Yellow Curry Peanut Noodles:

Asian (Con)Fusion

I have loved making this is dish for quite some time. My wife is NOT a fan of curry and even she digs it. I think that's mostly because the peanut butter is the lead character in this story. The curry is the co-star. And man do they work well together. 

Ever since I discovered curry, I've kinda been obsessed with it. I haven't found a curry of any particular type or from any particular country that I haven't liked. Not saying it doesn't exist and not saying I've tried them all, because I haven't. Which is cool with me because it just means I have more took forward too. I'm just saying I haven't found it yet. And that's cool with me too.

This recipe, to me, screams Thai. And it probably is now that I've had my way with it. But even prior to that, before I massacred it with love, I would still call it Thai. However, I visited several sites that had similar recipes and, even though nobody has given any history of it, they all seem to claim it's Chinese. That being said, let it be heard here and now, that my official contention is that this is a Thai dish. Okay, well maybe not actually Thai. Let's say, Thai influenced. Or even more accurately, Americanized Thai / Italian fusion (only because I serve it over linguine noodles). I suppose in the long run, it doesn't really matter

Now I don't want to add to the confusion here but this recipe usually calls for red curry paste. However, on one occasion, I didn't have red curry paste on hand so I used the yellow curry I did have and I actually liked it more. 

I kicked around the idea of writing this blog with red curry in the title because that's what you'd typically find in this dish. But then I thought screw that man! This is my blog and my recipe. I have 100% creative freedom here! So yellow curry it is my friends. Now and forever. Unless of course, all I have on hand is red curry. Then it's the other. Really, it's fantastic either way. I just happen to prefer it with the yellow curry so if I have them both on hand, which I usually do, it always gonna be the yellow. 

Okay, one more wonderful wrench in the machine. I wanted this dish to be served as a main. A hot pasta dish served with salad on the side. As with all the other recipes I found, it's usually served cold or at room temperature. What can I say? A guy wants what a guy wants. And I wanted a warm dish.   

Although this dish is completely different in the end, it was definitely influenced by this recipe found on Appetite For China. Props are certainly due. 

Yellow Curry Peanut Noodles


Ingredients: 

• 1 lb dried linguine
• 3/4 cup smooth peanut butter
• 4 Tbsp yellow (or red) curry paste
• 1/2 cup vegetable broth
• 1 15 oz can of coconut milk
• 3 Tbsp fresh lime juice
• 1 Tbsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt or to taste
• unsalted peanuts, chopped
• cilantro, chopped
• lime wedges 

Preparation: 

1. Cook the pasta per the package directions. Drain and set aside.

2. In a medium sauce pan over a medium heat, combine peanut butter, curry paste, vegetable broth, coconut milk, lime juice, sugar, pepper flakes, and salt. Stir constantly until the mixture come to a simmer.

3. Lower the heat and continue to simmer, stirring constantly for 3-4 minutes. It's important you stir constantly, otherwise the sauce can scorch onto the pan. 

4. Put the drained noodles into a large bowl and stir in enough of the sauce the coat the noodles. You may not need all of the sauce as you don't want the noodles swimming in the sauce, just coated.

5. Serve and garnish with the cilantro, peanuts, lime wedges and additional pepper flakes if you like more of a bite.  


Serves: 4-6

Charred Corn Salad with Basil, Onion, and Peppers:

Bringing My Grill Back

Corn.....What can I say about corn? Not a lot, unfortunately. I was trying to come up with something humorous to write but nothing really stuck out as funny. In fact, all my jokes were a bit too corny.....So I decided to abandon the "funny" angle. And not a moment too soon.

Instead, I decided to write about something that I miss about being a carnivore. Meat? Nope. I'm over it. I'm much happier with my vegetarianism. I relish it, really. That being said, the thing I miss about being a carnivore is the good ol' barbecue. Specifically, the atmosphere. The camaraderie. The dudes standing around the grill, sucking down cold ones, not saying anything particularly deep, burping and watching stuff burn on the grill while the girls sip wine spritzers in the shade and dish about cousin Sarah, the black sheep of the family, who, if you didn't already hear, is addicted to pain pills and bad boys. Ladies..stop that! Sarah may be a bit crazy but she's not an addict. (Disclaimer: All characters appearing in this work are fictitious. Any resemblance to real persons, living or dead, is purely coincidental)

Not really sure why I have avoided my barbecue this last year and half. I just did. Not that it was difficult, I just didn't really know what to do with it. Which is a bummer because I have this kick-ass professional series gas grill (don't judge) with 5 burners pumping out 60,000 BTU's of heat. She's sat on my back patio in a state of arrested decay. Kind of a limbo for grills. I've even considered letting the ivy overtake her like some sort of leafy coral reef. Reclaimed by Mother Nature. 

However, I recently had some family over for the 4th of July. The ivy was cut away as Mother Nature got to see how defiant her child really was. And the grill was fired up so the family could grill their grillables. In the midst of it all, I stood there and watched my old friend in her new found glory doing what she always did so well. She delighted the family as if she'd never been gone. And to them, she'd hadn't. It was me that she'd become estranged. 

That's when it struck me. This is bullshit! It's time to get back behind the grill. It's time to enjoy that patio time with the outside speakers playing my jams while I grill my own sort of grillables. And when the dudes aren't looking, have me a 32 ounce plastic cup of wine spritzer. Okay, maybe Sarah needs to get off the junk after all. It was all Billy Sr.'s fault anyway. And did you know that Billy Jr. isn't even his?........But I digress. (See disclaimer at the end of paragraph two)

It is with great pleasure (to myself) that I announce my return to the grill has commenced. Coincidentally, I might add, with baby steps. No forethought, it's just the way the proverbial ball has opted to bounce. 

