Tag Archives: Thai

Thai Beef Salad

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Recently, I came across a Christopher Kimball recipe that caught my attention. It’s a Thai-inspired salad with skirt steak. Nothing terribly unique, except that when I make salads, they tend to be of the Southwestern ilk, with greens, beans, vegetables, and goat cheese.

Kimball’s Recipe has grilled steak, vegetables, shallots, cilantro,and a flavorful fish sauce-based dressing. Fabulous flavors.

The only thing I did differently was to sous vide the skirt steak. I know how to cook just about any steak in my sleep, but if you’ve ever enjoyed skirt steak, flank steak, flatiron or hanger steak cooked sous vide, you know why there was no hesitation on my part.

If you’re not familiar with Christopher Kimball, I’m actually surprised (especially if you live in the U.S.) He has authored many cookbooks, but was also the editor of the wonderful Cook’s Illustrated magazine. He has a show on PBS, and also talks cooking on an NPR show.

What I like about this man is his somewhat old-fashioned demeanor, his bow tie, his aw-shucks attitude but in Vermont style. He’s the opposite of loud, abrasive, show-offy, and arrogant.

My favorite book of his isn’t a cookbook, it’s called Dear Charlie, a collection of letters he wrote to his son, that appeared in the introduction of every publication of Cook’s Illustrated.

I loved these down-home letters about sunrises, apple pies, tractors, and so forth that my endorsement was printed on the book cover.

His latest cookbook is Milk Street, shown below, and a classic photo of Mr. Bowtie as well.

And now to his Thai Beef Salad.

Thai Beef Salad

1 1/2 pounds skirt steak
1 1/2 teaspoons salt
3/4 teaspoon black pepper
2 teaspoons brown sugar
1 large shallot, sliced
3 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon cayenne pepper flakes
1-2 tablespoons canola oil
1 1/2 cups cherry tomatoes, halved
1/2 cup coarsely chopped cilantro, plus more for garnish
1/2 cup fresh mint, coarsely chopped
Rice or cellophane noodles, optional

Dry off the skirt steak if necessary with paper towels. Mix the salt, black pepper and brown sugar together, and rub onto the steak on both sides.

Vacuum seal the steak, and cook at 131 degrees F for 12 hours. This can be done the previous day. Refrigerate the steak immediately.

Just when you’re ready to start preparing the salad, remove the steak from the plastic and dry off; set aside.

Combine the shallots and lime juice in a large bowl. Let stand for 10 minutes, stirring occasionally.

Add the fish sauce and cayenne flakes to the shallot mixture.

Heat a skillet over high heat with the canola oil, and sear the steak quickly on both sides. Transfer to a cutting board. Thinly slice the stead against the grain, and add the slices and accumulated juices to the large bowl.

Add the tomatoes, cilantro, and mint. Toss to combine.

I wanted to add some noodles for fun, but it wasn’t part of Mr. Kimball’s recipe.

Transfer everything to a platter, and garnish with more cilantro.

This salad is fabulous. Refreshing, spicy, and full of flavor.

I did add a second shallot, more fish sauce, and a little rice wine vinegar.

I can’t stop thinking about how good this salad would be with grilled octopus or shrimp….

Thai Chicken Curry

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I wanted to make this Thai curry for one big reason. I was hungry for a Thai curry. I don’t get to enjoy them often, because my husband doesn’t like the sweetness of Thai food. Nor are there any Thai restaurants where I live. So occasionally I just crave them and must make one for myself.

Thai curries require Thai curry paste. They can be made from scratch, but then one would need to have on hand exotic ingredients like fresh lemon grass, glalangal and kaffir lime. I’ve never been able to get my hands on these ingredients, which is why I refer to them as exotic.

Fortunately, purchased Thai curry pastes, which are unique combinations of seasonings and aromatics, do all of the work for you.

I’m most familiar with three varieties from Mae Ploy, pictured below. I feel fortunate just to have these available to me!

The green is mostly green chiles and lemongrass.
The red is mostly red chiles and garlic.
The yellow is mostly lemongrass and garlic.

There is a recipe on the back of these curry paste cartons. It’s simply this:

Combine 2 cups of coconut milk and 50 grams of curry paste of choice on the stove, add meat and add vegetables. It’s that easy to make a Thai curry.

So you can just add chicken or shrimp or even tofu to the curry-coconut sauce, and it is easy and delicious.

I prefer doing a stir fry with the protein and vegetables first, then adding the curry-coconut sauce. Basically the same concept, but a few more minutes required.

