Triple Crown Pad Thai with Satay-Marinated Steak, Chicken, & Shrimp

Triple Crown Pad Thai with Satay-Marinated Steak, Chicken, & Shrimp

Sorry,  I'm a little late again. Another day... another set of tests. I'm really starting to grow weary of the visits to the doctor. I don't know how much longer I can make it, it's just mentally exhausting. So, once again, I'm going to keep this short + sweet because it's bedtime for me, my friends. About the recipe, we're big Thai food lovers, more specifically Pad Thai. And who knew, it's really easy to make. I decided to make it extra manly and add steak, chicken, and shrimp that have all been marinated satay spiced paste mixture. I really love all the flavors that come together her. And always garnish with fresh minced cilantro, chopped roasted peanuts, and a drizzle of Sriracha!! Enjoy :)

Without the peanuts... it's oh-so-crucial.

For the Satay-Marinated Steak, Chicken, & Shrimp

½lb Steak, Chicken, & Shrimp Each (We used 1 Large Filet, 4 Chicken Thighs, & 12 Shrimp)

2T Ground Turmeric

½t Ground White Pepper

1 Garlic Clove, Minced

1t Sugar

1t Ground Coriander & Yellow Curry Powder

¼C Coconut Cream

For the Triple Crown Pad Thai:

16oz Wide, Flat Rice Noodles (I bought the noodles that were pre-cooked)

4T Brown Sugar

4T Fresh Lime Juice (I also zested 2 limes for extra flavor, this is optional)

5T Soy Sauce

1T Fish Sauce

1T Honey

¼t Sriracha

1 Bunch of Green onions, Roughly Chopped (we used about 6 green onions)

2 Garlic Cloves, Minced

1t Fresh Ginger, Minced

4 Large Eggs, Beaten

½-1C Fresh Cilantro, Finely Chopped

½C Roasted Peanuts, Finely Chopped

Prepared Satay-Marinated Steak, Chicken, & Shrimp (cooked)

Thai Peanut Sauce, For Drizzling

Directions:

1. For the Satay-Marinated Steak, Chicken, & Shrimp: Mix together the turmeric, white pepper, garlic, sugar, ground cumin, yellow curry powder, and coconut cream until thoroughly combined and mixed well. Separate the marinade evenly into three plastic bags and add one protein to each bag (you should have one steak bag, one chicken bag, and one shrimp bag). Toss the coat the proteins in the marinade. Let the proteins marinate for 30 minutes to an hour before grilling. Preheat a grill pan over medium-high heat and cook the meet according to the temperature that you like. The shrimp only requires a couple minutes, the chicken needs to be cooked until there is no pink color in the center, and we like our steak seared to medium-rare (but it is all up to you).

2. In a small bowl, whisk together brown sugar, limejuice and zest, soy sauce, fish sauce, honey and Sriracha.

3. In a large nonstick skillet, heat oil over medium-high heat.

4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with a spatula until eggs are almost set (about 30 seconds). Transfer the eggs to a plate. Add noodles, green onions, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.

5. Garnish the dish with the satay-marinated steak, chicken, and shrimp along with cilantro, roasted peanuts, and a drizzle of Sriracha.

source: easy pad thai.

Soup Sunday: Thai Pumpkin Soup with Crispy Goat Cheese Bombs, Chive Cream, & Candied Pepitas

Whenever we go out to eat at a restaurant, I always take little mental notes in my head of the dishes that I loved, so I can try to recreate them at home. Well, when we went to lunch at one of my favorite little cafes in Savannah, Cafe Zeum, we had the best thai tomato soup with goat cheese. We seriously gobbled it up, and I knew that I just had to make it. However, I make tomato soup all the time, and since it is pumpkin season, I decided to switch out tomatoes with roasted pumpkin. The soup was so hearty and delicious. I put my own little twist on the recipe by frying goat cheese balls, drizzling it with chive cream, and topping it with candied pumpkin seeds. This seriously is the oddest soup, but somehow all the components come together to make a tasty Thai concoction. And for all you people who love to kill yourself with spicy food (like we do... we like to be in pain from heat), drizzle some Sriracha on top to really put the dish over the top!! Enjoy :)

Thai Pumpkin Soup with Crispy Goat Cheese Bombs, Chive Cream, & Candied Pepitas

Crispy Goat Cheese Bombs are the Best Ever. Trust Me. 

