Thai Yellow Curry Paste

Ingredients

  • 4 shallots
  • 4 large FULL HEADS (not cloves) of garlic
  • 6 inch piece of fresh ginger
  • 12-15 (plus-or-minus) whole Thai chili peppers (fresh is better, but sometimes you can only find them dried)
  • 1 1/2 tbsp salt
  • 2-3 tbsp tumeric
  • 2-3 tbsp curry powder
  • 2 tsp ground coriander
  • 3 tbsp lemongrass paste
  • 1/4 cup packed fresh cilantro

Instructions

  1. Preheat the oven to 350 degrees.
  2. Peel the shallots, drizzle with oil, and wrap in foil
  3. Peel the ginger, cut into thin slices.  Arrange in a single layer, drizzle with oil, wrap in foil.
  4. Peel the garlic, cut the top off the heads, drizzle with oil, wrap each head in foil.
  5. Place all the foil packets on a baking sheet.  Bake for 15 minutes.  Remove the ginger, increase the temperature to 400, and roast shallots and garlic for another 30 minutes.
  6. If using dried chilis, pour boiling water over them to rehydrate them.  Soak for 15 minutes then drain.
  7. Put everything in a food processor or strong blender and puree until it reaches your desired consistency.

Comments

Source: pinchofyum.com

Seriously great yellow curry paste.  We usually make it without shallots or cilantro because Hank doesn’t like them and it still tastes really good (although I know it would be better with cilantro!).  It was spicier when I made it with fresh peppers, but the recipe originally calls for dried peppers.  I’ve had it with both and both are good, I just like the spicier version better so I use fresh peppers when I can.

I freeze the paste after the first batch and it keeps for a long time.  (Probably… we love it so much it usually doesn’t last long, even in the freezer, because we eat it!)

8-14-2016 | 1

Espresso Brownies

Ingredients

  • 1 cup butter, melted
  • 2 cups granulated sugar
  • 1/3 cup espresso or instant espresso powder
  • 4 eggs
  • 1 1/2 cups all purpose flour
  • 1 cup unsweetened cocoa powder

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cream the butter and the sugar. Add the espresso powder and mix until combined. Add eggs and mix until combined. Add the flour and cocoa powder and stir to combine. Add a pinch of sea salt and/or a handful of chocolate chips if you’re feeling ambitious.
  3. Transfer to a 9×13 baking pan lined with parchment paper. Bake for 30 minutes or until set in the middle.

Comments

Source: pinchofyum.com

These are AMAZING, by themselves or a la mode.  I’ve always made them with real espresso (prepared with an espresso machine), but the original recipe calls for instant espresso powder.

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Grilled potatoes

Ingredients

  • 1-2 cups of cubed potatoes per person
  • 1/2 tsp each of ground cumin, coriander, paprika, chili powder, allspice, black pepper, and dried thyme
  • 1 1/2 tsp salt
  • 2-3 tbsp olive oil

Instructions

  1. Coat the potatoes well with olive oil
  2. Sprinkle the spices over the potatoes.
  3. Wrap seasoned potatoes in foil.  Grill until done.
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Grilled Corn

Ingredients

  • Corn on the cob
  • 2 sticks butter, melted
  • 1/4 cup chopped herbs (whatever you have around – parsley, cilantro, etc.)
  • 1 tsp kosher salt
  • 1 tsp black pepper

Instructions

  1. Remove the husks.  Soak the corn in water for 20 minutes.
  2. Mix other 4 ingredients to make herb butter.
  3. Brush corn with butter.
  4. Roll corn in foil.
  5. Grill covered for 20 minutes, turning halfway through.
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Slow-Cooker Pulled Pork

Ingredients

  • 2 large sweet onions cut into ½ inch slices
  • 5-6 lb boneless pork shoulder
  • 2 tbsp garlic-oregano-red pepper seasoning blend (McCormick Grill Mates Backyard Brick Oven Seasoning will work)
  • 1 tsp kosher salt
  • 10.5 oz condensed chicken broth

Instructions

  1. Place onions in lightly greased 6 qt slow cooker.
  2. Rub roast with seasoning and salt. Place in slow cooker on top of onions. Pour broth over roast. Cover and cook on low for 8-10 hours.
  3. Transfer roast to cutting board or serving platter. Shred with 2 forks, remove any large pieces of fat.
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Chipotle Scalloped Potatoes

Ingredients

  • ½ cup half and half
  • 2 garlic cloves, chopped
  • 1 canned chipotle chile in adobo sauce
  • 1.5 tsp kosher salt
  • ½ tsp ground pepper
  • 1/8 tsp ground nutmeg
  • 2.5 cups whipping cream
  • 3 lb russet potatoes, peeled and cut into 1/8-inch slices
  • 4 bacon slices, cooked and crumbled

