Catfish in Red Curry

This is a quick and simple to make dish that is packed with flavor. The red curry paste and coconut milk goes well with the earthy taste of catfish.

Catfish in Red Curry (Pad Phed Pladuk)

Ingredients

• 2 ½ pound Catfish fillet.
• 1 can (13.5 FL.) Coconut milk
• 4 Tablespoons Thai Red Curry Paste
• 5 Fresh very hot Thai Red Chillies.
• 4 Kaffir Lime leaves torn in half
• 2-3 Tablespoon Fish Sauce
• 2 Tablespoons sugar
• 3 sprigs Cilantro chopped
• ¼ of a lime in thin half-moon slices

Preparation

1. Cut the catfish fillet into medium size cubes about 2" x 2"
2. Separate about ½ cup of cream from the coconut milk, and heat.
3. Cook the catfish pieces in the coconut cream until just done.
4. Put the cooked catfish aside.
5. Bring the remaining coconut milk & curry paste to a boil.
6. Lower heat to medium and stir till oil starts to form on top.
7. Add the cooked fish pieces and the coconut cream mixture.
8. Lower the heat to low, and gently cook till heated.
9. Adjust taste with fish sauce and a little sugar.
10. Add the kaffir lime leaves and simmer for 2 more minutes.
11. Place the fish on a serving platter.
12. Garnish with slices of fresh chili peppers and lime
13. Sprinkle on the chopped cilantro leaves.
14. Serve with jasmine rice.

Makes 6 servings

Thai Coconut Mango Pudding

Coconut milk paired with mango makes an extra smooth and delicious pudding. Creating the perfect ending to any meal.

Ingredients:

• 1 ripe mango
• ½ cup sugar
• 2 Tbsp plus 1 tsp cornstarch
• Pinch of salt
• 3 eggs
• 1 can Coconut Milk
• (Optional) Toasted flaked coconut, extra chopped mango

Directions:

1. Peel and chop mango into small cubes.
2. Reserve 1 cup and set aside.
3. Use any remaining mango to eat or to garnish pudding.
4. Combine sugar, cornstarch and salt in a medium non-aluminum sauce pan.
5. Add eggs and Coconut Milk and beat until well mixed.
6. Cook over a medium heat, whisking constantly until pudding thickens.
7. If lumps start to form, turn heat to low, and whisk vigorously until smooth.
8. Remove from heat.
9. Gently mix reserved mango into pudding.
10. Pour into small custard cups or decorative bowl.
11. Cover and refrigerate until cool.
12. Option: Decorate with toasted coconut or extra mango before serving.

• Yield: 4 - ¾ cup servings
• Time: 20 minutes

Thai Curry Pastes

When most Westerners hear the word curry they think of a mild yellow Indian-style seasoning. However, in Thai cuisine it has many colors and levels of fire. There is a distinct Thai identity in it's lemon grass, shrimp paste, dried chilies and shallots.

Cardamom and Cinnamon were brought to Thailand by Indian Muslim traders and dishes using these are referred to as Mussaman or Muslim curries.

• Thai Green Curry Paste

  The cool jade green color of this type of curry is very deceptive for the uninformed diner. The green variety is the hottest of all the Thai curries.

  Ingredients

  • 15 Green Chilies
  • 3 Tablespoon Chopped shallots
  • 1 Teaspoons Chopped Garlic
  • 1 Teaspoon Chopped Galangal
  • 1 Teaspoons Chopped Lemon Grass
  • ½ Teaspoon Chopped Kaffir Lime Rind
  • 1 Teaspoons Chopped Coriander Root
  • 5 Peppercorns
  • 1 Teaspoons Coriander Seeds
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Salt
  • 1 Teaspoon Shrimp Paste

  Preparations

  1. Put the coriander seeds, and cumin seeds in a pan over low heat.
  2. Dry roast the seeds for about 5 minutes.
  3. grind the roasted seeds into a powder.
  4. Put the rest of the ingredients except the shrimp paste into a food processor.
  5. Blend them together until mixed well.
  6. Add the coriander-cumin seed mixture and the shrimp paste
  7. Blend this into a fine-textured paste.

  You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months

• Thai Red Curry Paste

  This is a moderately hot Curry paste. It is a complex mix of many flavors that goes well with meat, fish, or vegetables. Red curry paste is used in several other dishes that are not considered as curries including Thai Satay sauce.

