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View Full Version : I have an ingredient, do you have a recipe?


MS2SB
08-01-2014, 10:52 AM
I was at the asian market yesterday to stock up on some pantry items and whille I was there grabbed a package of fresh kaffir lime leaves. I've got a slow afternoon at work so I figured I'd play a little Friday Brethren game. Build me a dish to cook on either the Weber OTS or on the Traeger which uses kaffir lime leaves. I don't need exact amounts but a rough outline of what you would cook and how. I'll pick my favorite suggestion and post the cook thread.

Have fun and thanks for playing!

Ron_L
08-01-2014, 10:55 AM
Wait for Bucc to get online! He has a bunch of Thai or Asian recipes. I'm sure he'll some up with a good one!

LYU370
08-01-2014, 11:06 AM
Saw an episode of Best Thing I Ever Ate - Grilled a few years back, these are awesome.

Vietnamese Lime Chicken Wings (http://www.foodnetwork.com/recipes/adam-gertler/vietnamese-lime-chicken-wings-recipe.html)

MS2SB
08-01-2014, 11:12 AM
Saw an episode of Best Thing I Ever Ate - Grilled a few years back, these are awesome.

Vietnamese Lime Chicken Wings (http://www.foodnetwork.com/recipes/adam-gertler/vietnamese-lime-chicken-wings-recipe.html)

That looks damn good! And I do have a package of wings in the freezer.

Keep 'em coming.

Grimm5577
08-01-2014, 11:16 AM
a Tandori or maybe even a green curry chicken would be excellent use. Marinate the chicken, grill it, create the sauce (green curry owuld be something like coconut milk, green curry, basil, green peppers, maybe some eggplant, and add the lime leaves, cook that together, and then serve the chicken over bazmati rice and pour on the sauce. if you want to make it a bit more fun, put the chicken on a kabob before grilling and have it more as a finger food.

Another idea would be to do a psuedo lemon grass pork chop. using the leaves in the marinade as well as in a finishing sauce.

MS2SB
08-01-2014, 11:26 AM
A thai curry was something that I had in mind but hadn't quite figured out how to put together. This is another good idea, thanks Grimm!


Who's NEXT!?

Chubby Chu
08-01-2014, 11:30 AM
I'll be interested to see what you do.

I bought one of these trees having no idea what they were, thinking it was just like a regular lime :(

Turns out the lime it produces is really dry and everyone just cooks with the leaves...


I looked up some usage guides on them in the past but have yet to put any of them to use.

A simple idea I saw here but have yet to try it (and I'd doctor it up a little more)
http://blog.seasonwithspice.com/2012/03/simple-kaffir-lime-leaves-recipes.html
9. Wrap a shrimp or scallop in a whole leaf, secure it with a toothpick, and pan-fry it or barbeque it. Or slice the leaf thinly and use the shreds to garnish seafood dishes."
Kinda like a bacon wrapped shrimp, but with lime instead of bacon :P

I think it would also be nice on fish if you are feeling for grilled salmon or flounder.

MS2SB
08-01-2014, 12:18 PM
Very nice idea. I would imagine the my MIL and Aunt in law could be in the mood for some fresh seafood.

landarc
08-01-2014, 01:39 PM
To me, Kaffir leaves are best used when their aromatic tendencies are highlighted. The obvious use is in things such as Tom Yum Soup, or hot pot. Hot pot is especially nice, as the broth sits at the table and perfumes the entire dinner.

Now, I would never, ever, waste good Kaffir leaves on something like salmon, but, if someone chose to, they could make a very nice grilled salmon and prawn tom yum goong. You could go to Rasa Malaysia and use her recipe, which is great. But, the basics are bruised Kaffir lime leaves, split lemongrass stalk, fish sauce, chiles, regular lime juice and a really good shrimp or chicken stock for the base. Some cilantro and scallion to finish and the fish and shrimp for added protein.

Another option, which is not all that common, is to take a mortar and pestle, and add the leaves to a bunch of garlic, scallion, spices, regular lime juice, fish sauce and whatever else makes sense, I would add a little cilantro and sugar, mash it up into a paste (the leaves will not mash up, and you really should not eat the leaves). Strain the paste and use as a marinade for some chicken or fish for grilling.

