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Posted on November 18, 2020 by ktinakelleher

Full disclosure, I did not create this recipe, rather I adapted it from Thomas Keller’s Ad Hoc Fried Chicken from his cookbook “Ad Hoc at Home”. I found several other versions on various websites such as http://www.foodandwine.com, http://www.thekitchn.com, http://www.seriouseats.com which are all slightly different. You can also learn from Keller himself at http://www.masterclass.com. Basically, I cut his brine in half, add ice to quickly cool it down and soak the chicken for only 4 hours so that you can prep it in the morning and be eating by mid-day, which makes it approachable for a Game Day gathering. Since it is best served right away, it is fun to get the kids into the action with the dredging of the chicken pieces while you tend to the hot oil. While not difficult, it is a bit of production, so I make a big batch when I go to the trouble and share with friends. Chill up some bubbles, as Champagne makes a perfect pairing.

BUTTERMILK FRIED CHICKEN (Ktina’s version from Thomas Keller’s “Ad Hoc at Home”)

KtinaKelleher, adapted from Thomas Keller’s “Ad Hoc at Home”
This makes 18 pieces of chicken, so easily feeds 8 with 2 pieces per person. If your chicken pieces are quite large, it should satisfy 12 people.
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 4 Chicken Breast Halves ,2 whole split breast cut in half (8 pieces)
  • 4 Bone in Chicken Thighs
  • 6 Chicken Drumsticks
  • 1 quart Buttermilk
  • 6 cups flour
  • 4 tsp Kosher Salt
  • 2 tsp Black Pepper
  • 2 TBSP Garlic Powder
  • 2 TBSP Onion Powder
  • 2 TBSP Cayenne Pepper
  • 3-4* quarts Canola or Vegetable Oil for frying
  • 1* quart Peanut Oil for frying *omit if there are peanut allergies
  • Maldon Sea Salt for sprinkling

BRINE

  • 2 Lemons quartered
  • 8 cloves Garlic smashed
  • 6 Bay Leaves
  • ½ bunch Flat Parsley
  • ½ bunch fresh Thyme
  • ¼ cup Honey
  • 2/3 Cup Kosher Salt (Morton's)
  • 2 tsp whole Black Peppercorns
  • 6 cups Water
  • 8 cups Ice

Instructions
 

PREPARE BRINE & SOAK THE CHICKEN

  • Place all ingredients except ice in a stock pot, giving the lemons a squeeze as you drop them in. Cover and bring to a boil. When boiling, give a quick stir, then replace the cover and allow to boil for 1-2 minutes. Remove from heat and add the ice to cool it down and bring to room temperature.
  • Place in chicken pieces in the brine and refrigerate for 4 hours. (The "Ad Hoc" recipe calls for 12, but I found 4 is plenty for a 1 day preparation. In any event, do not allow it to soak for more than 12 hours or it will become too salty.)
  • Remove chicken from brine about an hour before you are ready to cook. Rinse, pat dry place on a parchment lined baking sheet and allow to come to room temperature.

PREPARING THE CHICKEN

  • Prepare a dredging station: Divide the flour into 2 deep dishes and add half of the spices to each and whisk to blend. Pour the buttermilk into bowl. Line a sheet tray with parchment paper.
  • Pour enough oil into a large pan with at least 5” sides so that it comes to at least 3” deep. Turn on heat to medium high to heat oil. .
  • Heat oven to 300*
  • Dredge the chicken one piece at a time in the flour, then dip in the buttermilk and then coat in flour again, making sure it is well coated. Place on a parchment lined baking sheet and repeat for the remaining chicken.
  • Test if your oil is ready by dropping a clump of the coating into the oil (you will have clumps of flour/buttermilk accumulate in the second dish of flour). If it sizzles quickly and floats, it's ready. If there is no action, increase the heat a bit.
  • Starting with thighs and drumsticks, gently drop into the oil.
  • Cook for 2 minutes then move the pieces about, making sure not to overcrowd the pot (about 6 pieces for a 12” diameter pot). Cook for 11-13 minutes, until uniformly golden brown. Depending on the size of your chicken pieces, you may need to cook them a bit longer. I found about 13 minutes was right.
  • Remove cooked chicken and place on a sheet tray with a rack, skin side up, to allow the grease to drain. Place in the oven while you cook the breast pieces, using the same process. The breasts should take a bit less time, perhaps 9-12 minutes depending on their size.
  • Place chicken on a serving platter, sprinkle with flaky sea salt (Maldon) and serve with Honey Hot Sauce.

Notes

KTINA’s TIPS
  • I skip wings, as I find they don’t have enough meat to make it worthwhile, but if you are carving your own chickens (instructions in “Ad Hoc at Home”), by all means use them.  
  • This is best served right away.  If you are making it ahead, do not place it in the oven, simply drain it on the rack until, skin side up.  When ready to serve, reheat the chicken in a 400* oven for 10 minutes to ensure it is crispy and sprinkle with the Sea Salt. 
  • When dredging the chicken, the 2nd dredge will create clumps from the excess buttermilk.  Try to scoop these out after every 5-6 pieces so it doesn’t adhere to the pieces as it accumulates.  
  • Dredging the chicken is message business, so I like to wear disposable gloves and change them if they get too caked with batter. 
  • I suggest reheating leftovers in the oven and not the microwave to preserve crispness.  The microwave will make it mushy.
  • Costco sells Canola Oil in 3 quart containers (2 packs) under the Kirkland label.
  • I find adding Peanut Oil works well and allows for a little higher cooking temperature.  Omit if there are any peanut allergies in your crowd.  
  • I serve this with Ktina’s Potato Salad and MBC Coleslaw, both of which can be made ahead.  
Keyword Ad Hoc Fried Chicken, Chicken, Fried Chicken

2 Comments

Posted on November 17, 2020 by ktinakelleher

Is it me, or have you noticed that Fried Chicken is all the rage at the moment? Much like the current obsession with bacon, it seems every restaurant has their own version, even our local Italian restaurant around the corner starting offering Fried Chicken in a Basket before the pandemic shut down restaurants in mid-March. There was no Italian twist, just old fashioned fried chicken and potato wedges and it stood out on the menu like the old Sesame Street game “one of these things is not like the others”. Since restaurants re-opened in June, and now are outdoor only dining, it has disappeared from that menu, but it is prevalent on those of many other fine dining establishments and not simply at KFC or Chick-fil-A.

  • It looks good enough to eat!
    It looks good enough to eat!

