Sunday, April 10, 2011

Thai Style Pesto with Rice Pasta


  • Kosher salt
  • 1 pound rice pasta, penne or wide noodles
  • 1 cup packed fresh basil leaves
  • 5 tablespoons sesame seeds, toasted, divided
  • 2 tablespoons tamari
  • 2 large cloves garlic, pasted
  • 1 lime, juiced
  • 1 Fresno chile, seeded
  • 1/4 cup extra-virgin olive oil
  • Toasted sesame oil, for drizzling
  • Thinly sliced scallions, for garnish


Bring a large pot of water to a boil. Salt the water, add the pasta, and cook to al dente.

Place the basil, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor. Pulse into a paste. Drizzle in the extra-virgin olive oil. Pour the pesto into a large bowl and add a splash of starchy cooking water. Drain the pasta, add to the sauce, and toss to combine. Drizzle with sesame oil, garnish with scallions and the remaining 2 tablespoons toasted sesame seeds.

Thai Green Chile Stir Fry


  • 1 stalk lemongrass
  • 1 cup chicken stock
  • 2 jalapeno chilies, seeded and coarsely chopped
  • 1 Fresno chile, chopped
  • 1 large shallot, chopped
  • 4 cloves garlic, peeled
  • 1-inch piece ginger, grated or minced
  • 1 tablespoon dark brown sugar
  • A handful fresh cilantro leaves
  • A handful fresh mint leaves
  • 1 teaspoon ground cumin, 1/3 palmful
  • 1 teaspoon ground coriander, 1/3 palmful
  • 2 tablespoons tamari or 1 tablespoon fish sauce
  • Freshly ground black pepper
  • 2 limes, juiced
  • Kosher salt (if not using fish sauce)
  • 2 tablespoons high-temperature cooking oil
  • 1 1/2 pounds thinly sliced chicken
  • 1 sweet red bell pepper, thinly sliced
  • 1 sweet yellow onion, thinly sliced
  • 1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded


Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.

Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.

Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.

Note: Can use any protein - chicken, beef, pork or shrimp

Source: Rachael Ray

Sunday, April 3, 2011

Chicken with Goat Cheese and Sun-dried tomatoes

3 boneless chicken breasts, skin-on
4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
3 sun-dried tomatoes, julienned
Good olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

Source: Barefoot Contessa