MS2SB
08-01-2014, 02:00 PM
Thanks Bob!

I think I am starting to lean in the direction of a seafood coconut curry/soup. I'll have to head to the fishmonger and see if he has anything interesting in stock. Maybe some bay scallops, firm white fish and some shrimp would be nice.

Woodmonkey
08-01-2014, 03:20 PM
I like to the leaf, break in half and rim the top of a glass of single malt scotch.

BUT for cooking this unami sauce is EGGcellent for a soy substitute, keeps forever in frig:

Sauce, Umami Flavor, Richard Fl.

INGREDIENTS:
1/2 cup Soy Sauce
2 Tbs Sherry, Cooking spray
2 Tbs Turbindo sugar
2 Tbs Honey
2-3 Tbs Hoisin Sauce
2-3 Cloves Garlic, Minced
1 Tbs Ginger Oil
1 tsp 5-Spice Seasoning
3 Garlic Chives, Cut Fine
4 Kaffir Lime Leaves, Cut Fine
1 Scallion, Cut Fine
1 Lime, Juice of
2 Tbs Oyster Sauce
1/4 cup Fish Sauce
1 Tbs Hot Sauce

Recipe Type: Marinade, Sauce

Source
Source: Richard Howe, 2012/01/06
Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1214854&catid=1

*************************

Great Soup--Soup, Prawn, Lemongrass, Chinese

INGREDIENTS:
1/2 liter chicken stock
12 prawns, peeled and cleaned
2 stalks lemongrass, thinly sliced
40 g galangal root, thinly sliced
4 kaffirlime leaves
2 tomatoes, diced
5 bird chilies, crushed
100 g straw mushrooms, quartered
3 Tbs fish sauce
3 Tbs lime juice
1 Tbs chili paste in oil
10 g coriander leaves

PROCEDURE:

1. Bring the chicken stock to a boil, add the lemongrass, kaffirlime leaves, and mushrooms, and boil for approximately 3 minutes.

2. Add chili paste, chilies, tomatoes, and prawns and simmer on low heat.

3. Season with fish sauce and lime juice to your liking. Sprinkle coriander on top and serve with steamed rice.

4. Chef's Tip:

5. If no straw mushrooms are available, fresh champignons can be used as a substitute Tom yam can also be made with fish or seafood.

6. For vegetarian tom yam, add tofu and season with white soy sauce instead of fish sauce

Servings: 4

Recipe Type: Seafood, Soup

Source
Source: Nicholas Zhou, Chinese, 2010/08/27

MS2SB
08-01-2014, 04:08 PM
Now we are getting somewhere! I'm starting to get hangry just imagining how this will turn out.

buccaneer
08-01-2014, 04:45 PM
Great Soup--Soup, Prawn, Lemongrass, Chinese

INGREDIENTS:
1/2 liter chicken stock
12 prawns, peeled and cleaned
2 stalks lemongrass, thinly sliced
40 g galangal root, thinly sliced
4 kaffirlime leaves
2 tomatoes, diced
5 bird chilies, crushed
100 g straw mushrooms, quartered
3 Tbs fish sauce
3 Tbs lime juice
1 Tbs chili paste in oil
10 g coriander leaves

PROCEDURE:

1. Bring the chicken stock to a boil, add the lemongrass, kaffirlime leaves, and mushrooms, and boil for approximately 3 minutes.

2. Add chili paste, chilies, tomatoes, and prawns and simmer on low heat.

3. Season with fish sauce and lime juice to your liking. Sprinkle coriander on top and serve with steamed rice.

4. Chef's Tip:

5. If no straw mushrooms are available, fresh champignons can be used as a substitute Tom yam can also be made with fish or seafood.

6. For vegetarian tom yam, add tofu and season with white soy sauce instead of fish sauce

Servings: 4

Recipe Type: Seafood, Soup

Source
Source: Nicholas Zhou, Chinese, 2010/08/27

Just to let you know, this isn't Chinese.
It's Thai, ingredients are Thai, recipe is Thai, technique and method is Thai, and vegetarian Tom Yum is an authentic dish using mushrooms.
It's delicious too!