In all honesty, I’ve never quite understood all of the hype. My father used to bring home that red and white striped bucket for dinner on an occasional evening and while I recall liking the coleslaw, I thought the mashed potatoes were more akin to wallpaper paste and the gravy was always congealed by the time it arrived on our dinner table from the KFC in town. My brothers loved it, though, so it was a good alternative to pizza when it was my mother’s night off from the kitchen or when they needed to feed us kids before they went out for a “date night”. I was completely turned off around the age of 10 when I was sick after one such dinner while on vacation in North Conway, New Hampshire. Truthfully, I probably had the flu, but even to this day the smell of those 11 herbs and spices makes my stomach flip, so I have had an aversion to it ever since.

  • My sous chefs, Joe & Timmy
    My sous chefs, Joe & Timmy
  • Where's the broom?
    Where’s the broom?
  • Nice work!
    Nice work!

Leave it to a couple of Michelin 3-star chefs to change my mind, namely Thomas Keller of The French Laundy in Napa, California (as well as Per Se in New York, Bouchon Bistro and Ad Hoc) and Grantz Achatz of Alinea in Chicago (as well as Next, The Aviary and Roister), who studied under Keller at the French Laundry before striking out on his own. Both chefs have the distinction of winning the James Beard award for Best Chef in America and their restaurants have been ranked #1 in the US, with Alinea holding that title at the moment. We attended a Dom Perignon vs Krug champagne dinner at Roister last November and fried chicken was one of the pairings. I don’t recall if the Dom or Krug was the winner, but I do remember it was delicious. Since Dennis is a huge fan of fried chicken, I decided to give it a try since I had nothing but time on my hands and it was most definitely in keeping with #learnsomethingnew. I pulled out my “Ad Hoc at Home” cookbook and embarked on Thomas Keller’s version. I had to make a few adjustments and cut the amount of brine in half and shortened the brining time to 4 hours since I didn’t have restaurant size storage and we wanted to eat before midnight. I also took the shortcut and bought the chicken parts already cut up and only had to cut the breasts in half. All in all, it worked out perfectly and Dennis’s verdict “AWESOME”!

  • Honey Hot Sauce & Ktina's Potato Salad
    Honey Hot Sauce & Ktina’s Potato Salad
  • Cheers!
    Cheers!

Upon returning to Chicago after 4 1/2 months on Cape Cod and lots of seafood, I offered to make friend chicken on Sunday. While not difficult, it is time consuming and thus it’s worth it to make a large batch, so we invited the Lynches over for dinner. I enlisted our nephews Joe and Timmy to help with the dredging while I fried the chicken. I put Julia to work whisking up the Honey Hot Sauce that I had concocted during the first attempt, which was inspired by a sauce that Maple & Ash serves with their fried chicken that is very tasty. I had the recipe for Maytag Blue Cheese (MBC) Coleslaw from a restaurant that my brother in law Brian used worked at that I adapted, so that and Ktina’s Potato Salad were the sides to round out the meal. And of course Champagne was the perfect pairing!

Go To MBC COLESLAW Recipe
Go To KTINA’s POTATO SALAD Recipe
Go To “AD HOC’ FRIED CHICKEN Recipe

HONEY HOT SAUCE

Maple & Ash is an upscale steak house around the corner from us in Chicago and they serve a honey chili dipping sauce with their fried chicken. I love the sweet and spicy combination so concocted my own version that is so easy it probably doesn't even qualify as a recipe. Try it with fried chicken and I think you'll love it.
Print Recipe
Course Sauces
Cuisine American

Ingredients
  

  • 1/2 cup Frank's Hot Sauce
  • 1 cup Honey

Instructions
 

  • Whisk the ingredients together. That's it! Serve as a dipping sauce for fried chicken and make sure to have plenty of napkins as it's sticky.

Notes

KTINA’s TIPS
  • This is basically 2 parts honey to 1 part hot sauce, so use proportions according to your crowd.  
  • This will keep for several weeks in an airtight container or jar.  I suggest keeping in your pantry and not the refrigerator, as the honey will crystallize in the refrigerator.  
  • I like the tang of Frank’s Hot Sauce (plus it is available in a large bottle, since it’s the original Buffalo Wing hot sauce), but feel free to experiment with other hot sauces that you like.  There are endless options, but you may need to adjust the proportions depending on the heat so as not to overpower the honey and allow some sweetness to come through.  
Keyword Dipping Sauce, Fried Chicken, Honey Hot Sauce

1 Comment

Posted on November 17, 2020 by ktinakelleher

My grandmother (Nana) made the most delicious potato salad and it was a staple during summer time meals. Her recipe called for pickle juice, but I use fresh dill here and find I prefer it. My brother, Mark, was always a huge fan of Nana’s potato salad, so it was the ultimate compliment when a couple of summers ago he declared it “better than Nana’s”.

KTINA’S POTATO SALAD

This recipe is actually super easy and great when you need a make ahead side dish for a crowd. I serve this whenever I make Lobsters, Fried Chicken, BBQ Ribs or Hot Dogs & Burgers.
Print Recipe

Ingredients
  

  • 3 pounds Red Skinned Potatoes, skins scrubbed clean and cut into 1-2” cubes (8 cups)
  • 3 Celery Stalks, diced (1 cup)
  • 1 cup Red Onion, cut into ½-1” dice (cut into sixths then sliced (1 small or 1/2 medium onion)
  • ¼ Cup fresh Dill, chopped
  • 1 Cup Mayonnaise
  • 2 TBSP Red Wine Vinegar
  • 1 TBSP Dijon Mustard
  • 1 TBSP + 1 tsp Kosher Salt
  • ½ tsp freshly ground Black Pepper

Instructions
 

  • Place the potatoes in a medium stock pot and cover with 8 cups of water, making sure there’s at least 2” to the top. Add 1 TBSP salt and bring to a boil. Reduce heat to medium and simmer for 15-20 minutes until they a knife is easily inserted but not mushy.
  • Drain potatoes and return to the pan. Partially cover and allow to cool.
  • While the potatoes are cooling, chop the onions and celery and place in a large bowl (large enough to add the potatoes and have room to toss).
  • Whisk the mayonnaise, mustard, vinegar, 1 tsp salt, pepper and dill together to make dressing.
  • Add the potatoes to the onion and celery. They should be warm, but not hot.
  • Add the dressing and toss to blend.
  • Take a large chef’s knife and run through the potatoes to break them up a bit.
  • Refrigerate until ready to serve, at least 1 hour.

