AcidNintendoOrgan

Wanna Cook?

Does that mean no more KaeSun shows? Sweet!

How can you trust a company that has Pamela Anderson, Fabio, Bea Arthur, and Corey Feldman (among others) writing cookbooks for them?

I wanna go back to high school!

I was quite inebriated NYE (as I am sure many of you were). However, I would like to extend my apologies to Bouche, Ms. Hux, and BNB for incessant badgering and all things drunk, drunker and drunkest. Although I do not remember much, friend’s pictures, and a bit of drunken jargon lead me to believe, I was trying to convince Bouche and Ms Hux that a drunken person they had never met should cater their wedding. Well, I can cook! And now that I have sobered up. For you guys a recipe created in apology: BNB/NYE Gaeng Keo Ngai Burt Neilson New Year’s Eve Green Curry Chicken Green Curry Paste 4 Large Thai green chilies, chopped ½ C shallots, chopped 2 cloves garlic, minced ½ C puréed lemon grass, or zest of lemon 1 Tbsp minced galangal (SPICY ginger) 2 Tsp ground coriander seed 1 Tsp Ground cumin seed 1 Tsp cracked black peppercorns 1 Tsp turmeric 1 Tsp Thai shrimp paste 2 Tsp Veg Oil Place all ingredients in a cuisine art and blend to a paste. Add extra oil or water if necessary to ease blending. Can be stored in the fridge for 3-4 weeks Curry 2 C Coconut cream 2 Tbsp fish sauce 3 Tbsp Galangal, minced 3 lbs Chicken, boned and chopped 3 Tbsp green curry paste 2 cups coconut milk 3-pea eggplant, cut into chunks or 1-cup Japanese eggplant cut into chunks 6 lime leaves ½ cup Thai sweet basil Heat wok over high heat. Add coconut cream, fish sauce, galangal and chicken, and poach until chicken is just cooked. Remove chicken with a slotted spoon. Reduce liquid by half and add curry paste. Stir until incorporated. Add coconut milk and reduce for 10 -15 minutes. Return chicken, add eggplant, and lime leaves. Cook for 5 minutes. Stir in basil just before serving. Serve over any rice, millet, or couscous. Serves 4-6

Pat Metheny Tix for Hummingbird in April!

Bob Michael