Shrimp Pad Thai

I've been experimenting with recipes new to my palate. Pad Thai is a refreshing, light meal, and is equally delicious with shrimp or chicken. When we're at the coast, it seems foolish not to take advantage of the local shrimp.

We enjoy the bright flavors, and ease of preparation this dish offers. It doesn't hurt that a moderate serving is also calorie friendly.

You can see in the pictures that I've used a recipe straight from my computer. There are step by step tutorial pictures which make the recipes no-fail. This is from one of my favorite food sites, http://www.thehungrymouse.com.

Have all your ingredients ready before beginning. The recipe goes together quickly. Enjoy!

Shrimp Pad Thai

(recipe from http://www.cookstr.com/recipes/pad-thai and adapted by www.thehungrymouse.com )

Yield: makes 4 servings

Prep Time: 20 mins

Cooking Time: 10 mins

Ingredients

12oz (350g) flat rice noodles

4 tbsp vegetable oil

2 tbsp chopped cilantro

1 small hot red chile, seeded and finely chopped

9oz (250g) large shrimp, peeled and deveined

4 shallots, finely chopped

4 large eggs, beaten

1 tbsp sugar

2 tbsp oyster sauce

1 tbsp Thai fish sauce

2 tbsp fresh lime juice

9oz (250g) bean sprouts

4 scallions, white and green parts, sliced

1 cup unsalted roasted peanuts

1 lime cut into 4 wedges, to serve

Directions

1. Soak the noodles in a bowl of hot water to cover for about 15 minutes, or until soft. Drain.

2. Meanwhile, heat a wok or large frying pan over high heat. Add 2 tbsp of the oil, then the cilantro and chile. Immediately add the shrimp and stir-fry until the shrimp look opaque around the edges, about 1 minute. Transfer to a plate.

3. Add the remaining oil to the wok. Add the shallots and stir-fry for 1 minute. Add the eggs and sugar and cook, stirring, for 1 minute, until the eggs are scrambled.

4. Stir in the oyster sauce, fish sauce, and lime juice. Add the noodles, bean sprouts, and shrimp. Stir-fry for 2 minutes. Add the scallions and ½ cup of the peanuts, and stir-fry for 1 minute. Sprinkle with the remaining peanuts and garnish with lime wedges to serve.

Daring Cooks Challenge: Pork Satay with Peanut Sauce

This month's Daring Cooks Challenge was a delicious recipe for satay, an Indonesian dish of marinated meat, threaded on skewers and either grilled or broiled, usually served with a peanut dipping sauce. We could choose the meat we wanted to use, as well as the sauce. I chose pork and the traditional Peanut Sauce. This was a great recipe, easy to execute, and while I would normally choose the grilling technique, the sub-freezing weather made the broiler seem much friendlier!

Depending on the ingredients you select,
Time Table

• 	Prep	Marinate	Cook
  Pork	30 min.	4 – 24 hrs	20 min.
  Beef/Lamb	30 min.	6 – 24 hrs	20 min.
  Chicken	30 min.	2 – 12 hrs	10 – 15 min.
  Vegetables	5 - 10 min.	2 hrs	5 - 10 min.
  Tofu	5 - 10 min.	2 hrs	5 - 10 min.

Pork Satay with Peanut Sauce

Satay Marinade


1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 pound of pork (loin or shoulder cuts) (16 oz or 450g)

Feeling the need to make it more Thai? Try adding a dragon chili, an extra tablespoon of ginger root, and 1 tablespoon (0.5 oz or 15 mls) of fish sauce. (I keep some premature (still green) dragon chili peppers in the freezer for just such an occasion.)

Directions:
1a. Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.
2a. Cut pork into 1 inch strips.
3a. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.




Chill Chart

Pork	Beef/Lamb	Chicken	Vegetables	Tofu (no oil)
4-8 hrs Up to 24 hrs	6-8 hrs Up to 24 hrs	1-4 hours Up to 12 hrs	20 min – 2 hrs Up to 4 hrs	20 min – 4 hrs Up to 12 hrs

Faster (cheaper!) marinade:


2 T vegetable oil (or peanut or olive oil) (1 oz or 30 mls)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ginger powder (5 mls)
1 tsp garlic powder (5 mls)
1 tsp cayenne pepper (5 mls)

Directions:
1b. Mix well.
2b. Cut pork into 1 inch thick strips (2-2.5 cm thick), any length.
3b. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

Cooking Directions (continued):

4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*
6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.

* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.




Peanut Sauce

3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)


1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

Can It Really be Healthy AND Delicious?

