If you’re craving for Pad Thai though, you don’t even have to go to fly to Thailand for an authentic tasting dish. I’ve found one of the best Pad Thai recipes that you can try at home. If you do it right, you’ll end up with a dish that tastes just like the best that Thai chefs make. Just make sure you always prepare the sauce first, because that’s how any self-respecting Thai chef does it!

Ingredients for Pad Thai Sauce (makes four large servings)

• 1/4 cup palm sugar
• 1/4 cup fish sauce
• 1 tablespoon tamarind concentrate
• 1/4 cup Sriracha sauce

Directions for Pad Thai Sauce

• Put tamarind concentrate into a measuring cup, and add enough water to make 1/4 cup, stir, this is your tamarind juice.
• In a small sauce pan, put palm sugar, fish sauce, tamarind juice, and sriracha sauce. Cook on low heat until the palm sugar dissolves, then increase heat. Let it start to boil, then quickly remove from heat, and set aside. You can make this Pad Thai sauce ahead and put in a jar in the fridge up to a week.

Ingredients for Pad Thai (makes 2 servings)

• 1 egg lightly beaten
• 3/4 cup (or more) fresh shrimp, uncooked
• 1 tablespoon sliced shallot
• 1 tablespoon chopped salted radish
• 1/4 cup diced firm tofu
• 1 handful rice stick noodle
• 1/4 cup plus 2 tablespoons water
• 1 cup fresh bean sprouts
• 1/4 cup fresh chives, cut into one inch long pieces
• 1 tablespoon sugar
• 2 tablespoons chopped roasted peanut
• vegetable oil for frying

Directions

• Rinse the radish several times under cold water, gently squeezing off the water. Chop it and add a little bit of sugar to sweeten, mix well.
• Soak the rice stick noodle in warm water for about 15 minutes, leave in water until you are ready to use.
• Heat 1 tablespoon of oil in a wok at medium-high heat. Add egg and cook it quickly, scrambling into small pieces (see video below). Remove, set aside.
• Add 2 tablespoons of oil in the same wok. Add shrimps and cook until done. Transfer to a bowl, set aside.
• Add 1 tablespoon of oil to the wok. Add shallot, radish and tofu fry until aromatic. Increase the heat of your wok. Add a handful of soaked noodles followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/4 cup of Pad Thai Sauce and mix well. Add sugar, cooked egg, bean sprout, chive and cooked shrimps. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate with sliced fresh lime, roasted peanuts, and more bean sprout on the side.

If you’re looking for some posh, but simple cocktails to serve during your party, why not give these three cocktails that chefs’ themselves swear by:

The Red Hook (Blake Royer)

Ingredients:

Key ingredient of the first two cocktails

• 2 ounces rye whiskey
• 1/2 ounce Punt e Mes or other sweet vermouth combined with Campari
• 1/2 ounce maraschino liqueur

Directions:

Pour ingredients into a shaker with a generous handful of ice. Stir briskly until well chilled. Strain into a cocktail glass and serve.

The Aviation (Blake Royer)

Ingredients:

• 2 ounces gin
• 1/2 ounce maraschino liqueur
• 1/2 ounce lemon juice

Directions:

Pour ingredients into a shaker with a generous handful of ice. Shake well until your fingertips ache. Strain into a martini glass and serve.

Grand Champagne Cocktail

Grand Champagne Cocktail (Chef Bobby Flay)

Ingredients:

• 4 shots orange-flavored liqueur (recommended: Grand Marnier)
• 4 teaspoons honey
• 4 fresh strawberries, tops trimmed
• 1 bottle Champagne, well chilled
• Special equipment: 4 chilled Champagne flutes

Directions:

Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.

Each of the cocktails above offer a very different taste so you can choose whichever will suit your palate best. The Red Hook is “dark, seductive, brown, and just a little bitter”, while the Aviation is “bright, gin-y, and tart with lemon juice.” The Grand Champagne Cocktail, on the other hand, is pretty sweet and probably has a more universal appeal.

Recipes and images via ThePauperedChef and FoodNetwork

Noemi, of Recipe Finder, compiled some of the best and simple turkey dishes on her post “7 Ways to Prepare Turkey”. None of the preparation ideas she gives will mean a traditional Thanksgiving turkey, but at least they are much faster and easier to prepare than a whole turkey roast. So if you don’t mind having turkey burgers, fajitas, or casserole on Thanksgiving, then head on to the Recipe Finder blog for some great turkey ideas.

