’s the recipe if you’d like to give it a try:

Spicy Turkey Thighs and Bacon Stir-Fry
Serves 4 | Active time: 30 min. | Total time: 30 min.

Ingredients:
1 cup long-grain white rice
1 large egg white
1 tablespoon cornstarch
1 1/2 pounds boneless, skinless turkey thighs (about 2), thinly sliced (I used chicken thighs since I couldn’t find turkey thighs; turkey breast or chicken breast would also be acceptable substitutes)
1/2 cup low-sodium soy sauce
2 tablespoons packed light-brown sugar
1 tablespoon chili sauce, such as sambal oelek (I got mine at SuperTarget)
5 slices thick-cut bacon, cut into 1 1/2-inch pieces
1-inch piece fresh ginger, peeled and cut into matchsticks
2 bell peppers (any color), stemmed, seeded, and cut into 1-inch pieces
1 bunch scallions, trimmed and cut into 1 1/2-inch pieces

Method:
Cook rice according to package instructions.  In a large bowl, whisk together egg white and cornstarch until combined.  Add turkey and toss to coat.  In a small bowl, whisk together soy sauce, brown sugar, and chili sauce.

Heat a wok or large skillet over high.  Add bacon and cook, stirring, until browned and crisp, about 7 minutes.  Add turkey mixture and ginger and stir until turkey begins to brown at edges, about 3 minutes.  Add bell peppers and scallions and stir until crisp-tender, about 3 minutes.  Add soy sauce mixture and cook, stirring, until sauce is thick enough to coat turkey and vegetables, about 2 minutes.  Serve over rice.

Per serving: 296 cal; 7 g fat (2 g sat fat); 31 g protein; 27 g carb; 2 g fiber

Source: Everyday Food, December 2011

Oh, this stir-fry is sooooo good.  It’s salty, spicy, and extra flavorful from the ginger and scallions.  It’s definitely essential to use the low-sodium soy sauce dictated in the recipe since the bacon is salty as well; regular soy sauce would put the sauce over the edge, I think.  As written, though, this recipe is an absolute keeper.

TIPS:  I get a little nervous cooking on high heat, and several of my steps in the recipe were a minute or so shorter than the recipe said they’d be.  (I think my bacon was ready at 5 minutes, and my turkey and vegetables only needed about 2 minutes each.)  I proceeded more based on what the recipe said to look for (browned and crisp bacon, turkey browned at the edges, etc.) than on exact times.

Onion Pizza with Ricotta and Chard (aka My Best Grilled Pizza Yet!)

I finally managed a restaurant-quality grilled pizza, y’all.  I’ve been using the same dough recipe since last summer and I’ve tried a variety of different toppings, but this last one – Onion Pizza with Ricotta and Chard – is a real winner.  If you want crisp yet chewy homemade crust and totally delicious (and pretty nutritious!) toppings, this one’s for you.

Basic Grilled Pizza Dough
Makes four 10-inch pizzas (1 pound dough total)

Ingredients:
1 teaspoon sugar
1 packet (1/4 ounce) active dry yeast
2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
Coarse salt and ground pepper
2 1/4 cups bread flour or all-purpose flour, plus more for work surface

Method:
Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast.  Let stand until foamy, 5 minutes.

Whisk oil and 1 teaspoon salt into yeast mixture.  Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry).  Turn out onto a floured work surface.  Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil.  Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.

Turn out dough onto a lightly floured work surface.  Divide into 4 equal pieces.  (To store, refrigerate dough pieces, covered, up to 2 days, or freeze, up to 1 month.)  Let rest 15 minutes before using.

Source: Everyday Food, July 2010

Onion, Ricotta, and Chard Pizza Toppings

Ingredients:
2 tablespoons extra-virgin olive oil
1 1/4 pounds onions, sliced
1 teaspoon chopped fresh thyme leaves
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 pound chard, stemmed, leaves washed (can substitute spinach, if desired)
3/4 cup ricotta (6 ounces)
2 ounces Parmesan, grated (1/2 cup, tightly packed)

Method:
Heat the olive oil over medium heat in a large, heavy skillet.  Add the onions.  Cook, stirring often, until tender and just beginning to color, about 10 minutes.  Add the thyme, garlic, and a generous pinch of salt.  Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft.  Remove from the heat and set aside.

While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil.  Fill a medium bowl with ice water.  When the water comes to a boil, salt generously and add the chard.  Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water.  Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water.  Chop the chard medium-fine.  Combine the ricotta, chard, and Parmesan in a medium bowl and set aside.

Make ahead note: The cooked onions and the blanched or steamed chard will keep for three or four days in the refrigerator.

Source: The New York Times

To assemble pizzas:

Heat grill: Set up a grill with heat source, coals or gas, on one side over medium-high.  Clean and lightly oil hot grill.

