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Wine Pairing
Mark West Chardonnay
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Featured Recipes |
THIS CLASSIC THAI BBQ CHICKEN IS BURSTING WITH FLAVOR!
Thai Grilled BBQ Chicken
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2 Servings *Double for 4
INGREDIENTS:
- 1/2 fresh chicken, cut up
- MARINADE:
- 2 Tbsp soy sauce
- 1 tsp dark soy sauce
- 2 Tbsp fish sauce
- 2 Tbsp sherry
- 2 Tbsp brown sugar
- 1 Tbsp black peppercorns, curshed
- 10 cloves garlic, minced
GLAZE:
- 1/2 cup rice vinegar
- 1/3 cup brown sugar, lightly packed
- 4 cloves garlic, minced
- 1-2 fresh red chilies, minced or 1/3 dried crushed chiles
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
DIRECTIONS:
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Combine all marinade ingredients in a bowl and stir well to dissolve the sugar. Add chicken, turning several times to ensure the chicken is covered. Allow to marinate while preparing the grill or overnight. Grill the chicken, turning occasionally. Brush the chiken with the leftover marinade.
To make the glaze, place all the ingredients in a sauce pan. Stir and bring to a boil. Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy. You may brush the chicken with the glaze as well as use it for dipping. |
Thai Green Mango Salad
Prep Time: 20 minutes
Servings: 2-4 servings
INGREDIENTS:
- 2 firm unripe mangoes
- 1/4 cup dry shredded unsweetend coconut
- 2 cups bean sprouts
- 1/2 cup chopped fresh coriander
- 3-4 spring (green onions) onions, sliced
- handful of peanuts or cashews, whole or coarsly chopped
- 1/2 cup fresh basil
DRESSING:
- 3 Tbsp fish sauce, or 4 Tbsp soy sauce
- 3-4 Tbsp lime juice
- 2 Tbsp brown sugar
- 1-2 tsp Thai chili sauce
DIRECTIONS:
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Place coconut in frying pan and lightly toast 2-3 minutes. Transfer to bowl to cool.
Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.
Peel the skin from the mangoes. The flesh of the mango should be firm and light yellow-orange. Using a medium grater, grate into a mixing bowl. Remember there is a flat stone in the center of the mango. Add the bean sprouts, coriander, spring onions, the fresh cut chili plus half the toasted coconut. Toss well to combine. Add the dressing and toss again. Do a taste test. Add more fish sauce or soy sauce instead of salt. If you prefer it sweeter, add a little more sugar. If you prefer more spice, add more chili sauce. Sprinkle nuts, coconut and basil over top. |
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RECIPES ARCHIVE |
