Welcome 2012!

Here's what we're planning.  I say that with a chuckle because what we "plan" doesn't always come to fruition, of course.  But it's a plan and a place to start.

Ingredients

• 6-8 Butter Lettuce Leaves
• 2 red cabbage leaves – cut in half vertically
• Thai Chicken Satays (recipe below)
• Julienne carrots
• Sesame Bean Sprouts (recipe below)
• Thai Coconut Curry Noodles (recipe below)
• Thai Marinaded Cucumbers (recipe below)
• 1 Tablespoon Roasted Peanuts – Chopped
• Tamarind Cashew Dipping Sauce (recipe below)
• Thai Peanut Sauce (recipe below)
• Sweet Red Chili Sauce (recipe below)

Directions

1. Remove the hard stems from the bottom of each leaf of lettuce.
2. Wash and dry the leaves and arrange in a group on a larger platter.
3. Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
4. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
5. Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
6. Fold the leaf in half and enjoy!

Here are the individual recipes:

Thai Chicken Satays

Ingredients

• 1 lb boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 tablespoons fresh lime juice
• 2 cloves garlic – minced
• 1 teaspoon grated fresh ginger
• 3/4 teaspoon red pepper flakes
• 2 tablespoons water
• 4 green onions – cut into 1″ pieces
• 8 Bamboo skewers (10-12 inches)

Directions

1. Cut chicken into 3/4″ strips
2. Place in a shallow glass dish
3. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
4. Add water and mix thoroughly.
5. Pour over chicken
6. Toss to coat all of the chicken pieces.
7. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
8. Soak bamboo skewers 20 minutes in cold water to keep them from burning.
9. Drain the chicken and reserve the marinade.
10. Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
11. Brush chicken and onions with reserved marinade.
12. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.

Bean Sprouts

Ingredients

• 1½ cups bean sprouts
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp roasted sesame seeds

Directions

1. Heat the oil in a frying pan
2. Add the bean sprouts along with the other ingredients.
3. Cook over a medium-high heat until the bean sprouts are tender
4. Chill in the refrigerator until ready to serve.

Thai Coconut Curry Noodles

Ingredients

• 12 oz fresh egg noodles
• 1 tbsp minced garlic cloves
• 1 tbsp red curry paste
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tbsp curry powder
• 1 pinch turmeric powder
• 1 tbsp fish sauce
• 1 tbsp lime juice

Directions

1. Place the noodles in hot water, seperating with a fork.
2. Let the noodles soak until tender or according to the directions on the package.
3. Drain and keep warm.
4. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
5. When it begins to simmer, add in the remaining ingredients.
6. Continue to simmer for approximately 2 minutes.
7. Stir in the noodles and serve.

Thai Marinated Cucumbers

Ingredients

• 1/3 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 large cucumber – seeded

Directions

1. Combine the vinegar, sugar, water and salt in a small pan.
2. Cook over a medium heat, stirring until it boils and the sugar is dissolved.
3. Remove from heat and let it cool to room temperature.
4. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8″ slices.
5. Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
6. Cover and refrigerate for up to 2 hours.

Tamarind Cashew Dipping Sauce

Ingredients

• 1/4 cup chopped cashews
• 1 tbsp hoisin sauce
• 2 medium garlic cloved – minced
• 2 green onions – chopped
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 cup canola oil
• 3 tsp honey
• 6 tbsp rice wine vinegar
• 1/2 tsp tamarind pulp
• 1/2 tsp toasted sesame seeds

Directions

1. Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
2. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
3. Heat at medium for 1 minute.
4. Stir until the tamarind pulp is completely dissolved.
5. Add this to the cashew mixture and process until smooth
6. Pour into a serving bowl and sprinkle with toasted sesame seeds.
7. Refrigerate for at least 30 minutes

Peanut Sauce

Ingredients

• 1/4 cup creamy peanut butter
• 2 tbsp water
• 4 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp lime juice
• 1/2 tsp chili oil

Directions

1. Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
2. Stir mixture over a medium heat until it begins to bubble.
3. Cover the pan and remove from the heat.

Sweet Chili Dipping Sauce

Ingredients

• 1/4 cup rice wine vinegar
• 2 tbsp fish sauce
• 1/4 cup hot water
• 2 tbsp sugar
• 1 lime – juiced
• 1 tsp garlic – minced
• 1 tsp red chili paste

Directions

1. Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender.
2. Puree until smooth.
3. Pour into bowls and serve

Mock Firecracker Salmon

1 teaspoon vegetable oil
1/2 pound salmon
1 cup chopped spinach
1/2 cup finely shredded carrots
2 green onions, finely chopped
1 Tbsp chile paste
1 Tbsp white wine
1 tsp cornstarch
14 sheets phyllo dough
4 tsp vegetable oil

Dipping sauce:
4 Tbsp soy sauce
1/4 cup sherry
1/2 tsp chile paste (to taste)
1 tsp minced garlic (2-3 cloves)

Cut salmon into 1-inch strips. Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Cook spinach, carrot and onions in oil about 5 minutes, stirring frequently. Add salmon and cook until no longer pink and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into salmon mixture. Cook uncovered, stirring occasionally, until slightly thickened. It is up to you whether or not you want to keep the salmon pieces whole or allow them to flake, but many prefer to keep them whole.

Heat oven to 375 degrees F. Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out. Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo. Place about 2 tablespoons salmon mixture on short end of phyllo; shape mixture into about 4-inch log. Roll up phyllo and salmon mixture. Twist phyllo 1 inch from each end to make firecracker shape. Place on ungreased cookie sheet. Repeat with remaining phyllo and salmon mixture.

Brush firecrackers with remaining oil. Bake 18 to 22 minutes or until phyllo is crisp and golden brown.

While firecrackers are baking, mix together soy sauce, sherry, chile paste, and garlic in a saucepan and let simmer for about 5 minutes. Serve firecrackers with this as a dipping sauce.

Makes 14 servings

Note:  I fry them most of the time because my family prefers them that way ;-)          

Panko Breaded Fried Zucchini    

Ingredients:Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Directions:
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, *dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

*One ingredient, and additional step, omitted from this recipe is to first dip the zucchini in flour, and then into the egg to coat.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

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Hmmm, does anyone see a pattern here???  Cheesecake Factory is too far away and too expensive for a group this size.  So, we try our best to copy their delicious menu for appetizers right here in our little family restaurant.

I'll try to take photos when/if they come together.

Then on Sunday (because that's when we can all be together) we will enjoy our annual surf and turf splurge!  John will be making cracked pepper beef tenderloin on the rotissourie and lobster tails.  I'll add recipes for all of these asap.  Shopping is calling before it gets too late in the day!!

Happy New Year (anticipation....)!!

Susan