Pad Thai

Pad Thai recipe by Katie Chin

Recipe excerpt from:
Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love!
by Katie Chin

Serves 4

Celebrate Asian Pacific American Heritage Month with my easy and delicious Pad Thai recipe!! This is the Pad Thai you’ve been waiting for because it’s so easy to make and everything in this recipe you can find at almost any well stocked grocery store. Traditional Pad Thai recipes call for tamarind concentrate which can only be found at Asian markets or on-line. A great way to recreate the flavors of tamarind is by using brown sugar and lime juice to mimic its sweet tart signature taste. All the sweet, salty and sour flavors you’ve come to love from your favorite dish can now be whipped up within minutes. Perfect for a Sunday night dinner or any night of the week!

  • 8 ounces dried rice stick noodles
  • 1/3 cup brown sugar
  • ¼ cup freshly squeezed lime juice
  • ¼ cup fish sauce
  • 3 Tablespoons chicken broth
  • 1 Tablespoon sambal olek or sriracha sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon all-purpose cornstarch
  • 2 teaspoons paprika
  • 2 Tablespoons oil
  • 2 garlic cloves, minced
  • 12 ounces boneless, skinless chicken breast, shredded
  • 6 ounces firm tofu, drained, patted dry with paper towels and cubed
  • 1 egg, lightly beaten

Garnishes:

  • Matchstick carrots
  • Shredded red cabbage
  • Beansprouts
  • Crushed roasted peanuts

Bring a pot of water to a boil in a large pot. Turn off heat. Place dried rice noodles in the water and let sit for 10-15 minutes, breaking apart with tongs. Rinse with cool water and drain. Set aside.

In a medium bowl, whisk together the brown sugar, lime juice, fish sauce, chicken broth, sambal olek or sriracha sauce, soy sauce, corn starch and paprika. Set aside.

Heat the oil in a wok or skillet over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry for about 2 minutes. Add the tofu and egg and stir-fry for about 1 minute, until egg is scrambled. Add the reserved rice noodles and sauce mixture and stir-fry for 2-3 minutes, tossing so ingredients are evenly coated.

Transfer to a platter and garnish with small piles of bean sprouts, carrot and red cabbage on the sides of the platter. Sprinkle with the peanuts and minced cilantro over the top. Serve immediately with lime wedges.

Hatch Enchiladas Suizas

Melissa's Hatch Chile Enchilada Suiza

Recipe excerpt from:
Melissa’s Hatch Pepper Cookbook
by Ida Rodriguez
Melissa’s World Variety Produce

Ingredients

  • 1 ½ lb. Shredded Chicken Breast, cooked
  • 2 Tbsp. Olive Oil
  • 6 ea. Tomatillos, quartered
  • 1 clove garlic, chopped
  • ½ Diced Yellow Onion 
  • ½ Green Bell pepper, Diced 
  • ½ bunch cilantro, chopped
  • 3 roasted hot hatch peppers, diced
  • 2 cups chicken broth
  • ½ cup heavy cream
  • ½ cup sour cream
  • Salt and Pepper, to taste
  • 12 corn tortillas
  • 3 cups jack cheese, shredded
  • 1 cup salad oil

Directions
In a saucepan, heat the olive oil and sauté the tomatillos, garlic, onion, bell pepper, cilantro, and hatch peppers until softened.

Add the chicken broth and cook until vegetables are tender.
In a blender, blend the vegetables until smooth.  Strain through fine strainer. Return the sauce to the saucepot and bring to a simmer.  

Add heavy cream and allow to reduce for 5 minutes

Finish with sour cream and season with salt and pepper. (Yield 1 quart)

Heat the salad oil in a sauté pan.  Soak the tortillas on both sides for a second to soften and set aside.
In a mixing bowl add the shredded chicken and 1-½ cups of the salsa verde; stir until all the chicken is moistened with sauce.

Fill the tortillas with 1 oz of shredded chicken mixture, cheese and roll into enchilada.
In a baking dish place the rolled enchiladas.  Top with sauce and cheese.  Place in 350º oven and heat for 10 minutes.  

Remove from oven and serve. 

YIELD: 12 ENCHILADAS

Show 368, April 11, 2020: Chef Ryan Harvey of Bare Bones in San Diego

Ryan Harvey of Bare Bones Nutrition Company“Founded in 2013 by husband-and-wife duo of Chef Ryan and Katherine Harvey, Bare Bones is a San Diego-based nutrition company offering a full menu of protein-infused products including ready-to-use bone broth, collagen protein powder and instant bone broth beverage mixes. As the leading innovator in the bone broth space, the company has provided wellness seekers convenient, quality protein and collagen enriched products that deliver the essential nutrients and hydration for the body, with no added sugars.”

“Leading innovators, Bare Bones, continues to elevate the bone broth industry with the expansion of their line of Bone Broth Instant Beverage Mix with a new added flavor, Chicken. This new evolution in bone broth is designed for those who demand the highest quality nutrition with the best taste, and anytime convenience.”

“The Instant Beverage Mix starts the same way as the liquid broths: Simmering animal bones in water for 24-48 hours to extract the essential nutrients including collagen, protein and amino acids. The protein and collagen rich liquid is then dehydrated it into a water-soluble powder, creating a quick and easy mix with the same sippable, delicious, nutrient-dense bone broth in an easy-to-use instant beverage mix that delivers the protein and hydration your body needs with none of the sugar.”

“We turned to innovation, the heartbeat of any brand, and discovered a way to take bone broth, and dehydrate it – so we could still deliver the same benefits to consumers, but in a much more convenient and affordable package,” shared Ryan Harvey, Co-Founder of Bare Bones.

Chef Ryan and Bare Bones also generously supports the hospitality community. Currently Bare Bones is donating 100 per cent of their Website’s net proceeds to the Restaurants Care Fund of the California Restaurant Association Foundation. $6,000 raised so far with more funds to come !

Chef Ryan Harvey stirs the simmering bone broth kettle for us.

Play

Pumpkin Risotto

by Chef Elizabeth Whitt

Serves 8

1 onion, sliced thinly
2 tablespoons butter or olive oil, divided
1 tbsp. vegetable oil
2 cups Arborio rice
Salt and pepper to taste
1/2 cup white wine
5-6 cups chicken broth
1 small baking pumpkin or butternut squash, peeled and diced into 1-2 inch pieces
1/2 cup grated parmesan or pecorino
1/4 cup cream (optional)

Heat broth in a sauce pan.  Bring to a boil, add pumpkin or butternut squash and a few pinches of salt, turn off heat and let sit until tender, about 5-7 minutes. Remove squash with a slotted spoon and set aside until rice is done. Heat a 4-to-5-quart saucepan over medium heat and add onion and 1 tbsp. butter and 1 tbsp. vegetable oil, salt and pepper. Cook until onion is tender, about 5 minutes.  When onion is tender, add the rice and cook stirring frequently for about 1 minute, to coat the grains of rice. Add the wine and begin adding broth 1-2 cups at a time and continue to stir often. Your liquid should be at a constant simmer so adjust your stirring or your heat to achieve tiny bubbles. Once the rice has absorbed most of the liquid add more.  Begin tasting the risotto after you have added half of the broth. When it is cooked it should be tender but not mushy. Continue adding broth until it has reached correct consistency, about 20 minutes.  Add cheese, cream and 1 tbsp. butter and stir until combined.  Fold in squash, check for seasoning and serve.

Oven Baked Method: Heat a large oven safe skillet or Dutch oven over high heat. Add oil, onion, salt and pepper and sauté until just tender, about 5 minutes. Add rice, more salt, white wine, cubed but uncooked butternut squash and 4 cups chicken broth and stir until combined. Bring broth to a boil, cover and bake in oven at 400 until rice is done, about 15-25 minutes. Check cooking after 15 minutes and add more broth if needed. When rice is just or almost done, add in cheese, butter and cream if desired and let rest 10 minutes and serve.

Thai-Style Carrot Soup with Chrysanthemum Leaves

Melissa's World Variety Produce Yields 8 servings

1 tablespoon olive oil
1 pound carrots, peeled and coarsely chopped
1 large yellow onion, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
3 tablespoons chopped unpeeled fresh ginger
3½ cups fat-free, low sodium chicken or vegetable broth
1 cup light coconut milk
1/3 cup fat-free evaporated milk
3 tablespoons fresh lime juice
2 tablespoons creamy peanut butter
2 tablespoons brown sugar or maple syrup
2 teaspoons seasoned rice vinegar
1 1/2 tablespoons fish sauce
1 teaspoon Asian (roasted) sesame oil
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon dried red chile flakes
Salt
Freshly ground black pepper
1/2 cup finely chopped fresh chrysanthemum leaves

In a large pan or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, onions, celery, garlic, and ginger; cook for 5 to 6 minutes, stirring occasionally, until the onions are translucent. Add the broth, coconut milk, evaporated milk, lime juice, peanut butter, syrup, vinegar, fish sauce, sesame oil, coriander, turmeric, and chile flakes; bring to a boil. Cover, reduce the heat, and simmer for 25 to 30 minutes, until the carrots are very tender. Remove from the heat.

Using a ladle, remove 1 cup of the broth and set aside. Process the remaining soup in batches in a food processor or blender until smooth; hold the lid down with a potholder if using a blender. Taste and season with salt and pepper. If the soup is too thick, stir in all or some of the reserved broth.

If making it ahead, refrigerate, covered, for up to 24 hours. Gently simmer on low heat until reheated. Ladle into soup bowls. Garnish each serving with chopped chrysanthemum leaves.

Meatless Alternative: Omit the fish sauce and substitute soy sauce.