Monthly Archives: July 2012



Larb is  a laotian pork salad also found in northern thailand  very easy to make and oh so good

Boston lettuce leaves

1 Lb ground pork
2 tsp sugar
2 tsp fish sauce
8 garlic cloves,thinly sliced
2 thinly sliced cayenne or thai chiles
1/2 thinly sliced red onion
1/4 cup each fresh basil,cilantro and mint,roughly chopped
2 Tbsp rice
1 Tbsp oil
1 kaffir lime leave thinly sliced (optional)

for the dipping sauce
6 Tbsp fresh lime juice
2 Tbsp sugar
4 Tbsp fish sauce
2 Tbsp water
4 thinly sliced cayenne or red thai chiles,thinly sliced

in a small bowl mix the sauce ingredients together and set aside

cook the rice over medium high heat in a dry skillet until golden brown. remove,let cook and grind into a powder in a spice grinder. set aside
heat the oil in a skillet until hot. add the sliced garlic and the lime leave (if using) and cook over medium heat until lightly browned add the sugar and cook 30 seconds more add the pork and cook until browned and no pink remains.
add the fish sauce and stir to mix.
remove from the heat
stir in the sliced onion,basil,mint and cilantro
sprinkle with the toasted rice powder.

spoon into the lettuce leaves  and serve with the dipping sauce

serve with rice

serves 4


shrimp with “grits”


this is a variation of one of my other recipes. It uses corn instead of grits

for the grits
5 ears cork,shucked
1/2 cup milk
1/4 cup parmesan cheese

cut the kernels off the cobs and grate in a food proeessor
in a medium saucepan add the corn and stir in the milk. heat over medium heat 5 minutes,
stir in the cheese until melted,set aside and keep warm

for the sauce
1 onion diced
3 cloves garlic chopped
4 bay leaves
1 cup white wine
1 28oz can diced tomatoes,drained
1/2 tsp cayenne pepper
1/4 cup fresh basil
5 sprigs fresh thyme chopped

heat 1 Tbsp oil in a large skillet. add the onion and cook over medium high heat 5-7 minutes until beginning to brown. Add the garlic and continue cooking 45 seconds. Add the wine and cook until the wine mostly evaporates. Add the tomatoes,bay leaves and cayenne. bring to a boil,reduce heat and simmer 10 minutes. remove from the heat and stir in the herbs. set aside and keep warm

for the shrimp
1 lb large shrimp,peeled and deveined
salt and pepper
1 Tbsp oil
heat the oil on a large skillet
add the shrimp and season with salt and pepper
cook over medium high heat 3 minutes,flip and cook 3 minutes more,until the shrimp are pink and firm

to serve
spoon the “grits” on a plate
add the shrimp and pour the sauce over it

Ginger Moonshine


here is my recipe for ginger moonshine. Tara love it she thinks its my best shine. It takes about 3 weeks total

4″ piece of ginger
4 cups 190 proof grain alcohol (everclear)
4 cups water
5 cups sugar

peel and slice the ginger thinly
place in a sealable jar with the everclear
wait 2 weeks
strain out the ginger and return the everclear to the jar

in a saucepan bring the water to a boil
stir in the sugar until dissolved
let cool
add 4 cups of the sugar syrup to the alcohol
seal and wait 1 more week

Tara loves it mixed with everclear or just over ice. This packs a powerfull kick even though it doesnt taste like it. Its about 90 proof


Mexican rice


I finally hit on a good recipe for mexican rice. its fairly simple. One piece of advice. If your hands are sensitive to hot peppers like mine are you can wear latex gloves when chopping or after your done rinse your hands off with rubbing alcohol. that will wash away the capsaicin  in the peppers

1 cup white rice
1 tomato cored and roughly chopped
1/2 white onion quartered
1/2 jalapeno seeds and ribs removed,minced
2 cloves garlic minced
1 cup chicken broth
1 tbsp tomato paste
1 tbsp oil
1/4 cup fresh chopped cilantro

preheat the oven to 350
in a food processor puree the tomato and onion together until smooth (15 seconds or so). you will need 1 cup of the puree
in an oven proof skillet with a tight fitting lid or a dutch oven heat the oil over medium heat. when its hot (when a couple of grains of rice start sizzling) add the rice. cook,stiring often 6-8 minutes until the rice is lightly browned and translucent
add the garlic and jalapeno cook over medium heat 1 minute stirring constantly
add the 1 cup of puree,the chicken broth and the tomato paste,stir to mix well
bring to a boil cover and place in the oven
cook 25-30 minutes until the water is absorbed,stiring once midway in the cooking
remove from the oven,stir in the cilantro and serve


serves 4