EF Recipes

Ingredients:

1 lb. Lump Crab Meat

10 Saltine crackers, crushed

1 large egg

2 Tbsp. ranch dressing

2 tsp. chili garlic paste

2 tsp. lime juice

1 Tbsp. cilantro

2 Tbsp. olive oil

Sauce:

1 medium avocado, roughly mashed

1/2 tsp. chipotle chili powder

1/2 tsp. lemon juice

Salt and pepper to taste

1/4 cup mayonnaise

Prepare Sauce: Combine mayonnaise, chili powder, avocado, lemon juice, salt and pepper in a small mixing bowl and blend well. Chill.

Prepare Cakes: In a large mixing bowl, gently combine crab meat, crackers, egg, ranch dressing, garlic paste, lime juice, and cilantro. Form into 4-6 crab cakes. Saute in olive oil until golden brown on both sides. Serve with dollops of avocado mayonnaise.

Yield: 3-4 Servings

Ingredients:
2 Tbsp natural-style peanut butter
2 Tbsp tamari or soy sauce
2 Tbsp mayonnaise
1 Tbsp brown sugar
2 cloves garlic, minced
1 Tbsp lime juice (can use lemon juice)
½ - 1 tsp. minced ginger
½ tsp red pepper flakes (cayenne or dried red peppers—to taste)
Whisk these together, and refrigerate for at least four hours to let flavors blend. Thin with a little water if necessary. Serve with “Summer Rolls” or raw veggies. Leftovers can be tossed with cooked rice and vegetables.

Ingredients:

1 lb boneless skinless chicken thighs, cut into 1″ cubes
1 c soy sauce
1 c xiaosing cooking wine
1 tbsp ginger, grated
2 tbsp cornstarch
1 tbsp water
2 tbsp vegetable or soybean oil
8-10 dried red chiles
1 tbsp minced garlic
1 tbsp chili oil (or more to taste)
1 tbsp xiaosing cooking wine
2 red bell peppers, cut into 3/4″ squares
1 lb zucchini, cut into 3/4″ cubes
1/2 c shelled, skinned peanuts
1 tbsp toasted sesame oil
1 bunch green onions, whites only, chopped

Directions:

Stir together soy sauce, ginger, and the cup of cooking wine.  Pour 1 cup of the mixture over the cubed chicken thighs, allow to marinate overnight.  Reserve remaining marinade.

Combine 2 tbsp cornstarch with 1 tbsp cool water, stir until completely combined.  Pour starch mixture into the reserved marinade, set aside.

Bring a large pot of salted water to a boil on the stovetop.  Boil zucchini and bell peppers rapidly until just al dente and bright in color.  (Zucchini should not yet be translucent.)  Drain and immediately rinse with cold water.  Set aside.

Preheat a large skillet over high heat.  Add 1 tbsp vegetable or soybean oil and 8-10 dried chiles, to taste.  Toss lightly until the peppers turn almost black.  Remove from pan and set aside.

Turn heat down to medium high, add chili oil and garlic, stirring vigorously to prevent burning.  Add marinated chicken and cook until well done, stirring constantly.  Add the tablespoon of xiaosing cooking wine as the meat is cooking.

Add the blanched vegetables to the pan.  Stir the marinade and corn starch mixture together thoroughly and pour over vegetables.  Raise the heat to high, the sauce should begin to bubble and thicken.  Add the peanuts, chiles, sesame oil, and green onions, and toss until heated through.

Serve with steamed rice.

2 Cans Coconut Milk
1 Boneless Skinless Chicken Breast, Sliced Into Small Pieces
4 Cups Chicken Broth
4 OZ Panang Curry Paste
1 TB Creamy Peanut Butter
4 OZ Rice Noodles
2 Whole Carrots, diced
10 Shitake Mushrooms, Stems Removed, Sliced 1/4″ Thick.
3 TB Soy Sauce, Or To Taste

In a stock pot, add the coconut milk and curry paste, mixing thoroughly and bring to a boil.
Add chicken, chicken broth, soy sauce, carrots and mushrooms, and let simmer for 20 minutes.
While this is cooking, prepare your rice noodles by soaking them in hot water per the package’s instructions, usually 10 minutes.
Cut rice noodles into 2″ lengths and add to stock pot.
Add peanut butter, stir, and serve.

You can add diced Thai chilies to kick this up to Thai Hot if you so desire.