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.
October 3, 2010
I don’t know about you, but I LOVE Chinese food. In the past, it seems that whenever I’ve tried to make it at home, it just doesn’t come out as tasty as take-out.
Thanks to Bon Appetit, that is no longer the case.
This dish is perfect. It will have your family and friends asking for seconds, so you might want to double the recipe. (We fought over the leftovers.)
Beef, Mushroom & Snow Pea Stir-Fry
- 1lb. sirloin steak, sliced into thin strips
- 1TBS Asian sesame oil
- 1TBS minced (and peeled) fresh ginger
- 2 large handfuls of mushrooms (I used Cremini, but the original recipe called for Shiitake — use what you like!)
- 1 large handful of fresh snow peas
- 1 bunch green onions, sliced, divided
- i cup fresh cilantro, roughly chopped and divided
- 5TBS Hoisin sauce
- 3 cloves fresh garlic, roughly chopped
- 1TBS Sriracha
- 1/4TSP Chinese five-spice powder (You can find this at the grocery store, but I made my own)
Sprinkle beef with salt and pepper. Heat oil in a large nonstick pan over med/hi heat. Add ginger and mushrooms; stir-fry for about 3 minutes. Add beef to skillet and stir-fry for another minute. Add snow peas, half of the onions, half of the cilantro and stir-fry for 1 minute. Stir in hoisin, Srircha, garlic and five-spice powder. Saute until peas are crisp tender, about 2 minutes.
Serve over brown rice and top with freshly chopped cilantro and green onions.