However, if you already have a whole thawed turkey right before you that you don’t want to go to waste, then you can try Chef Gordon Ramsay’s Roast Turkey and Stuffing in a Pan. The recipe is good for 10-12 persons which means you’ll have plenty of leftovers if you won’t being having guests over for dinner. Prep time is also just 2 hours, with cooking time about the same. And while 4 hours seems like a lot of time, anyone who’s had any experience roasting turkey will tell you that this is one of the fastest recipes you’ll ever find. So if you want to get your roast turkey in time for dinner, better get started or you’ll end up with one undercooked bird on your dinner table!

Image credits:
Turkey burger courtesy of Recipe Finder
Gordon Ramsay with turkey courtesy of The Independent

A lot of cooks would agree that the use of wine in some meals have added a certain spice in making them sought after. Such can be attributed towards the contributions of Chef John Ash, an internationally recognized chef, educator and author. His continued work and application of wine towards cuisine and his evident mastery for winery has been his obvious trademark that has brought him towards world wide prominence.

John is known to hold various classes and teaches culinary schools and institutions with regards to the tricks of the proper use of wine for culinary meals. Majority of his known reliability has been attributed towards the wine industry and such has been something that has continued to push him up towards fame and fortune.

He has published two books, namely American Game Cooking in 1991 and From the Earth to the Table: John Ash’s Wine Country Cuisine in 1996. The latter book was awarded the Julia Child Award for Best Cookbook in 1996 by the International Association of Culinary Professionals.

You’ll need the following:

• 4 (6-ounce) salmon fillets
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaves
• 8 lemon slices (about 2 lemons)
• 1/4 cup lemon juice (about 1 lemon)
• 1/2 cup Marsala wine (or white wine)
• 4 teaspoons capers
• 4 pieces of aluminum foil

This is how to make it:

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

It is pretty simple and easy to make, isn’t it? I don’t think that you even have to wait for an excuse to make this!

Ingredients:
3 fresh or dried bay leaves
500g diced stewing beef
500ml ale, Guinness or stout
2 sticks of celery
2 medium onions
2 carrots
olive oil
1 heaped tablespoon plain flour
1 x 400g tin of chopped tomatoes
sea salt and freshly ground black pepper

You are going to love this slow-cooked stew recipe, because it’s so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes you’re often told to brown off the meat first. But I’ve done loads of tests and found the meat is just as delicious and tender without browning it first, so I’ve removed this usual stage from the recipe.

If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4 • Trim the ends off your celery and roughly chop the sticks • Peel and roughly chop the onions • Peel the carrots, slice lengthways and roughly chop • Put a casserole pan on a medium heat • Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes • Add your meat and flour • Pour in the booze and tinned tomatoes • Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper • Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours • Remove the lid for the final half hour of simmering or cooking • When done, your meat should be tender and delicious • Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper • You can eat your stew as it is, or you can add some lovely dumplings to it

I can almost SMELL it!

I have nice large peice of fresh, firm white fish, as well as some squid from the market this morning. So, I thought the time was right for Floyd’s fish soup.

Here’s the recipe:

An Italian Fish Soup

2 kilos firm fleshed fish (filleted, strips), assorted seafood such as squid, prawns, mussles etc.

Olive oil

1 small onion, chopped

2 sticks celery, chopped

1 small carrot, chopped

2 kilos tomatoes, skinned, chopped

3-4 anchovy fillets, chopped

handful chopped parsley, basil

2-3 cloves chopped garlic

1.4 litres hot water / fish stock

1. In a large saucepan, saute the celery, carrots and onion in olive oil until soft.

2. Add tomatoes and anchovies until tomatoes have melted. Keep stirring, add herbs and garlic.

3. Add hot water or stock and bring to a boil.

4. Add squid if using, simmer 20 mins. Add rest of fish/seafood, simmer another 20 mins.

5. Ladle into hot bowls, serve.

Photo via La Fuji Mama

Cooking in the eyes of Chef Jody would simply be like following instincts rather than the usual traditional cooking practices that people see on television or from reading the available cookbooks in stores today. It all boils down to following a cooking style which would carve out your name in the genre of food that a person would want to cook up.

