BLT! Comfort food sandwich

My go to blt goes like this:

- two slices of good wheat bread (toasted)
- two pieces of bacon (I use turkey)
- thinly sliced tomato
- mixed lettuce (organic salad mix)
- siracha mayo (Tblsp siracha, Tblsp mayo, tsp sour cream )
- banana peppers
- fresh ground black pepper
easy, quick, and tasty!

Tom Gai Soup (coconut chicken curry soup)

Here's one to keep you warm this winter!

TOM GAI SLACKER SOUP

1 - 32OZ. CARTON OF ORGANIC CHICKEN STOCK
2 - CANS OF COCONUT MILK
2 - TBLSP RED CURRY PASTE
2"- THINLY SLICED GALANGAL
1 - DOZ. BLACK PEPPERCORNS
1/2- TSP SICHUAN PEPPERCORNS
10 - 12 KAFFIR LIME LEAVES (TORN)
4 - STOCKS OF LEMON GRASS SMASHED ( ONLY INNER WHITE PARTS )
1 1/4 LBS. CHOPPED CHICKEN THIGHS ( BONELESS )
1/4 CUP FISH SAUCE
2 - TBLSP PALM SUGAR
1/3 CUP FRESH LIME JUICE

GARNISH - CHOPPED SCALLIONS, CILANTRO, LIME WEDGES, AND NAM PRIK PAO (CHILI PASTE)

BRING CHICKEN STOCK AND COCONUT MILK TO BOIL, THEN SIMMER ON LOW (SAVE A LITTLE COCONUT MILK TO MIX WITH CURRY PASTE.
ADD A COUPLE TBLSP OR THREE TO PAN ON MED LOW, ADD CURRY PASTE AND MIX UNTIL BLENDED WELL. ADD TO STOCK.
ADD THE GALANGAL,PEPPERCORNS,LIME LEAVES,AND LEMONGRASS TO THE BOIL AND SIMMER ON MED-LOW FOR 10 - 15 MINS.
DRAIN STOCK THROUGH FINE-MESH COLANDER TO ANOTHER SAUCEPAN, AND DISCARD INGREDIENTS (LEAVING JUST THE STOCK IN THE SAUCEPAN.
ADD THE CHICKEN AND SIMMER FOR TEN MINUTES (UNTIL CHICKEN IS COOKED).
ADD THE FISH SAUCE,PALM SUGAR AND LIME JUICE. SIMMER ANOTHER TEN MINS.
SERVE IN BOWLS WITH GARNISHES AND ENJOY!

Okay!
No one is reading this anyway! So I don't feel so bad for only posting a few times.
Today I am trying an Asian (Thai) Matzo Ball Soup. Basically Tom Yum with no sour limes, and matzo balls made with chives and maybe lemongrass. It is an experiment, I'll post the results (and the recipe if it turns out).

Garlic Sauce for Stir-Fry

I mixed up this easy brown garlic sauce from Martin Yan today. If you're not familiar with Martin Yan, he has a cooking show (PBS?) and has written several books that make Chinese cooking very non-threatening and easy.

ALL PURPOSE STIR-FRY SAUCE

2/3 cup soy sauce (use lighter soy)
1/2 cup chicken or veggie broth
1/3 cup rice wine
3 1/2 tbls. sugar
1 tbls. sesame oil
1/4 tsp. white pepper
2 tbls. cooking oil
1 tbls. minced garlic
1 tbls. minced ginger
2 tbls. corn starch
1/4 cup water

1. In a bowl , combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2. Dissolve the corn starch in 1/4 cup water.
3. Heat a pan over high heat; add cooking oil, swirling to coat; add garlic and ginger and cook
(stirring) until fragrant (15 secs.).
4. Add soy sauce mixture; bring to boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add corn starch solution and cook; stirring, until the sauce boils and thickens.

Add to your favorite veggies and/or meat to a wok , and use this sauce to coat all. Serve over
rice or noodles. Enjoy!

Campfire Corn ( Mexican Style)

Last weekend I grilled some corn on the cob on the campfire, spread a little mayo to catch the grated cojito cheese, and sprinkled it with some Hungarian Paprika! mmmmmmmmmmmm! I'll never do grilled corn any other way !

Tried my my friend's grandmother's recipe for pancakes this morning. MMMMMMMMMMM! Very good! If you like that classic buttermilk pancake, it is similar, though no buttermilk is in the recipe. The key is cider vinegar and baking soda (not powder). Here it is! Of course , mix the dry ingredients first, beat the eggs, then add the liquids, but don't over stir!

GRANDMA ROSE'S PANCAKES

- 2 cups flour
- 1 tsp. baking soda
- 3 TBSP. sugar
- 3/4 tsp. salt
- 2 eggs (beaten)
- 1/4 cup apple cider vinegar
- 1 and 3/4 cups milk
- 1/4 cup melted butter

Cabbage is my friend

Cabbage beats lettuce on most days! An easy way to enjoy it is to mix a little red wine vinegar, some Dijon mustard, a little mirin, and some S & P. Toss it all together, and let it sit in the fridge for an hour. WALAH! mmmmmmmmmmmmm!