  Ingredients

  • 9 Dried Red Chillies
  • 5 Shallots
  • 1 Teaspoon Shredded Galangal
  • 1 Tablespoon Sliced Lemon Grass
  • 2 Tablespoon Coriander Root
  • 1 Teaspoon Kaffir Lime Peel
  • 1 Teaspoon White Pepper
  • 1 Teaspoon Salt
  • 2 Teaspoon Coriander Seeds
  • 1 Teaspoon Caraway Seeds
  • 2 Teaspoon Sliced Shallot
  • 2 Tablespoon Garlic
  • 1 Teaspoon Shrimp Paste
  • ½ Teaspoon Kaffir Lime Skin
  • 1 Teaspoon Coriander Root
  • 5 White Peppercorns

  Preparations

  Blend all the ingredients in a food processor until you have a smooth paste. You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months

• Thai Panang Curry Paste

  This is a perfect example of what Thai cooks aspire to, having many distinctive flavors held in a beautiful balance, with no single taste predominating over the others.

  Ingredients

  • 5 Dried Chilli
  • 5 Shallots
  • 10 Cloves Garlic
  • 1 Teaspoon Galangal
  • 1 Teaspoon Lemon Grass
  • ½ Teaspoon Kaffir Lime Skin
  • 1 Teaspoon Coriander Root
  • 5 White Peppercorns
  • 1 Teaspoon Salt
  • 1 Teaspoon Shrimp Paste

  Preparations

  Blend all the ingredients in a food processor until you have a smooth paste. You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months

• Thai Mussaman Curry Paste

  This is the spice paste which you use for Mussaman Beef. Spices such as cardamom nutmeg and cinnamon were brought to Thailand by Indian Muslim traders and dishes using these are referred to as Mussaman (Muslim) curries.

  Ingredients

  • 7 small dried red chillies
  • 2 pieces dried galangal
  • ½ Cup warm water
  • 1 Teaspoons coriander seeds
  • 1 Teaspoon cumin or fennel seeds
  • 1 Teaspoon whole cloves
  • 1 stalk lemon grass
  • 2 Tablespoon finely chopped garlic
  • ¼ Cup finely chopped yellow onion
  • 1 Teaspoon shrimp paste
  • ½ Teaspoon ground black pepper
  • 1 Teaspoon ground nutmeg

  Preparations

  1. Remove the stems and seeds from the chillies.
  2. Soak the chillies and galangal in the warm water from 20 minutes.
  3. After soaking, drain and discard the soaking water.
  4. Put the coriander seeds, and cloves in a dry skillet over medium heat.
  5. Roast them for about 2 minutes until the cumin seeds have darkened, the cloves are a green-gray color, and the mixture is very fragrant.
  6. Chop the chillies, galangal, and lemon grass finely.
  7. Combine with the remaining ingredients
  8. Grind to a smooth paste in a blender with a small amount of water.

  You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months

• Thai Yellow Curry Paste

  This curry paste is closet in taste and color to what Westerners think of when they hear the word curry. That’s because this mellow, sweetly spiced paste is based on Indian-style seasonings

  Ingredients

  • 3 Dried Chilli
  • 5 Shallots
  • 10 Cloves Roasted Garlic
  • 1 Teaspoon Galanga
  • 1 Tablespoon Lemon Grass
  • 1 Teaspoon Ginger
  • 1 Teaspoon Curry Powder
  • 1 Teaspoon Roasted Coriander
  • 1 Teaspoon Roasted Caraway
  • 1 Teaspoon Salt
  • 1 Tablespoon Shrimp Paste

  Preparations

  Blend all the ingredients in a food processor until you have a smooth paste. You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months

• Sour Curry Paste (Nam Prik Kaeng Som)

  This is a simple curry paste that goes well with fish and vegetables.

  Ingredients

  • 10 Dried chilies
  • 5 Shallots, chopped
  • 1 Tablespoons Shrimp paste
  • 1 Tablespoons Salt

  Preparations

  Blend all the ingredients in a food processor until you have a smooth paste.You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months

Thai Egg Rolls

Poh Piah Tod

Almost everyone loves egg rolls. Myself included. These luscious crispy golden treats that are a favorite start to a meal. Egg rolls are another example of the strong Chinese influence on Thai cuisine. This recipe makes quite a few egg rolls.