I got nothing, I use kaffir lime leaves a lot but in conjunction with a lot of stuff normal people wouldn't have in their kitchen.
Galangal and so on.
I use it to make a Wagyu rib recipe a lot, but it's with a lot of funky other stuff like Kapi.

MS2SB
08-01-2014, 04:52 PM
I got nothing, I use kaffir lime leaves a lot but in conjunction with a lot of stuff normal people wouldn't have in their kitchen.
Galangal and so on.
I use it to make a Wagyu rib recipe a lot, but it's with a lot of funky other stuff like Kapi.

You got nothing? This is a first! I feel honored.

buccaneer
08-01-2014, 04:58 PM
You got nothing? This is a first! I feel honored.


:laugh:

I got plenty if you want to spend big at a Thai specialist shop!:thumb:

Moose
08-01-2014, 05:29 PM
Specifically as it relates to a Thai curry, my vote would go to a panang curry, with beef shortrib meat. I had one like this at a Thai place some time ago, and I still can't get it out of my head it was so outstanding.

buccaneer
08-01-2014, 05:40 PM
Specifically as it relates to a Thai curry, my vote would go to a panang curry, with beef shortrib meat. I had one like this at a Thai place some time ago, and I still can't get it out of my head it was so outstanding.

Penang Curry, it wasn't beef short ribs Moose, it was beef shin.
I sat in the dark shadows in the corner of your eye and watched you scoff it!
:twitch:

MS2SB
08-01-2014, 06:10 PM
:laugh:

I got plenty if you want to spend big at a Thai specialist shop!:thumb:

If it were yesterday when I was at the asian market I would have. I'm going with a simple coconut tom yum something or other. Picked up some clams, scallops, prawns and squid tubes and tentacles.

Going to make a pork/chicken broth flavored with ginger, lemongrass and garlic. Sautee down some carrot & onion, add the broth and some coconut milk along with the kafir lime leaves, simmer lightly then start adding in the seafood.

Sound like I'm on the right track?

Woodmonkey
08-01-2014, 07:25 PM
Now we are getting somewhere! I'm starting to get hangry just imagining how this will turn out.

You are correct It is Thai, However after 30 years of building a computer data base in EGGcess of 20,000 recipes more that half are BBQ related, I miss a few errors.

seattlepitboss
08-01-2014, 08:08 PM
Here ya go. Knock yourself out!

https://www.google.com/search?q=kaffir+lime+leaves+recipe

buccaneer
08-01-2014, 09:41 PM
If it were yesterday when I was at the asian market I would have. I'm going with a simple coconut tom yum something or other. Picked up some clams, scallops, prawns and squid tubes and tentacles.

Going to make a pork/chicken broth flavored with ginger, lemongrass and garlic. Sautee down some carrot & onion, add the broth and some coconut milk along with the kafir lime leaves, simmer lightly then start adding in the seafood.

Sound like I'm on the right track?

Make the stock from,prawn shells or seafood stuff like a creamless bisque.
Don't use carrot, instead use tomatoes. There is no coconut in Tom Yum, it is a water based clear-ish soup. Coconut milk masks the flavours.
Add lime 9juice) and fish sauce at the end.
It takes 12-15 birdseye chilies to get there too.

Good luck!

buccaneer
08-01-2014, 09:44 PM
I'll be interested to see what you do.

I bought one of these trees having no idea what they were, thinking it was just like a regular lime :(

Turns out the lime it produces is really dry and everyone just cooks with the leaves...


I looked up some usage guides on them in the past but have yet to put any of them to use.

A simple idea I saw here but have yet to try it (and I'd doctor it up a little more)
http://blog.seasonwithspice.com/2012/03/simple-kaffir-lime-leaves-recipes.html

Kinda like a bacon wrapped shrimp, but with lime instead of bacon :P

I think it would also be nice on fish if you are feeling for grilled salmon or flounder.

You can use the zest and rind of the lime fruit, it is used in some pretty awesome funky Thai dishes!

buccaneer
08-02-2014, 12:41 AM
But other than that , I'm justa showin' off!


:oops: