Cuisine of the Deep South - July 2012

Diva: Hallie

 

Drinks: Erin
Summer Shandy

pink lemonade
bud light
vodka

 

Appetizer: Ashley
Cornbread cups with Spicy Crab or BBQ chicken

Make 2 batches of cornbread in a mini muffin pan.  Use just the tops upside down. 

Spicy Crab mixture:
2 cans lump crabmeat, drained
½ c sour cream
½ T of chili oil
2 tsp chipotle powder
salt to taste
cayenne for garnish

BBQ chicken mixture:
shredded chicken mixed with bbq sauce to taste. Topped with chopped sweet pickles


Salad: Lovina
Southern BELT (bacon, egg, lettuce, and tomato)

Mixed greens
Hard boiled eggs
Crumbled bacon
Tomato wedges
Fresh tarragon

Balsamic vinaigrette:
¼ c minced shallot
¾ c olive oil
¼ c chopped fresh parsley
½ c balsamic vinegar
2 tsp honey
1 tsp salt
1 tsp ground pepper


Soup: Mary Ellen
Chilled Watermelon Soup

One ripe, seedless watermelon
4 T lime juice (or to taste)
Fresh mint
8 T apple sauce or apple juice (or to taste)
Ground ginger (a couple shakes)
Honey (optional, if more sweetness is needed)
Plain yogurt

Blend first 5 ingredients in food processor or blender. Chill for at least one hour. Serve with plain yogurt and fresh mint. 


Entree: Hallie
Tender Pork Spare Ribs

1 c brown sugar
½  c Old Bay seasoning
2 T Hungarian sweet paprika
2 racks pork spareribs, fat trimmed
1 c beer
3 cloves garlic, minced
1 T honey
3 T Worcestershire sauce
1 T prepared brown mustard

Mix the brown sugar, Old Bay seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Let the ribs rest at least 15 minutes before cutting them up.
adapted from allrecipes.com

New Orleans Shrimp Boil

Boil 4 lbs of shrimp with a packet of Zatarains New Orleans seafood boil spices and one lemon cut into quarters.
Done.


Side Dish: Aven
Roasted Red Pepper Grits

2 medium red bell peppers
1 large onion
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup quick-cooking grits
4 cups whole milk
1 cup water
1/4 teaspoon Tabasco, or to taste

Roast and peel bell peppers. Finely chop onion.
In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.
Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.

adapted from epicuious.com


Dessert: Stacey
Old Fashioned Root Beer Float Cake

Cake:
1 c butter
2 c sugar
3 c flour
1 ½ T baking powder
½ tsp salt
3 ½ tsp water
4 eggs
1 T root beer extract
1 tsp vanilla extract
1 c milk

Vanilla Frosting:
7 ½ c powdered sugar
2 ½ c butter
3 to 5 T heavy cream
3 tsp vanilla extract

Preheat oven to 350 degrees F.  Grease and flour two 9-inch cake pans and line the bottoms with parchment paper.
In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy. Meanwhile, sift together the cake flour, baking powder, and salt. With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
      
Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
      
To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes. Apply a second layer of frosting to finish off the cake, swirling the frosting a bit.

Green Tea - April 2012

Diva: Mary Ellen

Drinks: Lovina
Pomegranate-Lemongrass Green Tea Spritzer

3-4 oz (about ½ c)  green tea concentrate (recipe below)
1½  oz pomegranate flavored vodka
5-6 oz (about ⅔ c) pomegranate spritzer (I used soda water flavored with Mio Berry Pomegranate water enhancer)

Pour ingredients over ice in large tumbler. Mix and enjoy!

To make green tea concentrate:
Place 15 bags Lemongrass Green Tea in large heat proof bowl. Pour in 2 quarts boiling water and let steep for 5 minutes. Remove tea bags. Stir in ½ cup honey.

Jasmine Green Tea and Lavender Cooler

3-4 oz (about ½ c) green tea concentrate (recipe below)
2-3 oz (about ⅓ c) lavender water (recipe below)
5-6 oz (about ⅔ c) soda water
Pour ingredients over ice in large tumbler. Mix and enjoy!

To make green tea concentrate:
Place 8 bags Jasmine Green Tea in large heat proof bowl. Pour in 1 quart boiling water and let steep for 5 minutes. Remove tea bags. Stir in ¼ cup honey.

