Thai fish curry

Ingredients

1/3 cup finely chopped onion
2 tbsp minced fresh cilantro stems
2 tbsp minced fresh lemon grass (from bottom 6″ of stalk)
1 tbsp turmeric
1 tbsp minced fresh ginger
1 tbsp ground cumin

3 large garlic cloves, halved
3/4 tsp dried crushed red pepper
1 tbsp vegetable oil
3/4 lb 1 1/2″ thick sea bass fillets, cut into 3″ pieces
1 cup canned unsweetened coconut milk

2/3 cup bottled clam juice
minced fresh cilantro freshly
cooked rice

How to prepare

Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium non stick skillet over medium-high heat. Add 2 rounded tbsp spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice. The mild spice paste is also great used as a base for chicken and shrimp curries. Serves: 2

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Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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Blackberry cobbler

Ingredients

2 tbsp cornstarch
1 1/2 cup sugar
1 tbsp lemon juice
4 cup blackberries, picked over, rinsed & drained well
1 cup flour
1 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, cold, cut-up
vanilla ice cream

How to prepare

In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8″ cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400

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Cream Of Artichoke Soup

Ingredients

1 can artichoke hearts
1 cup juice from artichokes
water (add if necessary)
10 oz can chicken broth
2 tbsp lemon juice
1/4 cup onion, chopped
1/4 tsp thyme
1/8 tsp pepper
1/2 cup green onions, chopped
2 cup light cream

How to prepare

Simmer artichoke hearts, broth, lemon juice, onion, green onion, thyme and pepper with one cup fluid from artichokes, approx. 20 min. Blend in cream and correct seasonings if necessary. Serves 4 to 6

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Italian Sausage Spaghetti Sauce

Ingredients

2 pounds Italian sausage
1 cup Dried parsley
1 tablespoonGarlic – finely chopped
1/2 cup Olive oil
1 teaspoon Red cayenne pepper
1 cup Plain flour
3 tablespoons Lea & Perrins
2 cups Onions – finely chopped
1 cup Celery – finely chopped
1/4 teaspoon Dried mint
1/2 cup Bell pepper – finely chopped
3 cups Tomato sauce
2 cups Water
Salt – to taste
2 cups Dry white wine

How to prepare

Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese.

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Ancho oregano pecan butter

Ingredients

3 cloves of garlic
1 ancho chile, briefly toasted and ground (approx. 4 tsp)
2 tbsp chopped fresh oregano
1 tbsp gold tequila
3 generous tbsp chopped pecans
salt and pepper to taste
1/4 lb unsalted butter (1 stick)

How to prepare

This pumpkin-colored butter is good to add to squash, corn, soups, sauces, and pasta, and to melt over grilled fish, chicken, or steaks.

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Barbecued ribs 1991 world bbq contest winner

Ingredients

Dry rub
4 tsp paprika
2 tsp salt
2 tsp onion powder
2 tsp ground black pepper
1 tsp cayenne

Sauce
6 tbsp salt
6 tbsp black pepper
6 tsp chili powder
4 cup ketchup
4 cup white vinegar
4 cup water

1 lg yellow onion; diced
1/2 cup sorghum molasses

How to prepare

Dry rub directions: mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.
Rib smoking directions: prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with bbq sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side.
Bbq sauce directions: combine all ingredients in a lg saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.

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Country style ribs & corn

Ingredients

2 1/2 lbs meaty country style pork ribs
3 tbsp all-purpose flour
1/2 tsp garlic powder
2 tbsp butter or margarine
4 medium potatoes, pared and sliced
1/2 tsp salt
1/4 tsp black pepper

1/4 cup chopped onion
1/4 cup chopped green pepper
3/4 cup milk
1 can (16 oz) cream style corn
1 fresh tomato, diced
2 green onions, thinly sliced

How to prepare

1. Dust ribs with flour and sprinkle with garlic powder. Brown in heated butter in a heavy skillet.
2. Layer potatoes in a lightly oiled 13 x 9 baking dish. Sprinkle with salt, black pepper, onion and green pepper.
3. Pour milk over vegetables. Cover with the corn and top with the browned ribs, covering vegetables in a single layer.
4. Cover and bake at 350f for 30 minutes. Remove cover and bake 30 minutes longer or until ribs are tender and potatoes are done. Before serving, sprinkle with potato and green onions. Pork chops be can substituted. Can be made ahead, except for the baking, cover and refrigerate.

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CHICKEN ITALIAN

Ingredients

3 pounds Skinned chicken breasts
2 tablespoons Olive oil
2 tablespoons Lemon juice
2 Cloves garlic – crushed
1/4 teaspoon Oregano
2 tablespoons Dry white wine
pepper to taste

How to prepare

If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender

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Eating Ant Eggs in Thailand. How to Cook Ant Eggs, A Thai Food Recipe. Eating Insects & Bugs

http://www.youtube.com/v/IACf88cDOH8?version=3&f=videos&app=youtube_gdata

Thai food recipe: Raw Ant Egg Salad; Koi Khai Mot Dang ก้อยไข่มดแดง. Cooking and eating ant eggs.

Original post:
Eating Ant Eggs in Thailand. How to Cook Ant Eggs, A Thai Food Recipe. Eating Insects & Bugs

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