4 Comments

Posted on November 17, 2020 by ktinakelleher

My brother in law, Brian Kelleher, was the General Manager at J. Alexander’s in Oak Brook, Illinois when I first met Dennis and they used to have this killer coleslaw on the menu. When I asked if he could get me the recipe, he obliged and simply pulled it out of a binder from the kitchen. The only problem was the recipe made 2 gallons of dressing since it was intended for restaurant service. It was quite a test of my math skills and I now understand the importance of the least common denominator as I managed to cut the recipe down to a more manageable 4 cups. It’s delicious as a regular salad dressing or dip, too.

MBC (Maytag Blue Cheese) COLESLAW

If you like blue cheese, you will love this coleslaw. It is tangy and very addictive. I serve this whenever I make Fried Chicken or BBQ Ribs and is always a crowd pleaser.
Print Recipe Pin Recipe
Course Salad, Side Dish
Cuisine American

Ingredients
  

DRESSING

  • 1/3 cup Cider Vinegar
  • 1/3 cup Sugar
  • 1 ½ tsp Black Pepper
  • 1 cup Mayonnaise (Hellman’s)
  • 1 cup Sour Cream
  • 1 TBSP Onion Powder
  • 1 TBSP Magic Seasoning (Paul Prudhomme)
  • 1 clove Garlic
  • 1 ½ TBSP Dijon mustard
  • 1 ½ TBSP Worcestershire sauce
  • 2/3 cup Buttermilk
  • 1 tsp Tabasco
  • 4 ounces Maytag Blue Cheese (or other artisanal blue cheese such as Point Reyes, Cave Creek or Rogue Cellars)
  • 4 ounces Danish Blue Cheese

COLESLAW

  • 4 cups White Cabbage, cored & chopped (1/2 large cabbage)
  • 2 cups Red Cabbage, cored & chopped (1/4 large cabbage)
  • 1 cup Grated Carrots (2 carrots)
  • 1/2 cup Flat Parsley, chopped (1/2 bunch)
  • 1/2 cup Scallions, thinly sliced (1/2 bunch)
  • 1 1/2 cups Dressing

Instructions
 

DRESSING

  • Place the sugar and vinegar in a blender or Vitamix and process on low for 30 seconds to dissolve the sugar.
  • Add the remaining ingredients, except the cheeses, and process on medium-high until well blended and smooth. It will be fairly thin.
  • Add 2 ounces of each cheese to the blender and process on medium to blend.
  • Cut the remaining cheese into ¼ inch cubes and fold into the dressing with a rubber spatula.
  • Refrigerate until ready to use.

COLESLAW

  • Place all ingredients in a large bowl and toss with 1 cup of dressing. If it seems dry, add a bit more dressing.
  • Serve immediately or refrigerate for up to 1 hour.

Notes

KTINA’s TIPS
  • The dressing will keep in the refrigerator up to 2 weeks.  Make sure to stir it well before using, as the vinegar may separate a bit.  
  • The coleslaw is best if tossed just before serving.
  • I find adding half of the cheese to the dressing thickens it a bit and gives a better consistency for folding in the remaining cubes of cheese.  
  • Leftover coleslaw will keep for a day or so in the fridge, but I find it really loses it’s flavor after the second day so it’s best to make it in smaller batches if you’re not feeding a crowd.  
Keyword Blue Cheese, Coleslaw, Maytag Blue Cheese, Slaw

1 Comment

Posted on November 11, 2020 by ktinakelleher

Sunset over Hyannisport Club

During a summer of the Coronavirus pandemic where there were so many restrictions on our movements and what we could do in order to stay healthy, it might seem strange to write about it in terms of FUN. As it turns out, the summer of 2020 will hold many fond memories for the relationships that were strengthened through times spent together in smaller, more intimate gatherings. While “back to basics” may seem trite, it truly was the case. With so much uncertainty, it would be easy to be overcome with anxiety and become depressed, so enjoying what we could do, playing golf at Hyannisport (and we played lots of it), helped to keep things in perspective and the beautiful surroundings were a reminder of the many blessings we have despite the circumstances.

  • Champagne, Canapes and . . .
    Champagne, Canapes and . . .
  • CAKE!
    CAKE!
  • The Monday Foursome . . . me, Nell, Darlene & Lisa
    The Monday Foursome . . . me, Nell, Darlene & Lisa

While so many events had to be canceled or postponed, we were not about to let our friend Nell’s 60th birthday go unrecognized. Her birthday was not until November, but her days on the Cape were running out, so we planned to get together for cocktails at Darlene’s to toast the big day before she headed back to RIchmond and “real life”. What she didn’t know, was that Darlene, Lisa and I had contacted some additional friends and family and a proper Surprise Party was hatched. We kept it small, only including those in her golfing and personal “bubbles” and simple, champagne, canapes and cake from 5-7 pm. It was clear that everyone was ready for something to celebrate and it was the perfect way to close out what was an imperfectly fabulous summer.

Happy 60th Nell, and Cheers to good FRIENDS and a FUN summer! See you in 2021

Lisa made some killer Scallops Wrapped in Bacon and prepared a beautiful Charcuterie Board. I made Chicken Satay with Peanut Sauce. Shrimp Cocktail from our local fish market and Smoked Blue Fish Pate from Fancy’s in Osterville, plus an adorable cake rounded out a simple, yet delicious menu.

Bacon Wrapped Scallops Recipe

CHICKEN SATAY with Peanut Sauce

ktinakelleher
Chicken Satay is always a crowd pleaser and so easy to make for a cocktail party. I have tried using chicken tenders or cubes of chicken, but found that it gets dry, especially if it is not being served right away. By cooking the chicken breasts and slicing them on the diagonal at the last minute, the chicken remains juicy and flavorful.
Print Recipe Pin Recipe
Course Appetizer
Cuisine Asian, Thai

Ingredients
  

PEANUT SAUCE

  • 6 Cloves of Garlic
  • ¼ Cup chopped fresh Ginger about 3” piece
  • ½ Cup Tahini Paste
  • 2/3 Cup Peanut Butter smooth or chunky
  • ½ Cup Soy Sauce or Tamari for gluten free
  • ½ Cup Rice Wine Vinegar
  • ¼ Cup Sesame Oil
  • ¼ Cup Honey
  • 1 Fresno or Jalapeno chili seeded
  • ½ tsp freshly ground Black Pepper
  • 1-2 tsp Hot Chili Oil

CHICKEN SATAY

  • 1 Cup Peanut Sauce
  • 2 TBSP Fish Sauce
  • 1/4 Cup Freshly squeezed Lime Juice
  • 1 TBSP Sambal Oleek
  • 6-8 Boneless, skinless Chicken Breast Halves, trimmed of fat and sinew.

