Fresh broccoli and cauliflower cut into small florets, then tossed in a mixture of coconut oil, chopped peanuts, lemongrass, kaffir lime leaves and a pinch of blonde palm sugar. Oven roasted at high heat until fork tender and partially caramelized, then served over a curry of coconut milk, galangal, red chilies, star anise and coriander..
Skinless Pla Krapong (Asian sea bass, ปลากระพง) filets are dipped in beaten egg, then dusted in a seasoned mixture of 65% organic rice flour and 35% organic corn flour, then shallow-fried in 1/4-inch of raw coconut oil until light golden brown and flaky.
Served over a curry of coconut milk, lemongrass, fresh ginger, galangal, red and green chilies, kaffir lime peel and coriander seed, with crispy scallion scapes, edamame and fresh Thai basil..
Generally mercury and PCP-free, the mild-tasting, high-protein Asian sea bass (barramundi in Australia) contains roughly 800mg of omega-3s per serving. With a texture similar to wild Alaskan cod, the Asian sea bass is suitable for frying, grilling and broiling.
Fresh cauliflower is separated into individual florets, then blanched in fresh ginger and lemongrass-infused vegetable stock. The florets are shocked in ice water and patted dry before being tossed in chopped peanuts. The coated cauliflower is then laid out on a parchment paper-lined baking sheet and roasted at 400 degrees until golden brown and crisp on the outside, about 15 minutes.
Meanwhile, Thai yellow curry paste (yellow chilies, shallots, garlic, cumin, coriander, cinnamon & turmeric) is fried in raw coconut oil with fresh lemongrass, galangal and scallions and simmered with coconut milk..
Galangal (galanga, blue ginger) is a rhizome of plants of the genera Alpinia or Kaempferia in the ginger family Zingiberaceae, with culinary and medicinal uses originated from Indonesia. (Lao: ຂ່າ “kha”; Thai: ข่า “kha”; Malay: lengkuas (Alpinia galanga); traditional Mandarin: 南薑 or 高良薑; simplified Mandarin: 南姜 or 高良姜; Cantonese: lam keong, 藍薑; Vietnamese: riềng).
It is used in various Asian cuisines (for example in Thai tom yum soups and tom kha gai, Vietnamese Huế cuisine (tre) and throughout Indonesian cuisine, for example, in soto). Though it is related to and resembles ginger, there is little similarity in taste. –Wikipedia
This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns in association with the Johns Hopkins’ Bloomberg School of Public Health.
Local, pastured lamb is ground with garlic, cumin, sea salt and black pepper, stuffed in a casing and refrigerated overnight before being grilled with yellow onions and green chiles. Dressed with Madras curry paste with nigella and fresh cilantro, then rolled in sprouted wheat naan..
For the Sausage
1 pound freshly ground lamb shoulder, about 75% lean, cubed
2-3 cloves garlic, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon fine sea salt
about 5 feet lamb casing
Combine lamb, garlic, cumin, salt and pepper together in a bowl. Wrap tightly and refrigerate overnight. Thoroughly wash and drain casing, then place it onto the sausage maker attachment of a stand mixer. Grind the meat mixture into the casing, twisting individual sausages off at about 4 inches. Refrigerate until ready to use.
For the Curry Paste
1/4 cup coriander seeds
1/2 teaspoon nigella
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard seeds
1 teaspoon chili powder
2 tablespoons ghee
1 tablespoon freshly-grated ginger
2 cloves garlic, minced
1/2 teaspoon vinegar
1/4 heavy coconut milk
2 tablespoons fresh cilantro, torn
Toast the coriander in a dry skillet, allow to cool, then combine with mustard and chili powder.
Heat ghee in a heavy skillet over medium heat, then fry spice mixture until the butter oil separates, about 5 minutes. Add vinegar, ginger and garlic and cook 2 minutes.
Add coconut milk and nigella and simmer until thickened, about 5 minutes. Stir in cilantro and remove from heat.
For the Naan
2 cups sprouted wheat flour
1/2 cup organic all-purpose flour
1/4 cup fresh whole milk
3/4 cup plain, whole milk yogurt
1 package yeast
1 teaspoon non-refined sugar
1/4 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt
2 tablespoons ghee, melted
Warm the milk in a saucepan, then pour into a bowl and stir in the yeast. Allow to stand until frothy, about 10 minutes.
Sift flours, sugar, baking powder and salt into a bowl and form a well in the center. Slowly add ghee, yogurt and milk and knead until soft and pliable, about 10 minutes. Cover the dough and allow to stand in a warm place until doubled in size, about 2 hours.
Divide the dough into lemon-sized balls, then roll and stretch into the shape of a 1/4 inch-thick teardrop. Place naan on a large, flat griddle and bake in a 475 degree oven until puffy and slightly crisp, about 2-3 minutes on the 1st side and 1-2 minutes on the 2nd side.
Grill or pan fry sausages until crisp and brown and the juices run clear, about 15 minutes depending on heat source. Cook onions and chiles in similar fashion.
Place a sausage into the middle of a small naan and top with curry paste, onions and vegetables. Roll and eat hot dog-style.
Freshly-ground local, pastured lamb is seasoned with sea salt and freshly-ground black pepper before being seared in blazing-hot grass-fed ghee with hulled cardamom, sweet cinnamon shards, mustard seeds, fresh ginger and green chilies, tomatoes and garlic. The pan juices are combined with turmeric, sweet paprika and coconut milk and reduced until thick.
Short grain rice is simmered with 4x its own weight in homemade bone broth with golden fried onions, toasted cumin and coriander, fresh English peas and a pinch of saffron..
Fresh Pacific blue mussels are steamed with garlic, lemongrass, chilies, basil, cilantro, Thai red curry paste, coconut milk and fresh lime..
1 tablespoon raw coconut oil
1 stalk lemongrass, crushed
1 clove garlic, minced
1-2 green chilies, split
1/4 cup fish stock, clam juice or filtered water
1 oz white wine
1 teaspoon nam pla (fish sauce)
1 cup heavy coconut milk
2 tablespoons Thai red curry paste
1 fresh lime, divided
1 pinch unrefined sugar
2 tablespoons Thai basil, chiffonade-cut, plus more for garnish
2 tablespoons fresh cilantro, chopped, plus more for garnish
When buying mussels, select only those that are closed tight (see mussel cleaning instructions) and try to use them within 24 hours.
Heat coconut oil in a heavy skillet over medium low heat. Add garlic, lemon grass and chilies and steep for 15 minutes without browning. Increase heat to medium. As soon as the garlic begins to sizzle, add the curry paste and fry 2 minutes. Whisk in stock, wine and fish stock and reduce briefly. Stir in coconut milk, sugar, juice of 1/2 lime, basil and cilantro. Add mussels, cover and simmer until mussels open wide, about 5 minutes.
To serve, discard any unopened mussels, then arrange in the center of a serving plate. Discard chilies and lemongrass and pour the remaining sauce over the mussels. Garnish with fresh basil, cilantro and lime and serve hot.