A Bewitching Dinnner

In October GG and Brittany hosted a fabulous Bewitching Dinner.  These cute invitations were tied to witches hats for each guest.

Front

Back of Invite 

To add to the "creepy" factor GG's husband had a huge snake whose cage happened to be in the corner of the room we were in.  

More decor

Place Setting 

Menu

Appetizers:  Deadmans toes, witches fingers, deviled eggs and scream cheese an cackles. 

There were also a variety of poisons and tonics to drink...

They might have had creepy names but they tasted great!

Amy and Leslie

Katie and Tanya

Alyssa and Corinne

Brenda and Carrie

Rachel and Alisha

and the host witches of the evening...GG and Brittany

 Emily and Mandy

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Rotten Apple Soda

Deviled Chicken with Potatoes and Beets

Dessert was mini pumpkin cheesecakes with gingersnap crusts, Apple slices dipped in chocolate, 

Take homes were so much fun.  We each got a hand soap from Bath & Body Works, some delicious gingersnap cookies, and an adorable witches hat decoration for future Halloweens.  

Appetizers:

Wicked Witches Fingers –
INGREDIENTS
Asparagus
Roasted garlic grape seed oil
Rancher stake rub
DIRECTIONS
Fresh asparagus rolled in roasted garlic grape seed oil, sprinkled with rancher stake rub, broiled for about 5 min until tender.

Cheesy Witch Hat –
INGREDIENTS
2 8oz packages cream cheese, softend
½ cup butter softend
2 ½ cups shredded cheddar cheese
1 4oz jar chopped pimentos, well –drained
¼ cup poppy seeds
1 large carrot, peeled, sliced thin
DIRECTIONS
Combine all spread ingredients except poppy seed in bowl. Beat at medium speed until creamy. Reserve 2 tablespoons cheese mixture in small bowl. Cover; refrigerate.

Divide remaining cheese mixture in half. Spread one-half into 6-inch circle in middle of serving plate to form brim of hat. Shape remaining half of cheese mixture into 4-inch ball. Wrap each in plastic food wrap; refrigerate 1 hour.

Assemble hat by centering cheese ball in middle of hat brim. Shape ball into cone to form top of witch’s hat. Sprinkle or press poppy seed over entire hat to cover.

Attach carrot slices to form hatband by using reserved cheese mixture. Carefully cover with plastic food wrap; refrigerate at least 2 hours.

Remove from refrigerator about 30 minutes before serving. Serve with assorted crackers and vegetables

Dead Man’s Toes – 
INGREDIENTS
1 lb sliced bacon
1 14oz lil smokies cocktail links
¼ cup brown sugar
DIRECTIONS

1. Cut bacon strips lengthwise into thirds. Wrap a piece of bacon around each sausage link. Secure each with a toothpick. Place onto a foil-lined cookie sheet. Sprinkle with brown sugar.

2. Bake at 350F for 35-40 minutes or until bacon is crisp, turning once. 

Makes about 3-1/2 Dozen

Rotten Apple Soda – 
Jones soda with cute labels

SALAD – ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
INGREDIENTS
1 ½ pound butternut squash, peeled and ¾ inch diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
¾ cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 oz baby arugula, washed and spun dry
½ cup walnuts halves, toasted
¾ cup freshly grated parmesan

DIRECTIONS

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

MAIN COURSE: 

Deviled chicken

INGREDIENTS

12oz Ale (beer)

¼ cup kosher salt

2 tbs white sugar

1 tbs whole cloves 2 cups ice

2 cornish game hens (1.75 to 2 lbs each)

1 large lemon

2 tbs melted butter

½ tsp salt

½ tsp pepper

DIRECTIONS

• In a pot over medium high heat, add the wheat beer, salt, sugar and cloves. Cook, stirring frequently, until the sugar and salt have dissolved, remove from heat. Add the ice, stir until dissolved. 
• Rinse the game hens inside and out, place together in a large bowl. Pour the brine over the hens, refrigerate for 6 to 12 hours. 
• Preheat oven to 425. 
• Remove hens from brine, rinse thoroughly and pat dry. 
• Place in a roasting rack of a roasting pan or on a wire rack on a rimmed baking sheet. Cut lemon into quarters. Place one quarter into each hen, place the remaining two in the roasting pan beneath the hens. 
• In a small bowl combine melted butter, salt and pepper.
• Brush the hens liberally with the butter mixture. 
• Roast at 425 for 45 minutes or until the internal temperature reaches 165. 