To make lavender water:
Put 1 Tbsp lavender flowers in tea ball and place in heat proof bowl. Pour in 1 quart boiling water and let steep for 5 minutes. Remove tea ball. Stir in ½ cup sugar and 2 Tbsp fresh squeezed lemon juice.


Appetizer: Colleen
Jasmine Green Tea Bread

3 c all-purpose or bread flour, more for dusting
¼ tsp instant yeast
1¼ tsp salt
jasmine green tea
Cornmeal or wheat bran as needed.

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups tea, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Adapted from New York Times No-Knead Bread Recipe, Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery

I was scared that the bread was going all wrong so I made these just in case:
Green tea soft pretzel rolls
1½  c jasmine green tea
¼  c olive oil
3½  c flour
1 T sugar
1½   t salt
2 tsp yeast
Put ingredients in bread machine on dough cycle.  When cycle is finished, cut dough into portion sizes and let rise for 30 minutes. Roll into snakes and shape like pretzels.  Bake at 450 for 10-14 minutes.

Roasted Garlic Edamame Dip

4½  c cooked, shelled edamame
2 oz goat cheese
4-5 oz cream cheese
zest of 1 lemon
juice of 2 lemons
1-2 heads roasted garlic (based on how strong you want the dip)
½  tsp salt
dash of red pepper

Put all ingredients into food processor and blend until smooth.


Soup:

Salad:

Entree: Hallie
Green Tea Teriyaki Chicken

Sei Mee Tea
Bit of water to dissolve the tea
4 green onions, chopped, divided
2 T honey
rice wine vinegar to taste (you want to balance the honey and decide if you want the dish
to be sweet or savory)
soy sauce to taste- just a bit, though unless you’re really going for savory—it overpowers
the tea flavor easily, though, so be careful
4 garlic cloves, minced
minced fresh gingerroot to taste-don’t be shy- I add enough to thicken the sauce
small splash of sesame oil- very small splash
4 boneless skinless chicken breast halves (4 ounces each)

Place the water with tea into a large skillet. Add half of the onions. Stir in the honey,
vinegar, soy sauce, garlic, ginger and sesame oil. Bring to a boil.
Add chicken and another scoop of tea; cover and cook over medium-high heat for about
10 minutes on each side or until a meat thermometer reads 170°. Cut chicken into thin
slices; serve with sauce. Garnish with remaining onions.

Adapted from TasteofHome.com

Ginger and Green Tea Tofu

Marinate the whole cube of extra firm tofu overnight in a mixture of:
Rice wine vinegar
A lot of grated ginger
1 scoop of Sei Mee Tea
A dash of soy sauce
A dash of sesame oil
To cook:
Coat the bottom of a skillet with about ¼ inch of olive oil. Heat the oil for a minute or two
and throw in ¼ to ½ inch thick slices of marinated tofu. Brown each side.
Heat the marinade to boiling in a separate pan for a minute, or so. Serve sliced tofu drizzled
with hot marinade.

Side Dish: Erin
Pineapple Fried Rice

1 c Jasmine or Basmati Rice
1 can (20 oz) pineapple tidbits, drained (or fresh)
3 green onion, chopped
1 large red chili, finely chopped
3 sprigs cilantro, coarsely chopped
2 c fresh shrimp, cleaned and deveined
3 T oil, divided
2 cloves garlic, minced
2 T fish sauce
1 ½ T soy sauce
1 tsp sugar
cilantro for garnish

Prepare rice according to package directions and set aside.
In a medium bowl, combine pineapple, onions, chile and cilantro; mix and set aside.
Heat 1 tablespoon oil in skillet, sauté shrimp until done. Remove shrimp from skillet. In same skillet, over medium heat, add remaining oil. Sauté garlic until golden brown. Add cooked rice and stir. Add fish sauce, soy sauce, and sugar. Stir and heat thoroughly.
Fold in pineapple mixture and shrimp. Heat through. Garnish with cilantro and serve.

Dessert:

Lottery:

Hawaiian Delights - August 2007

Diva: Lovina

Drinks: Sara
Hawaiian Punch with Champagne

1 can frozen cranberry juice
1 can frozen lemonade
1 can frozen limeade
1 bottle white wine
4 cans club soda
1 bottle of brut champagne

Mix and serve over ice with fruit garnish.