Instructions

  1. Preheat oven to 400. Process first 6 ingredients in a blender or food processor until smooth. Transfer mixture to a medium bowl and stir in whipping cream.
  2. Lightly grease a 9×13 inch baking dish with cooking spray. Spread ¼ of potatoes in a single layer in prepared dish. Top with ¼ of cream mixture. Repeat layers 3 more times.
  3. Bake, covered, at 400 for 50 minutes. Uncover and sprinkle with cheese and bacon. Bake 20 minutes or until lightly browned and bubbly.
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Jalapeno-Cheddar Popovers

Ingredients

  • 3 large eggs
  • 1 cup all purpose flour
  • 1 cup milk
  • 3 tbsp butter, melted
  • ½ tsp kosher salt
  • ¼ cup shredded sharp cheddar cheese
  • 1 tbsp minced seeded jalapeño pepper (about 1 pepper)

Instructions

  1. Preheat oven to 450. Make sure first 5 ingredients are at room temperature and then process in a blender 15 seconds or until smooth. Stir in cheese and pepper and let stand 30 minutes.
  2. Lightly grease 12-cup muffin pan with cooking spray and place in a jelly-roll pan then heat in oven for 2 minutes.
  3. Spoon batter into prepared muffin pan, filling halfway. Bake 15 minutes.
  4. Reduce oven temperature to 375 and bake 8-12 minutes or until puffed and golden brown.
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Roasted Potatoes with Cheese

Ingredients

  • 2 pounds fingerling potatoes, scrubbed and sliced 1/3 inch thick on the bias
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme leaves
  • 4 oz soft, creamy cheese (Taleggio, d’Affinois, fontina, for example), rind removed, thinly sliced

Instructions

  1. Preheat oven to 425. Toss potatoes with oil, season with salt and pepper. Arrange in a single layer on 2 rimmed baking sheets. Roast, flipping halfway through, until tender and golden, about 30 minutes.
  2. Preheat broiler with rack 6 inches from heat source. Transfer potatoes to 9×13 inch baking dish. Toss with thyme, top with cheese. Broil, rotating pan, until cheese is bubbly, about 2 minutes.
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Baked Stuffed French Toast

Ingredients

  • Unsalted butter, for baking dish
  • 14-inch loaf of rustic bread cut into 8 slices
  • 8 thin slices of ham
  • 8 oz thinly sliced Gruyere cheese
  • 8 large eggs
  • 2/3 cup whole milk

Instructions

  1. Butter bottom and sides of a 9×13 inch baking dish. Make a deep slit in each bread slice to create a packet. Stuff each with a slice of ham, then divide the cheese evenly among the packets.
  2. Whisk together eggs and milk in a bowl until combined, and season with salt and pepper. Pour egg mixture into prepared baking dish. Add bread slices in a single layer, pressing gently into egg mixture, and let soak 15 minutes. Flip bread and gently press again into egg mixture. Let soak 15 minutes. (If preparing the day before, refrigerate up to 12 hours, loosely covered, then let stand at room temperature 30 minutes.)
  3. Preheat oven to 350. Top bread with remaining ham and cheese. Bake until egg mixture is set and cheese is melted, 20-25 minutes.
  4. Turn oven to broil, with rack 4-6 inches from heat source. Broil until bread is toasted and golden brown, 1-2 minutes.
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Smoky Chipotle Chicken Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 red bell pepper, roughly chopped
  • 1 orange or yellow bell pepper, roughly chopped
  • 1 poblano pepper, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 red onion, roughly chopped
  • 3 cloves garlic
  • 2 tablespoons chili powder
  • 1 lb ground chicken
  • 2 chipotle chilies, finely chopped
  • 2 tablespoons adobo sauce
  • 1 1/2 cups crushed tomatoes
  • 1 cup chicken stock
  • 1 16 ounce can of black beans, drained and rinsed
  • 1/4 cup sour cream (optional)
  • Optional toppings: cheese, scallions, guacamole, sour cream, fritos, chives

Instructions

  1. In a large heavy bottom pot, add the olive oil over medium high heat.
  2. Add the red and orange bell pepper, poblano pepper and yellow and red onion and saute for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and saute for 1-2 more minutes.
  3. Next, add the ground chicken. Break it up into pieces with a wooden spoon and saute until golden brown. You don’t want any pink pieces of chicken left.
  4. Once the chicken is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and chicken stock. Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 1 hour until the chili thickens.
  5. Once the chili has thickened, you can reduce the heat to low and keep it on the stove until you are ready to serve. Optional: stir in 1/4 cup of sour cream to give it a little bit of a silky texture.
  6. Serve it with toppings of your choice and enjoy.
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