Potatoes and beets – 

INGREDIENTS

1 tablespoon extra –virgin olive oil

1 ½ pounds purple potatoes, halved if large

2 bunches red baby beets

DIRECTIONS

Toss potatoes with oil, and season with salt and pepper. Spread in a single layer on rimmed baking sheet. Transfer potatoes to oven during the last 20 minutes of chicken's cooking. Bake until tender, about 20 minutes.

Fill a medium saucepan with water. Add beets and salt to taste. Bring to a boil. Reduce heat, and simmer until beets are tender, 16 to 18 minutes. Drain beets. When beets are cool enough to handle, remove skins.

DESSERT:

Mini Pumpkin Cheesecakes with Gingersnap Crusts

Apple Slices Dipped in Chocolate

Gingersnap Cookies

INGREDIENTS
1 ½ C butter
2 C sugar
½ C molasses
2 eggs
4 C flour
½ t salt
2 t baking soda
2t each ground cloves, cinnamon, and ginger
½ C sugar for rolling and baking

DIRECTIONS

• In a stand mixer or large bowl, beat the shortening or butter and sugar until well combined and slightly fluffy. Add the molasses and eggs. Mix well.
• In a separate bowl, combine the flour, salt, baking soda, and spices. Add the dry ingredients to the wet ingredients in the mixer and stir until just combined.
• Scoop and roll into 1″ balls. Lightly roll the dough balls in a shallow bowl of sugar. Place on a cookie sheet sprayed with cooking spray or lined with parchment paper.
• Bake at 350 for 8-10 minutes.

Backyard BBQ Gourmet Club Style

In September Tanya and Katie went all out with a Backyard Barbecue!  It was so much fun to walk in to Katie's house completely transformed. 

The Cowgirls

This cute sign greeted us as we came in the front door.

These totally creative invites were taped on the front door at each of our homes weeks before to get us excited for the upcoming event.  Each of us had a different name from the Wild West.

They made this tabletop to sit on top of Katie's regular table and it was awesome  The denim and red tied everything together perfectly.

The menus were tucked neatly inside a denim pocket.

That nights grub...

More fun decor

We started off with some fun appetizers.

Bacon wrapped stuffed jalapeños

Steak Rolls

Cowboy Caviar and Chips.  The tins added such a great touch.

Katie's got mad sign skills!! 

Who doesn't love a good Strawberry Lemonade?  The salad course was a wedge salad with cornbread on the side. 

For the main course they served a Pulled Pork Slider with Pineapple Slaw.  A Cheeseburger Slider with Onion Rings.  Corn on the Cob with Cilantro Butter  Lime Cucumber Salad and a delicious spear of Grilled Pineapple.  Ye-Haw!!

Dessert: Dutch Carmel Apple Pie a la Mode and Homemade Root Beer Floats

Our take homes were Cowgirl Cookies in  Jar and a Cowgirl Candy Bar.

You two girls can rodeo with the best of 'em that's for sure.  Thanks for an AMAZING night!

Recipes coming soon...

Cilantro-Lime Cucumber Salad

Yield: 5-6 side serving

Ingredients

1 jalapeno, seeded and finely diced

2 cloves garlic, finely minced

3 tablespoons fresh lime juice

1/4 teaspoon crushed red pepper

½ teaspoon salt, or to taste

black pepper to taste

3 tablespoons olive oil (I recommend Tantillo )

2 cucumbers, very finely sliced (see photos)

4 tablespoons minced cilantro, to taste

Instructions

1.Dice the jalapeno and garlic and add to a medium-sized bowl.