Appetizer: Ashley
Coconut Shrimp with Sweet chili-lime sauce

Sauce
¾ c Asian sweet chili sauce*
3 T chopped fresh cilantro
2 ½ T fresh lime juice

Shrimp
¾ c all purpose flour
1 tsp curry powder (preferably Madras style)
¾ tsp baking powder
¼ tsp salt
1 large egg, beaten to blend
1 c club soda
Vegetable oil (for deep-frying)
1 ½ cups medium shredded unsweetened coconut
16 large shrimp, peeled, deveined, tails left intact

For sauce:
Mix all ingredients in small bowl. Can be made 1 day ahead. Cover and chill.

Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.

Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.

Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain.

Salad: Nicole
Tropical Salad with Pineapple Vinaigrette

6 slices bacon
¼ c pineapple juice
3 T red wine vinegar
¼ c olive oil
freshly ground black pepper to taste
salt to taste
1 (10 ounce) package chopped romaine lettuce
1 c diced fresh pineapple
½ c chopped and toasted macadamia nuts
3 green onions, chopped
¼ c flaked coconut, toasted

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt. Cover and shake well.

In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

Soup: Erin
Shrimp Coconut Soup with Ginger and Lemongrass

This is a variation on the classic soup Tom Kha Kai (Chicken-Coconut Soup with Ginger and Lemongrass), kicked up with shrimp instead of chicken.

¼ c chopped fresh lemongrass, tough outer leaves removed
2 T peeled and thinly sliced fresh ginger
5 small Thai chiles, stemmed and lightly crushed
4 Kaffir lime leaves, crushed
3 c shrimp stock or fish stock (ok, I think I cheated here and used vege stock.)
1 c fresh shiitake mushrooms, sliced
¼ c fresh lemon juice
3 T Thai nam pla, or Vietnamese nuoc nam (fish sauce), or more to taste
1 pound medium shrimp, peeled and deveined
1 ½ c coconut milk
2 T finely chopped fresh cilantro
Salt
Steamed jasmine rice, accompaniment, recipe follows

In the center of a 6-inch square piece of cheesecloth, place the lemongrass, ginger, chilies and lime leaves. Draw up the sides to form a pouch and tie with kitchen twine.

In a large pot, combine the stock, mushrooms, fish sauce, and sachet in a large pot. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the shrimp, coconut milk, and cilantro, and simmer until the shrimp are cooked, 3 to 4 minutes.

Remove from the heat and discard the sachet. Season, to taste, with salt or additional fish sauce. Serve with jasmine rice.

Steamed Jasmine Rice

2 c jasmine rice, other long-grain white rice can be substituted
3 c water

In a 2-quart saucepan, combine the rice and water and bring to a boil. Cover tightly, reduce the heat to low, and cook undisturbed until the water is absorbed, 20 minutes. Remove from the heat and let sit undisturbed for 10 minutes. Fluff with a fork before serving.

Side Dish: Michelle
Mango rice side dish.

1 c long grain rice
2 c vegetable stock
½ tsp turmeric powder
¾ c pineapple chunks
½ c mangoes, chunks
¼ c walnuts, coarsely crushed
1/3 c Raisins
½ c cucumbers, chopped

For the dressing
4 T lemon juice
3 T honey
2 T pineapple juice
1 clove garlic
salt, crushed
pepper, crushed

Wash rice thoroughly. In a pan, bring stock and turmeric to a boil. Add rice. Simmer until rice cooked. Drain, rinse and spread rice on a tray to cool. Whisk dressing ingredients together in a bowl. Taste and adjust seasoning. In a bowl, mix rice with pineapple, mango, Raisins, cucumber and celery. Gently fold in the dressing. Serve.

Entree: Jen Russell (Sub for Mariah)
Slow Kalua Pig

3 lbs pork butt (shoulder)
1 ½ tsp liquide smoke
2 ¼ tsp salt

Pierce, rub, low for 16-20 hrs, turn once.

Dessert: Stacey
Pineapple Upside-down Cake

Topping:
1 c dark brown sugar
1 stick butter
1 can (20 oz.) pineapple slices...or use fresh

Cake:
1 ½ c flour
6 T cake flour
6 T ground almonds (about 2 oz. whole almonds)
¾ tsp baking powder
½ tsp salt
1 ¾ c sugar
2 sticks butter--room temp.
4 eggs
1 tsp vanilla
¾ c sour cream

Start by making topping. Combine brown sugar and butter in small saucepan. Melt together over medium heat until bubbly (about 4 min.) Pour mixture into a greased 10 inch diameter (round) cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of caramel topping.

Preheat oven to 325 degrees. Whisk flours, almonds, salt and baking powder together in a bowl. In a separate bowl beat sugar and butter together. Add eggs, one at a time. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition. Pour batter over pineapple.

