Coconut Lime Chicken with Thai Garnishes

Everyday Food
 
Servings: 4

•  2 packed tablespoons grated lime zest, plus 1/4 cup juice (from 2 limes)
•  2 tablespoons finely grated peeled fresh ginger
•  4 cloves garlic, finely grated
•  2 tablespoons packed light-brown sugar
•  Fine salt
•  1 can (13.5 ounces) coconut milk
•  1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
•  Cooked jasmine rice, shredded carrot, chopped peanuts, cilantro leaves, sliced shallot, and lime wedges, for serving

Prep: 15 mins / total time: 50 mins

In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, and 1 1/2 teaspoons salt. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken in marinade, cover, and refrigerate for at least 4 and up to 12 hours.

Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes. Serve with suggested accompaniments, if desired.

My Notes: This was really good! I used chicken thighs and the skin crisped up beautifully. I did cook the marinade (boil for 5 min) to serve alongside with rice and broccoli. It would be great with fried rice! MXF

Peanut Sesame Noodles

Smitten Kitchen

Servings: Makes 6 side-dish or 4 vegetarian main-course servings.

PEANUT DRESSING:

• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 1/3 cup warm water
• 1 tablespoon chopped peeled fresh ginger
• 1 medium garlic clove, chopped
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons Asian toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice

NOODLES:

• 3/4 lb dried soba nooodles (dried linguine fini or spaghetti will work in a pinch)
• 4 scallions, thinly sliced
• 1 red bell pepper, cut into 1/8-inch-thick strips
• 1 yellow bell pepper, cut into 1/8-inch-thick strips
• Half a seedless cucumber, thinly sliced
• 1 cup firm or extra-firm tofu, cubed
• 3 tablespoons sesame seeds, toasted

Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl. Add miso paste if you have any!

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.

MXF

Ground Turkey Laap

Food & Wine

SERVINGS: 4

1 tablespoon long-grain white rice
1 tablespoon vegetable oil
1 pound ground turkey
1/4 cup plus 2 tablespoons chicken stock or low-sodium broth 1 tablespoon plus 1 teaspoon
Asian fish sauce
Salt and freshly ground black pepper
1 tablespoon fresh lime juice
2 large stalks of lemongrass—tender pale inner core only, minced
2 scallions, thinly sliced
1 medium shallot, thinly sliced and separated into rings
1/2 cup chopped cilantro
1/2 cup chopped mint
1/4 teaspoon crushed red pepper
Small romaine or Belgian endive leaves and lime wedges, for serving

TOTAL TIME: 35 MIN 

In a small skillet, toast the rice over high heat, shaking the skillet a few times, until the rice is golden brown, about 3 minutes. Transfer the rice to a spice grinder and let cool completely. Grind the rice to a powder.

In a large skillet, heat the oil. Add the turkey and cook over moderately high heat, breaking up the meat evenly, until no pink remains, about 4 minutes. Add the stock and cook, stirring, until bubbling. Remove from the heat and stir in the fish sauce. Season with salt and black pepper and stir in the lime juice. Let stand for 5 minutes, then stir in the lemongrass, scallions, shallot rings, cilantro, mint, crushed red pepper and rice powder.

Arrange the lettuce and lime wedges on a platter. Spoon the laap on top and serve.

Shaking Beef

Food & Wine / Charles Phan (Slanted Door)

1 pound filet mignon, cut into 1-inch pieces
3 1/2 tablespoons sugar
1/3 cup plus 1 tablespoon canola oil
Kosher salt and freshly ground pepper
3 tablespoons light soy sauce
3 tablespoons Asian fish sauce
2 tablespoons white vinegar
1 teaspoon rice wine (optional)
6 scallions, cut into 1-inch pieces
1 small red onion, thinly sliced
3 garlic cloves, minced
1 tablespoon unsalted butter
Watercress and lime, for serving

In a bowl, toss the meat with 1/2 tablespoon of the sugar, 1 tablespoon of the oil and 1 teaspoon each of salt and pepper. Let stand at room temperature for 1 hour.

In a small bowl, whisk the remaining 3 tablespoons of sugar with the soy sauce, fish sauce, vinegar and rice wine, if using.

