Saturday Down South: NOLA-Style BBQ Shrimp

It's here again, folks... it's officially Alabama-LSU week in college football. It's essentially the biggest game of our season. Even though my Crimson Tide is undefeated and ranked #1, this game has got this entire house nervous. Unfortunately for us, we're playing in Baton Rouge this year, so we weren't able to go root on our boys in person, but we are certainly there in spirit! As a part of SEC tradition, everyone typically bases their tailgate spread on the food of what the opposing team is famous for. So naturally, that means Creole or Cajun recipes on this particular weekend. When we made the trip to New Orleans for the college playoff game two years ago, I heard about Barbecue Shrimp. Now, this isn't your ole typical BBQ. It involves unpeeled, head-on shrimp that is simmered in a shit ton of butter, hot sauce, worcestershire, and lemon. This buttery spicy sauce is heavenly in every way possible... and even better, there is a requirement of serving it with a baguette of french bread, so that you can sop up all that sauce. Um, yum. I added my own little touches to it by adding my favorite homemade BBQ rub, which sweetens it just a tad, and by also infusing the dish with some fresh parsley + chives. I think that it lends another element to the whole thing that is much needed. We adored this recipe for NOLA-Style BBQ shrimp and have every damn intention of making it over and over and over again. It is absolutely fabulous for feeding a crowd or you know, just you and a friend... whatever you wanna do is up to you!! Enjoy :)

oh here comes the bread for soppin'

um... perfection.

For the BBQ Shrimp:

6T Unsalted Butter

3 Sticks Unsalted Butter, Cut into Cubes + Chilled

4 Cloves of Garlic, Minced

1C Beer

1C Hot Sauce

½C Worcestershire Sauce

¼C Freshly Squeezed Lemon Juice

2T Homemade BBQ Seasoning

2T Fresh Cracked Pepper

3lbs Head-On Large Shrimp (unpeeled)

Kosher Salt (as needed)

1T Fresh Parsley, Minced

1T Fresh Chives, Minced

1 Lemon, Thinly Sliced (for garnishing)

Warmed French Bread, For Dipping

Directions:

1. Heat the 6T of unsalted butter in the largest skillet that you have over medium-high heat (we used a paella pan and it worked great). Add in the minced garlic and cook until it is soft and fragrant… about 1-2 minutes (do not burn the garlic).

2. Add in the beer, hot sauce, Worcestershire sauce, lemon juice, BBQ seasoning, and pepper. Stir to combine it into the melted butter and garlic. Bring this mixture to a simmer and cook until the sauce has reduced by half, about 8-10 minutes. Add the head-on, unpeeled shrimp; cook, flipping once, until the shrimp is cooked through (just when it begins to turn pink). This should only take a few minutes. Reduce the heat to medium-low and stir in the cubed, chilled butter to make a smooth sauce. Season with salt.

3. Remove the pan from the heat, sprinkle the chives and parsley all over the shrimp and place the sliced lemon evenly throughout the pan. Serve the BBQ shrimp with warmed French bread for sopping up the sauce. Enjoy.

Brown Butter Shrimp Scampi on Crispy Parmesan Polenta Cakes with Sun Dried Red Pepper Puree, Slow Roasted Cherry Tomatoes, + a Drizzle of Balsamic Reduction

Brown Butter Shrimp Scampi on Crispy Parmesan Polenta Cakes with Sun Dried Red
 Pepper Puree, Slow Roasted Cherry Tomatoes, + a Drizzle of Balsamic Reduction

