Thai Red Curry

I was planning to make a Thai Green Curry, but I didn't have any green curry paste, so a red curry would have to do.  I cubed and salted the eggplant and simmered it in the red curry, coconut milk, lime and fish sauce.   The addition of the lime and fish sauce really cut the harsh taste that comes with the commercial curry paste.   I added green beans and shrimp after the eggplant was soft and served it over basmanti rice.  I didn't miss the green curry after all.

Publish Post

Hey Mikey, he likes it.

Last nights dinner was a hit all around.  We roasted the New Creation Farms babyback ribs for 2 1/2 hours in the oven at 225 degrees, then sauced them with 1/2 bbq sauce, 1/2 teriyaki and finished them on the grill.   Yum, the kids loved them & it was much easier than my former boiling method. 

Sides were green beans and pasta.  I frenched (sliced lengthwise) the beans like my mom does.  It takes some time, but seems to be worth it.  I boil them, then do a quick saute with some kosher salt & butter.   My 6 year old eats platefuls with her fingers.

The best part was the pasta.  My friends picky 7 year old asked for 3rds.  A tomato, garlic & fresh parsley sauteed in some olive oil and tossed with fresh Ohio City Pasta and some asiago cheese.  Too bad there wasn't more.

Meatloaf

I have some catching up to do!   On Sunday, I made a meatloaf we are going to have for dinner tonight.  I sauteed onions, scallions, carrots, peppers, garlic, celery and one roasted beet.  The Silver Palate has a great recipe for Market Street Meatloaf which I used as a model.  I used ground Milgate farm beef, New Creation farm pork and humanely raised veal, some panko, cream, ketchup, salt, pepper & a bit of cumin.  We'll see how it turns out with the mashed potatoes & green beans from "the bag".