The Menu
Ginger-Curry Pork and Rice
Cucumber Salad
Coconut Cream Thai Pie
The Recipes
Ginger-Curry Pork and Rice
If you don't have dried apricots on hand, you can substitute golden raisins instead. Fresh ginger livens this dish and gives it a mild, peppery heat.
2 (4-ounce) boneless, center-cut loin pork chops
1/8 teaspoon black pepper
dash of salt
1 tablespoon vegetable oil, divided
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 1/2 teaspoons grated peeled fresh ginger
1/2 cup chopped onion
1/2 teaspoon red curry paste
1 cup chicken broth
2 tablespoons chopped dried apricots
1 teaspoon honey
1 garlic clove, minced
1 1/2 cups hot cooked basmati rice
2 tablespoons thinly sliced green onions
Sprinkle pork with pepper and salt. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan. Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
Heat remaining 1 teaspoon oil in pan over medium heat. Add onion and curry paste; cook 2 minutes or until onion is tender, stirring frequently. Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done. Remove pork from pan. Increase heat to medium-high. Add rice; cook 2 minutes or until thoroughly heated, stirring frequently.
Serve rice mixture with pork, and top each serving with 1 tablespoon green onions.
Cucumber Salad
* 1/3 cup vinegar
* 2 tsp sugar
* 1 tsp salt
* 4 cucumbers
* 2 shallots
* 1 red spur chili (mild fresh chili)
Mix vinegar, sugar and salt in a pot, bring to a boil, strain and allow to cool.
Slice cucumbers, shallots, and chili just before serving and add the vinegar mixture.
Coconut Cream Thai Pie
8 Servings
A perfect summer dessert.
1-13.5 oz can Coconut Milk
5 large egg yolks
1/2 cup sugar
1 tablespoon gelatin
Pinch salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 cup heavy cream
1/2 cup flaked coconut
1-8 oz store bought cookie crust of your choice
3 tablespoons flaked coconut, for garnish
1. Place medium size mixing bowl and beaters in refrigerator for whipping cream.
2. In a medium saucepan, add Coconut Milk. Heat to just before a boil.
3. Using a wooden spoon, beat egg yolks, sugar, gelatin and salt until very smooth and lemon colored.
4. Stir a few tablespoons of the hot Coconut Milk into the yolk mixture, stirring constantly.
5. Add yolk mixture to hot Coconut Milk in a thin stream, stirring constantly. Continue stirring, heating to just before the boiling point (no hotter than 185°F (85°C) on a meat thermometer).
6. The filling will be slightly thickened, almost the consistency of smooth applesauce. Remove from heat.
7. Beat in coconut extract and vanilla extract.
8. If mixture is lumpy, push through a strainer.
9. Continuously stirring, cool the coconut filling in an ice water bath (place pan of filling inside a larger bowl of ice water). When it starts to thicken and becomes cool, remove from the ice water bath. Mix in flaked coconut. Set aside.
10. Using the chilled mixing bowl and beaters, beat the heavy cream until it mounds into firm peaks.
11. Gently fold the filling into the whipped cream until well incorporated.
12. Spoon your filling into the cookie crust. Garnish edges of pie with flaked coconut.
13. Refrigerate for 3 - 4 hours or until firm.
Ginger-Curry Pork and Rice
Cucumber Salad
Coconut Cream Thai Pie
The Recipes
Ginger-Curry Pork and Rice
If you don't have dried apricots on hand, you can substitute golden raisins instead. Fresh ginger livens this dish and gives it a mild, peppery heat.
2 (4-ounce) boneless, center-cut loin pork chops
1/8 teaspoon black pepper
dash of salt
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1 tablespoon vegetable oil, divided
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 1/2 teaspoons grated peeled fresh ginger
1/2 cup chopped onion
1/2 teaspoon red curry paste
1 cup chicken broth
2 tablespoons chopped dried apricots
1 teaspoon honey
1 garlic clove, minced
1 1/2 cups hot cooked basmati rice
2 tablespoons thinly sliced green onions
Sprinkle pork with pepper and salt. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan. Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
Heat remaining 1 teaspoon oil in pan over medium heat. Add onion and curry paste; cook 2 minutes or until onion is tender, stirring frequently. Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done. Remove pork from pan. Increase heat to medium-high. Add rice; cook 2 minutes or until thoroughly heated, stirring frequently.
Serve rice mixture with pork, and top each serving with 1 tablespoon green onions.
Cucumber Salad
* 1/3 cup vinegar
* 2 tsp sugar
* 1 tsp salt
* 4 cucumbers
* 2 shallots
* 1 red spur chili (mild fresh chili)
Mix vinegar, sugar and salt in a pot, bring to a boil, strain and allow to cool.
Slice cucumbers, shallots, and chili just before serving and add the vinegar mixture.
Coconut Cream Thai Pie
8 Servings
A perfect summer dessert.
1-13.5 oz can Coconut Milk
5 large egg yolks
1/2 cup sugar
1 tablespoon gelatin
Pinch salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 cup heavy cream
1/2 cup flaked coconut
1-8 oz store bought cookie crust of your choice
3 tablespoons flaked coconut, for garnish
1. Place medium size mixing bowl and beaters in refrigerator for whipping cream.
2. In a medium saucepan, add Coconut Milk. Heat to just before a boil.
3. Using a wooden spoon, beat egg yolks, sugar, gelatin and salt until very smooth and lemon colored.
4. Stir a few tablespoons of the hot Coconut Milk into the yolk mixture, stirring constantly.
5. Add yolk mixture to hot Coconut Milk in a thin stream, stirring constantly. Continue stirring, heating to just before the boiling point (no hotter than 185°F (85°C) on a meat thermometer).
6. The filling will be slightly thickened, almost the consistency of smooth applesauce. Remove from heat.
7. Beat in coconut extract and vanilla extract.
8. If mixture is lumpy, push through a strainer.
9. Continuously stirring, cool the coconut filling in an ice water bath (place pan of filling inside a larger bowl of ice water). When it starts to thicken and becomes cool, remove from the ice water bath. Mix in flaked coconut. Set aside.
10. Using the chilled mixing bowl and beaters, beat the heavy cream until it mounds into firm peaks.
11. Gently fold the filling into the whipped cream until well incorporated.
12. Spoon your filling into the cookie crust. Garnish edges of pie with flaked coconut.
13. Refrigerate for 3 - 4 hours or until firm.