Bake for about 1 hour and 10 mins. until a toothpick comes out clean. Let cake cool 10 minutes on rack. Turn cake out onto a cake platter. Serve warm. Enjoy!!!

Lottery: Tamara
Served with neck, wrist and ankle leis!

Moroccan - October 2006

Diva: Lovina

Drinks: Tiffany
Moroccan Cocktail

2 oz. Vodka
½ oz. cardamom-infused simple syrup*
½ oz. lemon juice
½ oz. pomegranate juice

*Cardamom Simple Syrup - Bring 1 cup of water and a 1⁄4 cup of whole cardamom to a boil. Stir in 2 cups of sugar - stir until fully dissolved. Remove from the heat and allow to cool; keep in the refrigerator for 3 days, then remove the cardamom.

Sharbat (Apple Milk Drink)
2 Red apples
2 T Sugar
2 tsp Rosewater (scant teaspoons)
2 c Cold rice, soy or regular milk
Shaved ice

Peel and cube the apples. Place in the blender jar with sugar, perfumed water and milk. Whirl at high speed 15 seconds. Serve, with shaved ice if desired, in small glasses. Yield: 2 to 4 servings.

Appetizer: Stacey
Moroccan Meatballs

3 T red or green curry paste
½ c coconut milk
¾ lb. ground turkey
¾ lb. ground beef
1 onion, diced and sautéed
6 garlic cloves, minced
1 c bread crumbs
1 tsp ground coriander
½ tsp cumin
½ tsp nutmeg
pinch of cayenne
salt and pepper

Stir curry paste and coconut milk together, set aside. Combine remaining ingredients, adding only enough breadcrumbs to make the meat less sticky. Shape into small balls. Coat each ball with curry-coconut mixture and place on a baking sheet. Bake at 425 degrees until sizzling and lightly browned (about 15-20 mins). Serve warm with rice or make extra curry coconut mixture for a dipping sauce. Makes 30 meat balls.

Salad: Nicole
Eggplant Salad

2 eggplants (2 lbs total)
1 tsp salt
3 T olive oil
1 T butter
4 garlic cloves, minced
2 T minced red sweet bell peppers
¼ tsp cayenne, to taste
1 tsp ground cumin
1 T dry sherry

Dressing
2 T olive oil
2 T lemon juice
3 dashes black pepper, to taste

Garnish
4 T sliced black olives
2 T golden raisins
1 T dried currants
2 tsp, chopped fresh parsley

Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
Lay on a cookie sheet, sprinkle with the salt, and allow to “sweat" and drain for 30 minutes.

Rinse well and pat dry with paper towels.

Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.

Set cooked slices on paper towels to drain of excess oil.

Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.

Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.

Makes 6-8 servings

Soup: Ashley
Moroccan Chickpea Soup

1 ½ c dried chickpeas
8 c water
1 (35-oz) can whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
3 T unsalted butter
1 tsp turmeric
1 tsp black pepper
½ tsp cinnamon
2/3 c chopped fresh cilantro
4 c vegetable broth (preferably organic) or chicken broth
1 c lentils
½ c chopped fresh parsley

Prepare chickpeas: Soak chickpeas in water to cover by 2 inches 8 to 12 hours. Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 ¼ to 1 ½ hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 ½ cups liquid (if not, add more water). Coarsely purée tomatoes in a food processor. Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes. Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

Side Dish: Michelle
Moroccan Rice Pilaf

1 tsp safflower oil
½ c finely chopped onion
1 tsp paprika
1 tsp cumin
½ tsp cayenne pepper
1 c brown rice
1½ c vegetable stock or water
¼ c raisins
salt to taste
black pepper
¼ c sliced almonds

Preheat the oven to 350°F. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion, and cook for 3 to 4 minutes until the onions become translucent but not brown. Add the paprika, cumin, cayenne pepper and stir. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes. Add the stock and the raisins and bring to a boil over high heat. As soon as the stock comes to a boil, cover the pot and place in the oven for 25 minutes. Add the salt, pepper and almonds and fluff with a fork.

