| Thai Chicken and Shrimp Here's one to get you fired up on a cool island night!!! |
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| Coconut Milk, cream and milk mixed* - 4 cup Red Curry Paste* - 2T Red Bell Pepper, julienne - 1/2 cup Carrot, julienne - 1/2 cup Snow Peas, snipped - 4oz Bamboo Shoots, sliced - 1-8oz can Boneless Chicken Breast, 1/2 inch strips - 10-12oz Shrimp, 26/30ct, peeled and cleaned - 16ea Straw Mushrooms, canned - 1/2 cup |
Peanuts, unsalted - 1/4 cup Fresh Lime Juice - 1T Fish Sauce* - 3T Turbinado Sugar - 1T Dried Red Chili, seeded (How hot do ya want it?!?) Kosher Salt to taste Fresh Basil Leaf, roughly chopped - 1/2 cup (loosely packed) Fresh Cilantro, roughly chopped - 1/4 cup *Available at most Oriental food markets. |
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| 1. In a wok or large frying pan bring 1 1/2 cups of the blended Coconut Milk to a boil. 2. Reduce heat and gently simmer milk for 5 minutes. 3. Whisk in Red Curry Paste, breaking up clumps. Simmer for another 3 minutes. 4. Add remaining Coconut Milk, Carrots, Bell Pepper, Snow Peas, and Bamboo Shoots. Simmer for 5 minutes. 5. Add Chicken, Shrimp, Straw Mushrooms, Peanuts, Lime Juice, Fish Sauce, Sugar, and Dried Chili Pepper. 6. Cook, gently stirring, until Chicken is just slightly pink in the center. By the time it hits the table, the Chicken will be cooked perfectly. (If mixture gets too dry, add a tiny bit of water) 7. Gently stir in Basil and Cilantro. Add Kosher Salt to taste. 8. Serves four over steamed short grain rice and more than a few beers. (A side of Mango slices with fresh mint leaves is always a nice touch!!) |
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| PEI Mussels in Fresh Tomato Sauce This quick cooking light tomato sauce pairs well with the sweet, plump meats of the PEI's. The butter, added at the end, gives this sauce a subtle richness. |
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| Extra Virgin Olive Oil - 1/4 cup plus 1T Anchovy Fillet, canned - 6ea Spanish Onion, diced - 1 cup Fresh Garlic Clove, coarsely minced - 2T Dry White Wine - 1 cup Roma Tomato, peeled and chopped - 5lbs Fresh Thyme Leaves - 1t Dried Hot Pepper Flakes - 1/2 t |
Fresh Basil, coarse chop - 1/2 cup (loosely packed) Kosher Salt to taste Cracked Black Pepper to taste Fettuccini, fresh - 1lb Unsalted (sweet) Butter, waxy - 4T PEI Mussels*, washed - 4lbs Pecorino Romano Cheese, Shaved as needed |
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| 1. Bring to a boil a large pot of water for the pasta... add a pinch of salt and 1T olive oil. 2. Heat remaining Olive Oil in a large, heavy bottomed sauce pot. 3. Add Anchovy. Cook until Anchovy breaks up and becomes a paste. 4. Add Onion and Garlic. saute until Onion is translucent and Garlic gives off an aroma. 5. Add Thyme Leaf and White Wine. Reduce by half. 6. Add Chopped Tomato. Simmer until tomato breaks down and sauce slightly thickens, 15 to 20 minutes. 7. Add Hot Pepper flakes and Fresh Basil. Simmer for an additional five minutes. 8. Add Salt and Black Pepper to taste. 9. Reduce heat and add Mussels and Unsalted butter. Gently stir to submerge mussels. Cover and let simmer, do not bring to a full boil. 10. Cook Fettuccini in salted water until al dente. Drain and toss with a little olive oil. 11. Mussels are done when they open, usually about five to six minutes, depending on the size of the shellfish. 12. Divide pasta among four pasta bowls. Cover with mussels and sauce. 13. Top with shaved Romano. Serve with a good crusty bread to mop up the sauce. *P.E.I. (Prince Edward Island) Mussels are available at most quality fish mongers. |
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