Asian food is one of my favorites. Thai and Japanese are at the top of my list. I have made this rice bowl twice and each time added more spice to the broth. Still, not spicy enough for my mom…she likes it super spicy. Next time I will knock it out of the park. The original recipe was found on cookieandkate.com, but as usual, I have altered it to my taste buds. The original recipe called for no proteins. I have added chicken and a poached egg. Shrimp would be a good addition as well. If you are a vegetarian, you can use vegetable broth and tofu. The choices are abundant.
- 1 1/2 cups uncooked rice
- 1 tsp olive oil
- 4 garlic cloves, minced
- Fresh ginger, thumb tip sized, peeled and minced
- 1 TBS Thai red curry paste (or more, if you want it spicier, start tasting once its all mixed)
- 1 jalapeno, seeded and minced
- 1/4 cup soy sauce
- 1/4 cup natural peanut butter
- 4 cups chicken or vegetable broth
- 1 can, 14 oz, light coconut milk
- generous squeeze of honey
Garnishes to your liking:
- 1 cup matchstick carrots
- 1 red bell pepper, thinly sliced
- 1/2 English cucumber, halved lengthwise and thinly sliced and seeded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup dry-roasted peanuts, chopped
- 2 green onions, thinly sliced
- 1 jalapeno, thinly sliced
- 1 lime, cut into wedges
- Rotisserie chicken, shredded or chopped
- Poached egg
- Shrimp, sauteed
Cook the rice as directed. Make the broth by heating the oil, garlic and ginger in a saucepan over medium for about 30 seconds. Add the red curry paste, soy sauce, peanut butter, broth, coconut milk and honey. Bring the mixture to a boil, reduce and simmer while you prep the garnishes. Chop all your garnishes. To serve, place rice in a bowl, top with broth and garnishes.
I was watching The Food Network at work the other day and Giadi was making this dish with her mom. It looked good so I made it last night and it’s simple to make and tasty.
- 1 stick (4 ounces) unsalted butter, divided, at room temperature
- 2 cups parboiled long-grain rice, such as Uncle Ben’s
- 3 1/2 cups chicken stock
- 2 tsp kosher salt
- 1 clove garlic, minced
- 2 pounds small shrimp, peeled and de veined
- 1/2 cup lemon juice (about 2 lemons)
- 1 TBS hot sauce
- 1 cup whipping cream
- Freshly ground black pepper
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
BBQ season calls for grilled lobster tails. I found this recipe found on http://www.savoryreviews.com. It is very simple. Use it if you are craving this delicious dish.
- Lobster tails
- Skewers– one per lobster tail
- 1/4 stick of butter per lobster tail
- 1 clove of garlic per tail
- 1 tsp of lemon juice per tail
- salt to taste
- pepper to taste
Light your grill, you want to cook the tails over indirect heat.Then make the garlic lemon butter.Melt the butter, garlic, salt, pepper and lemon together. Using a pair of kitchen shears, cut a slit down the back of the lobster tail all the way to the tail fan. Flip over the lobster tail so that it is on its back. Making sure that the lobster is flat, insert a skewer right underneath the tail fan. Then push it through the center of the meat to the other end. Place the tails cut side down on the grill right on the edge of the heat zones. Right between the hot and cool sides of the grill. Cook for 7-8 minutes and then flip the tails. Move them over a bit just until they are not directly over the coals. Cook with the lid closed. Next baste the tails with the garlic lemon butter. Make sure to get a lot of the butter into the sliced portion of the shell. Cook for another 3-5 minutes. Cook with the lid close. When the meat is opaque, it is done. Remove from the grill. Baste one more time with the butter and cover with aluminum foil. Let the meat rest for 5-10 minutes before serving.