As y'all all know, we love us some shrimp + grits on the Haute + Heirloom blog. Matter of fact, it's my Mountain Man's favorite meal. He loves it so much that he asked the executive chef at our wedding venue, JCT Kitchen + Bar, to create a custom shrimp + grits entree featuring pimento cheese grits and smokey andouille sausage. So far, our favorite recipe for this famous southern dish is The Most Ridiculous Blackened Cajun Shrimp + Pimento Cheese Grits with Tomato-Tabasco-Andouille Gravy, Collard Green Pesto, Crispy Soft Poached Eggs, + Candied Bacon because, well, it's a dixieland delight. Our second loved recipe, BBQ Shrimp + Charred Corn-Goat Cheese Grits with Roasted Rainbow Cherry Tomatoes, Country Ham, + Red Eye Gravy, went in a completely different direction, but is just as satisfying. I think this low-country classic is so extremely versatile that it can adapt to almost every type of cuisine. I can visualize each new recipe in my head already... Asian, Classical French, Caribbean, Spanish, Mexican, and Italian. Well, today's recipe is gonna feature an Italian twist. It starts off with some slow roasted cherry tomatoes because it's one of my favorite ingredients and I love the concentrated tomato flavor that you achieve just by cooking them low + slow. As you open up the oven door, your mouth begins to open along with it because they look like gorgeous little tomato jewels. Recently, I have been beyond-obsessed with Delallo's Sweet + Tangy Sun-Dried Red Peppers. We seriously can't get enough of them. They are amazing on pizza, in pasta dishes, added into hummus, and blended into an aioli. We chose to use it by making it into a thick red pepper puree. For the crispy parmesan polenta cakes, you can either go the easy route or the more-labor intensive route. While I normally go with the harder route, we decided to forgo that option and by one of the tubes of polenta that you can buy at your local grocery store. It's so easy-peasy because all you have to do is slice them into thick rounds, and then they are ready to be fried in olive oil until they reach a perfectly golden brown color and an utterly crispy outside. I also freshly grated parmesan on top of the fried cakes for that nutty, salty flavor we all just can't live without. Now onto the most important component, the shrimp, duh. And what is more Italian than Shrimp Scampi? The classic recipe for Scampi is already fabulous, but guess what, it's even better this way! My way involves lots of brown butter, fresh garlic, white wine, lots of italian herbs, and some lemon juice. Juicy shrimp + brown butter + slow roasted cherry tomatoes = a winning combination that should be considered our new favorite celebrity couple. Assembling this dish was by far my favorite part, besides eating if of course, because of all the rich colors that just pop off the plate. Start by creating a sun dried red pepper puree puddle in the middle of your plate, followed by plopping a crispy parmesan polenta cake on top of your puree, and then finally spooning all that brown-butter-shrimp-scampi goodness into a mountain that almost completely covers your cakes. Garnish the final dish with a drizzle of balsamic reduction and a-whole-mess of herbs for color + flavor. And I just have to say that this Italian spin on shrimp + grits was wildly successful, so I think y'all should make it too!! Enjoy :)

the beginnings of slow roasted rainbow cherry tomatoes

brown butter. slow roasted tomatoes. fresh herbs. garlic. juicy shrimp. 

brown butter shrimp scampi goodness is coming your way...

sun dried red pepper puree. crispy parmesan polenta cake. brown butter shrimp scampi.
slow roasted cherry tomatoes. fresh herbs. balsamic reduction. 

now try and tell me that this dish isn't perfection because it certainly is 

okay enough of the chit-chat, i'm ready to dig into this.

Roasted Rainbow Cherry Tomatoes:

2C Rainbow Cherry Tomatoes, Cut in Half

Olive Oil, For Drizzling

Salt & Pepper

Fresh Rosemary Sprigs

For the Sun Dried Red Pepper Puree:

1 Container of Delallo Sun Dried Red Peppers, Drained & Patted Dry (as good as possible)

1 Bulb of Roasted Garlic

¼C EVOO

Salt, Fresh Cracked Pepper, & Sugar (to taste)

1T Freshly Squeezed Lemon Juice

Water or Chicken Stock, For Thinning the Puree (if this is even needed)

For the Crispy Polenta Cakes:

1 Tube of Store-Bought of Polenta, Cut into Thick Slices

AP Flour, For Dusting the Polenta Cakes

EVOO, For Frying

A Pinch of Salt & Pepper on Each Slice of Polenta

Freshly Grated Parmesan, For Topping the Cakes

For the Brown Butter Shrimp Scampi:

2T EVOO

1lb pound of Fresh Georgia Shrimp, Peeled + Deveined

1 Stick of Unsalted Butter, Melted + Browned

6 Cloves of Garlic, Cut into Thin Sliced (so that they are slivered)

1t Dried Red Pepper Flakes (we like ours spicy, if you don’t, then decrease to your liking)

½C White Wine

2T Fresh Parsley, Finely Chopped

1T Fresh Basil, Finely Chopped

1T Freshly Squeezed Lemon Juice

Salt + Pepper, To Taste

Prepared Slow Roasted Rainbow Cherry Tomatoes

Homemade Balsamic Reduction, For Drizzling

Directions:

1. For the Roasted Rainbow Cherry Tomatoes: Preheat oven to 400 °. Toss tomatoes with olive oil and kosher salt and arrange on a sheet pan cut side up. Top the tomatoes with a few sprigs of rosemary. Cook for approximately one hour until they are soft, shriveling, and turning golden brown.