Stretch dough: On a lightly floured work surface, separately stretch or roll 2 pieces basic grilled pizza dough or 8 ounces (two 4-ounce pieces) store-bought dough into 10-inch-long ovals or other desired shape.  Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.

Grill dough: Using your hands, place dough, oiled side down, directly over heat source.  Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes.  With tongs, flip dough and cook until lightly charred, 1 to 2 minutes.  Slide dough to cooler side of grill.

Add toppings: Top dough with ricotta/chard/Parmesan mixture and caramelized onions.  Cover grill.  Cook until toppings are heated through, 2 to 5 minutes.

Holy cow, this pizza was deeeeeelicious.  The dough was crisp on the edges and chewier in the center, the caramelized onions were smoky and sweet, and the ricotta with the chard and Parmesan was creamy and super flavorful.  I served this with a beet and arugula salad with goat cheese and walnuts and thought I was in heaven.  I will definitely make this pizza again, and the menu (with the salad) would make a fantastic casual dinner party.

I’ll admit that it took a bit of practice to develop a good system for getting the dough from the kitchen to the grill, so I’ll share what I know.  I roll and stretch the dough on my kitchen island and then put each piece on its own lightly-floured baking sheet before I brush it with oil.  Since I don’t have much work space on the sides of my grill, I make Dr. O carry the two baking sheets onto the deck and then I hand-transfer the dough to the grill.  The dough tends to shift and stretch a bit when it’s picked up, but that’s OK; rustic is good.

TIPS:  If I make the pizza dough ahead, I wrap it in plastic wrap before I store it.  If I freeze it, I wrap it in plastic wrap and put it in a freezer bag as well.  To use frozen dough, I typically just thaw it in the refrigerator overnight.

Recipe links: Basic Grilled Pizza Dough and Onion Pizza with Ricotta and Chard

Thai Chicken with Basil

As I was making my desserts this afternoon for this month’s gourmet club, it occurred to me that in all of June’s travel-related craziness, I never blogged my dishes from last month’s Thai-themed gourmet club.  They’re too good not to share!

I was initially a bit nervous about today’s dish – Thai Chicken with Basil – because it isn’t something you make ahead.  As many of you know, I prefer to do as much as I can ahead of time when entertaining to keep my kitchen space clean and my stress level low.  My kitchen is a gathering place and it isn’t a space I can close off, so cooking with company present involves putting on a bit of a show.

Thankfully, this dish was pretty easy to throw together.  Here are the “prep steps” I took to make things as easy as possible (everything was stored in an airtight container in the refrigerator):

• I cut the chicken breasts and stored them separately.
• I combined the fish sauce, soy sauce, water, and sugar in a small container.
• I cut the onion and stored it separately.
• I seeded and sliced the chiles, minced the garlic, and stored them together.
• I washed the basil and stored it separately.

With the hard work done, all I had to do was combine the marinade and the chicken and then dump the right things in the pan at the right time.  Easy entertaining! Here’s the recipe:

Thai Chicken with Basil
Serves 4

Ingredients:
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 teaspoons sugar
2 tablespoons cooking oil
1 large onion, cut into thin slices
3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
3 cloves garlic, minced
1 1/2 cups lightly packed basil leaves

Method:
In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.  In a large nonstick frying pan or a wok, heat the oil over moderately high heat.  Add the onion and cook, stirring, for 2 minutes.  Stir in the chiles and garlic; cook, stirring, 30 seconds longer.

Remove the chicken from the marinade with a slotted spoon and add it to the hot pan.  Cook until almost done, stirring, about 3 minutes.  Add the marinade and cook 30 seconds longer.  Remove from the heat and stir in 1 cup of the basil. Serve topped with remaining 1/2 cup basil.

Source: Food and Wine

Oh, this dish is really yummy.  There’s a hint of sweet, a hint of heat, and the sauce is delightfully salty (not overpoweringly so).  The chicken came out nicely cooked, and I love the tender onions and fresh basil.  I didn’t take time to photograph the dish during gourmet club, so I gladly made it again the following week because we enjoyed it so much.  If you’re a fan of Thai food, give this one a try!

TIPS:  When I was working on this recipe in May, SuperTarget was the only grocery store I found that carried red chiles.  (They were Fresno chiles, specifically.)  I’m seeing them in King Soopers/Kroger these days as well.

Recipe link: Thai Chicken with Basil

Fat Tire Pulled Pork Tacos

I was recently selected to participate in a challenge put on by Foodbuzz and New Belgium Brewing.  The goal: to create a recipe that incorporates a New Belgium beer or pairs well with one.  In return, I would receive a $50 stipend to buy beer and ingredients (yes!) and the opportunity to connect with New Belgium’s many, many Facebook fans (double yes!) if the company likes my recipe well enough to post it.  I was especially excited about this challenge because Dr. O and I have been huge fans of New Belgium for years.  Since we live in Denver, we’ve even been able to make a trip up to Ft. Collins to visit the brewery.

