Archive for February, 2012
The four (starting-to-turn-overly-ripe) mangoes on my counter were staring at me yesterday and I was wondering what to do with them. Then I remembered this amazingly delicious Thai-inspired dish I made for Cooking For Love (my food and wine charity event) last year. As you can see, it makes for a gorgeous presentation and couldn’t be easier to make. It’s also terrific for entertaining last minute guests as you can freeze the shrimp cakes and the sauce and they both heat up beautifully.
Thai Shrimp Cakes with Mango Recipe
1 ½ cups cooked jasmine rice , cooled
2 tbsp butter
2 garlic cloves, minced
1 tbsp finely chopped green onions (white and green parts)
1 tbsp finely chopped cilantro, divided
1 tbsp minced gingerroot
1 tbsp lemongrass, tender inner white bulbs only, minced
½ tsp salt
¼ cup diced fresh mango, pureed in blender
2 tbsp honey
1 (14 oz) can coconut milk, divided
2 tsp thai chili sauce, such as siracha
1 lb medium cooked shrimp, peeled and deveined, chopped into ½-inch pieces
1 tbsp fish sauce
1 cup all-purpose flour
2 tsp baking powder
1 tsp salt
¼ cup finely chopped green onion (white and green parts)
¼ cup finely chopped cilantro
¼ cup melted butter
3 eggs, slightly beaten
vegetable oil, for frying
1. In medium saucepan, melt butter over medium heat. Add garlic, green onions, cilantro, ginger and lemongrass. Saute for about 4 minutes or until mixture is fragrant. Add salt, pureed mango and honey and saute for 2 to 3 minutes. Add 1 cup coconut milk and thai chili sauce and simmer, stirring occasionally, for about 5 minutes. Remove from heat. Set aside, covered.
2. In a large mixing bowl, combine cooked rice, shrimp, fish sauce, flour, baking powder, salt, green onions, and cilantro. Mix well. Add the melted butter, remaining coconut milk, and beaten eggs. Stir gently to blend.
3. Heat a large non-stick skillet over medium-high heat. Add 2 tbsp oil and swirl to coat. Drop a tablespoon of shrimp mixture into skillet, flattening slightly so that each cake is about 2-inches in diameter. Cook cakes in batches, about 5 minutes each side, or until golden brown. Add remaining oil as needed. Serve warm with drizzled sauce.
I love me some Char Siu a.k.a. Chinese Barbequed Pork! If you’ve had this savory, sticky and sweetly glazed treat at a Chinese restaurant and never thought you could make it at home, well I’m here to tell you that it couldn’t be easier and what a way to impress your friends. Char siu is so versatile. You can slice it and put it on top of greens and cucumbers as shown here, dice it for fried rice, slice it for a noodle soup, shred it for eggrolls and on and on. It’s also a great appetizer or side dish served on its own. I use pork loin in this recipe, but if you prefer a richer and fattier BBQ pork then use pork belly or pork butt.
- 3 pounds pork loin
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 clove garlic, minced
- 1/2 cup ketchup
- 2 tablespoons hoisin sauce
- 1 tablespoon dry sherry
- Trim fat from pork; cut pork into 1-inch slices. Place in glass or plastic bowl. Mix remaining ingredients; pour over pork. urn pork to coat with marinade. Cover and refrigerate at least 2 hours.
- Place pork in single layer on rack in shallow roasting pan. Brush with half of the marinade. Cook uncovered in 400 degree oven for 30 minutes. Cut into 1/4-inch slices.
This is best chili ever for your Super Bowl Party and you can make it in a rice cooker! Seriously. I was tired of making the predictable chili con carne for our Super Bowl party and wanted to experiment with something healthier and more interesting.
Marrying ground chicken or pork, poblano peppers, onions, celery and white beans with cumin, coriander and cayenne pepper results in a light and tasty dish with a kick in the pants. I just love garnishing with the sour cream, limes and cilantro adding depth and complexity to the dish. Best of all, you make this dish with canned white beans which is a real time saver!
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 cup finely chopped onion
- 3 poblano peppers, seeded and ribs removed,
- finely diced (about 11/2 cups)
- 1 lb ground pork or chicken
- 1 tsp salt
- 1 tsp ground cumin
- ¾ tsp dried oregano
- ½ tsp ground coriander
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper
- 1 cup chopped celery
- 2 cans (14 oz) white beans (such as cannellini or white kidney),
- drained and rinsed
- 1 can (15 oz) white or yellow hominy, drained and rinsed
- 4 cups chicken broth
- Sour cream
- Finely chopped fresh cilantro
- Lime wedges
- Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add oil and swirl to coat. Saute garlic and onion for about 3 minutes or until onion is softened and translucent. Add poblano peppers, pork, salt, cumin, oregano, coriander, black pepper, cayenne; sauté, breaking pork or chicken up with the back of a spoon, for 4 to 5 minutes or until pork or chicken is no longer pink. Add celery and sauté 2 minutes.
- Stir in beans, hominy and broth. Close the lid and reset for the Regular cycle. Set a timer for 45 minutes.
- When the timer sounds, switch to the Keep Warm cycle. Let stand for 10 minutes, stirring occasionally, then serve immediately, topped with sour cream and garnished with cilantro, with lime wedges on the side.