THAI CHICKEN WITH BASIL

There is a great kitchen store near where I live that gives free cooking classes twice a week. I have gotten some wonderful recipes from those classes!  The woman who teaches the classes, co-owner of the store, is just as good as the Food Network stars, so it is entertaining as well. And of course, the samples are the highlight of the class! After a recent class, I went home and made this. It may look like a lot of instructions but really is not a difficult dish to prepare and the results were quite impressive! Definitely a keeper recipe!.

THAI CHICKEN WITH BASIL

NOTE:  Since tolerance for spiciness can vary, the heat in this recipe has been reduced as Thai chiles are extremely hot. Sweetness without sufficient heat can be cloying, so the sugar has also been cut back.  For a milder version of the dish, remove the seeds and ribs from the thai chiles. To make it even milder, use half the amount of chiles.  If fresh Thai chiles are unavailable, substitute 2 serranos (VERY hot, like the Thai chiles) or 1 medium jalapeno for medium heat or 1/2 jalapeno/cleaned out for a mild dish. Be sure to wear protective gloves when handling hot chiles.  Know your heat tolerance before choosing the chiles!

In Thailand, crushed red pepper and sugar are passed at the table, along with extra fish sauce and white vinegar, so the dish can be adjusted to suit individual tastes. Serve with steamed rice (short grain or "sticky rice" is best).


INGREDIENTS:

2 cups fresh basil leaves, tightly packed, divided

3 medium garlic cloves

6 green or red Thai chiles, stemmed (see note above regarding heat level)

2 Tbsp fish sauce, divided

1 Tbsp oyster sauce

1 tsp white vinegar

1 Tbsp sugar

1 lb. skinless boneless chicken breast, cut in 2-inch pieces

3 medium shallots, peeled and thinly sliced (abt 3/4 cup)

2 Tbsp vegetable oil

Red pepper flakes, for serving (along with small bowls of extra sugar, fish sauce, and vinegar)


INSTRUCTIONS:


In food processor, process 1 cup of basil, the garlic and chiles until finely chopped, 6-10 one-second pulses, scraping down bowl with rubber spatula once during processing.  Transfer 1 Tbsp of this basil mixture to a small bowl and stir in ONE Tbsp of the fish sauce, the oyster sauce, vinegar and sugar, set aside. Transfer remaining basil mixture to a 12-inch heavy-bottomed nonstick skillet.  Do not wash the food processor bowl.

1. In food processor, pulse the chicken and ONE Tbsp fish sauce until meat is chopped into approximately 1/4-inch pieces, 6-8 one-second pulses (chicken should be very small but NOT ground).  Transfer to a medium bowl and refrigerate, covered, for about 15 minutes.
2. Stir shallots and oil into basil mixture in skillet.  Heat over medium-low heat (mixture should start to sizzle after about 1-1/2 minutes, if it doesn’t, adjust the heat), stirring constantly until shallots and garlic are golden brown, 5-8 minutes.
3. Add chicken to skillet, increase heat to medium, and cook, stirring and breaking up chicken with a silicone spatula {Meli says; my favorite new, how-did-I-ever-cook-without-it utensil!} until only traces of pink remain, 2-4 minutes.  Add reserved basil-fish sauce mixture and continue cooking, stirring constantly, until chicken is no longer pink, about 1 minute.  Stir in remaining cup of basil leaves (which you have rolled and sliced), and cook, stirring constantly, until basil is wilted, 30-60 seconds.  
4. Serve immediately with a side dish of rice and small bowls of pepper flakes, sugar, fish sauce, and white vinegar.

SESAME TERIYAKI BURGERS

I am a sucker for anything "teriyaki"!  I think if my mom had made teriyaki cooked carrots and peas when I was a kid, I would have eaten them (those were my "public enemy number one" foods)!  I am posting this because it would be a great accompaniment to the sweet sour sauce that I shared this week! This started as a recipe for Korean Barbecued Hamburgers, which I got in Hawaii, but I made so many additions/changes that it is totally original now!

SESAME TERIYAKI BURGERS

INGREDIENTS:

1/3 cup soy sauce

3 TBSP sugar

1 TBSP sesame oil

2 TBSP sesame seeds, toasted  

1/2 cup chopped onion

1/3 cup minced green onion

2 medium to large cloves garlic, finely grated or mashed

2 tsp fresh ginger, finely grated or mashed 

1/3 cup bell pepper (red or green), finely chopped, optional

1 pound lean ground beef

INSTRUCTIONS:

Combine all ingredients well (note: if mixture won't hold together, you can mix in one egg), refrigerate, covered, for 1-4 hours .  Then form into patties and grill. Wonderful served on a bun with a slice of sweet, fresh pineapple! And don't forget the sweet sour sauce!