For the Soup:

2 Small Pumpkins, Cut into Halves & Roasted

1 Onion, Roughly Chopped

1 Pear, Chopped

3T Butter, Room Temperature

2 14oz Can of Coconut Milk

1C Chicken Stock

1T Lemon Juice

4oz Thai Red Curry Paste

4 Thai Basil Leaves, Minced

Sugar, To Taste

Salt & Pepper, To Taste

For the Candied Pepitas:

1 ½C Pepitas, Toasted

½C Sugar

Pinch of Salt, Cinnamon & Cayenne

For the Chive Cream:

¼C Sour Cream

½C Heavy Cream

Handful of Chives, Minced

Salt & Pepper, To Taste

For the Crispy Goat Cheese Bombs:

Goat Cheese, Rolled into Golf-Size Balls & Chilled

½C AP Flour

1 Egg, Beaten

2T Milk

½C Italian Panko Breadcrumbs

Salt, For Sprinkling 

 

Directions:

1. To Roast the Pumpkins: Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Carefully cut each pumpkin into halves and slather them with butter and sprinkle with salt. Place on the prepared baking sheet, skin side down, and place in the oven. Roast the pumpkins for about an hour or until they are tender throughout. When the pumpkin is cool enough to handle, scoop out the flesh into a large pot over medium-high heat.
2. For the Candied Pepitas: Preheat the oven to 350 degrees and spread the pumpkin seeds on a baking sheet and bake for 30-45 minutes until just toasted. Remove from the oven and let it cool. Meanwhile, pour the sugar into a medium saucepan and cook on medium heat, stirring with a wooden spoon while the sugar melts. Keep stirring until the color turns a medium amber color. Once that color is reached, add in the walnuts to the pan and quickly stir to coat. As soon as they are coated, spread them onto a baking sheet and sprinkle with the salt, cinnamon, and cayenne. Let them cool completely before garnishing on top of the soup.
3. To Make the Soup: Melt the butter and sauté the onions and pear until tender. Add in the roasted pumpkin. Add the coconut milk, chicken stock, lemon juice, Thai basil, and curry paste to the pumpkin, and bring to a simmer. Remove from the heat and puree with an immersion blender. Bring up to a simmer again and season to taste with salt, pepper, and sugar.
4. For the Chive Cream: In a small mixing bowl, whisk together the sour cream and heavy cream. Add in the minced chives and seasonings, and then blend with an immersion blender until a smooth cream is formed. Refrigerate until ready to use.
5. For the Crispy Goat Cheese Bombs: Set up a battering station. I use 3 pie tins. For the first station, I mix the flour. For the second station, I whisk together the eggs and milk. For the third station, use the Italian Panko breadcrumbs. Now, place the balls of chilled goat cheese into the flour mixture, then into the egg wash, and finally the panko (making sure they are completely covered). Put the breaded balls on a tin foil-lined baking sheet with a cooling rack on top, and then put the pan into the refrigerator and let the sticks rest for about 15-30 minutes. In a small pot, heat oil over medium-high heat. Once the oil has heated, fry the goat cheese balls for 1-2 minutes or until golden-brown & crispy (without over-melting the cheese). Place them onto a baking sheet & sprinkle with salt.
6. To Assemble the Soup: Ladle the pumpkin soup into a large bowl and drizzle the top with some of the chive cream and Sriracha. Sprinkle some candied pepitas and minced chives around the edge, and then place a crispy goat cheese bomb on top of the soup, and enjoy immediately (before the crispy ball becomes soggy from the soup).

source: thai-spiced pumpkin soup.

Curried Carrot Soup

One of the best things about Savannah is just being outside in the sun. I love it here, there's just so much to do every day and especially every weekend. One of my favorite weekend activities is definitely the Forsyth Farmer's Market, which just finally started back up at the end of the park this weekend. We make sure to go every Saturday and get some fresh eggs, fruits, and vegetables for the week. This weekend I got a big bunch of rainbow carrots and beautiful big green onions. The best way to use some of your produce is by making a yummy soup. I know it's springtime and it's getting hot, but I love soup. So, I decided to make a Curried Carrot Soup. It's creamy, spicy, sweet and just delicious. Also, I finished of the soup with a dollop of sour cream, as well as some crostini with goat cheese (for dipping). Enjoy :)

Curried Carrot Soup with Goat Cheese Crostini

For the Soup:

1T Olive Oil

2T Butter

1 ¼lbs Carrots, Chopped

1C Green Onion, Chopped

1 Apple, Chopped

3C Chicken Stock

Salt & Pepper, To Taste

½t Curry Powder

¼t Red Pepper Flake

1T Sour Cream

Directions:  

1.  Bring a large pot to medium-high heat; add the olive oil and butter. Next, add the green onions and sauté until tender, and then add in the chopped carrots & apple. Cook this mixture for about 10 minutes.

2. Turn the heat down to low-medium high and add the chicken stock. Let this mixture simmer for 20 minutes. After it has simmered, now you add in your spices.

3. To blend the soup, I use an immersion blender, but you could also use a blender or a food processor; however, you just want to make sure the soup is pureed. Puree the soup until it is a creamy, smooth mixture.

4. After you have pureed the soup, slowly stir in the sour cream, and then serve with a small dollop of sour cream in the middle. Enjoy!

source: the soup bible