Thai Coconut Curry Chicken

My obsession with Thai food came in college. Though I had eaten it before, college was the time when I fell in love with Thai curries. I am particularly fond of coconut curries. I love the way the coconut milk handles the spice of the chilies.

In college, I remember groups of us gathering at the Thai restaurant in the next town over ordering all different types of curries. Pushing tables together, kicking back, eating good food, staying longer than we should have. It was just like the holidays with the family. We were so far from home it was nice to get away from the pressures of school. Nice to sit with friends and hang out and laugh.

I've made this dish several times and never the same way. But I've found a mixture I really like. Before adding the chicken to the thai red curry paste, I season the chicken with salt, pepper, coriander and ginger. Because of my background in history (and lots of geography lessons) I know how influential the spice islands were when it came to Asian cuisine. One ingredient I didn't think about was sugar. But I realized many Thai recipes have a bit of sweet and spicy so a little sugar was necessary. The Thai Curry Paste adds the spice and the sugar with the ginger adds a hint of tangy and sweet.

As always, I'm interested in including as many vegetables as possible (gotta get the littles their vitamins and minerals) so in addition to my bag of Asian vegetables, I'm adding snow peas and baby corn. I'll add a little extra heat to my plate with some chili peppers. Of course, one of the reasons I like this dish is because the whole meal (including rice) takes about 30 mins and the other is because everyone can get what they want. Heat or no heat. Lot's of sauce or no sauce. It's versatile.

Thai Coconut Curry Chicken

Makes 6 servings

Ingredients

1 tablespoon vegetable oil

1 pound of boneless chicken breasts (cubed)

1 tablespoon of Thai Red Curry paste

1 can of coconut milk

1 teaspoon grated ginger

2 cloves of garlic (minced)

1 red bell pepper (sliced)

1 small onion (sliced)

1 tablespoon of fish sauce

1 teaspoon of sugar

1 tablespoon of cornstarch

1/2 tablespoon coriander

1 1/2 teaspoons of salt

1/2 teaspoon pepper

salt and pepper to taste

Asian vegetables (optional)

1 chili pepper (jalapeño) diced (optional)

cilantro for garnish

Note: If you want to reduce the heat in this dish, omit the chili pepper.

Directions

Season chicken with 1/2 teaspoon of salt, pepper and coriander.

Heat oil in a pot over medium high heat, then add Thai curry paste.

Once paste is hot (it will pop), add chicken and cook for 3 to 5 minutes

Stir in onions and peppers.

Then stir in Asian vegetables (if you are using snow peas wait until the end to add those to the dish).

Add garlic, coconut milk, fresh ginger, fish sauce, sugar and diced chili pepper (optional).

Bring mixture to a boil, allow to cook for about 5 minutes.

Remove 2 tablespoon of liquid and mix with cornstarch.

Add cornstarch mixture back into coconut curry sauce.

Cook and stir until mixture begins to thicken.

Enjoy over rice and garnish with cilantro if you please.

Shakshuka - One- Pot Spicy Tomato and Eggs

Sometimes I don't get to have breakfast until the early afternoon. Of course, the issue with that is then I can't decided whether I want breakfast or lunch. Does that ever happen to you?  You just can't choose. Well, shakshuka solves all of these problems. The eggs give you that breakfast feel, but the spicy tomato sauce has that late night comfort feel to it.

I've had it in my mind to make shakshuka for a while now. Then after a night out in the city at Barber, this quaint little Moroccan restaurant, I knew I had to make it. I've only had this dish a couple of times. And funny enough, at different restaurants (one Moroccan & one Israeli). I was interested in this dish particularly because it reminded me of a dish I love, huevos rancheros. Come to find out you can find this dish (or a version of this dish) across the Mediterranean to the Middle East. From Morocco to Israel this dish is a star. Though I believe it's eaten at dinner time in Morocco and for breakfast in Israel.

Either way this is an extremely satisfying dish. You can amp up the spice by adding cayenne or hot sauce. I left the eggs pretty soft because I love the additional flavor and texture that a runny egg adds to the dish. There are so many ways to enjoy this dish. Dive in and add a little spice to your eggs.