Instructions
 

PEANUT SAUCE

  • Place garlic, ginger and chili pepper in the bowl of a food processor fitted with a steel blade. Pulse several times until finely minced, scraping down the sides.
  • Add all remaining ingredients, except chili oil, and process until smooth. Taste for spice and add 1-2 tsp chili oil if you prefer a bit more heat.

CHICKEN SATAY

  • Whisk all ingredients (except chicken) together.
  • Pour sauce over chicken breasts, turning to coat, cover and allow to marinate 30 minutes at room temperature. Alternately, place in the refrigerator and allow to marinate several hours or overnight*.
  • While chicken is marinating, prepare your gas or charcoal grill. (*Remove chicken from the refrigerator at least 30 minutes before grilling.)
  • Grill chicken breasts over medium-high heat for 5-6 minutes, flip and reduce the heat to medium and continue cooking until cooked through, approximately 12-15 minutes total.
  • Remove chicken from grill and cover with foil and allow to rest for at least 15 minutes until you are ready to serve (up to 2 hours).
  • Slice chicken on the diagonal and thread onto 6" wooden skewers.
  • Arrange on a platter and serve with Peanut Sauce on the side.

Notes

KTINA’s TIPS
  • The chicken will remain warm for up to 2 hours if covered tightly with foil.
  • When grilling the chicken, do not touch it for 5 minutes, then check for a good char.   It ready to turn when it pulls easily away from the grill grates and is not sticking.  
  • If your chicken breasts are quite large, then 6 is enough, if they are smaller, I suggest using 8.  
  • This chicken is also delicious to serve as a main dish with Thai Peanut Noodles.  
Keyword Chicken, Peanut, Satay
Thai Peanut Noodle Recipe

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Posted on September 22, 2020 by ktinakelleher

Summer is winding down, you can tell by the way the light reflects off the ocean and sparkles like diamonds. The days are getting shorter, the nights cooler and family & friends are starting to make plans to head back to their year round homes. While we were craving a bit of Cape Cod in Chicago back in the Spring, we are now hankering for a bit of Chicago after two and half months of enjoying the bounty of fresh seafood that is available fresh from the ocean. Swordfish, Striped Bass, Halibut, Cod, Scallops, Clams, Oysters and, of course, Lobstah!! I have been remiss in posting, but I have been cooking up a storm, creating new recipes and taking lots of photos, so all that will be coming soon.

Just as the Cape is eponymous with seafood, Chicago is famous for it’s steak houses. There are endless choices from the national chains such as Ruth’s Chris, Smith & Wollensky, Mastro’s, Steak 48, Morton’s (though native to Chicago), to the locally born and bred Ditka’s, RPM Steak, Bavette’s, Swift & Sons, Gene & Georgetti, Chicago Chop House and, perhaps the most famous, Gibsons. While they are all great, the quintessential steak house experience continues to be Gibsons, which is frequented by the “high rollers, politicians and hookers” and the waiters bring out trays of raw steaks displaying the various cuts. When restaurants were closed for in person dining, Gibsons not only did take out, but began offering their prime steaks to purchase and cook at home. We enjoyed a number of them before departing to the Cape, so it was welcome news when I received an email announcing that they had started Gibsons Steak with nationwide shipping available and I promptly placed an order.

Go to Gibsons Steak
  • Darlene & Me
  • My favorite foursome – great friends!
  • Nell & Lisa

My shipment arrived just in time to host dinner the night before the Fall Member-Member, which has become a tradition this year having brought us luck the two prior times. My regular Monday game is with great friends Darlene, Lisa and Nell, and we were all playing as partners in the tournament (me with Darlene and Lisa with Nell), so I announced that Dennis and I would host the pre-tournament dinner as a Chicago Steakhouse theme and everyone was in. Lisa offered to make dessert, Nell said she would bring an appetizer, and Darlene said she would pack her PJ’s (it’s true!). I texted to let everyone know it would be casual, to which they responded “Too Late” . . . they were dressing up, wearing heels, jewelry and makeup… and the guys were wearing jackets, just like we would if we were going out to a steak house for real. A quick shoe change and lipstick application was in order.

  • Barnstable Oysters and Lobster Cocktail
  • Ribeye or NY Strip?
  • Perfectly Cooked
  • Au Gratin Potatoes from Union Square Cafe, NYC

We started with the classic “Seafood Tower”, or rather an abbreviated one with local Barnstable Oysters and Lobster Cocktail. Nell & Tim brought delicious Smoked Bluefish Pate and Ham Biscuits straight from their home in Virginia. The salad course was Tableside Caesar Salad with homemade croutons. Dennis cooked the steaks perfectly and I made the classic sides of Au Gratin Potatoes, Grilled Asparagus, Roasted Brussel Sprouts and Sauteed Wild Mushrooms, all served family style. Dennis selected a delicious Handwritten Coombesville Cabernet Sauvignon, which was a perfect pairing. We saved just enough room for Lisa’s incredible cheesecake with fresh berries and caramel sauce. (Shout out to fellow BC ’87 alum Jean Boyle Johnston for her mother Regina’s recipe). It was the perfect evening of fabulous friendship and so much fun! Both teams were in the money on skins and Darlene and I ended up winning the day prize on Sunday, so it was a lucky dinner indeed and the tradition has been firmly cemented.

Go To Caesar Salad Recipe
  • Nell & Tim
  • Dennis, Darlene & me
  • Lisa & Bob
  • We survived the cold and windy conditions for 2 days and had a great time.
I forgot to get a picture of the guys in their jackets at dinner, so had to settle for one after the golf at the 19th Hole. We missed you Meg & Bill!

