-=> On 03-28-21  20:37,  Jim Weller <=-
 -=> spoke to Dale Shipp about spice blends <=-

 DS> Title: Mixed Cajun Spices, Borrowed From Chef Paul

 JW> I will definitely be keeping that for future reference.

FYI, that set of spices came about when I saw how much Chef Paul was
charging for his mixed spices on the open market.  I went through his
prime cookbook, and wrote down the spices he used in each type of
recipe, took an average and there you go.  TTTT, there is not a lot of
noticable difference -- only slight changes.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Chicken With Thai Basil
 Categories: Chicken, Thai
      Yield: 2 Servings
 
     12 oz Thinly sliced chicken
           (substitute other meat)
      2 tb Peanut oil
      2 oz Fresh chopped Thai basil
           Leaves
      6 oz Sliced white onions
      6 oz Sliced bell peppers
    1/2 tb Chili sauce (hot)
      6 oz Fish sauce
      4 oz Stock

MMMMM------------------------THAI NOODLES-----------------------------
      4 oz (more if want some leftover)
 
  Heat wok, add half of oil.  Cook meat 60 seconds, remove from wok.
  Add other half of oil, then vegetables along with basil.  Cook for 90
  seconds. Add sauces. Add meat back. Deglaze wok with stock and serve.
  
  Serve with noodles.
  
  Variation of recipe
  from: Bangkok Cuisine, Naples FL
  
  From: Michael Loo                     Date: 08-27-97
  Cooking
 
MMMMM
 


... Shipwrecked in Silver Spring, Maryland. 00:52:51, 30 Mar 2021
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