YES!!! Quinoa and Kale Pilaf with Salmon Papillotes

Browsing other food blogs really paid off this week! I found two recipes that flew right to the top of the 'Favorites' list. The blog is www.food52.com, and the recipes were finalists in a search for New Year's Resolution Recipes, and from two different bloggers.

The Quinoa and Kale Pilaf caught my eye first because I love quinoa. Some time ago I found quinoa flakes, similar to oatmeal, and I've been eating them for breakfast ever since. You can go sweet, with fruit and nuts, or savory with a little butter or olive oil, salt and pepper. Quinoa (nutritional and health value) is a complete protein source, with high levels of B vitamins, manganese, magnesium and iron. While the texture makes you think of eating a grain, quinoa is really a seed. Mixed with kale, a phytonutrient-rich leafy green (nutritional and health value), you can't find a recipe that is much healthier! Then you add scallions, a little goat cheese, walnut oil, fresh lemon juice and zest, and pine nuts and you have a recipe filled with loads of complimenting flavors. As if this wouldn't be enough, Deensiebat (blog, Mostly Foodstuffs), the originator of this recipe, came up with a one pot, twenty minute total time recipe that couldn't be easier. Here is a link to her blog: http://mostlyfoodstuffs.blogspot.com/2010/01/kale-and-quinoa-pilaf.html#comment-form. I can't wait to try more of her recipes! This one is just too good not to share with my friends!

Kale and Quinoa Pilaf

serves 2-4

1 cup quinoa

1 bunch lacinato kale, washed and chopped into 1" lengths (I used regular kale)

1 meyer or regular lemon, zested and juiced

2 scallions, minced (optional)

1 tablespoon toasted walnut oil or olive oil

3 tablespoons toasted pine nuts

1/4 cup crumbled goat cheese or feta cheesesalt and pepper

Bring 2 cups of salted water to a boil in a pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut or olive oil, pine nuts, and cheese.
Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

The other recipe I found on Food 52 was for Salmon Papillotes, very simple, easy, straight forward, healthy and oddly enough, paired beautifully with the Quinoa and Kale. The salmon recipe comes from Babette's Feast, http://www.food52.com/cooks/7466_babettes_feast.

Salmon Papillotes with Red Peppercorns, Lime and Fresh Ginger

5 fillets of fresh salmon (about 7 ounces each)

• 2 inch of fresh ginger, peeled and grated
• 3 tablespoons red peppercorns
• 1 1/2 limes – freshly juiced
• Sichuan Pepper
• salt
• 1 1/2 tablespoon Extra Virgin Olive Oil
• 5 sprigs fresh dill
• 5 teaspoons thick cream
• Fleur de Sel
• 1 tablespoon fresh Chives cut in small pieces

1. Take 2 large pieces of aluminium foil (or parchment paper) the same length and put one on top of the other, both shiny sides outside. Roll together on the length the aluminium foil together to make a seam and tighten it. Roll this seam 2 more times and press on it so the 2 pieces of aluminium foil are tight together. Gently open the aluminium foil. Press on the seam which is now in the middle and you have a double width aluminium piece of foil that can take all the pieces inside. Turn the aluminium so the seam is perpendicular to you and you have a wide aluminium piece. Fold it in half and lightly press so you know where the middle is.
2. Clean the salmon fillets of all bones and if you prefer take the skin. Otherwise when putting the fish on the aluminium put it skin down. Season the salmon fillets with a pinch of salt, freshly ground Sichuan pepper, lime juice and grated ginger.
3. Pre-heat the oven to 350 degrees F.
4. Place the aluminium foil on a baking tray so that the bottom half is sitting on the tray. Drizzle the olive oil on the aluminium half nearer to you, place the salmon with the seasoning and add the red peppercorns that you lightly crush with your hands. Place the dill on top of each salmon fillet and fold the top half of the aluminium towards you. Go round the aluminium folding together the 2 foils (top and bottom) 2 or 3 times so you completely seal all around.
5. Bake in the oven around 10 minutes, depending how thick the fish fillets are. The papillote, if closed tightly, should blow up with the steam that the water in the fish let’s out.
6. Discard the dill, serve one fillet per person on a bed of sautéed vegetables for example spinach. Place on top of each salmon fillet 1 teaspoon of thick cream, sprinkle with some chopped chives and a little Fleur de Sel.

Big Week for Annelle's Table!

Two Wins in One Week!

First, the official press release from Twitter on the Gourmet Girl's Magazine Cookie Crawl:

Well, it's official! If they say it on twitter, it must be so: Congratulations to @Annellini Winner of GGM's Cookie Crawl and to @BigButzBBQ runner up.http://www.kitchenrap.blogspot.com Thank you to everyone who voted!! Now we can move on to something else--And my congrats to BigButz!

