Impromptu Christmas Eve

Christmas Eve turned out to be a rollicking good time with family, food and holiday movies.  The evening  menu showcased some impromptu stir-fry dishes and the holiday movie marathon ended with a classic… “The Star Wars Holiday Special”.  For the uninitiated, the Star Wars Holiday Special aired on TV in 1978 and was subsequently banished by George Lucas.  It starred all of the favorite Star Wars characters like, Luke Skywalker, Princess Leia, Han Solo, Chewbacca, Art Carney, Harvey Korman and Beatrice Arthur.  Yes, Art Carney, Harvey Korman and Bea Arthur!  It’s a must-see!

The idea behind Thai cuisine for Christmas Eve came from a small jar of Thai Green Curry that has been sitting in my refrigerator for quite some time and I wanted to finish it off.  I searched my pantry and refrigerator for items that would be suitable for stir-fry.  Much of the afternoon was spent prepping vegetables, roasting garlic, soaking the noodles and watching holiday classics.  

Thai Green Curry Chicken

Ingredients:

1 lb chicken breast, cut into 1” pieces

2 Tbs Thai green curry paste (3 Tbs for extra spicy)

1 Tbs oil

2 garlic cloves (fresh)

1 head of garlic (roasted)

2 Tbs fresh ginger, sliced thin

¼ yellow onion, julienne sliced

1 cup chicken stock

1 ½ cups coconut milk

2 Tbs fish sauce

1 Tbs dried basil and 1 tsp dried parsley  (substitution for fresh Thai basil)

1 lime

Zest of lime

1 can of water chestnuts (8 ounces, drained and sliced)

1 roasted red bell pepper, sliced

1 green onion, diced greens and chopped white roots

¼ cup cilantro leaves

Directions:

Mix the cut chicken breast with the Thai curry paste.  Refrigerate until needed.

In a bowl, combine the chicken stock with ½ cup coconut milk.  Add the fish sauce, basil, parsley and the juice of half of a lime.  Set aside.

In a wok, add a tablespoon of cooking oil. Warm a tablespoon of sliced ginger and one garlic clove.

Add 1 cup of coconut milk to the wok and turn the heat up to medium/hot. 

Add the roasted garlic and stir the coconut milk as it thickens. 

Add the chicken stock mixture and simmer at low/medium heat .  Add the sliced water chestnuts, green onion roots and sliced jalapeño.  Simmer for a few minutes and removed to a bowl. 

Wipe the wok clean and add 1 tablespoon of cooking oil and turn the heat to high.  Add a some garlic and ginger. Add the serrano chile and sear the chile in the oil.  Remove the chile and reserve.

Add the marinated chicken to the wok and stir at high heat.  Return the serrano chile to the wok, along with a garlic clove and 1 tablespoon of sliced ginger.  Stir the chicken for a few minutes and remove the serrano. 

Continue stirring the chicken until the chicken is cooked and browned. 

Add the coconut milk/chicken stock mixture to the wok. Stir to incorporate and turn out to an oven proof bowl. Keep in a warm oven until ready to eat.  When you are ready to eat, add a tablespoon of lime juice and top with cilantro, roasted red pepper and fresh lime wedges.

Serve in bowls, over jasmine rice.

Chicken with Peppers and Pineapple

Ingredients:

1 1/2 lbs. chicken breast, cut into 1” pieces

1 cup flour

¾ cup cornstarch

1 Tbs oil

1 Tbs fresh ginger, thinly sliced

3 garlic cloves, smashed

1 serrano chile

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 yellow bell pepper, chopped

1 small yellow onion, julienne sliced

2 jalapeños, seeded and sliced into rings

2 cups fresh pineapple, cut into ½” pieces

1 Mandarin orange

Zest of an orange

2 Tbs garlic chile sauce (Sambal Oelek)

2 cups vegetable oil

¼ cup cilantro

¼ cup green onion, chopped

Directions:

In a large bowl, add mix the flour with the cornstarch.  Add the chicken pieces and stir to coat.  Set aside.

Add one tablespoon cooking oil to a wok.  Simmer the ginger and garlic at low heat for minute and then remove the ginger and garlic. 

Add the serrano and cook at high heat for 30 seconds.  Remove and discard the serrano (or save for another time).

Add the chopped bell peppers, sliced onion, sliced jalapeño.  Turn the heat to high and stir-fry for a few minutes.  Add the ginger and garlic back to the wok and continue to stir until the peppers have softened to your liking.  (Don’t overcook…mushy stir-fry vegetables make a disappointing stir-fry).

In a small bowl, add the cut pineapple.  Add the juice and zest of the orange.

Add the pineapple to the wok and stir a few times to incorporate the flavors.  Turn out to a bowl.  Add the sambal oelek.  Keep the bowl in a warm place.

