Thom Yum (Chicken)

I was given a copy of Chef McDang's terrific book on Thai cookery (http://www.amazon.com/Principles-Thai-Cookery-Chef-McDang/dp/6169060107) by Chef David Gilbert . Combine that with the arrival of my Satay grill (ordered from here http://importfood.com/satay_grill.html ) and a Thai feast was in order. Of course it was all experimental, so we weren't sure how any of it was going to turn out. We invited the neighbors (Guinea and Pig) over for the experiment. It turns out that the most impressive dish on the menu was the simplest. It took 7 minutes start to finish and used minimal ingredients This recipe is almost straight from Chef McDang's Principles of Thai Cookery, but I substituted chicken for the prawns - since I can't eat shellfish.

Ingredients

6 cups water
1 stalk lemon grass - cut into short strips and bruised
5 kaffir lime leaves (preferably fresh)
3 silver dollar sized slices of galanga (sometimes called blue ginger)
4 bruised Thai chilis (left whole, but with the stalks removed)
1/4 cup fish sauce
Juice of 3 Persian limes (or 6 Key limes)
1 chicken breast cut into 1/2" cubes (slightly smaller is better)

Method

Bring the water to the boil. Add the lemon grass, kaffir lime, galanga, chilis and leave to infuse for a minute or so. Add the fish sauce and then the lime juice until the desired degree of sourness is achieved. Simmer for a few more seconds. Add the chicken pieces and turn the heat off. Allow the heat of the broth to cook the chicken. To serve, spoon into small, hot bowls. Garnish with a sprig of cilantro.

Watermelon and feta salad

This goes nicely with grilled meat. We just happened to have some on Friday night - done on the big green egg (I told you I would become an egg bore).

Ingredients

6 cups watermelon cut into 3/4" cubes. Drained

7 oz crumbled Feta (use the real Greek, sheep's milk Feta) 

Juice of 1 lime

1/4 cup Extra virgin olive oil

1/4 cup finely chopped mint

1/4 cup toasted sunflower seeds

salt/pepper to taste.

Put the watermelon and crumbled feta into a salad bowl. Whisk the lime juice and oil, add the mint and pour over the feta/watermelon. Toss (hands are best) gently until the melon is coated. Add the sunflower seeds. Toss again. Refrigerate for at least 30 minutes. Check the seasoning and adjust with salt/pepper as necessary.

More ceviche thoughts

We are hosting a party in a week or so where we will be making a variety of ceviches (well perhaps technically not), more really "seafood where the proteins have been affected by acid". So by freeing up the approach, we tried some different acids and ingredients. So these are conceptual ceviches rather than the proper dishes.
Also because we wanted a variety, we decided to try several kinds of fish. The upshot of yesterday's experiment was to make the identical base for 2 different kinds of white(ish) fishes and something way out there for the salmon. With help from Chase and Jon at TJ's fish market, the experiment got under way.
We had the dishes for lunch and shared them with our neighbors. The neighbors thought that the dishes could have used more heat, but agreed with us that the fattier amberjack was the right way to go. So, for the party itself, I will take their advice.
I had had a conversation with Chef Gilbert (of Sustenio in San Antonio) and he counseled me against doing the vinegar based approach. However, I am a stubborn old cuss and wanted to try it anyway. It came out very well - not something that could ever be described as ceviche but extremely tasty anyway. I am glad I experimented - these are not dishes you do for the first time at a party!

INGREDIENTS - White Fish
1/2 cup key lime juice
12 oz fish (we used 6 oz bonefish and 6 oz amberjack but made the dishes seperately) 1/4" cubes
1" piece of ginger, finely grated
6 scallions, white and light green thinly sliced
1 habanero - seeded and minced finely
1 small orange bell pepper cut into 1/4" dice
1 small red pepper cut into 1/4" dice
1/2 cup diced (1/4") watermelon
1/4 cup diced (1/4") jicama
1/2 cup cilantro leaves and stalks finely chopped
3T tequila
salt to taste

METHOD - White Fish
Place the cubed bonefish into one bowl, and the amberjack into another. Pour 1/4 cup of lime juice over each, cover with cling wrap and rest in the refrigerator for 1 hour.
Meanwhile, combine all other ingredients in another bowl. Leave to rest also.
When ready drain the fish leaving them slightly moist. Add 1/2 of the mixed ingredients to each fish bowl and mix thoroughly with a stainless spoon.
Server immediately with corn or other chips.

INGREDIENTS - Salmon
6 oz Atlantic salmon - cut into 1/4" cubes (no skin)
1/4 cup rice wine vinegar
1 kaffir lime leaf - torn and bruised
1t sesame oil
2 Thai peppers minced finely
3 scallions, white and light green thinly sliced
3T finely minced fennel fronds
3T finely minced fennel bulb
1T red palm oil
1 small red and 1 small yellow sweet pepper, cut into 1/4" dice
2T sake
salt to taste

METHOD - Salmon
Place the salmon in a bowl. Pour on the vinegar and add the kaffir lime leaf. Leave covered in the refrigerator for at least 90 minutes.
Combine the rest of the ingredients in a separate bowl and leave to rest.
When ready to serve, drain off the vinegar from the fish and add the remaining ingredients. Mix well and serve with corn chips, fried wontons or other crispy chips.

Ceviche adapted from Stephan Pyles

It's getting warm here in TX now, and we now want chilled, light, flavorful dishes. Especially those that go well with summer drinks - spritzers, margaritas and the like. Also we needed to take a dish to Madame's faculty party yesterday evening. In hunting through various recip books, I came across a scallop ceviche in a Stephan Pyles cookbook. We messed with it a bit, since we didn't want to overpower with heat. However, being cinco de mayo yesterday, we did want to make sure it had some tex-mex-ness.
Ingredients (Makes 50 little tostadas)
3/4 lb sea scallops (preferably dry) - cut into 1/4 inch cubes
1/3 cup freshly squeezed lime juice
3T orange freshly squeezed orange juice
4 medium tomatillos - husk removed and finely chopped
2 cloves garlic - minced finely
1/2 cup finely chopped cilantro
1/2 serrano pepper - minced
6 green onions - white and light green finely chopped
2 avocados, peeled and sliced into 1/4" cubes
Cayenne seasoned salt - to taste
50 corn chip shells (we used "scoopers, white corn chips")
Method
Our method was a little unorthodox. We placed the scallops and 1/2 cup of the lime/orange juice juice into a chilled bowl and carried that mixture in the bowl in an insulated bag over an ice pack to the party. It was about a 45 minute drive. That's the perfect time for the scallops to "cook" in the citrus.
The other ingredients (except for the corn chips!) were combined, and the remaining lime added to make sure the avocado would not brown. This mixture was placed in a separate bowl, also inside the insulated bag.
On arrival at the party, drain the liquid from the scallops. Gently mix the scallops into the other ingredients. Spoon the scallop mixture into the chips and serve immediately. Add a little seasoned salt at this stage if desired.
These go extremely well with margaritas, by the way!