Entree: Erin
Marinated Shrimp Kabobs

1 lb. lg. fresh shrimp
1 (8 oz.) can unsweetened pineapple chunks, undrained
2 T. sesame oil
2 T. soy sauce
¼ tsp white pepper
1/8 tsp garlic powder
1/8 tsp ground ginger
6 onions
6 cherry tomatoes
1 green pepper, 1 inch pieces
Hot cooked rice, optional

Put and devein shrimp, leaving tails on. Drain pineapple, reserving juice. Combine pineapple juice and next 5 ingredients in shallow dish. Mix well. Add shrimp and toss. Marinate in refrigerator at least 1 hour stirring occasionally.

Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put all on kabobs alternating vegetables and shrimp. Broil 4 to 5 inches from heat 2 to 3 minutes on each side, basting frequently. Serves 6.

Dessert: Tamara
M’hanncha

M'hanncha (The Snake) is a lovely dessert that can be served hot or cold. It is a traditional Moroccan dish.

150g chopped almonds
75g granulated sugar
1 T butter, melted
2 tsp orange flower water
1 tsp ground cinnamon
8 sheets phyllo pastry
butter
Ground cinnamon
icing sugar

Put the Sugar, butter, orange flower water, almonds and cinnamon in a blender until the mixture is smooth.
Divide the mixture into 8 equal portions and place each lengthways down the side of one piece of phyllo pastry. Roll the pastry around the mixture. The finished thing should resemble a Sausage shape.
Coil it into a kind of snail's shell then set aside and cover with a damp tea towel. Repeat this with all 8 pieces.
Heat the butter in a large pan and then fry the pastries until they are browned on both sides.
Sprinkle the pastries with cinnamon and icing sugar and serve. They can be left to cool if you wish to eat them cold.

WildCard: Mariah (absent)

Lottery: Sara

Tantalizing Thai – April 2006

Diva: Nicole

Drinks: Mariah
Thai Iced Tea

Thai Tea from the Co-op (Good Earth) with star anise, cinnamon, and vanilla. The steeped tea then is flavored with sugar, and after being cooled is mixed with cream and often condensed milk for a refreshing creamy drink add vodka with a real doozy!

6 c water
1 c Thai tea
¾ c sugar
6 T cream
6 T condensed milk

In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.









Appetizer: Ashley
Potstickers with Prawn and Cilantro

1 package gyoza or wonton wrappers

Filling:
1 egg, lightly beaten
¼ tsp salt
1 c ground pork (not lean)
4 ounces shrimp meat, finely chopped
6 shelled and deveined prawns, finely chopped
5 water chestnuts, fresh or canned, finely chopped
4 T shredded carrot
¼ c chopped fresh cilantro leaves
2 T minced green/spring onion
1 T minced ginger
1 T soy sauce
1 tsp sesame oil
Freshly ground black or white pepper, to taste

Lightly beat the egg with the salt. Place the pork in a bowl, add the shrimp, prawns, water chestnuts, carrot, cilantro, green onion, ginger, egg, soy sauce, sesame oil and pepper. Place a small bowl of water on the work area. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier). Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add ½ cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Vegetarian Potstickers

½ pound firm tofu
½ c finely shredded carrot
½ c finely chopped bok choy
¼ c finely chopped water chestnuts
¼ c finely chopped bamboo shoots
¼ c finely chopped garlic chives
2 cloves garlic, peeled and minced
1 T dark soy sauce
½ tsp sesame oil
¼ tsp salt
1 package potsticker or gyoza wrappers
2 T oil for frying the dumplings

Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier). Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add ½ cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Salad: Tiffany
Green Mango Salad

2 firm green mangoes
¼ c dry shredded unsweetened coconut
2 c bean sprouts
½ c fresh basil
3-4 spring onions, sliced
handful of peanuts or cashews, left whole or roughly chopped

Dressing:
2 T soy sauce
2 T lime juice
1 T brown sugar (loose, not packed)
1-2 fresh red chillies, de-seeded and minced, OR 1-2 tsp. Thai chili sauce

Place the coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut (as if you were stir-frying it) for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Set aside. Tip: Once the coconut is toasted, remove it from the pan right away and place it in a bowl, otherwise it will keep on toasting!

Peel off the green skin of the mangoes and discard. Grate the orange flesh of the mangoes into a mixing bowl. Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup. Set aside.

To the bowl of shredded mango, add: bean sprouts, basil, spring onions, plus half the toasted coconut. Toss well to combine. Add the dressing and toss again. Place on a serving platter. Sprinkle the nuts over top plus the remaining toasted coconut, and enjoy!

