Thai Grilled Chicken

Thai grilled chicken should be moist, flavourful, and make you want more …. this is it.

Thai Chicken

This chicken.  So moist and delicious.  The dipping sauce takes it over the top!

 

  • 2 lb / 1 kg chicken thigh fillets (skinless, boneless) 

 

  • Use whatever chicken you have, or prefer, this amount of marinade worked with 2 boneless chicken breasts, cut into pieces and pounded equal thickness.  I reserved some of the marinade and kept it to serve as a dipping sauce, it was incredible.
Marinade
  • 1 large lemongrass stalk , white part only very finely chopped (about 2 tbsp) If you live in an area like we do, fresh lemongrass is not always easy to come by, and in that case, I use 1 tbsp lemongrass powder)
  • 1 tbsp garlic , minced
  • 2 tbsp lime juice
  • 1 tsp chili flakes
  • 3 tbsp fish sauce
  • 1 tsp sesame oil
  • 3 tbsp brown sugar or palm sugar
  • 1/2 cup coconut milk

Mix all marinade ingredients together, reserve 1/2 of it, and and add chicken to the rest.  Marinade overnight, or for at least an hour …. (I had an hour and it turned out really well!)

Serve the chicken with the reserved marinade.

Thai chicken

put all the marinade ingredients into the bowl of a food processor, and give it a good whiz ….

 

Grill chicken until just cooked through, and serve with dipping sauce.

Indian Spiced Chicken Korma

This rich Indian sauce is packed with enough spices and layers of flavour, you will want extra rice or naan bread to mop up every bit of sauce left on your plate.
Korma 8
  • 2 white onions, peeled and cut into quarters
  • 6 cloves garlic, peeled
  • 4 teaspoons curry powder
  • 2 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander seed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon freshly grated nutmeg
  • 3 tablespoons extra virgin olive oil
  • 3 large tomatoes, diced small
  • 1 tablespoon freshly grated ginger root
  • 1/2 cup ground raw almonds
  • 1 cup unsweetened canned coconut milk
  • 1 1/2 cups plain low-fat yogurt
  • 1/2 a small red chili, de-seeded and minced (dried or fresh)
  • 1 tablespoon brown sugar (packed)
Korma 7

Key to making a dish like this is to have all your ingredients ready at hand.  Here I’ve blended all the dry spice together so it is ready to be stirred in at the moment I need it.

Korma 2

Chefs call this “mis en place”, which simply means having everything ready to go, BEFORE you start cooking at all.  It sure does make things smoother!

Instructions

  • Place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.
  • Measure out the spices (curry powder through nutmeg) into a small bowl.
  • In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color.

Korma 6

  • Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.

Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. 

Korma 4

I had roasted a whole chicken the day before and felt like this Korma would be the perfect way to eat it all up the next day.  Use a rotisserie chicken for a quick dinner if you don’t have leftover chicken on hand.  Honestly, when we eat out, we usually order lamb korma, so you could just as easily use any protein of your choice – or go vegetarian and stir a bunch of fresh vegetables in.

Korma 3

Served today with homemade naan and the best crispiest crunchiest vegetable pakora!

Garden Fritters

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Make enough of these and it is a total meal, or use as an appetizer or side dish, either way, you are going to love these intense vegetable fritters.

 

I’m having a fritter moment.  It seems like a magical way of getting pounds of vegetables eaten up in record time, just when it is all at the peak of freshness, and who doesn’t love that?  I had to call these garden fritters, due to the tangle of grated zucchini, the wilted swiss chard, the crunchy pop of corn kernels fresh off the cob ….  Now just add to that a bunch of herbs, some garlic and a bit of cheese.  In today’s version I used feta and a bit of cumin.

If you make fritters just a few times you will quickly realize you don’t really need a recipe, but here is my general guideline:

  • 4 cups of vegetables
  • 1 clove of garlic (completely variable depending on your garlic love)
  • 1 egg
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • salt, pepper and seasonings to taste

Now – once you’ve got  this far, just use your imagination with seasonings, and/or any cheese you decide to add.  Cheese certainly isn’t necessary, just adds another level of tasty goodness.

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These fritters have grated zucchini, lightly wilted swiss chard, corn kernels cut off a fresh cob, and herbs of parsley and chives.  One garlic clove and a bit of cumin with some feta cheese crumbled in created an intensely mouthwatering fritter.

A cast iron frying pan works best but any non stick pan will work well.  Lightly coat with oil, and on medium heat drop in dollops of the mixture.  Fry until golden brown and cooked through, about 3-4 min per side.

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HEAD’S UP – these delicious little kernels of corn will actually pop and sizzle like crazy in the oil – be prepared for the splatter.

I served these with a dip resembling tsatsiki:

  • 1/2 cup mayonnaise
  • 1 garlic clove
  • 1/3 cup grated cucumber
  • 1 tsp basil
  • 1 tsp dill weed
  • 1 tsp lemon juice
  • salt & pepper to taste

Zucchini Fritters

This recipe came directly from Smitten Kitchen (another wordpress site) and strangely enough (for me) I didn’t change it!

Zucchini Fritters 2

Crispy craggy bits of zucchini are a great contrast to the creamy aioli dip.

 

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

Zucchini fritters 3

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

Zucchini Fritters 1

Creamy Lemon Aioli

  • 1/2 cup good quality mayonnaise
  • 1 tbsp fresh squeezed lemon juice
  • 1 tbsp minced basil
  • salt and pepper to taste

Blend it all together, and allow to sit in the fridge until fritters are ready.

