Thai-Inspired Chili

This. This is really, really good. The photo of it… Not so much. ;)

My dad & I conceptualized the idea of a Thai-inspired chili recipe at least 4 years ago. The idea has been scribbled on a tattered piece of paper, hidden in a family recipe box, and we decided last night that it was finally time to make it come to life. The addition of red curry paste, fresh basil & cilantro, and a coconut drizzle to a pot of chili seemed like the perfect match - and it sure was!

I made enough for an army, so this recipe serves, like, 12 people. You will probably want to half it if you want to make it for a family of four - but I suggest you go ahead and just make a big pot of it so you have lots of leftovers. 

Ingredients:

• 2 tbsp. peanut oil
• 3 sweet onions, chopped
• 3 small bell peppers, chopped
• 5 cloves garlic, thinly sliced or minced
• 3 lbs ground pork
• 28 oz. can of whole, peeled tomatoes
• 2 cups sliced button mushrooms
• 22 oz. can of Sapporo beer
• 1 can tomato paste
• 4 oz. jar red curry paste
• 1 quart beef broth
• 3/4 cup brown sugar
• 4 cans red kidney beans, drained
• 1 red chili pepper, deseeded & chopped
• 1 cup fresh basil, chopped
• 1 cup fresh cilantro, chopped
• 1/4 tsp. turmeric
• Salt, to taste
• Coconut milk, to drizzle (optional, but suggested)

Directions:

Heat peanut oil over medium heat in a large pot. When the oil is hot, add onions, bell peppers, garlic, and pork until browned.

Add tomatoes, beer, tomato paste, red curry paste, beef broth, basil, cilantro, brown sugar, salt and turmeric. Mix well. 

Stir in 2 cans of kidney beans, mushrooms & chili pepper. Reduce heat & simmer for 1.5 hours.

Add 2 remaining cans of kidney beans & simmer for another 30 mins. Serve hot with a swirl of coconut milk.

Spicy BBQ Baby Back Ribs

Serves 4-6 

My mom found some delicious-looking organic baby back pork ribs yesterday at Native Sun in Jacksonville, FL, for me to make for a family dinner. I'd never cooked ribs before, so I researched some different cooking methods. I found a wonderful recipe on AllRecipes.com (link to original recipe below) that had rave reviews. I altered the sauce and cooking method, and got very lucky! The sauce turned out incredible (I will use it for different BBQ meats in the future), and the meat was literally falling off the bone. The garlic is a nice touch, and I'm going to double it next time! I cannot wait to make these yummy ribs again. :)

Ingredients:

Ribs:

• 4 pounds baby back pork ribs 
• 2/3 cup water 
• 1/3 cup Bragg apple cider vinegar 
• 6 large garlic cloves, barely chopped 
• 2 bay leaves 
• Freshly ground black pepper 

Barbeque Sauce:

• 1/2 cup Melinda's Jalapeño ketchup 
• 1/2 cup ketchup 
• 1 cup water 
• 1/2 cup Bragg apple cider vinegar 
• 1/3 cup Worcestershire sauce 
• 1/4 cup organic creamy yellow mustard 
• 4 tablespoons butter 
• 2/3 cup packed brown sugar 
• 1 teaspoon Sriracha pepper sauce 
• 1/8 teaspoon sea salt 

Directions:

Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and apple cider vinegar into a bowl, and stir. Sprinkle some freshly cracked black pepper over the ribs. Add the garlic and bay leaves to each of the pans. Pour diluted vinegar over ribs, and cover with foil. Bake in the preheated oven for 25 minutes. Baste the ribs with their juices. Reduce heat to 300 degrees F. Bake for 35 minutes more. 

In a medium saucepan, mix together jalepeño ketchup, ketchup, water, Bragg apple cider vinegar, Worcestershire sauce, mustard, butter, brown sugar, Sriracha pepper sauce, and sea salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 2 hours. 

Place all ribs into one container, discarding cooking liquid and bay leaves, keeping garlic. Pour half of your BBQ sauce all over them. Cover and marinate for at least 2 hrs in the refrigerator. (I marinated for 3 hrs.) Take the ribs out of the refrigerator about 30 minutes before you're ready to cook them to let them get to room temperature. 

Preheat grill for medium heat. 

Lightly oil preheated grill. Grill ribs (with garlic) over medium heat for 10 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 2 minutes. Turn ribs, baste again with barbeque sauce, and grill 2 minutes. 

Place ribs on a serving platter, and let rest for 5 minutes. Serve with extra BBQ sauce on the side for dipping. Garnish with grilled garlic.