Soup: Erin
Lemon Grass-Tofu Soup

A little note about this and other soups: lemon grass, galangal root and lime leaves, the trio of flavors that give many Thai soups their distinctive taste are unchewable, but form dictates that they be left in the soup. It is then up to the soup slurpers to avoid eating them. Furthermore, though lemon grass is easy to find, galangal root and lime leaves are not so easy. They can be substituted with ginger root and lime juice respectively as indicated in the recipes.

4 c water
1 stick lemongrass
4 lime leaves (or 2 tbsp lime juice)
1 inch galangal root (or ginger root)
2 fresh hot chilies
3 T fish sauce
1 tsp sugar
1 ½ tsp chili paste
2 oz button mushrooms, quartered
5 chicken breasts/tofu
3 T lime juice
Fresh coriander leaves

Heat 4 cups water in a soup pot to boiling.

Smash the lemon grass with the flat of a chef's knife once, and then cut into 1- inch pieces; tear the lime leaves into thirds; and slice the galangal into thin rounds. Reserve all three of these ingredients together.

Crush the fresh chilies and cut in half. Reserve separately.

When the water has boiled, add the reserved lemon grass/galangal/lime leaves. Boil for 1 minute. Add fish sauce, sugar and chili paste. Boil for another 2 minutes. Add mushrooms and boil for 2 minutes. Add partially/completely cooked chicken and lime juice (3 tbsp plus the other 2 tbsp if you haven't used the lime leaves) and lower heat to medium-high. Cook until chicken is done. Transfer to a soup tureen, decorate with fresh coriander leaves and serve immediately.

Side Dish: Tamara
Thai Marinated Cucumbers

1/3 c white vinegar
¼ c sugar
¼ c water
¼ tsp salt
1 large cucumber
¼ c chopped roasted peanuts

In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved. Remove from heat and let cool to room temperature. Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices. Place in a serving bowl, pour marinade over cucumbers; stir to blend. If made ahead, cover and refrigerate for up to 2 hours. Top with peanuts before serving.

Entree: Sara
Scrumptious Shrimp in Yellow Curry

½ lb cooked shrimp
1 T veggie oil
1-2 mixed bell peppers, halved and sliced
1 large onion, white, chopped
1 T fresh ginger, minced
2-5 cloves garlic, minced
2 T yellow curry paste
2 cans light coconut milk
2-3 red potatoes
2 carrots julienned
1 T curry powder (equal parts turmeric, coriander, mustard)
pinch cayenne
1 T fish sauce (or soy sauce)
1 T sugar
3 spring onions chopped

Heat oil in large sauce pan or wok. Brown onion, add ginger and garlic. Add curry paste and mix well. It’s okay if globby, it will meld. Add coconut milk. Add carrots and potato. Boil uncovered until potatoes are cooked. Add shrimp (or tofu), bell peppers, fish sauce (or soy). Add sugar, chilies and curry. Simmer 5 minutes. Serve alone or with rice. Adjust as needed for salt, heat and veggie needs.

Dessert: Lovina
Fried Bananas with Thai Ice Cream

Fried Bananas

1 pound bananas, about 6 or 8. Traditionally small Asian bananas are used but you can use any bananas.
1 c rice flour
1 c all purpose flour
1 teaspoon baking soda
1 c water
½ c coconut milk
½ tsp salt
¼ c sesame seeds
3 T sugar
¾ c shredded coconut
4 c oil for deep frying

Peel and slice each banana lengthwise into four slices. In a mixing bowl, combine all the batter ingredients and stir just to mix together. Heat the oil in a deep fryer or wok to 375 degrees F. Dip each piece of banana into the batter to completely coat, and deep fry until golden brown. Remove from oil and drain on paper towels. Serve with Thai ice cream.

Thai Ice Cream

2 c coconut milk
1 c water
4 eggs
1 tsp of vanilla or rosewater
pinch of salt
2 tsp of shredded coconut
sprigs of mint for garnish

Stir fry the coconut until golden brown. In a saucepan, heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil.

In a bowl, beat two eggs, plus two yolks, then add the other ingredients, and whisk gently.

Transfer the mixture to a double boiler and gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.

Remove from the heat and allow to cool, then transfer to a ice cream maker. Let the mixture work in the ice cream maker for 20-30 minutes then transfer the metal bowl to the freezer.

WildCard: Stacey
Thai-phoon Cocktails

one part mandarin vodka
two parts fresh squeezed orange juice
two parts sweet and sour mix

blend in blender with lots of ice
pour into a large glass. Float champagne on top and garnish with a fresh wedge of lime and a straw.

Lottery: Michelle