UNION SQUARE CAFE AU GRATIN POTATOES (adapted)

Union Square Cafe Cookbook
These creamy, cheesy potatoes are super decadent and irresistible. I serve these at Christmas with Prime Rib or Rack of Lamb, and they are the perfect family style share dish for a steak house dinner. They are worth the extra statin! The original recipe says it serves 4-6, but I have no idea who can eat that amount of potatoes. . . they must weigh 800 pounds! I have adjusted the recipe from the original to use large potatoes and more cheese. I often make them in 2 separate dishes – one to serve, one to share or freeze. They are super easy and can be made ahead, which is why they are a dinner party staple of mine.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 2 hours
Course Side Dish

Equipment

  • Mandolin

Ingredients
  

  • 4 Large Russet Potatoes scrubbed clean
  • 1 Clove Garlic, peeled and cut in half
  • 1 tsp Butter
  • 3 Cups Heavy Cream
  • 3 Cups Gruyere Cheese, grated (1 pound)
  • 1/8 tsp Ground Nutmeg, preferably fresh
  • 1/8 tsp Ground Cayenne Pepper
  • 1 1/2 tsp Kosher Salt
  • 1/8 tsp White Pepper, or finely ground black pepper

Instructions
 

  • Preheat oven to 350*
  • Lightly butter a large oval au gratin dish or oval roaster* or 9 x 13 pyrex dish.
  • Rub the cut sides of the garlic around the pan. Discard the garlic.
  • Whisk the cream with the spices together in a very large bowl.
  • Using a mandolin** slice the potatoes paper thin (1 or 1 1/2 setting) and add to the cream mixture.
  • Add the grated cheese to the potatoes and cheese and blend well.
  • Pile the potatoes into the prepared dish (dishes), making sure the potatoes are stacked flat.
  • Pour any leftover cream mixture over the potatoes.
  • Place the potatoes in a larger roasting pan and add hot water halfway up the sides to create a Bain Marie.
  • Bake for 2 hours until bubbly and golden brown. Check at 90 minutes to ensure they are not too brown, if so, cover with foil for the remainder of the cooking time.
  • Allow to cool 15-20 minutes and serve.

Notes

KTINA’S TIPS
  • No need to buy potato brush or gloves . . . simply take out a brand new scrubby sponge and use the scrubber side to wash the potatoes, then use the sponge to wash your dishes.  
  • *I love the Apilco Deep Oval Roasters that I buy from Williams Sonoma.  The #6 is perfect for this recipe.
  • There’s no need to buy a fancy mandolin if you don’t own one.  OXO makes a simple one that does the trick.  Microplane makes Kevlar gloves that I highly recommend when working with a mandolin or microplanes to save your fingertips and nails from the razor sharp blades.  
  • If you are making ahead, cook the potatoes for 90 minutes, removed from oven and cover with foil until you are ready to pull dinner together.  Place in a 350* oven for 30 minutes about an hour before you are ready to eat.  
Keyword Au Grantin Potatoes, Potaotes, Union Square Cafe

STEAKHOUSE MUSHROOMS

I love sauteed mushrooms as a side to a great steak, but not just any mushrooms. I like to use a blend of wild mushrooms for a robust, earthy flavor as opposed to simple button mushrooms. The addition of fresh Rosemary and Thyme adds a lovely flavor that is the perfect Steakhouse side.
Print Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 4 ounces Crimini Mushrooms, washed & sliced 1 cup
  • 4 ounces Portobello Mushrooms, washed, halved & sliced 1 cup
  • 4 ounces Shitake Mushrooms, washed, stemmed & sliced 1 cup
  • 4 ounces Oyster, Trumpet or Chanterelle Mushrooms, washed & sliced 1 cup
  • 4 TBSP Butter
  • 2 TBSP Extra Virgin Olive OIl
  • 2 TBSP Minced Shallots (1 shallot)
  • 4 Cloves Garlic, minced finely
  • 1 1/2 tsp Fresh Rosemary, minced
  • 1 1/2 tsp Fresh Thyme, minced
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 Cup Red Wine

Instructions
 

  • Melt butter with olive oil over medium low heat.
  • Add shallots and sweat until just softened, making sure that the butter doesn't brown,
  • Add mushrooms, increase heat to medium to medium high, stirring frequently.
  • When mushrooms begin giving off liquid and are starting to brown, add the salt, pepper, herbs and garlic. Stir and cook for 1 minute.
  • Add the wine and bring mixture to a boil.*
  • Reduce heat to simmer and cook until most of the liquid has absorbed.
  • Serve immediately.

Notes

KTINA’S TIPS
  • May be made ahead, but add half the wine and when the liquid has absorbed, remove from heat and cover.  Just before ready to serve, bring to heat and add the remaining wine and bring to a simmer and serve.
  • Use a damp paper towel to clean the mushrooms.  Don’t rinse in water, as mushrooms will absorb the water and won’t absorb the butter, oil and spices as well.  
  • Use whatever blend of mushrooms you can find.  
Keyword Mushrooms, Sauteed Mushrooms, Steakhouse, Steakhouse Mushrooms

2 Comments

Posted on August 20, 2020 by ktinakelleher

Bringing friends together for dinner is tricky at the moment, but our huge (5 foot square) dining room table is perfect for 4 couples to dine at a comfortable distance, so I offered to cook dinner for some friends. We had a narrow window, with Nell arriving a few weeks later than usual this year and Meg having to head out to get back to her year round home to return to work. After a week of texting, we finally found a date that worked for everyone, which turned out to be the Thursday evening before the Club Championship weekend. Friday was qualifying and we were all playing, but our tee-times were not too early, so it was a go.

  • Tuna Ceviche to start . . .
  • Beautiful Striped Bass
  • Grilled Striper w/ Red Curry Sauce & Mango Salsa
  • Thai Peanut Noodles
  • Thai Watermelon Salad

After checking with everyone about allergies and aversions, I decided to go with predominantly Thai dinner. Cape Fish & Lobster had some beautiful Striped Bass (Striper), so I grabbed it, since it’s a short season. Striper is a “Quota” fish, which is established each year to promote sustainability, and when the quota has been reached, that’s it, the season is over. Striper with Red Curry Sauce and Mango Salsa was the main event with Thai Peanut Noodles and Thai Watermelon Salad rounding out the main course. I had made this exact dinner when the Lynches were in town for a visit, and my sister in law, Julia, proclaimed it “the best thing I ever ate” (wait, isn’t that a show??), so I thought it was a safe bet. Lisa had more tuna (“Heaps of Tuna), so ceviche was a must for a starter. The verdict: a Winner! Nell said she could make a whole meal out of the watermelon salad, and Lisa proclaimed the Asador (grillmaster Dennis) had cooked the fish perfectly. We decided it’s a new tradition, as it was clearly good luck . . . Lisa and I were medalists in our respective flights for Qualifying and Nell went on to win the Club Championship!