This is the secret that Jody Adams shares as her ultimate success in cooking. With a wide array of recipes that includes starter meals, seasonal prepared meals and Italian tradition meals such as pasta until deserts, Chef Jody has a long list of recipes all based on her instincts and what she can do around the kitchen. People can do this as well if they know how to go around the kitchen of their homes as well.

Technorati Tags: chefs, jody adams, italian, deserts, seasonal

“This recipe proves a belief of mine. When you cook with ingredients that sound good in your head, they will taste good, too. I feel this way about vanilla and corn, which may seem like a strange pair, but once you try this combination, you’ll like it.”

Sweet Corn and Vegetable Chowder

Serves 4

About 2-4 fresh ears corn, shucked
1 Yukon Gold Potato
split vanilla bean, or pure vanilla extract
2 pounds fresh or frozen edamame, fava, or lima beans (about 1 cup shelled)
1 to 2 tablespoons water
Salt and freshly ground pepper to taste
1/2 cup shredded spinach, sorrel, or arugula
1 tablespoon julienned lemon zest
1 tablespoon fresh lemon juice

Preheat over to 450 degrees F. Place 2 ears of corn directly on the over rack and roast, turning occasionally, until golden brown, 20 to 25 minutes. Remove from the oven and let cool. When cool, cut the roasted corn kernels off the cob. You should have about 1 1/2 cups.

Meanwhile, cook the potato in salted boiling water until tender in the center when pierced, 20 to 25 minutes. Drain and let cool to the touch, Slip off the skin and cut the potato into 1/4-inch dice.

With a large, sharp knife, cut the kernels off the remaining ears of corn. Run the kernels through a vegetable juicer. You should have about 4 cups of juice. Combine the corn juice and the vanilla bean in a medium nonreactive saucepan. Bring to a simmer over medium-low heat, stirring constantly so the liquid doesn’t curdle. The natural starch in the juice will thicken it to a sauce consistency. The degree of thickness will depend on the amount of starch in the corn. If the soup is too thick, thin it with a little water or lemon juice. Remove from the heat.

Fish out the vanilla bean and, with the tip of a small knife, scrape the seeds from the bean into the soup; discard the pod. If the soup appears a little broken, don’t worry. Blend the soup in a blender at medium speed for a silky-smooth consistency. Return the soup to the pot.

Put the roasted corn kernels, beans, and potato in a medium saute pan or skillet with the water. Bring to a simmer over a medium heat and season with salt and pepper. Simmer for a few minutes until the vegetables are hot. Pour off the water and add the vegetables to the soup. Stir in the shredded spinach or other greens, the lemon zest, lemon juice, salt, and pepper.

Note: If the corn milk curdles during cooking, don’t worry. Beat the curdled milk with an electric mixer set on medium speed until it returns to its perfect smoothness before you add the rest of the vegetables.

Photo via laurat

Serve it on its own as a good vegetarian meal, or throw in some of Ainsley’s lamb cutlets, to please the meat eaters in your life. This recipe uses one of Ainsley’s products, the Premium Couscous, which offers superb flavour with versatility. If you can’t get it where you live, any good quality couscous will do fine.

Mixed Vegetable Couscous

Serves 2-3

INGREDIENTS

* 15g butter
* 150g (6oz) favourite mixed vegetables, chopped (eg peppers, courgettes, green beans, peas, carrots, sweetcorn)
* a vegetable stock cube
* 175ml (1 small teacup boiling water)
* 1 x 125g sachet Ainsley Harriott Premium Cous Cous
* Salt and freshly ground black pepper

METHOD

* Melt the butter in a medium sized saucepan then add the chopped vegetables, saute for 5 minutes or until vegetables are tender.

* Dissolve the stock cube in the boiling water.

* Add Cous Cous to the vegetables then add vegetable stock. Bring to the boil; remove from heat, cover and leave to stand for 5 – 7 minutes until the liquid has been absorbed.

* Fluff with a fork; if required piping hot, re-heat over a low heat for 1-2 minutes, separating the grains with a fork.

* Season to taste before serving.

Technorati Tags: Ainsley Harriott, vegetarian recipe, couscous, meatless recipe