Recipe adapted from Allrecipes.com

Thai Beef Salad (Yum Nuea)

Serves 4-5

My family has been frequenting a certain local Jacksonville Thai restaurant for about 17 years now. Pattaya Thai Grille was once owned and operated by our friend Lek, who's son, Russell, now owns and it and is the main chef. 

Shawn & I were invited to a dinner with new friends recently where we were to bring a dish made with flank steak, and then all of the dishes were to be voted on. I told Lek about this food contest, and she verbally gave me the recipe for her version of Thai Beef Salad (Yum Nuea). I put my own style into it, and it was quite a hit at the dinner!

The measurements below are guesstimates, since I make this by taste. If you like your food very spicy, add another chili pepper... If you're not into spice, SHAME ON YOU! Just kidding. ;) Just use 1 chili pepper. If you cannot find thin soy, use Tamari or regular soy sauce, but taste the mixture before pouring it all over your steak. You may want to add a little more lime juice.

Ingredients:

• 2 lbs. flank steak 
• 1 cup freshly squeezed lime juice 
• 3 tbsp. thin soy sauce 
• 1 tbsp. granulated sugar 
• 4 cloves garlic 
• 2 chili peppers 
• 1 med. white onion, thinly sliced 
• 1 green onion, sliced 
• 3 cups fresh cilantro, chopped 
• Fresh mint leaves, for garnish 
• 3 medium tomatoes, sliced for garnish 
• Jasmine rice

Directions:

Take your steaks out of the refrigerator to let them warm to room temperature (about 20 minutes). Turn your grill on (I have an electric grill since I live in a condo & am not allowed to have gas or charcoal). Let it get to high heat (about 15 minutes).

Prep your onion, green onion, cilantro, tomatoes and set aside.

In a food processor or blender, finely chop the garlic and chili pepper. Set the mixture aside.

Grill the flank steaks for about 5 minutes on each side, or until they're done to your liking. Let the cooked steaks rest on the counter.

Arrange sliced tomatoes on your nicest platter or large plate. In a bowl, mix together the garlic/chili pepper, lime juice, thin soy, and sugar. This is your sauce... and wow, it's good.

Cut flank steaks into quarter-inch slices - cut against the grain, or your meat will be chewy. Cut the slices in half, and then arrange half of the meat on the serving platter. Stack your meat high to make it look like there's a lot of it. Arrange half of the sliced onions on top of the meat. Pour half of the sauce over the meat & onions. Generously sprinkle some of the fresh cilantro on top. Repeat with the rest of the meat, then the onion, the rest of the sauce, more cilantro, and then top with the sliced green onion and fresh mint.

Serve with jasmine rice, and make sure to spoon that delicious sauce over the rice. Bon appetit! 

My Dad's {So Delicious} Blackening Spice

This is my dad's TOP SECRET (not anymore!) blackening spice recipe. I made some delicious blackened chicken breasts with it the other night, so he told me that I could go ahead and post the recipe on my blog. :) He makes this in large quantities, and then stores it in the pantry in "Fish/White Meat Blend" & "Red Meat Blend" labeled containers so that we can use it all year. It is so, so, so good. 

Fish/White Meat Blend:

• 4 parts paprika
• 2 parts white pepper
• 2 parts red pepper
• 2 parts black pepper, coarse
• 2 parts thyme
• 2 parts salt
• 2 parts sugar
• 2 parts oregano
• 2 parts onion powder
• 2 parts garlic powder
• 1 part rosemary

For Red Meat, also add:

• 1 part cumin
• 1 part fennel seed
• 2 parts Coleman's mustard powder

Bombastic Blackened Chicken

Serves 4

Once you have made my dad's amazing blackening spice, and have it stored in your pantry for future use (see the recipe here), this dish is one of the easiest & quickest meals to throw together on a whim! It's spicy, juicy, and so flavorful.. so much so that I actually said "bombastic." ;) Pair with a salad or some southern greens, like I did! 

Ingredients:

• 4-5 boneless, skinless chicken breasts
• 2-3 tbsp. butter
• My dad's blackening spice (see here)

Directions:

Preheat oven to 350º. Wash chicken breasts, pat dry. Pour a generous amount of blackening spice into a shallow bowl. Place chicken breasts, one by one, into the blackening spice, and coat very generously with the spice. Place coated chicken breasts into a baking dish. Put 1/2 tbsp. butter on top of each breast. Bake for 15 minutes on each side. Voila!