Go to “Heaps of Tuna” Post
A lot of winners here!! From left, Meg (and husband Bill) 2019 Club Champion, Lisa (and husband Bob), Championship Flight Medalist and Spring Member-Member Champ (with me😊), and our 2020 Club Champion, Nell (with husband Tim). Oh, yeah, I was the medalist in the Net Flight. Cheers to all!!

I made a fresh batch of Red Curry Paste using anchovy paste in lieu of the traditional shrimp paste, since Nell is allergic to shrimp. The lemongrass, galangal and dried chilies are not readily available at the Cape, and so I ordered on line. I think I may have overdone it with the 5 pound bag of red chilies… I guess I will be coming up with more recipes using them, perhaps some New Mexico inspired dishes will be coming soon. In the meantime, I have a huge batch of Red Curry Paste . . . if you’re in the area and would like some, send me a note!

  • Hmmm, maybe I didn’t need 5 pounds
  • Red Curry Paste
  • You only need this much . . . plenty to share!

TUNA CEVICHE

ktinakelleher
Print Recipe Pin Recipe
Course Appetizer
Cuisine Mexican

Ingredients
  

  • 1 Cup Freshly squeezed Lime Juice
  • 2 Cloves Garlic
  • 1 Jalapeno pepper, seeds removed Fresh
  • 1 Bunch Cilantro, leaves & stems, rinsed
  • 1/2 tsp Kosher Salt
  • 1 pound Ahi Tuna, sushi grade
  • 1 Avocado, cut into 1/2" cubes

Instructions
 

  • Place first 5 ingredients in a blender (Vitamix) and puree until smooth
  • Cut tuna into 1/2" cubes and place in a glass or plastic bowl (not metal) and pour sauce over to coat entirely. Refrigerate for 1 hour.
  • Add avocado and gently toss.
  • Garnish with red onion slices and serve with tortilla chips.

Notes

  • A super sharp knife is key to cutting the tuna.  Placing in the freezer for 15 minutes will allow for easier slicing without tearing.
  • Simply tear the cilantro from just above the rubber band or twist tie and rinse.  
  • This is best made just before you wish to serve, as the longer the fish sits in the marinade, the more it cooks.
Keyword Ceviche, Tuna

MANGO SALSA

ktinakelleher
This salsa is very balanced, sweet with just a touch of heat from the jalapeno. It pairs equally well with Thai or Mexican dishes. I have used it successfully with, Grilled Halibut with Red Curry Sauce, Pan Seared Scallops with Red Curry Sauce, Sauteed Soft Shell Crabs in Red Curry Sauce, Grilled Pork Tenderloin in Chipotle Marinade or Asian Marinade.
Print Recipe Pin Recipe
Course Accompaniment, Salsa, Sauces
Cuisine Asian, Mexican, Thai

Ingredients
  

  • 2 Ripe Mangoes, peeled, pitted & chopped
  • 1/2 Cup Red Onion, finely chopped 1/2 red onion
  • 1/2 Cup Red Bell Pepper, finely chopped 1/2 large or 1 small bell pepper
  • 1/2 Cup fresh Cilantro leaves, chopped
  • 1 Jalapeno pepper, seeded & minced finely
  • 2 TBSP Honey
  • 2 TBSP freshly squeezed Lime Juice
  • 1/4 tsp Kosher Salt & Black Pepper

Instructions
 

  • Mix all ingredients together in a non-reactive bowl (glass or plastic).
  • Allow to sit for an hour before serving to allow the flavors to meld and juices to release.
Keyword Mango, Mango Salsa

THAI PEANUT NOODLES

ktinakelleher
These noodles are packed with flavor and have been a family and friend favorite for many years. They are a great side dish for Sesame Crusted Pan Seared Tuna, Teriyaki Steak Tips, or Asian Marinated Grilled Pork, Chicken or Shrimp. I usually make a double batch of the sauce to keep some on hand or to share. It is super easy to make a double or triple batch of the noodles when serving a crowd and can be made ahead and served at room temperature or cold. The sauce is super versatile and is a delicious dipping sauce.
Print Recipe Pin Recipe
Servings 4

Equipment

  • Food Processor

Ingredients
  

PEANUT SAUCE

  • 6 Cloves of Garlic
  • ¼ Cup chopped fresh Ginger about 3” piece
  • ½ Cup Tahini Paste
  • 2/3 Cup Peanut Butter smooth or chunky
  • ½ Cup Soy Sauce or Tamari for gluten free
  • ½ Cup Rice Wine Vinegar
  • ¼ Cup Sesame Oil
  • ¼ Cup Honey
  • 1 Fresno or Jalapeno chili seeded
  • ½ tsp freshly ground Black Pepper
  • 1-2 tsp Hot Chili Oil

NOODLES

  • 1 Red Bell Pepper julienned
  • 1 Yellow Bell Pepper julienned
  • ½ bunch of Scallions white and green parts, thinkly sliced on diagonal
  • ½ Cup fresh Cilantro leaves only, washed and chopped
  • 2 TBSP Thai Basil leaves chopped (optional)
  • 1 pound Pad Thai Rice Noodles or traditional Spaghetti or Linguine

Instructions
 

PEANUT SAUCE

  • Place garlic, ginger and chili pepper in the bowl of a food processor fitted with a steel blade. Pulse several times until finely minced, scraping down the sides.
  • Add all remaining ingredients, except chili oil, and process until smooth. Taste for spice and add 1-2 tsp chili oil if you prefer a bit more heat.

NOODLES

  • Prepare pasta according to package directions. (If using Thai rice noodles, make sure to stir frequently so that they don’t stick. Taste for doneness, as I find they may take longer than the package indicates.)
  • While the pasta is cooking, pour 1 cup of the peanut sauce into the bottom of a large serving bowl.
  • Drain noodles and immediately toss with the sauce in the bowl, adding a bit more sauce if needed to completely coat the noodles. You don’t need to drain too well, as a bit of hot pasta water helps to loosen the sauce.
  • Allow the noodles to sit for 10 minutes or so to absorb the sauce, adding a bit more sauce if it seems tight. You don’t want the pasta drowning in sauce, but you want it well coated.
  • Add the peppers, scallions and cilantro and toss well. Garnish with a bit more chopped cilantro, Thai Basil leaves and thinly sliced Fresno chilies (if desired).

