1 tbsp oil 1 lb lean ground pork 6 oz sliced purple onion 1 to 6 small fresh Thai Chilies, chopped (this will determine spice level)* 1/2 oz very thinly sliced ginger 4 oz Thai Kitchen Premium Fish Sauce 4 oz lime juice 3 oz crushed unsalted dry roasted peanuts 2 oz chopped green onion
Read MoreThese crisp and spicy patties could serve as an appetizer, a snack, a hot or cold lunch dish. 12 oz. firm White Fish Fillet 1 tbsp Thai Kitchen Red Curry Paste 1 egg 8 green beans, thinly sliced or slivered 4 green onions, tops only, thinly sliced 3 kaffir lime leaves*, minced 3 cloves garlic,
Read More2 tbsp vegetable oil ½ small white onion, finely chopped 1 small carrot, grated 2 teaspoons fresh ginger, grated 2 cloves garlic, minced 8 ounces large prawns, shelled and minced 6 ounces fresh ground pork 4 ounces fresh bean sprouts cut into 1-inch lengths 2 teaspoons San-J Tamari 2 teaspoons fresh cilantro, minced 2 packages
Read MoreThis look as beautiful as it taste. Large prawns marinated in white wine, olive oil and basil are then wrapped in paper thin slices of prosciutto and whole basil leaves before grilling. These can also be baked in the oven at 400° F. 1 cup dry white wine 1 cup extra virgin olive oil ¼
Read MoreThis has been a favorite hors d’oeuvre since it first hit the cocktail party circuit. The combination of melted chevre, asparagus and crispy filo is a slightly decadent delicious teaser. You can add a bit of prosciutto for another layer of flavor. 6 sheets of filo pastry 2/3 cups (150ml) melted butter 2/3 cup (150ml)
Read More1 Purple Cherokee Heirloom Tomato 1 Brandywine Heirloom Tomato 1 Gold Medal Heirloom Tomato ½ cup chopped basil 2 large balls fresh buffalo mozzarella (stored in water) Fruity olive oil Good balsamic vinegar 1 loaf thick Italian bread 2 cloves garlic Salt Preheat oven to broil. Slice bread into long 1-inch thick strips or rounds.
Read More8 oz Orzo rice (rice-shaped pasta; about 1 ¼ cups) 2 tbsp sherry wine vinegar 1 tbsp fresh lemon juice ½ cup extra-virgin olive oil 1 ¼ lbs assorted Heirloom Tomatoes, cut into ½ inch pieces ¾ cup chopped green onions ½ cup sliced pitted oil-cured olives ¼ cup thinly sliced fresh basil ¼ cup
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