Thai Time!

March 3^rd -  a day universally revered in the annals of history for Bulgaria regaining its independence (1878 – thank you ancestors!), Time Magazine publishing its first issue (1923), and Gandhi beginning his starvation campaign in India (1939) - became known as our 2nd Grub Club gathering.  Apparently uninspired by Gandhi’s plight or any other country highlighted above, we dedicated the 2011 date to honoring Thailand and its famed fare.  Megan Young hosted and guests included: Lisa, Christine, Michelle Ulrich, and Jessica’s mama, Marti.  

Spicy Thai-Style Pineapple Wraps  Appetizer, provided by Bitsoff

Ingredients:

• 2 teaspoons sugar
• 2 teaspoons chile paste, such as sambal oelek
• 2 teaspoons fish sauce
• 2 cups roasted peanuts or cashews, roughly chopped
• 2/3 cup roughly chopped fresh cilantro (leaves and stems)
• 12 Bibb lettuce leaves (about 1 head)
• Half a medium fresh pineapple, peeled, cored, and cut into bite-size chunks (about 3 cups) (see page 274)
• Kosher salt

Directions:

Whisk the lime juice, sugar, chile paste, and fish sauce in a bowl until the sugar dissolves. Add the peanuts and cilantro and stir until evenly dressed with the sauce. When ready to serve, arrange the lettuce leaves on a large platter. Put about 1/4 cup of pineapple in each leaf and season with salt to taste. Top the pineapple with the nut mixture. Serve, letting your guests wrap (or fold) each lettuce leaf to enclose the filling.

Thai Noodle Salad, provided by Jessica

Ingredients:

• 1 pkg yakisoba noodles (heat accordingly)
• 2 c thinly sliced romaine lettuce
• 2 c shredded cabbage
• 1 c shredded sweet potato
• 1 c bell pepper rings (red, yellow and green)
• 1 c bean sprouts
• ¼ c scallions
• Fresh basil, cilantro and mint leaves chopped
• Spicy Peanut Dressing

Toss: lettuce, cabbage, sweet potato, sprouts and scallions

 

Directions:

Place noodles and tossed mixture side by side on plate.  Top with pepper rings and herbs.  Drizzle with salad dressing and serve.

*Squeezed lime would be a great add.

Thai Noodle Salad (2.0), provided by Lisa
“Creamy but not heavy, this easy twist on Pad Thai is even better at room temp
after the flavors have blended” - Bon Appetit Magazine

Ingredients:
12 oz. Linguine
4 T. sesame oil (can decrease this)
8 green onions, chopped
5 garlic cloves, minced
1 T. minced peeled fresh ginger
¼ c. honey
¼ c. soy sauce
¼ c. creamy peanut butter
3 T. rice vinegar
1 ½ T. chili-garlic sauce
2 c. Bean sprouts
1 c. Shredded carrots
*can add snow peas and asparagus

Directions:

Toss pasta and 3 T sesame oil.
Heat remaining oil in skillet and add green onions, garlic, ginger.
Sautee until onions soften, about 2 min.
Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce, blend.
Simmer one minute.
Cool to room temperature.
Pour over pasta and toss to coat
Add sprouts and carrots and other veggies
Mix well
Sprinkle on remaining green onions.

Wine pairing: A good Riesling.

Thai Fried Bananas Dessert, provided by Kim

Ingredients (serves 3-4)

2 tablespoons butter

4 fresh, firm bananas, peeled and cut into 1 to 2-inch pieces

1/4 cup brown sugar

1 teaspoon black sesame seeds

1 lime, juiced

Directions:

Do not buy plantains instead of bananas.  Heat a wok over high heat and add 2 tablespoons of butter. Once melted, toss in bananas and add the 1/4 cup of sugar. Cook down sugar and add the sesame seeds and the lime juice. Stir together and serve.