Saturday, June 23, 2012

Stir Fried Coconut Rice with Eggs Thai Style

Stir Fried Coconut Rice with Scrambled Eggs Thai Style

An original "leftovers" recipe


  • Leftover Coconut Jasmine rice (1/2-1 cup)
  • 3 Large organic eggs
  • 2 tbsp water
  • 4-6 tbsp olive oil
  • 6 slices of Citterio Salumi Pronti diced small
  • Sweet Thai Chili Sauce
  • Fresh ground black Pepper to taste

Coconut Jasmine rice is super easy to make. Plan to make this meal with the leftovers after making Coconut Jasmine Rice to go with a stir fry or other meal the night before.

Using the package directions for liquid to rice ratio prepare jasmine rice, but substitute canned coconut milk (Polar or Thai Kitchen for example) for the water.  The more you add, the sweeter it will be up to the max liquid.  Be sure to shake or stir the coconut milk well prior to adding it to the rice.  Prepare rice as usual (We use a rice maker).  Serve for dinner with any other stir fry, and reserve 1/2 to 1 cup of rice for use the next morning in this breakfast treat.  Store rice overnight in an airtight container not much larger than the volume of rice so it doesn't dry out.

The morning you're making the rice and eggs, dice the Citterio, and crack the eggs into a small bowl.  Beat eggs lightly and whisk in 2 tbsp of water.  The more water you add the fluffier the eggs will be, but don't add too much or they will get runny.  Heat 4 tbsp of olive oil in a 10" skillet over medium high heat until it just starts to smoke.  Carefully add the cold coconut rice (to avoid spattering), breaking up any chunks with your spatula.  Brown the rice - if it begins to stick to the bottom of the skillet, add olive oil 1/2 tbsp at a time (you don't want it greasy but you don't want it sticking to the skillet).  The rice does not need to be browned all over - heat it up and get a crust on at least some of it. Once you have a light toasty crust on the rice, add the Citterio and stir fry that in with the rice until just fragrant.  Keep the rice and salumi moving to avoid burning - cook another minute or so.  Lower the heat to medium and pour the prepared egg into the mixture, constantly stirring with your spatula to get a nice even mixture of egg and rice.  Grind in a little freshly ground pepper - maybe a tsp or two. The egg should cook up almost like a quiche mixed in with the Salumi and rice.  Once the bottom is cooked and has a light brown finish to it, flip spatulas full of egg so that the top can cook.  Remove from heat and put on a plate once the eggs are cooked through and there is no more liquid, but don't let them burn.  

After serving drizzle a few tablespoons (don't bother measuring - see picture above) of sweet Thai Chili Sauce onto the eggs.  Serve immediately with a pepper grinder to add more zing, and a side of freshly ground black coffee, because everything goes better with coffee in the morning.

Tuesday, June 19, 2012

Original recipe - Aztek Cabernet Strawberries


1/2 cup fresh strawberries
2 Tbsp Arbor Hill Chocolate Cabernet Sauvignon Wine Sauce
1 Tsp sugar
2 dashes Fee Brothers Aztek Chocolate Bitters

Preparation (About 2 minutes):

Take a reasonable bowl full of strawberries, halved.   Drizzle 2 tblsp Arbor Hill Chocolate Cabernet Sauvignon wine sauce over them.
Sprinkle with 1 tsp of sugar and add 2 dashes of Fee Brothers Aztek Chocolate bitters

If you like dairy - top with some whipped cream - but it really doesn't need it.

The Fee Brothers Aztek Chocolate Bitters is a new product is not listed on their website, but it is available by phone, email order or by stopping by the store.  Tell them Lee sent you.

Full disclosure: I get nothing for this recipe and do not represent the companies making the ingredients.  In this case all the ingredients are from local small businesses in Upstate NY.  OS-Cubed and I support local small business wherever we can!

Tuesday, June 12, 2012

Cucumber Dry Soda-tini

2 oz gin
1 oz vermouth (dry)
1 dash Fee Brothers Orange Bitters
Add Dry Cucumber Soda and lime wedge

Put Gin, Vermouth and Bitters in a shaker with ice and shake until the outside frosts. Drain and pour into martini glass
Fill glass with cold Dry Cucumber soda (about 3oz), garnish with lime wedge

Serve immediately on hot day. Enjoy. Make another - there's probably about 4 out of one bottle of dry cucumber