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Thai Chicken Curry

Oil
2 pounds chicken breasts, cut into bite-sized pieces
Salt, Pepper
1 onion, sliced into thin wedges
1 red bell pepper, sliced into thin pieces
8 ounces sliced mushrooms
About 3 tablespoons red curry paste – you might start with less and taste first
1 – 13.5 ounce can coconut milk*
Fresh cilantro and/or basil leaves
Cooked rice, optional

Heat some oil over high heat in a large skillet of wok. Add some chicken and cook it until mostly all browned, at least five minutes. You want it about 80% cooked. Season with salt and pepper and place in a serving bowl. Continue with the remaining chicken and set aside.

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Lower the heat to medium-high and add a little more oil. Add the onion, red bell pepper, and mushrooms and cook for about 5-6 minutes; the veggies should have some color on them, but don’t let them overcook. Add the veggies to the bowl with the chicken.

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Place the 2 ounces of curry paste in the skillet or work and add the can of coconut milk. Whisk the mixture until smooth, then heat to a boil. Reduce the heat and let the sauce cook a little.

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When you’re ready to serve, place the chicken and veggies into the sauce and stir to incorporate well. Let everything heat through and serve the curry topped with some cilantro leaves.

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Or, if you prefer, serve the sauce on the side.

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The curry is very good served with rice, but as you can see, I spiralized zucchini, parboiled them for a few minutes, and voila! Zucchini noodles!

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* Make sure to buy canned coconut milk that is not sweetened for making pina coladas!!! There’s even LITE coconut milk if you prefer…

Lemongrass Pesto

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Because I grew lemongrass in my garden this year, I’ve been focusing on using it as much as possible in Thai as well as non-Thai dishes. This lemongrass seems mild to me, but it has a lemony flavor, and I’m determined to use it all up.

Last night I dreamed about using lemongrass to make a pesto. (I can’t be the only person who gets foodie inspirations while sleeeping!) Of course, I’m using the term pesto in the loosest way. It contains nuts and herbs, but I changed things up a bit.

To keep with the Asian theme by including lemongrass, I also used ginger and garlic. Then, I used basil, cilantro and chile peppers*. The nuts? Pine nuts. They’re used in Asian cuisines, so I’m still keeping with the theme!
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If I did invent this stuff, I can die happy. And I can honestly say I’ve never seen anything similar on blogs or in cookbooks. But it is so good I plan on making a lot of it and sharing.

If I had any reservations about this pesto, it was that the ginger, being raw, might taste too strong. But fortunately, it didn’t.

The resulting pesto-looking mixture was fabulous on this butternut squash soup – almost like how a gremolata perks things up a bit. But the pesto would be great smeared on chicken breasts, pork, even fish. The possibilities for using it are endless. Here’s what I did.

Lemongrass Pesto

Pine nuts, toasted
Garlic cloves, peeled
Ginger, peeled
Lemongrass bulbs, peeled and trimmed
Chile peppers (mine were mild)
Olive oil
Cilantro
Basil

Place the toasted pine nuts in a blender jar.

Add the garlic, ginger, lemongrass and chile peppers.

Add olive oil until it covers the ingredients.

Blend until smooth.

Add the cilantro and basil and blend again.

Store in the refrigerator, or freeze until later use.

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Since originally making this pesto and writing the post, I have had salmon topped with this pesto. And it was fabulous!!!

* The chile peppers I used were Nardello peppers. They’re not very hot, but add good flavor.

Lemongrass Garden Soup

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Because of where I live, I have never been able to buy fresh lemongrass. I could probably live without it, but being a fan of Thai cuisine, in which it plays a significant role, I was determined this year to grow lemongrass. Problem solved.

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The plant itself, here in September, is almost as tall as I am – at about 5′ tall. If the long leaves stood straight on end the plant would probably reach 8 feet tall. It’s a pretty grass, but doesn’t have a strong smell, say, like lemon balm.

When it came around to harvesting some lemongrass bulbs, which is the only part of the plant that’s used for culinary purposes, as far as I know, I had to watch some you-tube videos. I really had no idea what to do with the gigantic grass. I actually have three of these monstrous plants in my garden.

Well, it’s terribly simple. You simple pull one of the individual bulbs out of the dirt. One whole plant of mine must be made up of approximately 30 small bulbs.

I imagine the harvesting is much simpler if your dirt is soft; mine is not. In the process of attempting to pull a few bulbs out, I actually fell over onto the lemongrass leaves. They’re very sharp. I’d even used a small shovel to help me. But I managed to get four out of the ground without killing myself.

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Then you rinse off the lemongrass, trim the roots, and cut the bulbs into approximately 6″ lengths. Trim off the outside leaves until there are no loose leaves left. And there’s your bulb.

