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?
Coconut Chicken Soup
Shrimp and Tofu Pad Thai ~ Thai Shortribs
- 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
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.
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.
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)
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
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
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.