Mike Cooks!

Thai Spicy Noodles Recipe

Michael Grant — Mon, 11 Jan 2010 15:01:37 +0000

Now here’s a good one! I remember having these at a friend’s house and was given the recipe quite some time ago. These recipes are ones written on scraps of paper in my recipe box. Some of them I used to remember. Some of them I was rather drunk and don’t remember, or, rather drunk and the writing is unreadable!

Anyway, here’s a great noodle recipe as I remember but I’ve never actually made it, has stuff in it to fill you up, very tasty!

I’ll be trying to make this next week, so I’ll post some pictures when I do!

Ingredients

8 oz Thai rice noodles (banh pho)
4 tb Fish sauce (or soya sauce)
4 tb Lime juice (lemon juice)
4 tb Tomato puree
4 tb Sugar
1 tb Hot red pepper flakes
1/2 c Ground peanuts
1/2 c Vegetable oil
4 Cloves of garlic minced
1 lb Chicken cut in small pieces
1 Large tofu cut in chunks
8 Very large tiger shrimp
4 Eggs lightly beaten
4 c Bean srouts
4 Scallions, cut 1/2 in pieces

Directions

Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
coriander. Soak rice noodles in cold water for two to three hours and drain
just before use (or partially cook any other type of thin noodles and allow
to cool.

Mix together fish sauce, lime juice, tomato puree, sugar and red
pepper flakes; set aside. Grind peanuts in food processor (at least
half-cup, plus some extra for garnish). Prepare and assemble all other
ingredients.

In large wok over high heat, brown the garlic in oil. Add
chicken, tofu and shrimp, and saute until lightly browned. Add eggs and
continue to stir fry. Add drained rice noodles and dish sauce mixture,
continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and
scallions, and continue to stir fry for another 2 minutes. Sprinkle with
more ground peanuts.

Serve immediately with lemon wedges, cucumber slices
and coriander.

Crowd-Pleasing Dinner Rolls – Sortachef

Michael Grant — Sat, 09 Jan 2010 13:19:17 +0000

For Thanksgiving one year, my whole family rented a house at the Jersey Shore for a reunion. My job was providing dinner rolls. The nieces’ and nephews’ eyes got round when they saw me mixing flour, water and yeast. I put the sponge on top of the fridge and let it bubble, and then later I fed it. ‘Most people buy dinner rolls,’ my sister said, eyeing me quizzically. ‘Wait till you taste them,’ I said as I trundled off to bed.

via Crowd-pleasing Dinner Rolls « Sortachef.

Bacon Wrapped Shrimp With Bourbon Sauce – Southern Grace Gourmet

Michael Grant — Fri, 08 Jan 2010 14:00:53 +0000

From one of my favorite food and cooking blogs:

This is a delicious dish perfect as an appetizer or main course. We had bacon wrapped shrimp at two of our favorite restaurants on our recent trip to Gatlinburg over the Christmas holiday. My son loved them so much, I decided to recreate them at home.

via Bacon Wrapped Shrimp with Bourbon Sauce | Southern Grace Gourmet.

Surprised Kitty!!

Michael Grant — Mon, 30 Nov 2009 10:00:28 +0000

I know it’s not “food related” but it sure is funny!

Butter vs. Margarine Showdown | Food Renegade

Michael Grant — Thu, 05 Nov 2009 09:53:04 +0000

It’s no secret that I’m a fan of butter. I love the way it tastes. I love the way it makes other foods taste. I love the way it melts, the rich creamy texture it imparts to delectable recipes, and I love that it is REAL. If I wanted to, I could put a cow out to lush, green pastures every day, milk it, and use my haul to create fresh butter in my own kitchen. I can’t create margarine in my kitchen.

Butter from grass-fed cows is arguably one of the best kinds of fats we can eat, but when you tell most people this they roll their eyes. Where’s the science to back that claim up? They ask. Everyone knows butter is bad, bad, bad for you. Don’t they?

Ah. Well now you can point them to a recent study which broke down the results of the 20 year Framingham Heart study, specifically comparing butter consumption to margarine consumption. Guess which tasty, spreadable fat wins?

via Butter vs. Margarine Showdown | Food Renegade.

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French Toast Recipe – Simply Recipes

Michael Grant — Tue, 20 Oct 2009 09:08:48 +0000

Is there nothing better than French toast for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to be one of our favorite breakfast dishes. It works best with several day old French or Italian loaf bread, thickly sliced. Fresh bread, or bread that has been sliced too thin tends to get mushy and fall apart when soaked in the egg milk mixture.

via French Toast Recipe | Simply Recipes.

The Nuts in Kung Pao Chicken: Peanuts or Cashews? – Serious Eats

Michael Grant — Sun, 18 Oct 2009 14:06:55 +0000

Yesterday, our new nut columnist Lee Zalben wrote about Kung Pao chicken, exploring the use of nuts in this and so many other Chinese dishes. He casually mentioned the peanuts in his Kung Pao dish, which set off a mini debate. What about cashews? Or are peanuts more common?

via The Nuts in Kung Pao Chicken: Peanuts or Cashews? | Serious Eats.

Beef Stroganoff – Southern Grace Gourmet

Michael Grant — Sat, 17 Oct 2009 14:41:35 +0000

Beef Stroganoff is a very popular dish of Russian origin that has evolved into many different interpretations. It is a easy to prepare dish that is a classic comfort food. In this recipe, I have combined great flavor combination for a very tasty dish. Spicy paprika and Dijon mustard give the dish an extra flavor boost. In the traditional recipe, there is only beef, and no mushrooms or onions. So if you prefer, you can omit the mushrooms and onions. When choosing the beef for this recipe, make sure to get a very tender cut, such as top sirloin.

via Beef Stroganoff | Southern Grace Gourmet.

Spiced Apple Cake – Joy the Baker

Michael Grant — Sat, 17 Oct 2009 14:06:16 +0000

Apple season is here!!

I sometimes wish that my future self could just pop into my present world just to… you know… say hi, and let me know that everything in the future is going along just swimmingly. That never happens, but maybe I just haven’t given future me enough guidance. With this in mind… here’s a quick letter to future me. Now maybe 48 year old me will get crackin’ on some answers. Slacker.

via Joy the Baker » Blog Archive » Spiced Apple Cake.

Honey Garlic Ginger Stir Fry – Southern Grace Gourmet

Michael Grant — Tue, 29 Sep 2009 11:22:00 +0000

This is a quick and easy stir fry with chicken, baby bok choy and fresh shiitake mushrooms. The flavorful garlic and ginger balance with the sweetness of the honey. I add dry wine to the dish to make a simple sauce. The sweetness in the bok choy compliments the sauce very well. You can add any kind of vegetables you like, however I like to include bok choy in this dish. When I was a kid, we found bok choy at the commissary

via Honey Garlic Ginger Stir Fry | Southern Grace Gourmet.