Cauliflower is a very mild vegetable and is most often seen on veggie trays because it has a great crunch and holds up well with thick dips. Roasting cauliflower brings out a sweet, nutty flavor that’s quite unexpected the first time you try it. The preparation in this recipe by keeping the cauliflower head whole creates wonderful little pockets for the spicy green curry sauce to seep into while it bakes. And look at the beautiful caramelization on the outer crust!
I had a lot of fun creating this recipe because I had never cooked with fresh coconut before but had always wanted to. I had no idea what to expect as far as the availability of fresh coconuts in St. Louis, so, fortunately, my local grocer sells whole coconuts which have been previously scored. After only a few firm taps with a hammer on the score lines, the shells broke open, and the room was filled with the wonderful aroma of fresh coconut. When I saw the gorgeous interior of the shells, I knew that was going to be the vessel for serving.
The flavors in this dish are classic Thai with an intricate blend of texture, color, strong aromatic components, delicate seafood, and a spicy edge at the finish.
Shrimp is one of my favorite seafood proteins. It has a sweet, unique flavor, a gorgeous color when cooked, and is the most versatile seafood ingredient available.
For this recipe, I kept the flavors on the shrimp simple with a touch of salt, and garlic powder, plus a bit more black pepper to pull in the spicy flavors from the pad thai dressing. So what you taste is a perfect ratio of sweet, spicy, crunchy and salty.
I love this recipe – in fact, I’ve made it three times since I first created it because my husband, daughter and I all decided it was our new favorite. The aromas from the spicy peanut sauce and the vibrant colors from the vegetables immediately tell your taste-buds to get ready for that first flavorful bite!
I’m on a sandwich kick lately so today isn’t about what’s for dinner, it’s all about lunch, specifically Father’s Day lunch because this is a dad sized sandwich.
This recipe is a twist on my husband’s favorite Thai Beef Salad recipe I posted last July. And with all yummy sandwiches, one of the most important ingredients is the bread. I used my favorite Ciabatta bread because I knew it would be the perfect texture and thickness to hold up to the mound of tender roast beef, the layer of spicy, creamy mayonnaise, and the crunchy acidic dressed vegetables.
Dinner on a skewer makes me feel a bit adventurous and whimsical. You can thread just about any protein, fruit or vegetable on a stick and after only a few minutes over the heat, voila, dinner is served! Chicken is great for skewering because it cooks so quickly. Just look at the crispy brown edges of the caramelized marinade. It makes your mouth water!
The marinade in this peanut satay has the luscious, creamy, peanutty flavor, and citrusy-ginger zing common in traditional satay marinades, however, it is a bit spicier than you may be used to. (My sriracha obsession shows up again here.) So if you prefer a tamer flavor, reduce or omit the chile sauce. Although I highly discourage it!
This salad is my husband’s absolute favorite dish. Every time I ask him what he would like for dinner, his immediate response is always, “Ooh….Thai Beef Salad please!” How could I resist that kind of appreciative enthusiasm?
What’s great about this recipe is its versatility. The dressing actually tastes better the second day after the flavors have blended together, and the salad can be prepared in advance so the only ingredient you need to worry about is the beef. Sometimes we’ll grill a couple of rib eye steaks and have a more refined version of the dish, other times, I’ll buy thin sliced roast beef from the deli at the grocery store and serve it along with the salad and dressing.
Either way, if you’re looking for a hearty salad that has a little bit of sweetness, a little bit of heat, and a lot of great flavor, this one is it!
These meatballs are just the right appetizer when you want to serve something a little different and healthier than the usual cheese, sausage and crackers; yet more substantial than just raw veggies and dip. The fresh ginger and green onions in the meatballs flavor the chicken with a nice savory element, and the chilies in the dipping sauce add just the right amount of heat.
Open a bottle of chilled Riesling or Pinot Grigio and you’re all set!
I love crunchy coconut battered shrimp. The problem is, we don’t go out to eat very often and I have a strict rule of no frying of any food at all in the house. Friends have tried to argue with me that I could just use a fryer on the deck or patio, but that just seems like more work than I’m willing to do. Besides, eating fried food (as yummy as it may be) is just simply not healthy.
That’s where the beauty of this recipe comes in. The shrimp are marinated in garlic, fish sauce and lemongrass, so they have just a hint of Thai flavor. Then, combine that with the spicy, creamy coconut sauce on the noodles and there you go – coconut shrimp!
Hey, it’s close – at least it satisfies my craving. Try it and let me know if you agree.
One of my dear, friends and fellow foodie, gave me some beautifully aromatic Lime Kaffir leaves and spicy Thai peppers last summer, which inspired me to create my own version of a Vegetarian Thai Green Coconut Curry.