2. For the Sun Dried Red Pepper Puree: In a food processor, add in the drained + dried Delallo sun dried red peppers (of oil), along with the roasted garlic cloves. Begin to puree the mixture, while it is still on, drizzle in the olive oil until you have reached your desired thickness. If you find it too thick for your tastes, then add some water or chicken stock to thin it out a little bit. Season to taste with salt, fresh cracked pepper, and sugar if needed. Once you have made your perfect puree, set it aside until you are ready to assemble the dish.

3. For the Crispy Polenta Cakes: Cut the tube of polenta into thick slices, and then dust them in a little AP flour and shake off any excess. Heat about 1-2 inches of olive oil in a sauté pan over medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta circles. Cook the polenta on both sides or until they are golden brown in color and have crisp edges. Finish by grating it with a little bit Parmesan. Transfer to a serving platter and keep warm until the shrimp scampi is done.

4. For the Brown Butter Shrimp Scampi: Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then it will begin to subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes. Sautee the garlic for 1-2 minutes or until it begins to brown around the edges, and then add in the prepared shrimp. Pour in the white wine and brown butter and stir to coat the shrimp in the sauce that has formed in the pan. Make sure to keep the shrimp in an even layer in the pan, so that they all cook and brown at the same speed. Increase the heat to high and boil the sauce (with the shrimp) for 2-3 minutes or until is has become a cohesive, silky sauce. Stir or fold the shrimp again into the sauce, making sure to flip them over, so that the other side browns some as well (this should only take about 1 minute). Gently add in the slow roasted tomatoes into the pan and fold them in with the shrimp (the more gentle you are, you are more likely to have solid pieces of tomatoes that don’t break down into a tomato sauce, we want them whole). Remove this mixture off the heat add in the fresh parsley, basil, & lemon juice. Season with salt + pepper to taste. Finally, toss all of the ingredients together until your brown butter shrimp scampi is absolutely perfect.

5. Assembling the Brown Butter Shrimp Scampi + Crispy Polenta Cakes: Spoon the sun dried red pepper puree into a thick circle in the center of a plate. Top the puree with a crispy Parmesan polenta cakes, followed by some brown butter shrimp scampi with roasted tomatoes. Finally garnish the plate with some more herbs and a drizzle of balsamic reduction. Enjoy while it is still hot!!

Revamped: Boozy Low Country Boil with Homemade Tartar Sauce + Homemade Wasabi-Cocktail Sauce

Boozy Low Country Boil with Homemade Tartar Sauce + Homemade Wasabi-Cocktail Sauce

Welp folks, it was a hell of a weekend. I can't believe another famous St. Patty's Day celebration in Savannah is in the books... and unfortunately, we have to wait a whole year to have it back. My liver, and my body as a whole, is happy. But I'm sure I'll find another way to make up for its absence. Otherwise, it was a textbook Irish celebration, filled with bar hopping, drink making, and wearing green. To make life easier on ourselves, we decided to make a classic Low Country Boil for lunch/dinner after the parade. This is by far the best decision we have ever made, simply because it's not that high maintenance... all you do is throw a bunch of crap in a pot and pour it on a table. Done + done. I know that I have already featured a Low Country Boil recipe a while back, but it needed some revamping (we like to do that a lot around this joint) by adding a whole mess of beer and spices. But, what really put it over the top was the homemade dipping sauces that accompanied the meal. To be quite frank, those guys stole the show. I started off by making a classic garlic aioli and added some pickles and capers to make a classic, but divine, tartar sauce. I'm telling you, making the mayonnaise from scratch is key to everything here people, it's worth the extra 10 minutes of whisking. After the tartar sauce was finished, I moved onto my Homemade Wasabi-Cocktail Sauce. This was my favorite, but it does come with a fair warning... it will knock your socks off. Now that we have addressed that issue, I can say I couldn't get enough of the stuff. It was lip-burning, tongue-scorching, sinus-clearing spicy. And in our world, that is a very, very good thing. Between the Sriracha, Chili-Garlic Sauce, hot sauce, red pepper flakes, horseradish, and my secret ingredient, wasabi paste... this bad boy had a kick that won't quit. If you don't want a tear-inducing sauce, I suggest you start with a little bit at a time until you have found the spice level that y'all like. Besides that, this Boozy Low Country Boil is made extra special with lots o' beer, spices, and high-quality ingredients. It was the perfect way to eat on a hot Savannah day, and hey, it certainly helped us to sober up before the night's partying. Also, what is more satisfying with eating food off the table, with bare hands and an ice cold beverage? Nothin' gets better than that, take my word for it!! Enjoy y'all :)