2.Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.

3.Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. (See photos below.) Add the cucumbers to the dressing and stir together.

4.Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.

Make sure that you let the salad sit on the counter for a little while before serving if it's been in the fridge; the olive oil solidifies slightly when it's cold.

www.thefoodcharlatan.com

GRILLED PINEAPPLE

INGREDIENTS

• 1/2 of a pineapple, cut into spears
• 1/2 cup brown sugar
• 1 teaspoon cinnamon

DIRECTIONS

• Combine brown sugar and cinnamon in a large ziplock bag. Add the pineapple spears, close the bag tightly, and shake it so that the cinnamon and brown sugar coats the spears. Place the pineapple in the refrigerator for at least 30 minutes.
• Pre-heat your grill to medium heat, around 350-400 degrees.
• Place the pineapple spears on the grill and turn them every few minutes until all sides are grilled .
• Grill the pineapple until it is cooked to your liking.
• Enjoy!

Grilled Corn on the Cob Recipe by Paula Deen

Print 

EasyLevel

25 MIN5 Prep + 20 Cook

10 - 12Servings

$/Serving

Shar

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Ingredients

• 1 cup butter
• 1/4 cup fresh cilantro, minced 
• 1 teaspoon salt
• 1/2 teaspoon black pepper, ground 
• 8 ears corn, shucked and cut in half

Preparation

Spray a grill rack with nonstick nonflammable cooking spray. Preheat the grill to medium-high heat, 350 to 400°F.

Beat the butter, cilantro, salt and pepper in a small bowl with a fork until smooth. Spread about 1 tablespoon of the butter mixture over each half ear of corn. Wrap the corn in heavy-duty aluminum foil. Grill, turning frequently, until the corn is tender, 18 to 20 minutes. Serve immediately.

Pulled pork sliders with pineapple coleslaw

We used the pineapple coleslaw recipe to top our pulled pork

Pineapple Coleslaw

•3 cups coleslaw mix

•1 cup unsweetened crushed pineapple, drained (I cup after it’s drained)

•1/4 teaspoon celery seed

•1/3 cup mayonnaise (I used canola mayo)

1.In a large bowl, combine the first three ingredients. (You can add some salt and pepper too if you’d like)

2.Add mayonnaise and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.

Atomic Buffalo Turd Jalapeno Poppers (aka - A.B.T.)

www.theblackpeppercorn.com

Serves: 20 ABTs

Ingredients

•10 jalapeno peppers

•10 bacon slices, cut in half

•10 mini sausages or smokies (or 20 if they are very small)

•1 cup cream cheese

•1 cup grated monterey jack

•1 tsp chipotle or chili powder

•2 shallots, minced

Instructions

1.Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.

2.Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.

3.Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.

4.Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned

Notes

To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT's in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.

WESTERN STYLE STEAK ROLLS

For the Marinade:

¼ cup barbecue sauce

¼ cup olive oil

Salt and pepper to taste

For the Steak Portion:

10 ounces of flank steak

Salt and pepper to taste

For the Filling:

1 green pepper, cut into matchstick size pieces

1 red pepper, cut into matchstick size pieces

1 yellow pepper, cut into matchstick size pieces

½ sweet onion, cut into matchstick size pieces

½ red onion, cut into matchstick size pieces

2 shallots, cut into matchstick size pieces

For the Pan Sauce:

1 tablespoon butter

½ cup barbecue sauce

½ cup water

Salt and pepper to taste

2 cloves of fresh garlic, pressed, or 1 teaspoon minced garlic (less or none of if you are not a garlic fan)

For the Marinade:

• Whisk together all the ingredients until smooth. Set aside.

For the Steak Portion:

• Cut steak into thin strips, if you can't get them think enough you can use a meat tenderizer to pound them out. Sprinkle with salt and pepper. Place in a container and pour the marinade over top. Pop the lid on the container and seal it, then give it a shake. Pop in the fridge for 1 to 2 hours.