The Ricchiarelli are truly delicious, and while a labor of love, I look forward to making them again!

2009 Chickie Award – And the Winner is….

January 11, 2010

The 2009 Chickie Award contest featuring top recipes for 2009 has selected its winner:

Manicotti with Red Sauce submitted by Annelle Williams of Annelle’s Table from Martinsville, VA.

Hosted by The Food Wine Chickie.

This is my very favorite recipe. I'm glad everyone liked it! Thank you all for taking the time to vote!!

Kitchen Closed for Today!

No Cooking Today--Just Knitting!

As I posted yesterday, the 'rhine' has me in its grips, and thank goodness I have plenty of leftover chicken soup. You know, chicken soup is successful in relieving those nasty 'rhine' symptoms--and if you put enough garlic and Mongolian Fire Oil in it, you can actually taste it!

Rhine-Swine-Whatever...

To entertain myself, I've been knitting. It's so darn cold, and I feel sorry for all our doggies, so I designed this little knit scarf for Pepper. He really likes it, but he still doesn't want to go outside unless absolutely necessary. Jib, on the other hand, doesn't seem to mind the cold at all. Nellie, the matriarch 20 year old cat, is very contented to snuggle with me near the fire. When Jib comes in, he shares her throne.

Cold Day--Warm Fire!

Perfect Day for Turkey Soup!

The freeze is on...and wouldn't you know that along with the sub 32 degree weather, the rhinovirus would strike. I was lucky to avoid it during the holidays. Now I have time to sit quietly with a cup of tea, my knitting and a box of kleenex. They say a week to ten days, and no matter what the treatment, I'll be back to my old self.

So my treatment of choice is rest in front of the fire, Turkey Soup and a glass of wine now and again!

After the official Christmas dinner I had a turkey breast with plenty of meat and flavor left clinging to the bones. I did what any soup loving person does and threw the leftovers, including the drippings I didn't use for gravy, into a zip lock bag and froze everything for another day. Maybe the smartest move I made during the entire holiday season, because today everything came out of the zip lock and went into a stock pot. I covered it all with water, and now it's smelling like dinner. I added a quartered onion, three smashed garlic cloves, a sprig of fresh sage, and a couple of thyme pieces with some salt and pepper. The stock pot will simmer for about an hour, partially covered.

Meanwhile, in pot number two, I added one tablespoon butter, one tablespoon extra virgin olive oil, one medium sweet onion, chopped, three celery stalks, chopped, about a cup of chopped carrots, and two more garlic cloves minced. This only needs to cook until the vegetables are tender.

After the turkey breast leftovers have simmered for about an hour, I'll pull the bones out and set them aside to cool. The quartered onion, smashed garlic and herb sprigs should be discarded.

When it's cool, I'll remove the meat from the bones and add it back to the stock pot, finally discarding bones.

Sauteed vegetables will go in the stock pot with salt and pepper added to taste.

Voila! Turkey Soup! Add cooked rice or pasta before serving, and a healthy dash of Mongolian Fire Oil for a kick. Grated cheese and chopped parsley make a nice garnish.

This soup may not cure the rhinovirus immediately, but I think I feel better already!

Begininng 2010 with Beaufort Oysters and a Better Attitude!

Carteret County Oysters

Seafood from Fish Town is hard to beat. It's just a mile or so down the road from Dog Town, supposedly the poor end of Ann Street. That's where all the children and dogs grew up back in the day, and where we happily live now--still plenty of dogs, and a herd of cats, but most of the children are grown and gone.

We started 2010 with Oysters Williams-AKA Rockefeller (recipe: http://aroundannellestable.blogspot.com/2009_10_01_archive.html) -a half bushel of Carteret County's finest. It looked more like the fish monger's version of a baker's dozen--quite a generous portion. The boys steamed them on the grill by the light of the very Blue Moon, while the girls concocted the magic potion that converts the already sensual oyster into something very close to an orgasm on the half shell.

We devoured them like starving New Year revelers. When we ran out of fixin's and had downed an oyster shot or two, there were still enough oysters left for stew the next day.

Have you ever wished for all the oysters you could eat? I have.

What a great way to begin 2010!

If you're interested in making the most of the second decade of the 21st century, check out the Gourmet Girl's http://twitter.com/GGMWeightloss weightloss program. She is serious about peeling away the layers, observing the REAL causes and moving forward with a healthier lifestyle while still enjoying great foods and wine.

I'm willing to eat less, and move more, but I just can't give up the great food, so I'm really interested in everything she has to offer!

Let's make 2010 a memorable year for all the right reasons!