Shakshuka - One Pot Spicy Tomato and Eggs



Makes 4 to 6 servings

Ingredients

4 to 6 large eggs
3 tablespoons of olive oil
1 yellow onion chopped
1 red bell pepper chopped
1 jalapeño seeded and chopped
4 cloves of garlic chopped/sliced
28 ounces of crushed tomatoes
1 tablespoon cumin
1/2 tablespoon turmeric
1 tablespoon paprika
1 tablespoon salt
1 teaspoon of pepper
garnish - chopped cilantro

Directions:

Heat oil in a large skillet (cast iron pan) over medium high heat.

Add the onions and sauté over medium heat until translucent about 6 to 8 minutes

Add bell peppers and jalapeño and cook until soft, about 3 to 5 minutes

Stir in garlic, salt, paprika, cumin and pepper.

Slowly add crushed tomatoes and stir until thoroughly combined.


Allow the mixture to simmer on medium heat for 15 to 20 minutes.

Crack eggs and place in a heat safe bowl or ramekin.

Use a spoon to make a well in the tomato mixture for each egg.

Gently slide each egg yolk and white into a well.

Add a pinch of salt and pepper to each egg.

Cover and simmer for about 10 minutes or until the eggs are not longer translucent.

Additional salt and pepper to taste.

Garnish with cilantro.

Bourbon Pecan Pie

It's that time of year when people begin asking "what are you making for Thanksgiving?" "What type of pie are you having?" Pumpkin? Sweet potato? Well my friend threw out pecan pie. Huh. Well, that's a new one for me. I've always stayed away from pecan pie because it's always been too sweet for me. Of course, when we takes trips to the southern United States it doesn't keep me from ordering it jus to see how it tastes.

I know many people consider this a Thanksgiving staple but it's never been that in our house. Which of course, brings us back to the holiday question... What pie is on your table? This Thanksgiving it will be pecan pie. I've struggled with this recipe. First, making sure it wasn't too sweet. Then making sure there was enough mixture to fill but not overflow a deep pie crust.

Funny enough it's kind of like a custard but because it's milk eggs and sugar mixed with pecans. Hmm, now I'm thinking maybe this dish isn't American at all. People don't say as American as Pecan Pie. Even though I could see people saying as southern as pecan pie.

 Anyway, I'm excited to share this recipe with you because I think for a dessert that is typically extremely sweet, this pie is perfectly balanced. Make the pie and have a slice. Or two or three. I know I did.

Bourbon Pecan Pie
Makes 6 -8 servings

Ingredients

1 deep pie crust
1 1/2 cups of brown sugar
4 1/2 tablespoons of melted butter
3/4 cup of corn syrup
1/2 teaspoon of salt
3 tablespoons of bourbon
1 1/2 teaspoons of vanilla
5 eggs (lightly beaten)
2 cups of pecans

Directions:
Preheat oven to 350 degrees Fahrenheit.

Melt butter in a saucepan over medium heat.

Add brown sugar and whisk (whisk, whisk, whisk do not stop) until smooth
Remove sugar mixture from heat and slowly whisk in bourbon (let the liquor cook off) corn syrup, vanilla and salt.

Lightly beat eggs in a medium bowl.

Slowly whisk in corn syrup mixture.

Place pecans in pie shell (I made two layers one of crushed pecans then a top of whole pecans).

Gently pour syrup mixture over pecans

Bake for  50 minutes to an hour.

Now that I've figured out how to get just the right balance, I'm definitely going to make this again. Hey, there's something to that what's on your table for the holidays. It got me to try something new. I hope this blog does the same for you.

Happy Holidays.

Tuscan White Bean and Pancetta Sauté

What is Tuscan? I've always wanted to know what that meant when Chefs said it. And after a bit of research and lots of cooking, I realized that Tuscan just means delicious and simple. The Tuscans are called the bean eaters so this dish is wholly appropriate. They utilize herbs and just a few simple ingredients to make their dishes. And isn't that the best food? Something that is simple, rustic and hearty? Something that reminds you of home without all the anxiety and effort?  I think that's why I like this Tuscan White Bean and Pancetta sauté. It's effortless, enjoyable and extremely tasty. It's savory and filling. Which of course, is a necessity in comfort food. Because sometimes it's not just the feeling you get from the food but the enjoyment of making it.

During this time of year, the days are short and it's dark so early. It's nice to have a meal you can whip up quickly, so you can just enjoy the evening (or what's left of it) with the family. What better way to enjoy each other than talking over dinner. I've added some kale to this dish for added nutrition but you could add spinach or pasta if you so choose. Either way the family gets to spend most of its time at the dinner table and not in the kitchen.