For the Filling:

• Cut all your ingredients into thin strips. Add some oil to a stir fry pan and bring to a medium heat. Once the oil glistens you can toss in the veggies. You only want to cook them for about 3 or 4 minutes. You don't want them too soft they are hard to work with. Remove and transfer to a plate or container till needed. It helps to let them cool so feel free to pop them in the fridge while the meat is marinating.

For the Pan Sauce:

• In a frying pan over medium heat melt the butter. Add your favourite barbecue sauce, water, salt, pepper and garlic. Bring to a boil, then reduce heat and allow to simmer for about 5 minutes or so. The sauce should reduce to about half. If you want it sweeter you can hit it with a touch of sugar. If you want it thicker you can hit it with a touch of tomato paste.

Putting it all Together:

• Remove your ingredients from the fridge about 20 minutes before you need them. Discard any excess marinade.
• Now lay your steak strips on a cutting board. Take a handful of the veggies and pop them on the steak so they stick out the side. You're basically making a T shape with your steak and veggies. Now tightly roll the steak around the veggies and secure with a toothpick. Repeat until all your pieces are bundle up beautifully.
• In a large flat bottomed pan add over medium heat add about a tablespoon of butter. If you're afraid of butter (seriously people, a little butter is awesome for pan frying) use oil.
• Once the butter (or oil) glistens you can add the steak rolls, seam side down. Allow them to sear on one side, then turn over. Add ½ the pan sauce and cover the pan, cook for about 2 to 5 minutes depending on the thickness of your steak. Remove carefully from pan. Remove toothpicks. Plate the steak rolls. Pop the extra pan sauce in a small bowl.
• Serve with a big old western style smile!

Western Cheeseburger Sliders

 Serves 6 (2 sliders per person)

www.life-in-the-lofthouse.com

2 pounds lean Hamburger meat

 12 good quality Dinner rolls

 6 slices Cheddar cheese, cut in half

 Barbecue sauce

 Crispy Onion Strings (recipe below)

DIRECTIONS:  Heat a large grill pan or skillet to medium heat.

Divide the hamburger meat into 12 equal portions. Shape each portion into an oval patty. Sprinkle each hamburger patty with salt and pepper. Add 2 Tablespoons of butter to heated skillet and let melt.

Once butter is melted, add only 4-6 hamburger patties at a time, to ensure even cooking. Spread 1/2 a tablespoon of barbecue sauce over the tops of patties in the skillet.

Grill patties on each side for 4-6 minutes. Once you flip to other side, add another 1/2 tablespoon of barbecue sauce and spread. Continue cooking until no longer pink and cooked through. Place cooked patties on a baking sheet, and keep in a warm oven until all they are all finished cooking.

Place one cooked hamburger patty onto the bottom of dinner roll. (I buttered and toasted our dinner rolls first). On top of patty, add one half slice of cheese and more barbecue sauce. Top with crispy onion straws and the top half of dinner roll. Repeat with all others, and serve immediatley. Enjoy!

Crispy Onion Strings
Recipe from: Pioneer Woman

1 large Onion
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon salt
1/4 teaspoon cayenne pepper
1 quart canola oil
black pepper, to taste

DIRECTIONS:   Slice onion very thin. Place in a large bowl and cover with buttermilk. Let soak for atleast an hour.

Combine dry ingredients and set aside. Heat oil to 375 degrees.

Grab a handful of onions and place into the flour mixture. Tap to shake off excess, and plunge into hot oil. Fry for a few minutes and remove when they are golden brown. Place fried onion strings on a large platter lined with paper towels to soak up grease. Repeat with remaining onions, then serve on sliders and as a side!