Oh, we were ready to dig in alright. 

Georgia Shrimp. Potatoes. Vidalia Onions. Sweet Corn. Smoked Sausage. 

How easy is that? Almost too easy. 

Homemade Tartar Sauce 

Homemade Wasabi-Cocktail Sauce

For the Homemade Tartar Sauce:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lemon Juice

¼t Dijon Mustard & Sugar

4 Garlic Cloves, Minced into a Paste (with a little bit of sea salt)

½t Salt

¾C Canola Oil

½C Pickles, Cut into Small Cubes

3T Capers, Finely Chopped

1T Minced Shallots

1 Lemon, Zested (and you can use a little juice to taste)

¼t Worcestershire Sauce & Hot Sauce

Salt & Pepper, To Taste

For the Homemade Wasabi-Cocktail Sauce:

1C Ketchup

¼C Sriracha + 2T Asian Chili-Garlic Sauce

Prepared Horseradish, To Taste (we like a lot of horseradish)

4 Cloves of Garlic, Minced

1 Lemon, Zested & Juiced

1T Worcestershire & Hot Sauce

1t Red Pepper Flakes & Paprika

1T Wasabi Paste (we like it to blow our heads off)

Salt & Pepper, To Taste

For the Boozy Low Country Boil:

4Q Beer (or enough to completely cover all of the food in the pot)

¼C Soy Sauce & Hot Sauce

2T Old Bay Seasoning

2 Shrimp or Crab Boil Bags

3lbs Small Red Potatoes (or you can cut bigger potatoes in half)

2 Vidalia Onions, Cut into Medium Chunks

10 Large Cloves of Garlic

2 Packages of Conecuh Smoked Sausage, Cut into 1inch Pieces

6 Ears of Corn, Cut into Small Rounds

2 Lemons, Cut into Medium Chunks

3lbs Fresh Wild Georgia Shrimp, Unpeeled but Deveined

For Serving:

Cajun Seasoning, For Sprinkling (we love Tony’s)

Homemade Herbed Compound Butter, Melted

Homemade Tartar Sauce, For Dipping

Homemade Wasabi Cocktail Sauce, For Dipping

Lemon Wedges, For Squeezing

Hot Sauce, For Dipping

Newspaper & Paper Towels (for the table)

Directions:

1. For the Homemade Tartar Sauce: Combine egg yolk, lemon juice, vinegar, mustard, minced garlic, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C e oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Add in all of the remaining ingredients and stir until combined. Season it with any additional spices to taste. Refrigerate until you are ready to serve.

2. For the Homemade Wasabi-Cocktail Sauce: Combine all of the ingredients in a mixing bowl and add in as much prepared horseradish as you want; stir to combine. We like a lot of horseradish, wasabi, and spice, so this sauce is quite pungent & spicy (make sure to season a little at a time until you have reached your desired taste). Refrigerate the sauce until you are ready to serve.

3. For the Boozy Low Country Boil: Fill a large pot with the beer and whisk in the soy sauce, hot sauce, old bay seasoning, salt, and pepper. Add in the boil bags and bring the mixture to a boil. Once boiling, add in the potatoes, sausage, onion pieces, and garlic cloves. Cook on medium heat for 20 minutes. Next, add in the corn and cook for another 10-15 minutes. Throw in the lemon chunks and the shrimp and cook for just 2-3 minutes or until the shrimp have just turned pink. Drain the low country boil and pour out onto a table that is lined with newspaper. Heavily sprinkle the boil ingredients with Cajun seasoning. Drizzle some of the melted herbed compound butter over the ingredients or serve it on the side for the corn. Put all of the homemade dips on the table, along with lemon wedges and hot sauce. Enjoy it while it is still hot, and with a lot of paper towels and cold beer!