Notes

KTINA’S TIPS
  • Peanut Sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
  • Peanut Sauce is also great as a dipping sauce for grilled chicken, pork, beef or tuna Satay. 
  • Add a Tablespoon of lime juice & fish sauce to thin it out a bit and use as a marinade for tuna satay, which is common in Bali.
  • The noodles are delicious hot, room temperature or cold the next day.
  • Serve as a side dish or add a protein, such as grilled chicken, steak, shrimp or pan seared tuna for a complete dish.
  • My Asian Marinade/Sauce recipe pairs really well with the noodles.

THAI WATERMELON SALAD

ktinakelleher
The watermelon salad with feta is very popular, but since watermelon is hugely popular in Thailand, I wanted a dish that would pair well with Asian food. This refreshing salad is a tasty flavor sensation of sweet, salty and a touch spicy. It's perfect on a warm summer night, or anytime fresh watermelon is available. I like to serve this when I make Thai Peanut Noodles or alongside Fish with Red Curry Sauce & Mango Salsa.
Print Recipe Pin Recipe
Course Salad, Side Dish
Cuisine Thai

Ingredients
  

DRESSING

  • 6 TBSP freshly squeezed Lime Juice
  • 1 TBSP Fish Sauce
  • 1 TBSP Sambal Oleek or other Asian Chili Sauce
  • 1 TBSP fresh Ginger, finely minced or grated on microplane
  • 1 tsp Honey

SALAD

  • 1 Large Watermelon (seedless), but into 1 1/2" chunks (8 cups)
  • 1 bunch Scallions, thinly sliced on diagonal (8 scallions)
  • 8 Radishes, thinly sliced *Optional
  • 2 Fresno Chilies, very thinly sliced, seeds removed
  • 3/4 Cup Cilantro leaves, chopped *Mint may be substituted
  • 3/4 Cup Thai Basil leaves, torn

Instructions
 

  • Whisk dressing ingredients together until well blended.
  • Place all salad ingredients in a large bowl and toss with the dressing.
  • Garnish with extra Thai Basil leaves.
Keyword Thai Basil, Thai Watermelon Salad, Watermelon

2 Comments

Posted on August 7, 2020 by ktinakelleher

We have been enjoying delicious fresh fish since arriving at the Cape from Chicago in late June. I know I’ve said it before, but you simply can not beat the fish on the Cape for it’s freshness. Striped Bass (Striper) is a particular favorite of ours, and so Dennis headed to Cape Fish & Lobster to see if they had any in stock. Unfortunately, they had sold out for the day, but Anthony clued him in to the days they receive striper and the best times to come in, or to simply call ahead and place an order to reserve some. (It pays to develop a relationship with your local fish monger and visit frequently.) In the interim, Dennis was eyeing some tuna when Anthony pointed out a beautiful looking piece of halibut that was all that remained of a fish they had received just 2 hours prior. That was all the convincing he needed, so he scooped up the entire piece, which amounted to 2 1/2 pounds.

What a beautiful piece of halibut . . .arrived in the shop just 2 hours earlier.

I took one look at the fish and realized I needed to do something special to showcase the amazing fish. Obviously at 2-1/2 pounds it was way more than what we’d need for dinner, so I carved it into filets for dinner and froze the rest for a future dinner or for Cioppino. I had red curry paste and some mangoes in the refrigerator, so decided to simply grill the fish and serve it with red curry sauce and mango salsa. I had made this preparation for pan sauteed soft shell crabs, and was a bit worried that it might be too bold for the fish, but I made sure the curry sauce was not too spicy and it turned out to be spectacular. Thai basil from my garden added just the right garnish, and a Thai Watermelon Salad was a refreshing accompaniment.

  • Halibut with Red Curry Sauce & Mango Salsa
  • Thai Watermelon Salad

THAI WATERMELON SALAD

ktinakelleher
The watermelon salad with feta is very popular, but since watermelon is hugely popular in Thailand, I wanted a dish that would pair well with Asian food. This refreshing salad is a tasty flavor sensation of sweet, salty and a touch spicy. It's perfect on a warm summer night, or anytime fresh watermelon is available. I like to serve this when I make Thai Peanut Noodles or alongside Fish with Red Curry Sauce & Mango Salsa.
Print Recipe Pin Recipe
Course Salad, Side Dish
Cuisine Thai

Ingredients
  

DRESSING

  • 6 TBSP freshly squeezed Lime Juice
  • 1 TBSP Fish Sauce
  • 1 TBSP Sambal Oleek or other Asian Chili Sauce
  • 1 TBSP fresh Ginger, finely minced or grated on microplane
  • 1 tsp Honey

SALAD

  • 1 Large Watermelon (seedless), but into 1 1/2" chunks (8 cups)
  • 1 bunch Scallions, thinly sliced on diagonal (8 scallions)
  • 8 Radishes, thinly sliced *Optional
  • 2 Fresno Chilies, very thinly sliced, seeds removed
  • 3/4 Cup Cilantro leaves, chopped *Mint may be substituted
  • 3/4 Cup Thai Basil leaves, torn

Instructions
 

  • Whisk dressing ingredients together until well blended.
  • Place all salad ingredients in a large bowl and toss with the dressing.
  • Garnish with extra Thai Basil leaves.
Keyword Thai Basil, Thai Watermelon Salad, Watermelon
Go to Thai Peanut Noodle Recipe
Go to Cioppino Recipe

MANGO SALSA

ktinakelleher
This salsa is very balanced, sweet with just a touch of heat from the jalapeno. It pairs equally well with Thai or Mexican dishes. I have used it successfully with, Grilled Halibut with Red Curry Sauce, Pan Seared Scallops with Red Curry Sauce, Sauteed Soft Shell Crabs in Red Curry Sauce, Grilled Pork Tenderloin in Chipotle Marinade or Asian Marinade.
Print Recipe Pin Recipe
Course Accompaniment, Salsa, Sauces
Cuisine Asian, Mexican, Thai

Ingredients
  

  • 2 Ripe Mangoes, peeled, pitted & chopped
  • 1/2 Cup Red Onion, finely chopped 1/2 red onion
  • 1/2 Cup Red Bell Pepper, finely chopped 1/2 large or 1 small bell pepper
  • 1/2 Cup fresh Cilantro leaves, chopped
  • 1 Jalapeno pepper, seeded & minced finely
  • 2 TBSP Honey
  • 2 TBSP freshly squeezed Lime Juice
  • 1/4 tsp Kosher Salt & Black Pepper

Instructions
 

  • Mix all ingredients together in a non-reactive bowl (glass or plastic).
  • Allow to sit for an hour before serving to allow the flavors to meld and juices to release.
Keyword Mango, Mango Salsa

4 Comments

Posted on July 31, 2020 by ktinakelleher

When my friend Lisa Heaps texted on Sunday night that her daughter’s boyfriend had dropped off a “shit ton of Tuna – blue fin . . . do you want to stop over after golf and get some?”, I naturally said “YES”! When I arrived at the house after our weekly Monday golf game I was thinking, yum, tuna for dinner. Imagine my shock as I walked into the kitchen and laid eyes on giant bags of humongous chunks of what had to have been half of a several hundred pound tuna that had been swimming in Nantucket Sound less than 48 hours earlier. It turns out a “shit ton” was not an understatement. I departed with two giant pieces and began to ponder about what to do with all of it.