Scrumptious Apple Pie

The Pioneer Woman

Print Recipe

Ingredients

• 1 whole Pie Crust
• 6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
• 1/2 whole (juice Of) Lemon
• 1/2 cup Sugar
• 4 Tablespoons Flour
• 1/4 teaspoon Salt
• 1/2 cup Flour
• 1-1/2 stick Butter
• 1 cup Brown Sugar
• 1/2 cup Quick Oats
• 1/4 teaspoon Salt
• 1/2 cup Pecans, Chopped
• 1/2 jar (or More) Caramel Topping

Preparation Instructions

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait. Eat. Enjoy. Smile. Cry. Then smile again.

Western Wedge Salad

1 head iceberg lettuce, quartered

1 large tomato, sliced into 8 wedges

1 large carrot, shredded

1 cup frozen corn, thawed

1 small cucumber, peeled, seeded and diced

¼ cup finely chopped red onion

½ cup shredded Monterey jack cheese

4 strips bacon, crisp cooked and crumbled

½ wish bone western dressing

Arrange 1 wedge lettuce and 2 tomato wedges on each serving plate.  Evenly top with carrot, corn, cucumber and red onion.  Sprinkle with cheese, then evenly top with bacon and drizzle with dressing.

STRAWBERRY LEMONADE

1 pound or so strawberries

2 lemons

8 cups water

¾ cup honey

¼ cup sugar

Wash berries and cut the stems off.  Cut ends off lemons and then cut into quarters.

Keep the peels of the lemons on.  Combine berries and lemons in blender with 2 cups water. 

Take honey and pour over mixture.  Blend for a minute.  Pour liquid through a strainer.  Use a spatula to help push liquid through the strainer.  Pour remining cup of water through the leftover pulp in the strainer to get any more flavor out of it.  Add ¼ cup sugar to the liquid to sweeten (or more to taste).  Chill in fridge.  

Gourmet Asian Dinner

On June 7th, Alisha and Rachel hosted with an Asian Themed Dinner.  They did an amazing job.  The decor was perfect for the theme and really created an authentic feel.  

The invites...

The art on the walls complemented the table setting perfectly.  I loved the simpleness and square-ness of it all.  

Everything fit together so neatly at each place setting.  The origami birds were a fun touch too!

The menu for the evening...

Appetizers were Fish Sauce Wings,  Momo and some beautiful and delicious Vietnamese Salad Rolls. 

A Frozen Strawberry Drink prepared us for the soup and salad course.

Thai Chicken Soup & Coconut Carrot Soup

A Creamy Thai Noodle Salad. We loved this it was cold and had a little kick to it.  Yum!

For the main course they served:  Ants Climbing a Tree, Chengdu Pork with Oyster Mushrooms, Dry Fried Green Beans, Stir-Fried Baby Bok Choy and Sticky Rice.  It was so fun to try some new and unique flavors.

Dessert was a delicious Mango Sticky Rice and Mochi.  Love, love, loved the rice!

Our Hosts: Alisha and Rachel

The Gourmet Girls

Our take home for the evening was this mint plant potted in a takeout container and a set of wooden chopsticks.  

Thank you Alisha and Rachel for a great night!

RECIPES:

Momo
Small Egg roll Wrappers

Napa Cabbage Leaves (for bamboo steamer)

Filling:

1 lb. lean ground lamb or chicken

(Note that beef is not eaten in Nepal, the world's only Hindu Kingdom)

1 cup onion, finely chopped

1/2 cup green onion, finely chopped

1/2 cup cilantro, chopped

1 teaspoon garlic, minced

1 teaspoon fresh ginger, minced

1/2 teaspoon timur (Szechwan pepper)

1/2 teaspoon turmeric

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon freshly ground black pepper

3 fresh red chilies, minced

Salt to taste

In a large bowl combine all filling ingredients. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.

Assembly:

Hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings. Heat up a bamboo steamer, cover the steamer rack well with napa cabbage leaves. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve.

Vietnamese Spring Rolls

1 lb London Broil (or top round steak), sliced into thin strips

1 TBSP dry onion powder

½ TBSP dark soy sauce

½ TBSP hoisin sauce

marinate overnight

Coat meat in grapeseed oil.

