Cashew Chicken

My adaptations to this spectacular recipe from "the asian collection"
 

1. Use store bought paste\sauce only and don't make the nam prik pow
2. Use store bought paste\sauce and fry some of these chillies in step 2 to use in step 3.

• Only make the nam prik pow if you have no problem with creating a chemical weapon otherwise substitute store bought chilli paste or chilli garlic sauce.
• If you are intrigued by the prospect but don't want to go full terrorist, in step 2 of creating the name prik pow, the recipe has you frying the the chopped chilies. 1/2 are used in the nam prik pow and half are used in the main recipe. This weaponizes the recipe.

    
All three ways are great. I could eat this stuff daily.

Tom Kha Gai

1 lb boneless skinless chicken breast cut into 1/2" think strips
4" piece of fresh ginger, peeled then shaved with a vegetable peeler
10-15 cilantro stems chopped fine
1-2 stalks of lemon grass chopped fine (chop across the stalk not lengthwise)
6 kaffir lime leaves, chopped fine with kitchen shears
28 oz of coconut milk (2 large cans)
8 oz of water
6-8 red whole fresh red (or green) Thai chillies (red bird chillies if you can find them)
4 teaspoons of burnt chilli paste (nam prik pow); substitute chilli garlic sauce, chilli paste, etc.
4 tablespoons fresh lime juice
4 tablespoons fish sauce
steamed jasmine rice
handful of fresh coarsely chopped cilantro

Into a saucepan, add the chicken, ginger, cilantro stems , lemon grass, kaffir lime leaves, coconut milk and water. Bring slowly to a boil.

Add Thai chillies, chilli paste, lime juice and fish sauce. Simmer for another 10-15 minutes or until you are comfortable the chicken is done. BTW it is.

Serve in bowls as a soup with jasmine rice and garnished with fresh cilantro leaves.

Serves 3-4.

Adapted from the recipe below from "the asian collection" . Found that the amount of liquid in the original recipe is overwhelmed with 1 lb of chicken, so everything but the chicken is essentially doubled.   
 
 

the asian collection

One of my favorite cookbooks. Asian cuisine, Dutch author.

Rib-Eyes Medium Rare

1" thick rib-eye steaks
kosher salt
fresh ground pepper
cooking spray
cast iron skillet

Salt and pepper both sides of the steak.

Quick blast of cooking spray. Well-seasoned pans may not need it. Heat cast iron skillet on high until you get worried about it or light whiffs of smoke appear. Add steak to the pan for 5.5 minutes. Flip and sear other side for 5.5 minutes. Remove from pan and let it rest for about 3 minutes. Server and eat. 1 medium rare steak per person.

Pan-Seared Salmon

6 oz serving of filleted salmon with skin on one side
kosher salt
fresh ground pepper 

Salt and pepper the flesh side of the filet. The skin side really doesn't benefit from the seasoning and also spoils it for the big finish.

Add salmon to the pan flesh side down sear for 4.5 minutes. Flip and sear skin side for 4.5 minutes. Remove from pan and let it rest for about 1 minute. Server and eat. 1 filet per person.

For the big finish, give the skin to the dogs. They love it. 

Kirchwein, Pinot Noir 2012

Bern, Switzerland

Aperol

Everybody was drinking this in Austria. Didn't try it but should have.

Heuriger Kierlinger Red Wine 2013

Beers of Switzerland and Austria

All cold, all good

Oeil De Perdrix Valais - Best Rose (you will never find unless your are in Switzerland)

Let's get Swissfaced.

Campechana de Mariscos by Goode Co. Seafood

Goode Co. Seafood owner Levi Goode's Campechana de Mariscos
Makes a ton, but its pointless to make a smaller batch.

CAMPECHANA DE MARISCOS SAUCE:
2/3 cup extra virgin olive oil
1 cup ketchup
1 cup chile sauce
1/2 cup lime juice
2 cup Clamato juice
1/2 cup green olives, chopped
2 tablespoon fresh oregano
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
2 teaspoon chopped serrano pepper
1 teaspoon salt

VEGETABLES:
1 cup tomatoes, seeded and diced
1/2 cup white onion, diced
2 teaspoon garlic, minced

SEAFOOD MIX:
1 cup new Mexican chiles, roasted, peeled and diced
1 pound shrimp, boiled and peeled
1 pound Texas Blue lump crabmeat
2 avocado, peeled and diced

Mix sauce ingredients well and set aside.

Mix vegetables and combine with sauce mixture. Delicately fold in the crab and shrimp. Refrigerate.

Prior to serving, mix in the avocado. Don't combine more mixture and avocado than you plan to serve.

Serve in an ice cream sundae glass with warm homemade corn tortilla chips. Garnish each with a
fresh bay leaf and finely chopped fresh jalapenos on the side.