Chipotle Goat Cheese "Caprese-style" Salad

Serves 4

The other night, I had some leftover goat cheese and a can of chipotle peppers in adobo sauce from another couple of recipes I will post soon.  I decided to make my own little version of a Caprese salad!  This is such a quick and easy recipe - perfect for a night when you don't have a lot of time to cook, or when you need to take an app to a party, but need more time to get primped and pretty! ;) 

Ingredients:

• 4-5 medium GOOD, ripe tomatoes, cut into 1/2-3/4" slices
• About 2.5 oz. goat cheese, softened
• Can of chipotle peppers in adobo sauce - use 1 chipotle pepper, deseeded and finely chopped (about 1 tbsp.)
• A few onions from can of chipotle peppers in adobo sauce, finely chopped (optional)
• Freshly ground black pepper
• Fresh dill and sea salt for finishing

Directions:

In a small bowl, mix together goat cheese, chipotle pepper, onions, and black pepper (to taste).  Arrange tomatoes on a pretty serving plate.  Scoop a dollop of the chipotle goat cheese mixture onto the middle of each tomato.  Top with sprigs of fresh dill, and sprinkle with desired amount of sea salt. Yum! :)

Bloody Marie

While I was driving down the highway today, I was thinking to myself that I really need a new citrus zester. Somehow that thought turned into this... I decided to create a "fancier" version of the Bloody Mary, which I love so much, especially on a hazy, hungover weekend morning. 

This recipe was inspired, not only by my need for a new citrus zester, but also by one of the most infamous women in history - Marie Antoinette. I saw Sofia Coppola's film "Marie Antoinette" a couple of years ago, and although I was not pleased with the inconclusive ending, I absolutely adored all of the bright colors, intricately designed clothing, and most of all, the gorgeous champagne glasses! After seeing this movie, I went to Anthropologie and purchased a set of champagne glasses, as I have always used flutes before. Now, they are some of my most treasured pieces in my home. Garnished with Queen olives & a champagne floater, they are perfectly suited for a Bloody Marie {Antoinette} cocktail! I hope you like my take on the classic cocktail, the Bloody Mary. Here's the Bloody Marie...

Ingredients:

• 1 oz. vodka
• 3.5 oz. Clamato juice
• 1/2 tsp. freshly grated lemon zest
• 1/8 tsp. prepared horseradish
• 4 (or so) splashes of Worcestershire sauce
• A few drops of your favorite hot sauce (I like Tabasco in a Bloody Mary/Marie)
• A bit of freshly ground black pepper & sea salt
• Wedge of lemon
• Celery salt (to garnish the rim)
• Queen olives
• Champagne (for a floater)
• A champagne glass (a regular wine glass or your prettiest glass will do)

Directions:

Chill your champagne glass. Shake some celery salt onto a plate and set aside. In a separate glass, mix together vodka, Clamato juice, lemon zest, horseradish, Worcestershire sauce, hot sauce, black pepper, & salt. Pour into an ice-filled shaker, and shake till chilled. Use the lemon wedge to rim the champagne glass & swirl in celery salt to make a thin, even salt rim. Pour mixture into the rimmed glass and top with a champagne floater. Garnish with Queen olives. This recipe is easily doubled, tripled, etc. Enjoy! 

 

Simple Ceviche

This recipe is from a friend of my family's that is from the Yucatan Peninsula in Mexico... It is absolutely the best ceviche I've ever had, and to make it even more exciting - it's one of the easiest things I've ever made!

You will need:

• The freshest fish you can find. Redfish is amazing, so is Grouper or Red Snapper, but really any light white fish will do. Make sure that it doesn't smell 'fishy' at all.
• Lots of lemons to juice.
• Vidalia Onion (or white onion)
• 1 Datil Pepper (or any other hot pepper you can find...jalepeno, fingerhot, etc.)
• Fresh Cilantro
• Sea Salt & Cracked Black Pepper

Directions:

Cut fish into pieces about the size of the end of your thumb. Dice onion. Slice hot pepper into tiny slivers (you don't have to use the whole pepper). Place onion, hot pepper & fish pieces into a small shallow dish (2:1 fish to onion ratio). Squeeze lemon juice to just cover the mixture. Sprinkle with salt & pepper. Mix & let sit till the fish is starting to turn white. Meanwhile, wash & soak the cilantro. When fish is turning white, mix again. Lightly massage & finely chop cilantro. When fish is completely white, mix-in cilantro and sprinkle with a little more salt & pepper. Serve with saltine crackers or tortilla chips. Enjoy!!!!

Note: Seriously, this is one of the best recipes I've ever made. After you've made it a couple of times, you'll probably want to experiment a little bit. You can use scallops, octopus, shrimp... Just make sure that any seafood you use is SUPER fresh. Also, it's fun to add chopped garlic, diced tomatoes, bell peppers, etc. Have fun! Let me know what you think in the comments!