Spicy Sweet & Sticky Asian Pork Chops

Spicy Sweet Sticky Pork Chops

Grill just until cooked through, these juicy pork chops hit all those notes of spicy, sweet and sticky – get out the napkins!

 

  • 8 thin cut pork chops, pounded lightly until uniform thickness
  • 1/2 cup soy sauce
  • 1/3 cup honey
  • 1 1/2 inch piece of fresh ginger grated
  • 2 garlic cloves minced
  • 1 tsp Thai red curry paste
  • 1 chilli finely chopped (seeds removed if needed)
  • juice of 1 lime
  1. To make the pork chops, combine the soy sauce, honey, ginger, garlic, curry paste chilli & lime juice in a bowl and mix well.  Taste, and adjust if necessary – especially for heat.  If you like it hotter, add more!
  2. Place the pork chops in a ziploc bag and pour over the sauce. Close the bag and allow to marinade for 20 minutes or up to 2 hours.

Grill over high heat until just cooked through.

Noodles 2

 

We served these with a crunchy Thai noodle salad.

Summer Mexican Cobb Salad

Mexican Cobb Salad

Chipotle Chicken and Cilantro Vinaigrette give this one dish dinner a real taste of Mexico.

Combine the taste of cilantro dressing with fresh and lively salad crunch, and top it with grilled spicy chipotle chicken – you’ll have the best summer salad … this one will be on repeat.

CHIPOTLE CHICKEN MARINADE

  • 3-4 chicken breasts, or 8 boneless, skinless thighs
  • 2 chipotles in adobo sauce, minced
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp Mexican oregano
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 2 tbsp vegetable oil
  • 2 tbsp fresh lime juice

Blend all ingredients until smooth, and pour over chicken.  Marinate for at least 1 hour, and up to overnight.

Grill until cooked through, and set aside.  Do not slice until chicken has rested at least 15 minutes.

CILANTRO VINAIGRETTE

  • 1 huge bunch cilantro – chopped up
  • 1/2 cup olive oil
  • 2 tbsp white wine vinegar
  • 1 loved garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp red pepper flakes
  • 1 tsp dijon mustard

Put all ingredients in blender and process until smooth.

This vinaigrette is delicious!  Use it on a salad, or as a topping for your steak ….. dip your prawns into it …. the list is endless.

SALAD

Summer Salad

include any number of ingredients to create texture, bright, crispy crunchy fresh vegetables as well as creamy avocado, tasty fruit and toasted nuts

 

  • salad greens
  • spinach
  • cucumber
  • sweet peppers
  • snap peas
  • corn, grilled and sliced off the cobb
  • avocado
  • sliced strawberries
  • cooked bacon
  • toasted nuts

Toss salad ingredients together, and drizzle with cilantro vinaigrette.

Top with sliced chicken and drizzle a little more vinaigrette over the chicken.

 

Crispy Crunchy Fish Tacos

Fish tacos 1

Crispy, crunchy, spicy & creamy – fish tacos don’t get any better!

Flaky white fish (cod today), coated in the crispiest, craggiest of batters, and topped with creamy avocado, spicy chipotle cream, fresh & crispy peanut cabbage coleslaw and cilantro.    Our favourite fish tacos in Mexico are found in Puerto Escondido at this amazing spot we just had to return to.  La Olito, you do it best!  No, I’m sure these are not exactly the same, but once you’ve had them you will also want to either hop a plane for Puerto Escondido or try my version.

 

BATTER

  • 3/4 cup all purpose flour
  • 3/4 cup rice flour
  • 2 tsp black pepper
  • 2 tbsp smoked paprika
  • sea salt
  • 3/4 cup beer (maybe more if necessary)
  • 1 egg

This works for about 1 pound white fish, (halibut, cod, snapper).  Cut into 2″ pieces  and dust with salt and pepper, then a light coating of flour.

Combine flour, paprika, pepper & salt and whisk to combine.   Transfer half the mixture to a bowl and set aside.  Add the beer & egg to remaining mixture and whisk until a smooth batter (it should be about the consistency of paint).  Add a bit more beer at a time until it does.  Set aside.

Heat oil in deep fryer or fry pan to 350.

Take fish that has been coated in the light flour and dip in the batter, then into the dry spiced flour mixture.  Cook pieces a few at a time so that you don’t bring the temperature of the oil down by crowding the fish.  Turn fish a few times so that the entire fish piece is crispy, crunchy and golden brown.

As fish is cooked, keep warm in a 200 degree oven until all the fish is cooked.

Fish tacos 2

Serve with:

Chipotle Aoili

To make chipotle aoili combine:

  • 1/3 cup sour cream (feel free to use plain yogurt)
  • 1 minced chipotle chili in adobo sauce
  • 1 tbsp lime juice
  • salt and pepper to taste

This is a generalization really …… everybody has different spice tastes, and all products have different levels of flavour.  Make this your own!

Peanut Coleslaw

roast 1/ cup peanuts lightly, chop and set aside

1-2 cups shredded cabbage (add carrot and red cabbage if you like)

  • 3 tbsp apple cider vinegar
  • 4 tbsp peanut oil
  • 1/2 tsp cumin
  • salt & pepper to taste

Mix dressing ingredients together and toss with cabbage and peanuts

Heat tortillas, and fill up with fish, top with coleslaw, crema, avocado and cilantro.

 

If you haven’t packed your bags for Mexico yet …. get out the napkins and try these fish tacos.