Heat a large skillet until very hot. Add the remaining 1/3 cup of oil and heat until smoking. Add the meat and cook over high heat undisturbed for 1 minute, until browned. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of the oil. Scatter the scallions, onion and garlic over the meat and cook for 30 seconds. Stir the soy mixture and add it to the pan, shaking to coat the meat; bring to a boil. Add the butter and shake the pan until melted.

Line a platter with watercress and pour the shaking beef and vegetables on top. Serve with lime wedges.

Vietnamese Chicken Noodle Salad

Martha Stewart Living
Makes 6 servings

    2 tablespoons creamy peanut butter                             
    3 tablespoons rice wine vinegar                                
    1 tablespoon soy sauce                                         
    1 tablespoon honey                                             
    2 tablespoons lime juice                                       
    1 teaspoon minced garlic                                       
    1 teaspoon minced ginger                                       
    1 tablespoon peanut oil                                        
    2 tablespoons fresh chop mint leaves +M4 garnish               
    29 ounces chicken broth                                        
    1 1/2 pounds skinless chicken breasts                          
    1 pound rice vermicelli                                        
    1 cucumber seed, cut 3-in matchsticks                          
    1 red bell pepper cut 3-in matchsticks                         
    2 carrots peel, cut 3-in matchsticks                           
    1/2 sm. red onion cut thin                                     

Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.

Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.

Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 11 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanul sauce.

Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.

Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lirne wedges. Serve.

PER SERVING; 539 CALORIES. 9 G FAT. 88 MG CHOLESTEROL. 73 G CARBOHYDRATE. 483 MG SODIUM. 39 G PROTEIN. 2 G FIBER

MXF

Satay Dip

Martha Stewart Living

MAKES 1 1/2 CUPS

    2 teaspoons sesame oil                                         
    1 teaspoon olive oil                                           
    1 sm. yellow onion fine dice                                   
    2 cloves garlic minced                                         
    1 1/2 teaspoons minced ginger                                  
    1/4 teaspoon crushed red pepper flakes                         
    1/2 cup creamy peanut butter                                   
    1/4 cup pack dark brown sugar                                  
    2 tablespoons white wine vinegar                               
    2 tablespoons soy sauce                                        
    1 tablespoon ketchup                                           
    1 1/2 teaspoons lime juice                                     

In a small saucepan, heat sesame and olive oils over medium heat. Add onion, garlic, ginger, and red-pepper flakes, and cook, stirring frequently, until onion is soft and transparent, about 8 minutes. Whisk in peanut butter, brown sugar, vinegar, soy sauce, ketchup, and lime juice; cook 1 minute. Transfer to a bowl to cool.





Serve with chicken skewers.

Cold Noodles with Peanut Lime Chicken

Smitten Kitchen

Serves 4 generously, 6 moderately

DIPPING SAUCE
6 tablespoons Asian fish sauce
6 tablespoons brown sugar
12 tablespoons lime juice
2 garlic cloves, finely grated or minced
Small Thai or Serrano chiles, thinly sliced, to taste

PEANUT DRESSING
3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
9 tablespoons lime juice
3 tablespoons soy sauce
1 one-and-a-half inch chunk ginger, peeled and sliced
6 tablespoons natural unsalted peanut butter
1 tablespoon toasted sesame oil
Pinch of cayenne

CHICKEN AND NOODLE SALAD
1 1/4 pounds boneless skinless chicken thighs (about 6)
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
2 medium carrots, cut in thin julienne
Additional vegetables, as suggested above
Small handful basil or mint or cilantro sprigs, or your favorite of the three (torn or roughly chopped)
4 or more scallions, slivered
1/4 cup crushed or chopped roasted peanuts
Lime wedges (to serve)

Make the dipping sauce:
Whisk ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.

Make the peanut dressing:
In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.

Marinate the chicken:
Stir together 1/2 the dipping sauce and 1/3 the peanut dressing (you can eyeball this) in the bottom of a low-sided bowl or dish. Add the chicken to the mixture and toss to coat. Let marinate at least 15 minutes.

Cook the noodles:
Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting.) Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.

Cook the chicken:
Grill the chicken on an outdoor grill, a stove-top grill pan, or run under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.