Of course, there are so many other reasons this dish is wonderful and one is its versatility. Add a couple of cups of soup stock and it's a warming soup serving as your starter. Or add some tortellini and it can serve as your main course. Perhaps you've decided to veg on the couch. That ok too. Remove the kale, whip the beans up in a food processor and have it as dip with some tortilla chips. I know, yum, that might happen tomorrow. Anyway, I love a dish and it's fluidity is even more appealing. It can be reinvented for whatever occasion you need. So how do you plan on whipping this up tonight?

Tuscan White Bean and Pancetta Saute
Makes 4 -6 servings

Ingredients
2 cans of cannellini beans (rinsed and drained)
1 tablespoon olive oil
3 cloves of garlic sliced
1/2 onion diced
4 ounces kale
4 ounces pancetta
1/2 teaspoon dried sage
1/4 teaspoon of chicken stock
1/2 teaspoon salt

Directions:
In a dutch oven or large pan heat olive oil over medium high heat.

Once pan is hot, add pancetta. Cook until crispy and lightly browned.

Remove pancetta from pan.

Add onion to pancetta grease and cook until translucent.

Add kale and salt. Mix until thoroughly combined.

Add garlic, beans and sage.

Mix all ingredients thoroughly, add pancetta.

Add 1/4 cup of chicken stock and allow stock to evaporate.

Salt and pepper to taste.

Serve with bread or pasta.

Skillet Cheddar Jalapeño Cornbread

My friend likes to have parties. For me, a party always bears the question, what do I bring? So, what do you bring you ask? I usually bring dessert. What's wonderful about these get togethers, is that usually everyone contributes something. In turn, there's always a dish or two that becomes the topic of conversation. At one of the parties, I was introduced to homemade cornbread.

I had no idea what happened but everyone seemed to get excited when T showed up with the tins of cornbread.  It was crazy, it was like moths to a flame. You started to see people gather in the corner of the room were the tins were placed. Then someone came up to me and asked if I had gotten a piece.  I said no. They suggested I get a move on before it was gone. Once I bit in I understood what all the hype was about. It's perfect.

Now I know you're thinking... dang you are an adult and you've never had cornbread? But this cornbread was unlike any other I've had. It was buttery and delicious. Sweet and savory. Everything you could ever want in comfort food.  Now I know other people have asked for the recipe so I didn't dare. But I set out to figure it what made it so different. What I realized was that there's definitely a difference in the taste between boxed cornbread and cornbread made with fresh corn meal and flour. So that was where I started.

In the end, I like this cornbread as a "go to" dish. Something that's this simple and easy to make will be a staple. So bye bye boxed cornbread. I'm never going back. That's right! I am in love. And who would have thought all this was made possible by a friends party? Now I know I can't make it like T (especially since I don't have her recipe) but I figured out a combo I like and it's quickly becoming a family favorite. It's perfect because it has a little kick from some jalapeño and a little more from some habanero cheddar cheese. Wooooo!! Can you tell I like spicy?

When we are looking for a real southern comfort food, there's nothing better than cornbread, paired with fried chicken and collard greens. That type of combination absolutely hits the spot.


Skillet Cheddar Jalapeño Cornbread
Makes 8 to 10 servings

Ingredients

3/4 cup of flour
1 1/4 cups of corn meal
1/4 cup of granulated sugar
1 teaspoon of salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup of milk
2 eggs (lightly beaten)
2 jalapeño peppers (diced)
8 tablespoons of butter (melted)
1 tablespoon of butter (room temperature)
8 ounces of cheddar cheese (shredded)
4 slices of crumbled bacon (optional)

Directions:

Preheat oven to 425 degrees (F)

In a bowl combine flour, corn meal, baking powder, baking soda, sugar and salt.

In a separate bowl combine milk, eggs and butter.

Add milk mixture to dry mixture and mix gently with a spatula (do not over mix).

Stir in 6 ounces of cheese and diced jalapeños into the batter.

Use 1 tablespoon of butter and rub skillet until completed coated.

Transfer batter to pan and smooth top.

Add crumbled bacon (if using). Then top with remaining cheese.

Bake for 20 to 25 minutes or until toothpick comes out clean.

Let cornbread cool. Then serve with your favorite main course.