Not-Yet-Dr. O waaaay back in the day

To honor my hubby’s favorite (classic Fat Tire), I decided to build on a pulled pork taco recipe that I developed for a friend’s party last year.  Here it is:

Fat Tire Pulled Pork Tacos
Serves 4 – 6

Ingredients:
3 1/2-pound pork shoulder roast, trimmed of excess fat
1 cup Fat Tire (drink the rest!)
1 small onion, peeled and cut into thick wedges
1 serrano pepper, seeded and finely diced
1 tablespoon minced garlic
1 bay leaf
1 teaspoon coarse salt
1/2 teaspoon pepper
Salsa
Sliced avocado
Queso fresco
Tortillas or taco shells

Method:
In a 5-quart slow cooker, combine beer, onion, serrano pepper, garlic, and bay leaf. Cut pork roast in half and add to the slow cooker.  Sprinkle salt and pepper over the top of the pork.  Cook on low heat for 8 hours (or high heat for 6 hours).

Transfer pork from the slow cooker to a large bowl.  Cover to keep warm.

Skim fat from the top of the slow cooker juices (or pour juices into a fat separator). Strain juices into a medium saucepan (discard solids) and cook over medium-high heat until reduced by half (about 5 to 7 minutes).

Meanwhile, shred pork with two forks.  Discard any obvious pieces of fat.  Pour reduced slow cooker juices over the shredded pork and toss to combine.  Season to taste with coarse salt and freshly ground pepper.

Serve pork in tortillas or taco shells with your favorite salsa, sliced avocado, and queso fresco.  Enjoy with Fat Tire, of course!

This recipe produces great results.  The meat comes out tender, moist, and flavorful, and the accompaniments round out the dish nicely.  Fat Tire and tacos are a match made in heaven.  Give them a try!

Barbecue Chicken and Grape Salad

I have two dilemmas on the grocery front this week.  One, I have so many beers in my refrigerator right now (party leftovers!) that I barely have room for anything else. Two, I have significant quantities of strawberries and grapes that I need to use.  I was able to respect the space issue and make use of some of the grapes with today’s recipe: Barbecue Chicken and Grape Salad from the June 2002 issue of Cooking Light.  Luckily, I had both green and red grapes left over from the party, and I had all of the other ingredients on hand except for the chicken breast (minimal fridge space needed) and the red onion (pantry storage).

Here’s the recipe:

Barbecue Chicken and Grape Salad
Serves 4 (approximately 1 1/4 cups per serving)

Ingredients:
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ancho chili powder
3/4 teaspoon salt, divided
1 pound skinless, boneless chicken breast halves
1 teaspoon olive oil
3/4 cup seedless green grapes, halved
3/4 cup seedless red grapes, halved
2/3 cup coarsely chopped celery
1/2 cup thinly sliced red onion
1/4 cup low-fat mayonnaise
1 tablespoon red wine vinegar
1 tablespoon fresh orange juice
1/4 cup coarsely chopped walnuts, toasted

Method:
Preheat oven to 350°.

Combine onion powder, paprika, chili powder, and 1/2 teaspoon salt; sprinkle over chicken.

Heat oil in a large nonstick skillet over medium-high heat. Add the chicken, and sauté 2 minutes on each side or until browned. Wrap handle of skillet in foil; bake at 350° for 10 minutes or until done. Remove from pan; refrigerate until chilled. Chop into bite-sized pieces.

Combine 1/4 teaspoon salt, green grapes, and next 6 ingredients (green grapes through orange juice) in a large bowl. Add chopped chicken, and toss to coat. Sprinkle salad with walnuts.

Source: Cooking Light, June 2002

This salad is soooooo good.  So good!  It’s super fresh tasting (the grapes), kicky (the red onion, paprika, and chili powder), and bright (the orange juice and vinegar).  The crunch of the toasted walnuts and the celery is fantastic as well.  I was initially a bit nervous about my chicken because my spices ended up blackening on the stove instead of browning, but the end result was flavorful, juicy meat.

Not that I advocate trickery, but I think this is one of those salads you could get away with serving to people who claim to hate mayonnaise.  There’s such a small quantity of it and it’s so diluted by the orange juice and the vinegar that you can’t even tell it’s in there.  Evil, I know.  What isn’t so evil is the nutritional value of the salad: only 7 Weight Watchers PointsPlus points per serving!

Anyway, I acknowledge that I made this today because I already had most of the ingredients, but I would absolutely go out of my way to get the ingredients in order to make this again.  It’s definitely going into the book club/casual lunch/barbecue buffet recipe cache.

Recipe link: Barbecue Chicken and Grape Salad