In a skillet, cook meat in sesame oil.

Cool meat, prepare fillings for rolls.

Fillings:

jicima, cut in thin sticks

bean sprouts

mint leaves, sliced thin

lettuce, sliced thin
grated carrots

cucumbers, cut in thin sticks

meat slices

Combine all fillings in the middle of a rice paper*

*dip both sides of rice paper in a plate of lukewarm water before filling and wrapping the rolls.

Serve with sauce (recipe below)

sauce:

½ cup water

½ cup natural peanut butter

½ cup hoisin sauce

Frozen Strawberry Drink

serves 4

3 cups ice
1 pound strawberries, trimmed
¾ cup Mojito Mixer
½ cup white grape juice
Combine all ingredients in a blender and puree until smooth.  Divide evenly between 4 glasses. Garnish with sliced strawberry/mint leaf.

Coconut Carrot Soup
serves 8   (16 half-size portions for gourmet club)

2 tablespoon Natural Grapeseed Oil

1 yellow onion, chopped

2 pound carrots, peeled, chopped

4 cups Vegetable Bouillon Soup Base,

prepared according to package directions

(2) 13.5 ounce can coconut milk

1/2 cup Sweet & Spicy Thai Chili Sauce,

plus more for serving if desired

Cilantro for garnish

Heat the Natural Grapeseed Oil in a large stock pot over medium

heat. Add the onion and carrots; saute until onions are translucent.

Add the prepared Vegetable Bouillon Soup Base, coconut milk,

and Sweet & Spicy Thai Chili Sauce. Cover and cook until carrots

are tender, about 30 minutes. Puree soup with an emersion

blender or blender. Serve with more Sweet & Spicy Thai Chili

Sauce and cilantro.

Calories 300; Fat 24g; Saturated Fat 18g; Carbohydrates 22g;

Fiber 4g; Protein 4g; Cholesterol 0mg; Sodium 490mg

Thai Coconut Soup
serves 6-8 (12-14 half-size portions for gourmet club)

1 tsp olive oil
1 1/2 TBSP minced jalapeño pepper
1 1/2 TBSP fresh minced ginger
(2) 14.5 oz cans chicken broth
(2) 13.5 oz can coconut milk
1/2 tsp kosher salt
2 packages ramen noodles (discard seasoning packet)
1 1/2 TBSP fresh lime juice
2 TBSP chopped cilantro
1 cup diced cooked chicken

Top with: sliced green onions, lime wedge

Instructions:
Heat medium sized pot to medium-high heat on stove top.
Add olive oil, jalapeno, and ginger.  Cook for 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant.  If using ground ginger, add now and stir.  Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil.  Reduce to simmer and add noodles .  Simmer 3-5 minutes, until noodles are softened.  If using mushrooms, add them in the final 2-3 minutes of cooking the noodles.  Add chicken and simmer for about 30 seconds to heat through.  Remove pot from heat and stir in lime juice and cilantro.  Ladle into serving bowls and garnish with green onions and lime wedges.  Serve immediately.  

Thai Pasta Salad with Creamy Cilantro Peanut Dressing

* ¼ pound rice vermicelli

* 3 cups finely shredded green cabbage

* 2 cups finely shredded romaine lettuce

* 1 cup shredded carrot

* 1 red bell pepper, thinly sliced

* ½ cup shelled edamame beans

* 2 cups bean sprouts

* 1/4 cup coarsely chopped fresh cilantro leaves

* 1/3 cup chopped raw peanuts

Cook the whole wheat angel hair pasta until al dente. Combine the pasta, cabbage, lettuce, carrot, red pepper, and edamame in a large bowl. Toss with about 2/3 cup (or as much as you like) Creamy Cilantro Peanut Dressing. On a large platter or individual dishes, plate the salad and top with bean sprouts, cilantro leaves, and peanuts. Serves 4-6.

