THAI SUMMER SLAW

 THAI SUMMER SLAW

 

Slaw:

3 c. thinly sliced napa cabbage

1 c. julienne-cut zucchini

1 c. julienne-cut red bell pepper

1/2 c. julienne-cut seeded peeled cucumber

1/2 c. shredded carrot

1/2 c. chopped fresh cilantro

1/4 c. thinly sliced green onions

1/4 c. grated radishes

1 minced seeded jalapeno pepper

Dressing:

3 T. fresh lime juice

1 T. fish sauce

1 T. water

1 1/2 tsp. sugar

1/2 tsp. chile paste with garlic

Combine all the slaw ingredients in a large bowl.

Whisk all the dressing ingredients in a small bowl. Drizzle over the slaw mixture. Toss well to coat. Serve immediately.

 

Blueberry Zucchini Bread

 

Blueberry Zucchini Bread

Ingredients

• 3 eggs lightly beaten

• 1 c. vegetable oil

• 3 tsp. vanilla

• 2 1/4 c. sugar

• 2 c. shredded zucchini well drained

• 3 c. flour

• 1 tsp. salt

• 1 tsp. baking powder

• 1/4 tsp. baking soda

• 1 T. cinnamon

• 2 c. fresh blueberries

Instructions

1. Preheat oven to 350 degrees. Lightly grease 4 mini-loaf pans or 2 regular size loaf pans.

2. In a large bowl, beat the eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda and cinnamon. Gently fold in the blueberries. Transfer to the prepared pans.

3. Bake for 50 minutes or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans then take out of the pans and cool on a wire rack.

Thai Galloping Horses

2 T. fish sauce

2 T. brown sugar

1/2 tsp. cornstarch

1/2 lb. ground pork

2 T. finely chopped onion

2 cloves garlic, minced

1/4 c. dry-roasted peanuts, coarsely chopped

2 T. chopped cilantro

1 medium pineapple

For garnish:

Red chili peppers, thinly sliced into rings

Cilantro leaves 

Remove the outer rind on the pineapple.  Cut the uncored pineapple  into 1/4 inch thick slices then cut each slice into four wedges.   

Stir together fish sauce, brown sugar,  and cornstarch;  set aside..   Cook pork, onion and garlic in a medium skillet until the meat is browned..   Stir the fish sauce mixture into the meat..   Cook and stir until thickened then cook 2 minutes more.  Stir in peanuts and chopped cilantro..   Remove from heat..

Place about 1 teaspoon of the meat mixture on each wedge.   Garnish with a thin slice of red chili or a cilantro leaf.  

Makes about 50.

Sausage-Stuffed Peppadew Peppers

Vegetable cooking spray

1 T. olive oil

4 oz cremini mushrooms, minced

2 anchovy fillets, drained and minced

3 oz. hot Italian sausage, removed from casing

2 garlic cloves, finely chopped

1/2 tsp. fresh thyme leaves, chopped

1 (14 oz.) jar peppadew peppers, drained

Salt and pepper

Preheat the oven to 400 degrees.  Lightly grease a 9” x 13” baking pan with cooking spray.

In a skillet, heat the olive oil.  Add the minced mushrooms and anchovies and cook over medium heat until the mushrooms are golden.  Stir in the sausage, garlic and thyme and cook, breaking up the sausage, until no pink remains.  Season with salt and pepper.  Let cool slightly.

Stuff each peppadew pepper with about 1 teaspoon of the filling.  Arrange in a dish.  Bake for about 10 until the peppadews are hot.  Serve warm. 

Limoncello Gelato

2 c. heavy whipping cream

1/2 c. whole milk

1/4 c. buttermilk

1/4 c. mascarpone cheese

4 coffee beans

1 tsp. finely grated lemon peel

1 vanilla bean

4 large egg yolks

1/2 c. sugar

2 T. fresh lemon juice

1/4 c. limoncello plus additional for serving

Whisk the first 6 ingredients in a large saucepan.  Split the vanilla bean lengthwise then scrape the seeds from the bean.  Put both the bean and the seeds in the saucepan also.  Cook over medium-high heat until bubbles form at the edges, stirring occasionally.  Remove from heat, cover and let steep for 15 minutes.

Whisk egg yolks, sugar and lemon juice in a large bowl until thick and smooth.  Strain the cream mixture from the saucepan into a medium bowl.  Slowly whisk the warm cream mixture into the yolk mixture.  Return the combined mixture into the same saucepan.  Stir over medium heat until the custard thickens enough to register 180 degrees (about 6 minutes); do not boil.  Pour the custard into a medium bowl.  Stir in 1/4 cup of limoncello.  Chill the custard until cold, at least 4 hours.  (This can be done a day ahead.  Cover and keep chilled.)

Process the custard in an ice cream maker according to instructions.  Transfer to a container; cover and freeze up to 2 days.

Scoop gelato into glasses.  Drizzle with additional limoncello and serve.

Peaches and Cream Coffee Cake

1 1/2 c. flour

1 tsp. baking powder

1/4 tsp. salt

2 1/2 c. diced firm peaches (no need to peel)

1/2 c. unsalted butter at room temperature

1 c. sugar

3 large eggs at room temperature

2 tsp. vanilla extract

1/4 c. sour cream

1/4 c. buttermilk

2 T. coarse sugar or regular sugar

Lightly spray a 9” springform pan.  Preheat the oven to 350 degrees.

Whisk together the flour, baking powder and salt.  Set aside.

Cream the soft butter and sugar together in a stand mixer for 3 - 4 minutes, until light and fluffy.  Scrape down the side of the bowl a couple times.  Add the eggs, one at a time, continuing to beat.  Add the vanilla.

Whisk together the sour cream and buttermilk in a small bowl.  Add the flour mixture alternately with the sour cream mixture, beginning and ending with the flour.  Mix just until combined.

Fold in the peaches and spread into the prepared pan.  Smooth the top and sprinkle the surface of the cake with coarse sugar or regular sugar.

Bake for 50 minutes, or until the cake is golden and a toothpick inserted in the center comes out without wet batter on it.

Let cool on a rack and then release from the pan to slice.

Pickled Shrimp Cocktail

 2 lb. large shrimp, peeled and deveined

2 T. Old Bay Seasoning

2 c. thinly sliced white onion

1 large lemon, thinly sliced

1/2 c. olive oil

1/2 c. white vinegar

1 tsp. kosher salt

1/2 tsp. celery seed

1/2 tsp. mustard seed

1/2 tsp. Tabasco sauce

1/2 tsp. coarsely ground black pepper

1/2 tsp. sugar

Boil the shrimp in a pot of water with the Old Bay seasoning until cooked, about 2 minutes.  Transfer the shrimp to a bowl of ice water to cool.  Drain the shrimp, transfer to a bowl, and set aside.

Combine the onion, lemon, oil, vinegar, salt, select seed, mustard seed, Tabasco, pepper and sugar; toss this mixture with the shrimp.  Cover the shrimp and chill for at least 24 hours or up to 2 days, stirring occasionally.  Bring the shrimp to room temperature before serving.