PCC KNOCK-OFF SHOYU CHICKEN

PCC KNOCK-OFF SHOYU CHICKEN

This recipe is given in ratios, rather than specific amounts (as it had to be adjusted by the hundreds!).  It is similar to how PCC made their shoyu chicken in the mid-1970’s.  Shoyu is another term for soy sauce.  Back then PCC used Kikkoman soy sauce but personally, I prefer Aloha soy sauce.  Which brand you choose to use is up to your taste and budget!

INGREDIENTS AND INSTRUCTIONS:

*Soy sauce

*Sugar

*Water

Use 3 parts water to one part shoyu, add sugar to taste (a starting point would be about 2 Tbsp to each cup of shoyu).  (NOTE:  To give you an idea of proportion,1c. shoyu + 3 c. water + 2/3 cup sugar makes enough for about 20-25 medium chicken thighs.)

*Fresh garlic

*Fresh ginger

Use 2 parts garlic to one part ginger, mash together (or finely grate on a microplane).  Add to shoyu mixture for the marinade and sauce.

*Chicken thighs (do not remove skin or bone)

Marinate chicken in the shoyu-garlic mixture, reserving about 1/4 of the mixture for later. Refrigerate for at least one hour (or even overnight for a more intense flavor).

When ready to bake, drain off excess marinade.  Place chicken on a tray with edges (to prevent spills) and bake at 350 degrees for about 40 minutes (or until juices are no longer pink and meat is tender).

While chicken is baking, prepare sauce for glaze.  Boil the reserved shoyu-garlic mixture (NOT the part that the chicken soaked in, toss that!).  

When it comes to a boil, slowly add a mixture of water and *cornstarch, stirring constantly (about 2 Tbsp cornstarch and 1/4 cup cold water for each cup of shoyu mixture). Be sure the cornstarch and water is smooth before adding it. Continue to stir constantly over low heat until the sauce turns thick and clear.  Remove from heat. When chicken is done, remove from oven and brush all sides with this glaze.  Place chicken pieces on a pretty platter and garnish with *green onions or *parsley.  If you have extra sauce left, put it in a little bowl for those who may want more.  Serve with *rice.

MELI'S CHICKEN ADOBO and EMBELLISHED RICE

I have heard of chicken adobo since I lived in Hawaii, quite a few years ago, yet had never tasted it.  A few days ago, I looked for a recipe so I could try my hand at making some. What I found is that there are two variations; the Filipino style and the Mexican style.  So, being the adventurous (or reckless?) cook that I am, I decided to combine the two styles and came up with my own recipe.  According to my college-student son, it turned out awesome!  I humbly have to agree!  So, here is the recipe for Meli’s Chicken Adobo!  I also am adding instructions for the rice dish I “threw together” to accompany it- nothing fancy but it was quite tasty for a simple rice side dish. By the way, as I was raiding my garden for fresh herbs, I randomly decided to throw in a couple squash blossoms (since the bugs get to the actual squash before I can!).  The blossoms are totally NOT a required ingredient (but I do like the hint of flavor they gave)!

MELI’S CHICKEN ADOBO

INGREDIENTS:

Adobo Sauce:

2 Tbs cooking oil

1 small onion, chopped

3-4 medium cloves garlic, chopped

8-10 dried guajillo peppers

1-1/4 cup chicken broth

3 Tbs apple cider vinegar

1 Tbs packed brown sugar

3/4 tsp salt

Chicken:

6 chicken breast halves, cut as directed below

2 limes, cut in 4 wedges each

DIRECTIONS (Note: my directions look long but that’s because I add extra helpful details.):

Prepare dried peppers by cutting off stems, making a slit lengthwise, and scraping out seeds and veins.  Cut into 2 inch pieces; set aside. Saute the chopped onion in a skillet or heavy saucepan, in hot oil, over medium-high heat until it looks clear (about 4-5 minutes).  Add garlic and saute about 3 more minutes (do not let garlic get dark or it turns bitter).  Then add the dry peppers and saute another 3 minutes or until they are dark.  Add the remaining 4 ingredients, bring to a boil, then simmer for 7 minutes, stirring frequently. Let mixture cool until not too hot for your blender (or food processor). Put into blender or food processor and pulse until mixture is smooth.  Let it cool.

