Friday, October 29, 2010

This time from another part of the globe!

My daughter has a real love for Asians, and Asian food! 
She spent a summer in China teaching English and longs to return. 
Her father and I want to go visit the nation with her,
and tell her that would be amazing if she returns...when she is married! LOL!
Last weekend she came to visit and she cooked 
up some great Thai Chicken Curry.
We loved it!
The bowl in the right corner has the sweet chili sauce.
OH it is all sooooo good! 
We learned about a year ago to use Jasmine or Basmati rice.
Absolutely perfect rice every time and the best rice 
you will ever eat! It is what is used in fine restaurants.
Rated: rating
Submitted By: Michelle Chen
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 1 Day 45 Minutes
Servings: 4
"There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this."
1/2 cup coconut milk
2 tablespoons fish sauce
2 tablespoons minced garlic
2 tablespoons chopped cilantro
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon white pepper
1/2 (3 pound) chicken, cut into pieces
6 tablespoons rice vinegar
4 tablespoons water
4 tablespoons white sugar
1 teaspoon minced garlic
1/2 teaspoon minced bird's eye chile
1/4 teaspoon salt
1. In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2. Preheat grill for high heat.
3. In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4. Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

Saturday, July 24, 2010

Food, Glorious Food- FINALLY!!

Well, I will christen this blog's first foodie post with
my very favorite dish:
I don't know what part I like more, the combo of the sauce and sour cream
or the tortilla strips?!!!  
This is definitely a Happy Food!!!

When we moved back to the States, we longed for the food.
 I found Rick Bayless' show on PBS and bought his cookbook
  He had the recipe in it!
I am SOOOO glad he did!!


Chipotle Chilaquiles

  • FAST


    1. One 28-ounce can whole tomatoes, drained and 1/2 cup liquid reserved
    2. 2 chipotles in adobo
    3. 1 1/2 tablespoons vegetable oil
    4. 1 large white onion, thinly sliced
    5. 3 garlic cloves, very finely chopped
    6. 1 1/2 cups chicken stock or low-sodium broth
    7. Salt
    8. 8 ounces tortilla chips
    9. 1 1/2 cups shredded chicken
    10. 1/4 cup freshly grated Parmesan cheese or queso añejo (see Note)
    11. 1/3 cup sour cream
    12. 1/4 cup finely chopped cilantro leaves


  1. In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.
  2. In a very large, deep skillet, heat the oil. Add two-thirds of the onion and cook over moderately high heat until browned around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Pour in the tomato puree and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the stock and boil the sauce over moderately high heat until slightly thickened, about 2 minutes. Season with salt and remove from the heat.
  3. Gently stir the tortilla chips into the sauce, making sure they are well coated. Top with the remaining onion, the shredded chicken and the Parmesan cheese. Dollop the sour cream over the chilaquiles, sprinkle with the cilantro and serve immediately.
NOTE: I use fresh tomatoes ( Romas) and one small can of Roasted tomatoes. That gives a very fresh taste to the sauce. :P MMMMMM

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight. Reheat the chipotle-tomato sauce before proceeding.


Queso añejo is an aged Spanish white cheese that’s slightly salty.

Right click and save this recipe for printing! :)

Wednesday, February 10, 2010

Test post

Welcome to ARTful Cuisine!! Hope you are building up an appetite!!!