If you can't take the heat, get out of the kitchen!
Rachel asked for some cooking lessons and with a twist of my arm and a ski behind her boat I agreed.
We had a great time cooking. We made my famous Thai Chicken, Albondigas Soup, Mexican Green Rice, Ceviche, Roasted Red Pepper Pasta, & garlic bread. The sad part was my man was out of town, and Alyssa is nauseas so it was just us eating it.
Ceviche...
2 pounds imitation Crab
3 tomatoes diced
½ red onion chopped very thin
1/3 of a bunch of cilantro chopped
2 avocados chopped
5-6 limes
Salt and pepper
1 bottle of Tapatio
*Mix all ingredients. Squeeze lime juice over the entire mixture. Add salt and pepper to taste. Serve over tostadas. Add “ Tapatio” sauce for flavor.
Heather’s Thai peanut sauce
½ cup peanut oil
½ cup peanuts
1 slice fresh ginger ½ inch thick
2 garlic cloves
1 can sweet condensed milk
2 Tbs soy sauce
4 tsp fish sauce
1 Tbs fresh lime juice
½ cup chopped cilantro leaves
Heat the peanut oil to nearly smoking in a sauce pan. Turn off the heat and add the peanuts. The peanuts should cook to a golden brown 2-4 minutes. If you burn them, throw them out and start all over again or your sauce will be bitter. You may have to turn on the heat again, but stir the peanuts if you do.
Using a slotted spoon, transfer the peanuts to the blender or food processor. Along with 1 Tbs of the peanut oil and bend them to a rough paste. Add all the remaining ingredients except the cilantro and blend until smooth. If it is too thick add more oil. Stir in cilantro and serve
*** This sauce is amazing. You can serve it as a dipping sauce. It is great on chicken, shrimp, pork, and even tofu steaks. It is also a great base sauce for a Thai pizza too. You can freeze what you don’t use for next time.
H








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