Meanwhile, remove any fat from chicken pieces.  Cut each breast into 4 pieces, slicing across the short way (this makes large chunks rather than tenders).  Put cooled adobo sauce into a large zip lock plastic bag.  Add all the chicken, making sure each piece is well-coated.  Close bag securely and put in frig for 4 hours to overnight.

To grill:  Heat stovetop grill to medium-high (be sure to oil the grill with vegetable oil).  Remove chicken from plastic bag, allowing excess sauce to drip off (discard leftover sauce).  Place chicken pieces on grill and cook on both sides until just done (inside will be juicy but no longer pink). I try to only turn them over once so the grill marks look nice.

Serve with lime wedges, to drizzle over chicken, if desired.  I like to serve this dish with a side dish of rice.

MELI’S EMBELLISHED RICE

INGREDIENTS:

1-1/2 cups medium or short grain white rice

3 cups chicken broth

1 medium clove garlic, grated

1/3 cup fresh mild chile pepper, minced (i.e., Anaheim chile)

3 Tbs fresh minced chives (can substitute 1-1/2 Tbs dried chives)

1-1/2 Tbs fresh thyme leaves (can substitute 3/4 tsp dried thyme)

zest of 1/3 lime

(TOTALLY optional: 2 squash blossoms, chopped finely)

1 tsp salt (if broth is unsalted, use 1-1/2 tsp salt)

1 Tbs butter or margerine

DIRECTIONS:

Put all ingredients in a medium saucepan (a heavy pan is best).  Bring to a boil, stirring occasionally, then cover and lower heat to where rice slowly simmers (otherwise your rice will burn on bottom of pan). Simmer for 15-20 min, until liquid is absorbed. Serve with main dish.

CHILI RELLENO CASSEROLE

FROM:  

The Steinbeck House Cookbook

Compiled by The Valley Guild,Salinas, California

132 Central Ave, Salinas, CA 93901

YOU WILL NEED:

For the Casserole:

1 lb ground beef (I used 80% lean)

1/2 c. onion, finely chopped

1/2 tsp salt

1/4 tsp pepper

8 oz can chopped green chilies

2 oz Jack cheese, shredded

6 eggs

1/2c.flour

2 c.milk

1/2 tsp salt

Dash of Tabasco sauce

For the Red Sauce:

1 Tbs oil

1 small onion, sliced

1 clove garlic, finely chopped

1 cup crushed tomatoes

1/4 tsp salt

1/4 tsp oregano

[Note:  I used fresh tomatoes and oregano in the sauce, as well as increasing the garlic to 2 cloves. In the casserole, I increased the cheese to 3 oz.]

INSTRUCTIONS:

For the Casserole:

Brown together the ground beef, onion, salt, and pepper.  Add diced green chilies. [Note:  Recipe doesn’t specify, but I drained the chilies.]  Add grated cheese.  Put into 6x 10 in greased pan.

Beat the eggs until frothy; add the flour and blend well.  Add the milk and remaining casserole ingredients and beat until smooth  Pour over chili-meat mixture.  Bake at 350 degrees for 50 mins, or until custard is set.  Let stand 10 mins to firm up custard before serving.  Serves 8. Serve with Red Sauce.

For the Red Sauce:

Saute the onions and garlic in oil.  Add remaining ingredients and bring to a boil and simmer. [NOTE: Recipe doesn’t specify how long, I simmered it for about 25 minutes.] Pour over casserole when ready to serve.

COMMENTS AND OBSERVATIONS:

To be honest, I expected this recipe to create more of a ”stand-out” dish than it delivered.  It was tasty but not something I would rave about or serve for company.  I felt it fell short of the reputation the Steinbeck House has for outstanding home-style cooking.  It would be a good dish to add variety to the family dinner table and the casserole was quite easy to make.  But, although I thought the sauce was the best part of the recipe, I think for a busy home cook it would work just as well to serve this with bottled or fresh salsa on top.

In glancing through the other recipes in this cookbook, I see quite a few that intrigue me.  Since I have eaten at the Steinbeck House several times and the food has always been of excellent quality, I am going to give some other recipes a try.  If I come across some “keepers”, I will share them here.