Creamy Cilantro Peanut Dressing

* 1/2 cup rice vinegar

* 2/3 cup all-natural smooth peanut butter

* 1 tablespoon toasted sesame oil

* 3/4 cup canola oil

* juice of 1 lime

* 3 tablespoons tamari, or soy sauce

* 1 tablespoon fresh ginger

* 2 tablespoon honey

* 1 teaspoon or small piece of dried chipotle pepper (a small piece of canned chipotle in adobe may be substituted)

* 1 ½ cups fresh cilantro leaves (about 1/2 bunch)

* ½ teaspoon salt

* ¼ teaspoon freshly ground pepper

Combine all the ingredients in a blender and blend well. Make sure that it is smooth and creamy. Store in the refrigerator for 7-10 days. Makes 1 ¼ cups.

Ants Climbing a Tree

¼ lb. bean thread noodles

1 t. Shaoxing rice wine or medium-dry sherry

salt

¼ lb. ground pork or beef

Peanut oil

3 t. light soy sauce

1 ½ T chili bean paste

1 ⅔ cups chicken stock

½ t. dark soy sauce

3 scallions, green parts only, finely sliced

Soak the noodles in hot water for at least 15 minutes before you begin (drain them just before cooking). Add the Shaoxing rice wine and a couple of generous pinches of salt to the ground meat and mix well.

Season the wok, then add 2 T of oil and heat over a high flame.  Add the ground meat and stir-fry until lightly browned and crispy, with a tsp or so of light soy sauce.  Add the chili bean paste  and stir-fry until the oil is red and fragrant, taking care not to burn it (remove the wok from the heat for a fw moments if it becomes too hot).  Add the stock and the drained noodles and stir well.  Tip in the dark soy sauce for color, and season with light soy sauce and salt to taste.  

When the stock has come to a boil, simmer over medium heat for about 10 minutes, until the liquid has mostly evaporated and been absorbed.  Finally, add the scallions, mix well, and transfer to a serving dish.

Dry-Fried Green Beans

10 oz. green beans

Peanut oil

3 oz. ground pork (about 2/3 cup)

2 t. Shaoxing rice wine or medium-dry sherry

2 t. soy sauce

1 T. sesame oil

3-6 dried chilies snapped in half, or chili flakes

½ t. Sichuan peppercorns

2 scallions, white parts only

3 cloves garlic, thinly sliced

Fresh ginger, thinly sliced – an amount equivalent to the garlic

Trim ends of the green beans and remove any strings.  Break into short sections.  Heat 2 T of the oil in a wok, add the beans, and stir-fry over medium to medium high heat for about 6 minutes, or until they are tender and their skins are a little puckered. Remove from the wok and set aside.

Heat another 2 T of oil in the wok over high heat, add the pork, and stir-fry  for 30 seconds or until it’s cooked, splashing in the Shaoxing rice wine and the soy sauce as you go.  Add the chilies and Sichuan peppercorns and stir-fry very briefly until they are fragrant.  Quickly add the garlic, ginger and scallions and stir-fry until they are all fragrant.  Throw in the beans and stir and toss the ingredients together, adding salt and soy sauce to taste.  Serve.

Chengdu Pork with Oyster Mushrooms

1 lb. pork

1 lb. oyster mushrooms

2 cloves garlic

1-2 t. Sichuan peppercorns

1 t. Shaoxing rice wine

1 t. corn starch

1-2 green onions

Oil

Salt

Slice pork against the grain in very thin slices, pieces shaped no bigger than a 50-cent piece.  Place in bowl, sprinkle with cornstarch and Shaoxing rice wine and a T or so of water.  Pull apart oyster mushrooms and trim ends. Slice green onions at an angle, very thin. Smash and coarsely chop garlic.

Heat wok over high heat.  Add oil and let oil get very hot.  Add Sichuan peppercorns and fry for about 15 seconds until fragrant.  Add pork, separating the pieces as they cook.  When the pork is mostly cooked, add mushrooms, tossing and stirring.  Add garlic.  When nearly cooked, season with salt to taste.  Transfer to serving dish and sprinkle with green onions.