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So, I finally have lemongrass. The reason this soup is called lemongrass garden soup, is that everything in this soup is from the garden, except for the onion and garlic. I wanted to use my garden vegetables, and also see what lemongrass really does flavor-wise. So here’s what I did:

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Lemongrass Garden Soup

1 onion, coarsely chopped
4 small bulbs lemongrass, sliced in half
4 cloves garlic
5 red nardello chile peppers, coarsely chopped
4 ripe tomatoes, coarsely chopped
Sprig of basil
1 butternut squash, peeled, seeded, coarsely chopped
1/2 teaspoon salt
Chicken broth

Begin by placing the lemongrass, garlic and chile peppers in a stock pot.

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Add the chopped tomatoes and sprig of basil.

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Add the butternut squash on top and sprinkle on some salt. I use a chicken broth powder along with water to make my broth; you can see the powder in the photo. Alternatively, pour chicken broth (or vegetable broth) just until it reaches the top of the squash.

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Bring everything to a boil, and simmer gently with the lid on, for approximately 30 minutes.

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Then remove the lid and reduce the broth until there’s just enough for blending the vegetables.

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Let the mixture cool, then blend in the blender.

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Reheat the soup before serving.

You can serve with a little butter or a dollop of sour cream.

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I topped the soup with a simple chiffonade of purple basil.

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note: You can make a creamier soup by using coconut milk, cream, or evaporated milk in place of some of the broth.

Thai-Inspired Risotto

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When I make a dish that is inspired by a specific cuisine, like Indian, or Italian, it’s because I can. And you can, too. It’s just about being familiar with the specific ingredients of that cuisine. Then it’s just a matter of utilizing those ingredients to create your dish – no recipe required.

The same thing can be done with Thai food. I’m not saying I’m an expert. In fact, there are many ingredients I can’t get my hands on, which is sad, because I’ll never be able to taste them or cook with them. But there are two important ingredients in Thai cooking that are readily available. Those are curry pastes, and coconut milk.

Of course you can make your own curry pastes, and I’m one to usually do most everything from scratch in the kitchen. But because I can’t get certain fresh ingredients, like galangal and kaffir lime, there’s no way I could make a curry paste that comes close to the real thing. So I do rely on prepared curry pastes.

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My favorite brand in Mae Ploy. The green is mostly green chiles and lemongrass. The red, my favorite, is mostly red chiles and garlic. The yellow is mostly lemongrass and garlic. They are pastes and must be refrigerated.

Regarding the coconut milk, I’m not talking sweetened coconut milk for pina coladas! Just plain coconut milk in a can. Coconut milk in a carton will work but it’s thinner and has a milder flavor.

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Two other ingredients that come in handy when making Thai food are herbs, like mint, cilantro, and basil, as well as chile peppers. These can both be sprinkled on top of your Thai dish. But as long as you have coconut milk and a curry paste, you can make any dish Thai inspired.

So today I’m making a risotto using red curry paste and coconut milk, and topping it with grilled garlic-cilantro shrimp. It’s Thai, and it’s risotto!

Thai-Inspired Risotto with Grilled Garlic-Cilantro Shrimp

For the risotto:
3 tablespoons olive oil
2-3 shallots, diced
1″ piece ginger, diced
1 1/4 cup risotto rice, like arborio or carnaroli
1 1/2 cups chicken stock
1 can coconut milk, unsweetened
1 tablespoon red curry paste

For the shrimp:
1 pound good-sized shrimp, cleaned
1/3 cup olive oil
Juice of 2 limes
3 cloves garlic
1/2 teaspoon salt
Cilantro, to taste

Rinse and dry the shrimp; set aside.

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Place the remaining ingredients in a small blender and blend until smooth. Pour the marinade over the shrimp and toss them gently.

When you’re ready to cook the shrimp, heat a stove-top grill or skillet over high heat. Add the shrimp to the hot skillet and cook for just a minute or so on both sides. The timing will be different based on the size of your shrimp.

After you’re done cooking all of the shrimp, cover them and set aside while you make the risotto.

Instead of plain olive oil for the risotto, I actually poured the rest of the green marinade into the skillet while it was still hot, and let the watery liquid boil off.

Then I poured it through a fine sieve into the risotto pot. That way the oil I use is much more flavorful, with the garlic and cilantro flavors! But olive oil or butter will both work.

Heat the oil in the risotto pot over medium heat. Add the shallots and ginger. Sauté for a few minutes.

Then add the rice and stir until all of the rice grains are coated with the oil.

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Begin adding the chicken broth, about 1/4 cup at a time, and stirring the rice well after each addition.

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Add the curry paste and stir in completely. You will love the smells!

Then I began adding the coconut milk, and treating it exactly like the broth. But you can change up the broth to coconut milk ratio to your liking.