A “shit ton” of Tuna, indeed!

When I told Dennis to open the fridge to check out the treat Lisa had given us, he was initially underwhelmed, as at first glance he thought the bright red object he was looking at was watermelon and he wondered what was so special about that. Then he did a double take when I told him it was blue fin tuna that Chris had caught on Saturday. “That’s awesome” was his response. I set about carving it up, separating the tenderloin from the fattier outer part, portioning it into steaks for pan-searing, chunks for satay and some slices of sashimi, which Dennis promptly dipped into a little soy sauce and declared amazing!

  • Sushi grade – and free!
  • Sashimi – delicious!

I had been planning to make Thai Peanut Noodles and now that we had all of this beautiful tuna, it was perfect timing. I decided Sesame Crusted Pan Seared Tuna would be delicious with the peanut noodles, and indeed it was spectacular. I used black and white sesame seeds, brushing the fish with a little sesame oil first to help the sesame seeds adhere than pan seared it in a non-stick skillet. I had Thai Basil in my herb garden and added them to the noodles, which made an already great dish even better, so have tweaked my recipe yet again. A Walker Hill Chardonnay and Azaya Ranch Pinot Noir, both from Dutton Goldfield, were spot on. This will become a new staple for sure, and I have “heaps” of tuna in my freezer for many meals to come. Thank you, Lisa (and Chris, who caught it)!

Go to Thai Peanut Noodle recipe
  • Sesame Crusted & Sashimi
  • Pan seared to perfection
  • DG Walker Hill Chardonnay

7 Comments

Posted on July 31, 2020 by ktinakelleher

This is one a lot of people have been waiting for. When we lived in Buenos Aires, Argentina we craved the bold flavors in Thai food that was readily available to us in London and Chicago. As I mentioned in my post “A Taste for Thai Food”, Argentines have a surprisingly bland palate and the local Thai restaurant’s food was watered down and just didn’t scratch the itch. I had successfully developed recipes for Thai Curry Pastes, so I set about trying to replicate the Thai Peanut Noodles on the menu at Big Bowl, our go to Pan-Asian restaurant in Chicago, and came up with this. When I served them to our Mah-Jongg group, they were an instant hit and I shared the recipe with the group. I’ve recently heard from several of those lovely ladies that they have made them many times over the years and they are always a hit.

Go to Post

THAI PEANUT NOODLES

ktinakelleher
These noodles are packed with flavor and have been a family and friend favorite for many years. They are a great side dish for Sesame Crusted Pan Seared Tuna, Teriyaki Steak Tips, or Asian Marinated Grilled Pork, Chicken or Shrimp. I usually make a double batch of the sauce to keep some on hand or to share. It is super easy to make a double or triple batch of the noodles when serving a crowd and can be made ahead and served at room temperature or cold. The sauce is super versatile and is a delicious dipping sauce.
Print Recipe Pin Recipe
Servings 4

Equipment

  • Food Processor

Ingredients
  

PEANUT SAUCE

  • 6 Cloves of Garlic
  • ¼ Cup chopped fresh Ginger about 3” piece
  • ½ Cup Tahini Paste
  • 2/3 Cup Peanut Butter smooth or chunky
  • ½ Cup Soy Sauce or Tamari for gluten free
  • ½ Cup Rice Wine Vinegar
  • ¼ Cup Sesame Oil
  • ¼ Cup Honey
  • 1 Fresno or Jalapeno chili seeded
  • ½ tsp freshly ground Black Pepper
  • 1-2 tsp Hot Chili Oil

NOODLES

  • 1 Red Bell Pepper julienned
  • 1 Yellow Bell Pepper julienned
  • ½ bunch of Scallions white and green parts, thinkly sliced on diagonal
  • ½ Cup fresh Cilantro leaves only, washed and chopped
  • 2 TBSP Thai Basil leaves chopped (optional)
  • 1 pound Pad Thai Rice Noodles or traditional Spaghetti or Linguine

Instructions
 

PEANUT SAUCE

  • Place garlic, ginger and chili pepper in the bowl of a food processor fitted with a steel blade. Pulse several times until finely minced, scraping down the sides.
  • Add all remaining ingredients, except chili oil, and process until smooth. Taste for spice and add 1-2 tsp chili oil if you prefer a bit more heat.

NOODLES

  • Prepare pasta according to package directions. (If using Thai rice noodles, make sure to stir frequently so that they don’t stick. Taste for doneness, as I find they may take longer than the package indicates.)
  • While the pasta is cooking, pour 1 cup of the peanut sauce into the bottom of a large serving bowl.
  • Drain noodles and immediately toss with the sauce in the bowl, adding a bit more sauce if needed to completely coat the noodles. You don’t need to drain too well, as a bit of hot pasta water helps to loosen the sauce.
  • Allow the noodles to sit for 10 minutes or so to absorb the sauce, adding a bit more sauce if it seems tight. You don’t want the pasta drowning in sauce, but you want it well coated.
  • Add the peppers, scallions and cilantro and toss well. Garnish with a bit more chopped cilantro, Thai Basil leaves and thinly sliced Fresno chilies (if desired).

Notes

KTINA’S TIPS
  • Peanut Sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
  • Peanut Sauce is also great as a dipping sauce for grilled chicken, pork, beef or tuna Satay. 
  • Add a Tablespoon of lime juice & fish sauce to thin it out a bit and use as a marinade for tuna satay, which is common in Bali.
  • The noodles are delicious hot, room temperature or cold the next day.
  • Serve as a side dish or add a protein, such as grilled chicken, steak, shrimp or pan seared tuna for a complete dish.
  • My Asian Marinade/Sauce recipe pairs really well with the noodles.
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