Ingredients

• 1 ounce Bean thread noodles
• ¼ Pound Ground pork
• 1 large Egg
• ¼ Pound Cabbage, finely sliced
• 1 Teaspoons Garlic, chopped
• 2 ounces Bean sprouts
• ¼ Teaspoon Ground white pepper
• 1 Teaspoons Light soy sauce
• 12 ounces Egg roll wrappers
• 3 Cups Cooking oil for deep frying
• 2¼ Cups Warm water
• 2 Tablespoon tapioca flour

Preparation

1. Mix 2 Tablespoon tapioca flour & ¼ Cup water.
2. Stir the paste over low heat till it thickens.
3. Soak noodles in water until soft and drain.
4. Cut noodles into 3-inches length.
5. Mix the ground pork, egg, cabbage, bean sprouts, pepper, & soy sauce.
6. In a wok, heat 3 Tablespoon of oil on medium heat
7. Stir in garlic until light brown.
8. Add in noodles and the pork mixture.
9. Stir fry to cook for 3 to 5 minutes. Set aside to cool.
10. Place a Teaspoonful of filling on an egg roll wrapper.
11. Fold the wrapper over the filling, roll about half a turn
12. Fold in the ends to close them, then roll up tightly
13. Seal the wrapper closed with the paste.
14. Heat the oil in a wok to around 350 degrees.
15. Deep fry the egg rolls until they are golden brown.

Serve with egg roll sauce and a sliced cucumber salad.

It is a great family fun dish if you can get enough eggroll helpers. Rolling your own egg rolls is easy to do and you can assemble them beforehand and then fry them at the last moment before serving. They make great finger food at parties or buffets.

Grilled Pinapple Chicken

Grilled Pineapple Chicken

I get tapped as grill master at gatherings. We can throw down a lot of food in a hurry. This recipe has been a winner at some good sized cookouts. One afternoon I cooked over 200 of these for a birthday barbecue. They disappeared quickly and we got a lot of compliments and people searching for more of them..

Ingredients

• 1½ pounds boneless, skinless Chicken Breast
• 1 large Green Bell Pepper
• 1 Sweet Onion
• 1½ cups Cubed Pineapple
• 1 teaspoon Salt
• ½ teaspoon Cayenne Pepper
• ½ teaspoon Onion Powder
• ½ teaspoon Garlic Powder
• ½ cup Pineapple Juice
• ½ cup Coconut Milk
• 2 tablespoons Green Thai Curry Paste
• 1 teaspoon Fish Sauce
• 1-2 teaspoon Chilli Paste
• Bamboo Skewers soaked 24 hours

Preparation

1. soak the bamboo skewers for 24 hours
2. Cut the chicken and pineapple into 1½ " cubes.
3. Cut the onion and green pepper into 1½ " squares.
4. Combine the dry ingredients until mixed well
5. Use the dry spice mix a a dry rub on the cubed chicken breast.
6. Cover, refrigerate and let the chicken rest at least an hour.
7. Combine the wet ingredients in a bowl for the marinade.
8. Skewer the chicken, onion, pepper, & pineapple alternating ingredients.
9. Place them in a large flat low container with a cover.
10. Pour the marinade over the skewered ingredients.
11. Make sure the marinade covers everything evenly.
12. Let them set refrigerated for at least an hour.
13. Pour the marinade into a saucepan
14. Bring to a boil and reduce the heat
15. Simmer a few minutes until it thickens slightly.
16. Grill the skewers over medium heat.
17. Baste them with the cooked marinade.
18. Turn and baste them frequently to prevent burning.
19. Cook until the chicken is tender, juicy and firm.

Chicken Creole Cassoulet

For the beans:

1. In a 6 quart stock pot, combine all of the ingredients.
   • 2 pounds white beans (dry weight)
   • 2 ½ quarts chicken stock
   • 4 smoked ham hocks
   • 1 large yellow onion, diced
   • 4 large cloves garlic, minced, or about 1 tablespoon
   • 4 bay leaves
   • 1 tablespoon fresh thyme leaves
2. Simmer until the beans are tender, approx. 1 ½ hrs (this will vary).
3. Drain the beans and reserve liquid.
4. Pick out the bay leaves.
5. When the ham hocks are cool to the touch, pick the meat off the bones,
6. roughly chop it and set aside.

For the garnish:

• 2 chickens, cut up
• Creole seasoning, recipe below
• 1 cup flour seasoned with 1 tablespoon Creole seasoning
• ½ cup olive oil
• 1 cup diced yellow onion
• ½ cup diced bell pepper
• ½ cup diced celery
• 1 tablespoon chopped garlic
• 1 pound smoked sausage
• 1 tablespoon Worcestershire sauce
• Reserved cooking liquid from the beans, still warm
• 1 cup tomatos diced
• Salt and pepper
• Bread crumb crust, recipe below