To serve: At this point, you can place everything on a large serving platter, with piles or small bowls for noodles, vegetables, chicken, the dressing and marinade and toppings (peanuts, herbs) and let your family and friends put it together in their own bowls as they wish. Or, you can assemble it for everyone as suggested:

Toss vegetables with 1 tablespoon dipping sauce in a small bowl. Divide the cooked noodles among 4 to 6 bowls. Top each bowl equally with vegetable mixture and chopped chicken. Toss each bowl with 2 teaspoons of each the dipping sauce and dressing, or more to taste (we wanted more). Add the herbs, peanuts and scallions to each bowl and serve with additional dressing and dipping sauce on the side.

Thai Vegetable and Smokey Eggplant Salad

Food & Wine, 2006
Makes 4 servings
    2 long, purple eggplant (1 1/2 lb. ea)                         
    8 fresh kaffir lime leaves mince or 1 tsp lime zest            
    1/2 cup lime juice                                             
    1/4 cup soy sauce                                              
    1 red thai chili mince                                         
    1 tablespoon light brown sugar                                 
    1 clove mince garlic                                           
    1 teaspoon fine grate lemon zest                               
    1 avocado thin slice                                           
    1 carrot julienned                                             
    1 med. english cucumber thin slice crosswise                   
    1/2 pound cherry tomatoes                                      
    1/2 red onion halved, thin slice                               
    Chives 4G                                                      
    3 tablespoons chop mint leaves                                 
    1/2 cup roasted cashew nuts coarse chop 
                       
TOTAL TIME: 40 MIN

Light a grill. Using a fork, prick the eggplants in a few places. Grill over high heat, turning occasionally, until the eggplants are very soft and blackened all over, about 35 minutes. Transfer to a baking sheet and let cool slightly. Cut the stems off the eggplants and scrape off the charred skin. Tear the eggplants into long strips and discard the seeds. Transfer to a bowl.

In a small bowl, mix the lime leaves with the lime juice, soy sauce, chile, brown sugar, garlic and lemon zest. Stir 3 tablespoons of the dressing into the eggplant. Arrange the eggplant, avocado, carrot, cucumber, cherry tomatoes and red onion on a platter. Drizzle the remaining dressing over the vegetables. Sprinkle the chives, mint and cashews over the salad and serve.

MAKE AHEAD The smoky eggplant salad can be prepared through Step 1 and refrigerated overnight.

NOTES One Serving 314 Calories, 16 gm Total Fat, 2.6 gm Saturated Fat, 41 gm Carbohydrates, 13 gm Fiber.

Cellophane Noodles with Vegetable Salad

Food & Wine, 2005
Makes 3 servings/6 side servings
    7 ounces cellophane noodles                                    
    2 tablespoons sesame seeds                                     
    1/4 cup + 2tbsp soy sauce                                      
    3 tablespoons honey                                            
    3 tablespoons Asian sesame oil                                 
    6 ounces jicama peel, julienne                                 
    2 med. carrots julienne                                        
    2 scallion thin slice                                          
    1 med. cucumber seed, 1/3-in dice                              
    1 jalapeno chiles seed, mince                                  
    1 cup bean sprouts                                             
    Salt and pepper                                                
    1/2 cup dry roasted peanuts   
                                 
TOTAL TIME: 45 MIN

Bring a large pot of water to a boil. Meanwhile, put the cellophane noodles in a large bowl and cover with warm water. Let the noodles stand until pliable, about 20 minutes; drain. Using scissors, cut the noodles into 6-inch lengths.

In a small skillet, toast the sesame seeds over moderately high heat, stirring, until golden, about 1 minute. Transfer to a plate. In a small bowl, whisk the soy sauce with the honey and sesame oil.

Add the cellophane noodles to the boiling water and cook until al dente, about 3 minutes; drain. Return the noodles to the pot, fill it with cold water, then drain again.

Transfer the noodles to a large bowl. Add the jicama, carrots, scallions, cucumber, jalapeño and bean sprouts and toss again. Add the soy sauce dressing and toss to coat. Season with salt and pepper and transfer to a platter. Sprinkle the salad with the peanuts and toasted sesame seeds and serve.

One Serving 328 cal, 14 gm total fat, 1.9 gm saturated fat, 47 gm carb, 5 gm fiber.

MXF