The risotto will let you know when it’s at maximum absorption, because it just won’t absorb any more liquid. But trust me, if you let it sit, it will thicken. So be ready to serve the risotto at the end of the cooking time. That way it will be hot and creamy, and not thick and stiff.

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Serve the risotto in a pasta-type bowl, and top with the grilled shrimp.
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I sprinkled on some slices of fresh chile peppers; Thai chile peppers aren’t necessary, you just want something with a little heat. Even jalapenos would work. Chile peppers provide such lovely color, as well.

You can also top the dish with chopped cilantro, mint, and or basil.

If you’re interested in authentic Thai cuisine, check out Miranti’s blog at The High Heel Gourmet!

Venison Short Loin

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I don’t remember ordering a venison short loin when I placed my last meat order with D’Artagnan, but obviously I did because I discovered it in the freezer last week. Perhaps it was one of those many mysterious orders I placed in late evening after a bottle glass of wine?

I have no issue with venison at all, but I had no idea what a short loin was. So I googled.

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Surprisingly, I came up empty handed, except for the fact that the short loin is also known as backstrap. Since googling didn’t provide much information, I turned to my encyclopedic friend Stefan, from Stefan Gourmet. He was able to tell me that this was part of the tenderloin of the deer, which really excited me. As part of the tenderloin, I could prepare this piece of meat just as I would a chunk of tenderloin.

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I decided to make an Asian marinade for the meat, utilizing soy sauce, fish sauce, and a sweet soy sauce. Plus, the marinade would make a good reduction to serve with the cooked venison.

There are so many options when you choose ingredients for an Asian-inspired marinade. The fish sauce and sweet soy sauce are both Thai in origin. But I could have chosen oyster sauce, hoisin sauce, shrimp paste, sesame oil, or mirin just as easily. Play around with all of your favorite Asian ingredients and figure out what you like.

To complete the marinade, I added some fresh garlic. Fresh ginger plus cilantro leaves would also be wonderful blended in, but I decided to keep it simple. Plus, I wanted to serve these venison steaks with a spring pilaf I’d made, so I wanted all flavors to compliment each other.

Here’s what I did:

Asian-Inspired Marinade

2 tablespoons olive oil
1/4 cup soy sauce
1/4 cup fish sauce
2 tablespoons sweet soy sauce
4 cloves garlic
Sambal Oelek, to taste

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Place the olive oil, soy sauce, fish, and sweet soy sauce in a blender jar. Add the garlic cloves and blend until the marinade is smooth.

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Place the short loin in a sealable plastic bag, and pour the marinade into the bag.

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Seal the bag, and refrigerate the meat for 24 hours.

The next day, at least 1 1/2 hours from serving time, remove the bag from the refrigerator and let the meat warm up a little. Before cooking, grab the meat, using tongs, out of the marinade and place it on paper towels. Pat it dry on all sides.

Pour the remaining marinade from the bag into a small saucepan. At this point, add a teaspoon of sambal oelek, or the amount to your liking.

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Place the saucepan on the stove over the lowest heat, stirring occasionally, and reduce the marinade mixture to thicken it.

Meanwhile, add a couple tablespoons of olive oil to a large skillet or grill. Heat the oil over high heat until the oil begins smoking. Have your ventilation system on as well. Place the meat in the grill. Add some freshly ground black pepper, but stay away from salt. Sear the meat on one side. This will take about 5 minutes.

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Turn the meat over and sear it on the other side for another 5 minutes.

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Turn down the heat under the grill but keep the meat in the grill. This will allow the meat to cook through to the center, without over-browning the outside. This will take another 5 minutes total. If you prefer to use a thermometer, without too much poking, get the meat to an inside temperature of 125 degrees for rare, if that’s the way you like it. That’s how we prefer it. Then remove it to a cutting board, cover loosely with foil, and let it rest for about 15 minutes.

Once the marinade has thickened, remove it from the stove. This isn’t a necessary step, but I put it through a strainer before serving because I don’t like chewing on chile pepper seeds.

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When you’re ready to serve, slice the venison short loin crosswise, in 1/3″ wide slices or thinner, if preferred.

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If you like the sauce, pour a little over the meat. It definitely has a fish sauce flavor, so make sure you like that taste before you slather it on the meat.

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I served the asian-flavored venison with an orangey leek and pea pilaf. It was a delightful combination.

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verdict: I will continue to order venison short loin from D’Artagnan when I place meat orders. The meat was so tender, and I didn’t find it at all gamey, which is what most people don’t like about venison. Of course, the Asian marinade was pretty strong flavored. This cut of meat would really lend itself to some serious Southwestern flavors as well. I’ll keep you posted!