Stir-Fried Baby Bok Choy

1 lb. baby bok choy

1-3 cloves garlic

Oil

Salt

Oyster Sauce

Separate bok choy leaves and trim ends.  Boil a pot of water and blanch for about 15-30 seconds.  Drain and rinse with cold water.  Leave in strainer. Heat oil in wok over high heat.  When hot, add garlic and stir-fry for 15 seconds.  Add bok choy and stir-fry for a minute or two. Salt to taste.  Transfer to a serving dish and drizzle with a small amount of oyster sauce.

Ike’s Fish-Sauce Wings

(Serves 4–8)

• 8 garlic cloves, peeled

• 1 tsp kosher salt

• 1/4 cup warm water

• 1/2 cup Vietnamese fish sauce (Ricker recommends Phu Quoc or Three Crabs brand)

• 1/2 cup superfine sugar

• 2 lbs medium-size chicken wings (about 12), split at the joint

•Vegetable oil (for frying)

• 1 cup rice flour

• 1/4 cup tempura batter mix (Ricker recommends Gogi brand)

• 1/4 cup water

• Optional: 1–2 tspnaam phrik khao soi (roasted chile paste, for “spicy wings”)

MARINATE

(1) CHOP garlic finely, sprinkle salt, and chop together for about 15 more seconds.

(2) SCRAPE into a small bowl, add warm water, and let sit for a few minutes.

(3) POUR through a fine sieve set over a bowl, and use the back of a spoon to stir and smoosh garlic against the sieve, reserving leftover garlic.

(4) ADD fish sauce and sugar to bowl and stir until dissolved.

(5) PLACE chicken wings in a separate large bowl, add 1/2 cup of fish sauce mixture (reserve the rest in the refrigerator), and toss well.

(6) COVER and refrigerate wings for at least four hours, or overnight, tossing every hour or so.

FRY

(1) HEAT 3/4-inch vegetable oil in a small pan over high heat and add reserved garlic.

(2) REDUCE heat to medium-low, fry until garlic is lightly golden brown, about 5 minutes, and transfer to paper towels to drain (set aside until final cooking stage).

(3) TRANSFER wings from refrigerator to a colander in the sink and let drain for 15 minutes.

(4) STIR together rice flour and tempura mix in a large bowl and toss wings until coated well.

(5) POUR enough oil into a wok or dutch oven to completely submerge the wings, about 2 inches, and bring oil to 325 degrees (measure with a candy thermometer).

(6) FRY wings in two batches, gently knocking them against the bowl before adding to the oil.

(7) COOK each batch until evenly golden brown, about 10–12 minutes, prodding every few minutes.

(8) TRANSFER wings to paper towels to drain.

FINISH

(1) ADD 1/4 cup water to the reserved fish sauce mixture.

(2) COMBINE 1/4 cup of the water–fish sauce mixture and half the chile paste (if you are using it), bring to a full boil in a nonstick wok, and reduce for about 45 seconds.

(3) ADD half the wings and toss every 15 seconds, until a caramelized glaze coats the wings, about 1 minute.

(4) ADD 1 tbsp of the fried garlic, toss well, and cook about 30 seconds longer.

(5) RINSE and wipe out wok, and repeat with the next batch of wings.

(6) SERVE wings with pickled vegetables, cucumber spears, and herb sprigs.

Mango Sticky RiceCoconut Milk Sticky Rice (Kow Neuw Moon)

2 cups sticky rice

2 cups coconut milk

1 cup sugar

1/2 teaspoon salt

3 ripe mangoes, cut into thick slices (see below)

1 tablespoon toasted sesame seeds (optional)

1 tablespoon tapioca starch

1 tablespoon sugar

1/4 teaspoon salt

Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour (or less is ok) and let cool.

Topping

Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.

Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy!