Cooking Hot and Spicy

1/2 lb Mushrooms

1 md Shallot

2 md Garlic cloves

1/2 t Hunan style red chili paste

1 1/2 c Rice milk or milk

-substitute 1 lb Eggplant

1 md Red bell pepper

1/2 c Chopped asparagus stems

-(originally this was peas) 1/2 c Fresh basil leaves

2 t Sugar

1/2 t Plum sauce

1/2 t Ginger

1/4 c Veggie stock

2 3 drops toasted sesame oil

2 t Tapioca flour (see note)

Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a large frying pan, on medium head add stock and mushrooms. Simmer for 5 minutes or until mushrooms are tender and brown. Remove mushrooms and

set aside. In remaining stock add shallot and garlic, sautee for 1-2 minutes. Add chili paste and milk. Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often. Add sugar, plum sauce and sesame oil (only a few drops! It’s amazing the flavor it adds). Add eggplant, asparagus stems and red bell pepper. Bring mixture back up to a boil. Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender. In the last 5 minutes add mushrooms and fresh basil leaves. Serve over grilled polenta (recipe follows) or rice and the steamed asparagus tips. Note: When I made this recipe I felt that the sauce was too thin. The original recipe called for coconut milk and olive oil as the sauce’s base. How I remedied this problem was as follows: I removed all the vegetables from the pan using a slotted spoon and turned the heat down to the lowest setting. I placed them in the serving bowl and set aside. In a measuring cup I added 1/3 cup cold water and 2 heaping teaspoons of tapioca flour (not pearls). Once this was thoroughly mixed I poured it into the sauce while stirring with the slotted spoon. In less than a minute the sauce had thickened very nicely. I then poured the sauce into the bowl over the vegetables and served. It was pleasantly spicy (go light on the red chili paste if you dislike REALLY hot foods) and filling. Note2: if you wanted to be more authentic you could try adding some coconut extract… From: J. Ari Kornfeld . Fatfree Digest [Volume 8 Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

-Gail Shimizu BWHT68A 2 lb Pork or chicken; sliced

-into strips 1″ X 4″ and -1/4″ thick 3/4 c Thick coconut milk; for

-basting meat while cooking 40 Bamboo skewers; (soak in

-water before using) ——————————FOR FOR MARINADE—————————— 1 1/2 tb Lemon grass; thinly sliced

-(use only the base, about -1 to 3″ from the root) 1 tb Galanga (Kha); minced

2 tb Red onions; minced

1 1/2 tb Garlic; minced

2 tb Ground coriander seeds

1 tb Indian yellow curry powder

1 tb Kaffir lime leaves; finely

-chopped 2 1/2 tb Sugar

1/2 ts Salt

——————————FOR PEANUT SAUCE—————————— 7 Medium seeded dried chilies;

-soaked in warm water until -soft 1 1/2 ts Galanga (Kha); minced

2 tb Cilantro roots; minced

1 1/2 tb Lemon grass; finely chopped

2 1/2 tb Garlic; minced

3 1/2 tb Red onions; chopped

1 ts Ground coriander seeds

1 1/2 ts Thai shrimp paste

5 c Medium consistency coconut

-milk 1/3 c Creamy peanut butter (do not

-use Peter Pan) 1/4 c Sugar

3 1/2 ts Salt

In a blender or food processor, grind the listed ingredients, from lemon grass to salt, finely. Mix with the meat (wear latex gloves to do this, it stains) and marinate for 1 hour. Place meat strips on BGMB90B =============== Reply 77 of Note 1 ================= BOARD: FOOD AND WINE BB TOPIC: FOOD SOFTWARE SUBJECT: R-MM THAI AND VIET R TO: BGMB90B ELAINE RADIS DATE: 07/16 FROM: BGMB90B ELAINE RADIS TIME: 1:48 PM

2 Egg

2/3 c Salad oil

1 c Sour cream

1 c Corn meal, yellow

3/4 c Cream style corn

1 tb Baking Powder

1 1/2 ts Salt

2 Green Onion Tops chopped fin

4 Jalapeno Peppers sm chpped

1 c Cheddar cheese, grated

Combine all ingredients except cheese…add half the cheese..pour into a well greased 8/12 pan and rest of cheese bake 425 20-25 min from”Deep in the Heart of Texas” received from YLR in cookbook swap *the needler* Notes: I used 1 cup of cream style corn, that is what is in those little cans and I used one with no salt. I thought it was a bit oily for my taste, so next time I would use less oil maybe about a half cup. I used 3 heaping tablespoons of Ortego hot chopped Jalopenos…I would use more next time..it was ok but I like it hotter. It was fine for those who dont like it really hot. frances *the needler*

1 1/2 pound loaf

9 oz Water

1 1/2 tb Applesauce (oil)

2 tb Sugar

1 ts Salt

3/4 c Cornmeal

1/4 c Whole wheat flour

3 tb Taco seasoning

2 c Bread flour

1 1/2 ts Yeast

Adapted from Great Bread Machine Recipes by PNewton vkbb14a Tastes like a taco…great with chili.

1 1/2 lb Chicken breasts

1 Whole green onion, cut in h

1 Quarter-size slice of fresh

-ginger, crushed with a cle 1 T Dry sherry

1/2 t Each salt and sugar

2 c Water

1 c Shredded iceberg lettuce

-fresh cilantro -Peanut sauce - 1 1/2 T Creamy peanut butter

2 1/2 T Salad oil

2 T Each soy sauce and sugar

2 t White vinegar

1/2 t Sesame oil

1/2 t Ground red pepper

1 T Each minced green onion &

Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill. Sauce - Stir together peanut butter and salad oil until blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro. To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all.

1 lb boneless skinless chicken breast halves — cut

in 1/2″ cubes 3 tbsp taco seasoning

2 tbsp vegetable oil

1 11 oz jar chunky salsa

1/2 c peach preserves

hot cooked rice

Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat. In a skillet, brown chicken in oil. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until meat juices run clear. Serve over rice.

10 -12 oz fettucine or spaghetti — *

4 boneless beef chuck top blade steaks — 1″ thick

Sauce: 1/2 cup prepared chunky salsa

1/4 cup ketchup

2 tablespoons packed brown sugar

1 tablespoon Dijon mustard

Make sure your steaks are well trimmed from fat.

1. In small bowl, combine sauce ingredients; mix well. Reserve 1/2 cup sauce.

2. Place beef steaks on grid over medium-ash-covered coals. Grill uncovered 18 to 22 minutes for medium rare to medium doneness, turning occasionally and brushing both sides with remaining sauce during last 5 minutes of grilling.

3. Serve steaks with reserved sauce.

Entered by Gayle Albert gayle@cyberspace.com or stampmad@aol.com