Preparations

1. Heat a 6 quart Dutch oven to medium high heat.
2. Season the chicken generously with creole seasoning
3. Dredge in the seasoned flour.
4. Add the olive oil to the pan and lightly brown the chicken.
5. Remove them from the pan and place them on paper towels.
6. Add the onion, bell pepper and celery to the pan.
7. Cook for 5 minutes, scraping the pan periodically.
8. Add the garlic and the smoked sausage and cook for 3 minutes.
9. Add ¼ cup of the seasoned flour and stir to form a roux.
10. Add additional flour as needed to form a stiff roux.
11. Cook the roux for 5 minutes, constantly stirring.
12. Cook until roux is the color of peanut butter.
13. Add the Worcestershire sauce to the roux & vegetables in the pan.
14. Slowly add the stock from the beans, stirring to dissolve the roux.
15. Cook for 10 minutes.
16. Add the tomatoes, the chicken, and reserved ham hock meat.
17. Take a taste and adjust the seasoning with some salt and pepper.
18. Add the beans to the pot and mixing all the ingredients well.
19. Top with breadcrumb mixture and bake in a 375 degree oven for 45 minutes, or until bubbly and crust is golden brown and crispy.

Creole Seasoning:

• 2 ½ tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Bread crumb crust:

• 2 cups unseasoned bread crumbs
• ½ cup unsalted butter, melted
• ¼ cup Parmesan cheese
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 egg yolks

Combine all of the ingredients in a food processor and pulse for 30 seconds until combined.

Yield: 8 to 10 servings

Prep Time: 10 minutes Cooking Time: 2 hours 45 minutes

Chocolate Ganache

Ganache is a rich, silky, chocolate mixture that is a delicious filling for candy, chocolates, truffles, cakes and other confections. Ganache is made with only two ingredients: heavy (whipping) cream and chopped semisweet chocolate. Butter can sometimes be added. You can create various textures of ganache by varying the proportions of cream and chocolate. Fruits, spices and liquors can be added if desired.

For best results, you will want to use an excellent quality chocolate. Chocolatiers like Valrhona, Schokinag and Callebaut are known world-wide for their couvertures and mixing chocolates. (The high quality chocolate used for melting is referred to as "couverture"). The couvertures from various chocolatiers produce a different taste and texture in the finished ganache. Experiment to find the ones that you like best. A friend of mine said she would definitely go with scharffen berger chocolate. She's made truffles with it using both the semisweet chocolate and cocoa powder components and it's the best she had used.

Warning!

Chocolate can easily scorch during the melting process. This is especially true when melting the chocolate in a pot or microwave. But there’s good news. When you are making a ganache, you can melt the chocolate safely by stirring it into hot cream.

Water and melting chocolate do not mix! Make sure your utensils are very dry. Even a small amount of moisture, will ruin the chocolate. You will get a nasty gritty mess. When you see it happen once and you are not apt to make the same mistake again.

Ganache for Truffles

Ingredients

• 8 oz. heavy cream (unwhipped)
• 8 oz. milk baking couverture, chopped
• 8 oz. vanilla couverture, chopped

Preparation

1. Bring the heavy cream to a boil
2. Remove hot cream from heat.
3. Pour hot cream into chocolate, stirring constantly.
4. Add butter and stir till smooth.
5. Cool uncovered.
6. Refrigerate when cool.

Ganache for Cake Frosting

This is a softer ganache made with equal portions of cream and chocolate. It is ideal for use as a filling for cookies, cakes or other confections.

Ingrediants

• 8 oz heavy cream , unwhipped
• 8 oz good quality couverture (semi sweet)

Preparation

1. Chop chocolate into small pieces.
2. Heat cream in saucepan.
3. When cream boils, remove from heat.
4. Place a damp cloth on your counter top,
5. Place the pan of hot heavy cream on the cloth.
6. Add the chocolate to the hot cream
7. Beat the mixture with a Dry spoon until mixed.
8. Cool the ganache, uncovered.
9. The ganache will solidify as it cools.
10. It is ready when it reaches spreading consistency.

Crawfish Etouffee

• 2 sticks butter
• ½ cup flour
• ½ cup chopped onion
• ½ cup chopped bell pepper
• ½ cup chopped celery
• 2 cloves garlic -- minced
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• ½ teaspoon black pepper
• ¼ teaspoon thyme
• 2 cups fish stock
• 2 pounds crawfish tails, peeled
• 1 cup chopped green onions, with tops

1. Make a roux of 1 stick of butter and flour
2. Stir constantly over low heat until flour is dark brown.
3. Add the chopped vegetables and seasonings
4. Cook until vegetables are softened
5. Gradually stir in stock
6. Simmer 15 minutes or until thickened.
7. Add crawfish, green onions, remaining butter.
8. Bring to a simmer.
9. Simmer 4 to 5 minutes, cover, remove from heat
10. Let sit 15 minutes.
11. Serve hot around a mound of rice.

Serves 4.