Simple Chicken Thai

Serves 2

1 carrot – cut into matchsticks
½ red bell pepper – cut into match sticks
½ red onion – chopped
2 green onions (scallions) – chopped thin
½ inch fresh ginger – run through a small shredder
2 to 3 cloves garlic – run through a small shredder
1 TBSP vegetable oil
2 TBSP butter
Salt and pepper
3 chicken thighs
Water, strain and retain ½ cup chicken broth
1 can Thai Kitchen coconut milk
1 cup rice
Dash (2 TBSP) of cilantro leaves. (Cut leaves from stem)
Might even add Sriracha at the end

Start the rice to cook, should be 30 minutes in a rice cooker.

In a large sauce pan, place the chicken in with water up to the chicken. Boil the chicken until almost cooked, still a little pink. Remove the chicken, remove the skin and debone the meat, cutting into bite size pieces and place pieces in a bowl and set aside. Strain the chicken broth and keep ½ cup of natural broth.

In a large Dutch oven add vegetable oil and butter and sauté the chicken until coated. Add the red onion, green onions, garlic and ginger and sauté. Add the carrots and red bell. Cook on medium several minutes. Add the chicken broth. Cook several minutes.

Add the can of coconut milk and stir. Cook on medium heat a few more minutes. Add S&P.

Serve: When the chicken is cooked, place rice in a bowl, spoon the Thai chicken and sauce over the rice, add the cilantro and even add a little Sriracha if you like a little heat.

No pics, just totally awesome.

Cole Slaw w/Food Processor

¼ onion
2 TBSP mayo
1 TBSP red wine vinegar
1 carrot cut to the opening of processor
¼ Cabbage
(Optional 1 TBSP+ Golden Raisins)

With the cutting blade in the food processor add the onion and chop, then add the mayo, vinegar and S&P. Chop/blend.
Remove the cutting blade and install the shredding disk, shred the carrots
Change to the slicing disk and slice the cabbage
Transfer all to a mixing bowl and mix
At this point other stuff can be added. I like to add golden raisins
Refrigerate several hours before serving

As of 8/29/20


Caribbean Cole Slaw

I will give props for this recipe to
Imma cooks Caribbean, African and Southern Creole

• ½ small Napa Cabbage, first cut long ways, then ¼ cross cuts
• 2 carrot – shredded in a food processor
• 2 scallions ¼” chopped on an angle
• ¼ cup minced parsley leaves
• ¼ cup honey roasted sliced almonds
• ½ mango. (Cut bottom of mango to sit flush. Cut the meat from the meat sides. Skin the mango. Chop in thin slaw slices

In a large metal bowl toss the salad ingredients

Salad Dressing:
In a blender chop:
• 1 TBSP Dijon mustard
• 2 TBSP honey
• 1 TBSP dry red wine
• 1 TBSP white vinegar
• 1 large clove of garlic minced
• 2 TBSP olive oil

This is served with Jamaican Jerk which is hot so no addition heat was put in the sauce. However, you add a little heat with Jalapeno or a hot sauce.

As of 3/8/20

Creamy Fish Fettuccini

Serves 2

• 6 oz. fettucine
• 1 cup of broccoli florets
• 1 TBSP butter
• 3 cloves garlic
• ¾ cup heavy whipping cream
• ¼ dry white wine (Chardonnay)
• 2 TBSP lemon juice (freshly squeezed)
• 1 Lb. of fully cooked fish (I mixed .5 Lb. salmon with .5 Lb. Pollock)
• S&P
• 1 cup shredded cheeses (Grana, Pecorino, dash Romano and Parmesan)
• 1 TBSP dried basil
• 2 tsp capers
• 2 tsp grated lemon zest
• Olive oil

Oil the fish and salt and pepper. Cook 12 minutes in 425° oven. Remove and cut into bit size pieces.

Boil water for pasta in salt water and cook the pasta in the boil for 7 minutes. Add the broccoli florets to the water and cook another 5 minutes. Drain all and add a dash olive oil to the pasta and toss it a little to keep it moist.

In a cast iron skillet melt the butter and sauté 2 cloves of minced garlic on low. (Just to add garlic flavor to the butter.) Add the cream and cook on medium cooking the cream down to a thick cream then add the wine. With a cooking spatula keep moving the cream so it won’t clump or stick.  Cook down while continuing to move the creany sauce in the skillet to evaporate the fluid and to get everything thick. Add the lemon juice and zest, cheese, dried basil, capers and S&P. Mix and get thick. The idea is to cook out almost half of the fluid.  If it gets to thick add more wine or water retained from the pasta boil.

Add the pasta and broccoli into an oven proof Pyrex or Corning pot with a cover.  The reason is so the pasta will be easier to clean after putting this dish in the oven.  Then add the fish and then the cream mixture from the skillet. With tongs mix and toss together. In the 425° oven cover and cook another 10 minutes until the pasta gets hot enough to serve. Serve.

As of 2/29/20

Shakes, Rubs, Herbs and Seasonings

Jamaican Jerk Seasoning
• 1 tablespoon garlic powder
• 2 to 3 teaspoons cayenne pepper
• 2 teaspoons onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried parsley
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried crushed red pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

BBQ Pork Shake
• 2 TBSP paprika
• 1 TBSP onion powder
• 1 TBSP garlic powder
• 1 TBSP lemon pepper
• 1 TBSP salt
• 1 TBSP dried basil
• 1/2 TBSP cayenne pepper
• 1/2 TBSP white pepper
• 1 TBSP McCormick Montreal Chicken seasoning

Leg of Lamb Paste
• 2 TBSP Herbs de le Ron
• (or 1 TBSP rosemary & 2 TBSP thyme)
• 5 cloves garlic
• S&G
• Olive Oil

Cajun Spice for Seafood
• ¾ tsp paprika
• ¼ tsp thyme
• ¼ tsp oregano
• ¼ tsp cayenne pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp white pepper
• ¼ tsp black pepper
• ¼ tsp Old Bay

Curry Blend
• 1 TBSP Coriander Powder
• 1 TBSP Curry Powder
• 1 TBSP Garam Masala
• ½ tsp. Cardamon

As of 5/12/20