Add a little flour to the bowl containing the chicken that has been coated in flour and cornstarch.  Toss the chicken to prevent the chicken pieces from sticking together.

Wipe the wok clean.   Add 2 cups of cooking oil to the wok and turn the heat to high.   Add the chicken to the wok, a few pieces at a time.  Stir the chicken occasionally.  Remove the chicken to a paper towel lined platter when it turns golden brown and crispy.

Carefully pour the frying oil in an appropriate container to cool.

Wipe the wok clean and return it to the stove top.  Add the vegetables and chicken back to the hot wok and stir a few times.  Turn out to a serving bowl.  Top with cilantro and green onions.

Shrimp with Rice Noodles

Ingredients:

16 ounces rice vermicelli noodles (rice stick)

1 lb raw shrimp, deveined with tails and shells removed

1 Tbs olive oil

½ tsp sesame oil

1 Tbs ginger, thinly sliced

1/4 yellow onion, julienne sliced

1 Tbs Hoisin sauce

2 tsp oyster sauce

1 Tbs fish sauce

2 green onions

Directions:

Crack the dried noodles in half and add them to a large pot.  Add enough water to the cover the noodles by at least two inches. 

Heat the water to a boil.  Swish the noodles around in the pot as they boil.  Sample the noodles while they cook.  They should become al dente, just like properly cooked spaghetti noodles.  Once the noodles have cooked, strain out the water and rinse the noodles with cold water to stop the heating process.  Add the noodles back to the pot and cover with cold water.  Reserve until needed.

Add olive oil and sesame oil to a hot wok.  Add the ginger and stir for a minute.  Discard the ginger.

Add the shrimp to the hot wok and stir-fry for a few minutes.  Add the onion and stir. The shrimp will cook quickly. 

Add the Hoisin sauce, oyster sauce and fish sauce and stir to mix. 

Strain the noodles and add them to the wok.  Stir to coat the noodles and turn everything out to a serving bowl. 

Add the root pieces of the onion to the wok and sear. 

Top the dish with chopped green onion tips and seared green onion roots.

Thai Trifecta

Dessert suggestion:  Sliced bananas, dusted with cinnamon and chocolate sauce and whipped cream topping.

Dust with cinnamon, drizzle chocolate syrup and top with whipped cream

Summer Cold

“Summer cold”.  Now, that’s an oxymoron! 

I haven’t come down with a cold during the summer months in a long time and this one came at me quickly and with a vengeance.  I slept for two days and, on the few occasions I got out of bed, I staggered around the house like Frankenstein’s monster, wandering aimlessly from room to room, only to collapse back into bed after a few minutes. 

At one point, during a semi-lucid moment, I thought it would be “fun” to submit a post about my favorite chicken broth recipe but I was so exhausted that my fingers refused to type and my brain was operating on emergency reserve power.  I really don’t have a favorite chicken broth recipe, but I like to think that I do, when I’m sick. 

I’m feeling a little better now…still drained of energy but at least my brain is firing on more than one cylinder. 

So, let’s see if I can reconstruct the broth I made while I was feeling ill.  I’m glad I took a few pictures because I can barely remember making this, even though it was only a few days ago!

Ingredients:

4 cups chicken broth (I used boxed chicken broth)

1 handful of dry, wide, Thai rice stick noodles (why, why, why?)

1 small jalapeño

2 habaneros

A tiny bit of thinly sliced onion

1 garlic clove

¼ cup fresh spinach

1 Tbs soy sauce

1 lime

Directions:

Use a mandoline to slice the chilis and garlic.  I couldn’t tie my shoes because I was so deliriously sick but did that stop me from using a razor sharp kitchen instrument…heck no!  Slice the lime into quarters…again with the sharp tools!  Set these aside before you hurt yourself.

In a 4 quart pot, add the chicken broth and simmer over medium/low heat.  Add the garlic and soy sauce.  Add the Thai noodles.  Simmer for a few minutes.  Hover over the stove for a moment before realizing that the noodles will probably take FOREVER to cook.

Walk away and forget that you are cooking something.  Go back to the kitchen for a glass of water and remember that you have something on the stove.  Check to see if the noodles are soft.  They probably won’t be.  Lean over the broth and slowly breath in through your nose and out through your mouth several times.  Toss a sliver of habanero or jalapeño into the pot and keep breathing.  This is the therapeutic part of the program.  You may not enjoy the broth when it is done but you will at least have had a moment to clear your sinuses!

Once the noodles have softened, Pour the broth into a large bowl.  Add the spinach, onion and as much of the chilis as you dare to.  Squeeze some lime juice into the broth. 

Why on earth did I add the Thai noodles?  The darn things are so wide and slippery that they defy chopsticks, forks and spoons.  The only way I could eat them was to slurp them from the bowl.  And, since I was sick, that was totally acceptable.