[pinny url=”http://74.48.178.175/2014/04/16/drunken-noodles/” media=”http://74.48.178.175/wp-content/uploads/2014/04/IMG_0265.jpg” description=”Drunken Noodles -lollipopsicle”]
I have cooked for a few drunks in my day….and this recipe right here is a great one if you want to have a great meal to accompany beer or cocktails. Traditionally in Thailand these are served to late night patrons to help wake them back up. This dish is spicy but you can prepare it to your own liking. My favorite drunken noodles are at the the “I like Thai” cart and are all of $5, but when I don’t want to drag my nearly three year old son downtown I have found a pretty close second place version that serves at least 4 other noodle munchers. I have access to many Asian markets and pick my ingredients up there, they are usually cheaper and better quality but most of these items can be found at your local supercenter du jour. Continue reading “Drunken Noodles”
20 minute Wild Mushroom couscous
With fall officially in full swing, and mushrooms being at their peak, I figured why not a fast and seasonal recipe? This side dish is quick, easy, and impressive. I found amazing Chanterelles but you can use what mushrooms look best in your area. This serves four as a side dish or 2-3 as a main, the ingredients are easy to find, and it can be easily adjusted to fit any taste. I love using couscous, it is fast, easy, and has great texture, awesome if you are in a hurry as it only take 5 minutes to prepare. A quick sauté on the mushrooms and a dash or two of wine, and you have a five star dish at home for a fraction of the price!
You will need:
1 cup couscous
A palm full of dried porcini
2 cups stock
3 tsp. olive oil
Pinch of salt
2 cups sliced mushrooms
1 shallot, minced
1 clove garlic, minced
2 tsp. Ponzu or soy
¼ cup dry white wine, or stock
1 tbsp. Butter or butter substitute
2 tbsp. fresh chopped parsley, I’ve been loving the “curly” variety lately, its very mid town Manhattan in the 80’s haha!
Fresh ground black pepper
Boil two cups of stock with dried porcini, salt and 1 tsp. olive oil, remove from heat and pour over cous cous in a medium mixing bowl, cover with plastic wrap, after five minutes, remove wrap, fluff with a fork, and set aside.
Over medium high heat in a skillet heat 2 tsp. olive oil till shimmering, add shallot and garlic, cook a 2 minutes, add mushrooms in one layer, add butter, cook 4 minutes, flip, cook 2 more minutes add ponzu and white wine, reduce a few minutes, toss with parsley and pepper, serve over cous cous. Fungi heaven!
15 minute Pad Thai
Have you ever ordered Pad Thai and ended up with a clumpy, soggy, orange mess? I have. This isn’t always the case but I have tried many a bad pad if you know what i’m sayin. There is the most amazing Thai cart downtown and they make great food on the cheap, we are talking $5 for fresh made, authentic food. I can’t always make it down there so I have started experimenting with my own version. Using and utilizing what is best of the season and using a stir fry technique it all comes together fast and with a little practice quite easily. Get familiar with your local Asian market, talk to the shop keep, get to know the products, research and then you can make a fast and easy meal for you and your family that is restaurant quality, without the extra salt, and expense
