COOL SUMMER THAI
August 25th, 2010People often think of Thai food as heavy and intense, the kind of rich, spicy food you’d want simmering on the stove on a cold winter’s night—but not exactly what you’d crave on a sunny day. But there is more to Thai food than the thick curry and greasy stir-fry mainstays of American Thai-restaurant buffets. This summery Thai-inspired menu shows the versatility of Thai flavors with two light and cool dishes, perfectly suited to refresh on even the hottest summer’s day.
The hardest part about cooking Thai food is usually figuring out a balance between salty, sweet, sour and spicy. The recipes below give estimates, but there is no formula—you need to find a blend that works for you. Don’t be afraid to pour and shake using your eye instead of measuring cup. When it comes to chopping veggies, go with however much of each you want to eat. Feel free to experiment and have fun!
Yum Neauh (new-uh)
My most memorable Yum Neauh experience involved a Hmong wedding in the north of Thailand where almost every last part of an entire cow was transformed into a dizzying array of beefy dishes, my favorite being Yum Neauh. The women sat at long picnic tables, peeling bags of garlic, chopping lemongrass and green onions, and pounding chilies for an hour. The meat was seasoned and laid to rest in a marinade, given a little time on the grill, added to a colorful bed of fresh vegetables, and drizzled with a dressing popping a complex and delicious flavor. Enjoy with Airfield’s robust, but easy-drinking Mustang blend.
INGREDIENTS
Meat:
• About one pound rump or sirloin steak
Marinade:
• 4 cloves garlic, chopped
• 1 square inch ginger, chopped
• 1 bunch cilantro (coriander) roots, washed & chopped
• 3 Tbsp olive oil
• ½ tsp ground black pepper
Dressing:
• 4 Tbsp fish sauce (like salt in baking, fish sauce doesn’t give a fishy or salty flavor but simply helps to enhance other flavors)
• 4 Tbsp lime juice
• 2 Tbsp soy sauce
• 1 tsp chili flakes (more if you like it hot; also consider chopping up 1-2 fresh bird chilies per person)
• 1 Tbsp palm sugar (you can substitute brown sugar)
Salad:
• 1 bag pre-mixed greens
• 1 large red onion, diced
• 1 bunch green onions, chopped (use both green & white parts)
• 1 ½ cup cherry tomatoes
• 1 cucumber, chopped
• 1 bunch mint leaves
• Optional: 1 bunch cilantro leaves
DIRECTIONS
Grill meat to taste using your preferred method. (The meat is typically served quite rare—just charred on the outside, juicy inside.) Once it’s cooked, slice the meat into thin, bite-sized strips. Mix marinade & let the meat rest in it while you prepare the dressing & chop the vegetables. Briefly saute red onions to ease the spice & bring out the sweet notes. Arrange all vegetables in a large bowl or platter, topping with meat. Pour dressing over salad & toss.
Watermelon Soup
This refreshing soup tastes like summer vacation. After all, nothing says summer like cold, pink watermelon, but the Thai flavors add a whole new dimension. Serve with a variety of crunchy garnishes to complement the smooth, cool juice, and the crisp, fruity Rose.
INGREDIENTS
• 2 Tbsp ginger
• About 4 cloves garlic
• 3 stalks of lemongrass (don’t skimp here!)
• 1 shallot
• 1 serrano chile
• 2 Tbsp oil
• 1 medium watermelon
• 1 cucumber
• Juice of 3 limes
DIRECTIONS
Remove rind and coarsely chop watermelon, reserving a few slices. Puree in food processor, straining puree to get juice. This can be quite messy – be careful not to fill the food processor too full or you’ll end up with juice everywhere. When you’ve obtained all the juice you can, discard solids and grate rind of one lime into the juice. Refrigerate to chill. Dice reserved slices of watermelon and freeze on baking sheet. Mince ginger, garlic, lemongrass, shallot, and serrano chile and saute in oil – preferably Lime Riesling oil from Après Vin, but olive oil will work – until they are soft and golden, roughly five minutes. Add about 2 cups watermelon juice and simmer for five minutes more. Blend this mixture in food processor, then pour into remaining watermelon juice through a strainer, discarding solids. Add lime juice to soup to taste – I prefer about 3 limes. Chill. Serve with diced cucumber and frozen diced watermelon as garnishes. You may want to reserve some of the sauteed red onion made for the Yum Neauh as well. Mint or cilantro sprigs also add a nice touch.
~ For more delicious ideas from Jeannie, visit www.thefauxgourmet.com ~