My baby step comes in the form of a side dish. But let me tell you, although this is a side dish, I almost ate the whole thing by myself in one sitting after I made it. There's a small Tupperware container of it left in the fridge but I suspect it'll be gone in about 10 minutes. This recipe is based loosely upon the version found in Bon Appetit. Hope you dig it. 

Charred Corn Salad with Basil, Onions and Peppers


Ingredients: 

• 6 ears of corn, husked
• 5 Tbsp olive olive oil, divided
• 1/2 medium red onion, thinly sliced
• 1/2 medium red or green bell pepper, diced
• 1 medium jalapeno pepper, finely diced 
• 1/2 cup, loosely packed fresh basil leaves, cut chiffonade
• 1/4 cup fresh lime juice
• 1 1/2 Tbsp fresh thyme, chopped
• Kosher salt
• Fresh ground pepper

Preparation: 

1. Heat your grill to a medium high heat. Rub corn with 2 Tbsp of the olive oil. 

2. Grill corn, turning frequently, until corn is charred and cooked through. 10 to 12 minutes.

3. Remove the corn from the grill and set aside for a half hour to cool completely. 

4. Once the corn has cooled, cut the kernels from the cob into a large bowl. 

5. In a colander, rinse the onion under cold water for about 10 to 20 seconds. This mellows it's effect on the dish. Drain well. 

6. To the bowl of corn, mix in the onion, the remaining 3 Tbsp of oil, bell peppers, jalapeno pepper, basil, lime juice, and thyme. 

7. Finally, season with salt and pepper to taste.

Note:

This dish can be served at room temperature or cold. It's fantastic it either way.  

Chinese Fried Rice:

Meet My New Girlfriend, Her Name Is Maggi

When I eat at a Chinese restaurant, there are certain things that I look for that determine if I will go back. In my experience, the most difficult thing for these establishments to nail has always been fried rice. A lot of the time, the main dishes are pretty good and the chow mein is pretty good. But most of the time the rice is crap. 

From my perspective, fried rice is the most important component of any combo dish found at  a Chinese restaurant. And let me rant briefly in saying that a "combo plate" at ANY Chinese restaurant should consist of rice, chow mein, and a main dish. Not rice OR chow mein. Rice AND chow mein. Yes, I'm talking to you, generic Chinese restaurant owner!!! Both!!! It's like telling me I can either put salt or pepper on my dish but not both. It's doesn't make sense. A proper Chinese combo should have both. 

But who am I? Right? I am at the mercy of the proprietor. And so it shall be.   

I remember when I was in high school, there was Chinese hole in wall type place close by. It was about 4 blocks from my school so it was easy to get to for lunch. There were always lines of people trying to get to this place. Most likely that was partially because I was always in there at lunch time but mostly because the food kicked ass. It was an "open kitchen" style set up where you could see the chefs actually making the food. It wasn't anything intentional or fancy, it was mostly because that's was the way the building was set up structurally. 

I would always order a side of rice for lunch. I loved it with the egg, peas, carrots and scallions. From what I have been able to gather, this is not necessarily "authentic". But it's what you find pretty much across the board in standard American Chinese restaurants. So as far as I'm concerned, we can call it authentic American Chinese. It deserves that respect. 

The fried rice at this place, as with many others (but not the majority), had a distinct flavor profile that I could never quite put my finger on. I really loved it and I've searched the internet for years looking for this flavor. Then, one day, quite recently actually, I came across a dish that called for Maggi seasoning. I've seen this stuff around for years but never really had the occasion to buy it. But this other recipe I found called for it so I figured it was high time I just bought it and saw what the all hype was about. 

This is definitely huge part of that profile I've been looking for. This recipe is simple and it's fantastic. It is a hardcore staple in my (American) Chinese recipe collection and will remain there until I kidnap (temporarily) a Chinese chef and make him (or her) show me how to perfect that damn rice. Until then, this one will not only do, it'll be a hit.

Fried Rice


Ingredients: 

• 1 1/2 Tbsp peanut oil, divided
• 2 eggs
• 1/2 Tbsp sesame oil
• 1/2 Tbsp chili oil
• 1 cup frozen peas and carrots
• 2 cups day old rice - refrigerator cold
• 1 Tbsp Maggi Seasoning or to taste 
• 1-2 green onions, sliced on a bias

Preparation: 

1. Heat 1/2 Tbsp of the peanut oil in a wok over a medium-high heat. 

2. While your oil is heating, scramble the eggs in a bowl. 

3. Once the wok is hot, add eggs and fry. Roll eggs around the wok to create a thin omelette.  Once done, remove omelette from wok and set aside. Use your spatula to chop the omelette into 1 inch chunks. 

4. Place remaining peanut oil along with the sesame and chili oils on the wok over a high heat. When oils and wok are hot, add the peas and carrots. Stir fry for about 2 minutes stirring constantly.

5. Add the rice and stir fry over the high heat, stirring constantly for about 2 minutes. 

6. Add the Maggi Seasoning and continue to stir fry for another 2-3 minutes, again stirring constantly.

7. Add the eggs and green onions. Stir to combine and remove from heat. 

Serves: 4