We came. We saw. We conquered.

Even dogs try to sneak a bite!

Spicy Cajun Carbonara with Andouille, Bacon, Slow-Roasted Tomatoes, Grilled Peppers and Onions, Crumbled Bleu Cheese, & Blackened Shrimp

Spicy Cajun Carbonara with Andouille, Bacon, Slow-Roasted Tomatoes, Grilled Peppers and Onions,

 Crumbled Bleu Cheese, & Blackened Shrimp

I've probably told y'all that I don't like pasta very much. I know that's considered a sin amongst some of y'all, but I just don't crave it. Though, every now and then, I definitely get that urge to cook up a hearty dish with pasta. Today was that kinda day... it's been cold and windy, and we just wanting something warming and filling. I loved my Breakfast Carbonara that I made a year ago, so I thought why not make it spicy with some Cajun flavors! It's loaded with grilled peppers and onions, Andouille, smoky bacon, creamy slow-roasted tomatoes, and extra-spicy blackened shrimp on top. We garnished our bowls with a bunch of fresh parsley and chives, along with some crumbled bleu cheese for some balance. This dish is wonderfully smoky and spicy, which is what we want and crave when we eat Cajun style food. But, it's also delightfully creamy. It starts off by surprising you with a kick from the blackened shrimp, but soothes your taste buds with the funky bleu cheese. I also loved that it was a play on a surf & turf... and good thing is, it has a lot of it. You literally can't get a bite without a piece of protein, and that's just how my Mountain Man likes it!! Enjoy :)

For the Blackened Shrimp:

1lb Wild Georgia Shrimp, Peeled & Deveined

2t Sriracha Powder Cajun Seasoning

1t Cajun Seasoning

1t Paprika & Chili Powder

½t Fresh Cracked Pepper & Sugar

For the Spicy Cajun Carbonara:

4T Unsalted Butter

1 Red Bell Pepper & Green Bell Pepper, Cut into Strips

1 Small Red Onion, Thinly Sliced

½C Ground Andouille Sausages, Crumbled & Cooked

½C Crispy Bacon, Roughly Chopped

½C Slow Roasted Tomato Paste (I slow roasted tomatoes, and then pureed them)

½C Dry White Wine

3 Large Eggs

1 ½C Fresh Parmesan Cheese, Freshly Grated

4 Cloves of Garlic, Minced to a Paste

2T Fresh Parsley, Minced (plus a little extra for garnishing)

2T Fresh Chives, Minced (plus a little extra for garnishing)

2oz Bleu Cheese, Crumbled

12oz Fresh Pasta, Cooked

Salt & Pepper, To Taste

Warm Blackened Shrimp, For Topping

Directions:

1. For the Blackened Cajun Shrimp:In a small bowl, mix together all of the seasonings until combined. Toss the shrimp in spice mixture until coated. In a large sauté pan, melt the butter over medium-high heat. Add the seasoned shrimp and cook until just done and still tender (don’t overcook). Remove the shrimp from the sauté pan and set them aside on a plate until ready to serve.

2. For the Cajun Carbonara: Toss in the peppers and red onions into the same pan that you sautéed the shrimp in. Cook them over medium-high heat until they have softened and caramelized slightly (don’t cook them too much, you still want some bite). Once cooked, remove them to a bowl and set them aside. Add ground Andouille sausage and bacon, and cook, stirring occasionally, until lightly browned and crisp, about 8 to 10 minutes. Strain the bacon and sausage from their fat onto a separate plate. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat together the eggs, Parmesan, slow roasted tomato puree, and garlic together with fork in small bowl; set aside. Transfer hot, cooked pasta to the pot (removed from heat); if pasta is dry, add some reserved cooking water and toss to moisten. Immediately pour tomato-egg mixture over hot pasta, toss well to combine. Toss the chives, parsley, and crumbled sausage and bacon into the egg-coated pasta. Season generously with black pepper, and toss well to combine. Lastly garnish with some more parsley, chives, and crumbled bleu cheese. Top the pasta with the blackened shrimp.

3. Enjoy immediately while it's still warm!

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.