Dinner Thaime!

February 21, 2011

We’re friends with another couple that loves to cook as much as we do.  We have each over for themed meals and this time it was our turn.  We opted for Asian night and the full menu is below.  Today I’ll be sharing the recipe for Thai Ribs which I came across in the Feb. 2011 issue of Bon Appetit.  The only thing I changed/added was a serrano chili, because, well…why not?

Chicken Lemon Potstickers with Soy Scallion Dipping Sauce

Coconut Chicken Soup

Shrimp and Tofu Pad Thai ~ Thai Shortribs

Coconut Gelato

Sencha with Meyer Lemon

 

 

thai ribs

Our guests brought Tiger -- a delicious beer from Singapore

Thai Spareribs

Ingredients

  • 6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions
  • Boiling water
  • 2 large lemongrass stalks
  • 1/2 cup plus 6 tablespoons tamari soy sauce
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup dry Sherry
  • 2 tablespoons Thai peanut sauce
  • 2 tablespoons Asian sesame oil
  • 4 large garlic cloves, peeled
  • 1 serrano chili pepper, roughly chopped
  • 1 1 1/2-inch piece fresh ginger, peeled, chopped
  • 3/4 cup canned unsweetened coconut milk

Preparation

  • Preheat oven to 350°F. Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1 1/2 hours.
  • Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender. Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons tamari for marinade.
  • Cool ribs, still covered, 30 minutes. Transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.
  • Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs and serve remaining sauce alongside.

Weekly Menu

February 13, 2011

About once a month I get organized enough to plan out our menu for the week.  And write it down.  On the chalkboard I bought for the kitchen for just that purpose {ideally every week, but once a month isn’t too bad of a start}.   Tuesday night I have Junior League and Thursday I’ll be out of town, so Jim will have to fend for himself or eat leftovers.

Anywho, I picked my recipes, hit the grocery and the Farmer’s Market and am prepared for a week of delicious, homemade meals.  Every night has {at least} one dish I’ve never made before. 

I’m looking forward to sharing these recipes and hope you’ll join me in expanding your taste buds and experimenting with some new flavors!

IMG00164-20110212-2250.jpg

A week of dishes in February {made the Hot Tub Chicken with a side of Green Beans w/ shallots, feta and Meyer Lemon tonight. Ah-mazing!}.

The Wonders of Won Tons

August 1, 2010

I love potstickers. I especially love the yummy dipping sauce you dredge them in before popping them in your mouth.  Below is a recipe for both. 

Enjoy.

Oh, and don’t forget the wasabi.

Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce

Yield: 12 servings (serving size: 2 pot stickers and about 2 teaspoons sauce)

 Ingredients

Pot stickers:

1/2  cup  dry sherry

1/2  cup  water

1/2  ounce  dried shiitake mushrooms

3/4  cup  finely chopped bok choy (about 1/2 pound)

1/3  cup  chopped green onions

1/4  cup  finely chopped water chestnuts

1  tablespoon  low-sodium soy sauce

1  teaspoon  salt

2  teaspoons  minced peeled fresh ginger

2  teaspoons  grated lemon rind

1  teaspoon  dark sesame oil

Dash of hot sauce

1/2  pound  ground chicken or turkey

24  wonton wrappers

2  tablespoons  cornstarch

1/4  cup  vegetable oil, divided

1  cup  water, divided

 Sauce:

5  tablespoons  mirin (sweet rice wine)

1/4  cup  low-sodium soy sauce

1/4  cup  seasoned rice vinegar

3  tablespoons  chopped green onions

1  teaspoon  chile paste with garlic

Preparation

To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.

 Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.

 To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.

 

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Won Ton wrappers

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Meat mixture

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After adding filling, pinch two opposite corners together

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Pinch two remaining corners

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Be sure to set in cornstarch before frying

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Fry in oil before adding water and lid and steaming the rest of the way

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Sprinkle with chopped green onion and serve with dipping sauce

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