Thai Party !!

Chicken Satay w/ Peanut Sauce, Cucumber Salad and Jasmine Rice. 

My son Ben is home for the weekend. He and I are going to go Thai crazy in the kitchen today. I learned all these recipes from a cooking class I took with Su-Mei Yu, owner of Saffron in San Diego. She taught me so much in one class, it was life changing. I’ve since read all her books and try to learn more every time I cook her recipes. Since I’m not a writer, I’ll run through these recipes and I’m sure I’ll miss details, so If you like, get her cookbooks you won’t be sorry. 

There are a lot of ingredients for today’s menu, so I’m going to post as we go.

The Nectar – Chicken Stock

Chicken stock simmering on your stove top all day will make you relax. The aromas are subtle and lovely, they slow you down a bit so you can savor the nectar brewing.

My method for cooking chicken stock is simple. I cook at least 3-4 whole chickens every month. I freeze all my chicken carcasses, once I have at least 2 or 3 frozen, stock is on. Fill a big pot ( 8 to 10 qt ) with your frozen chicken carcasses and water to cover.

Add roughly chopped vegetables.

Add 1 big bay leaf, 1 teaspoon each of black and white peppercorns. Simmer for hours at least 3, better for 4/5 hours.

cool a bit and strain into…

 …containers for either using or freezing.

Allow to cool completely before frig or freezer. This is the nectar with which you can make endless delicious dishes. Always have it with you. Photo note: Because I’m a total kitchen geek, check out my new magnetic knife rack. Love it !!! Thanks to my Jim for installing it.