fish sauce | Bewitching Kitchen

Courtesy of the one and only Kelly, from Inspired Edibles, this was so simple and so delicious, we already enjoyed it twice. The dressing makes it all shine, although the mango is also a key player. Other fruits could be used, but it is very hard to beat a ripe mango for texture and sweetness here.

THAI-INSPIRED CUCUMBER AND MANGO SALAD
(slightly modified from Inspired Edibles)

For the dressing:
2 Tbsp fresh lime juice
1 Tbsp fish sauce
2 tsp soy sauce
1 tsp sesame oil
1 Thai chili pepper, stemmed, seeded, and finely chopped
1 Tbsp cilantro, finely chopped + more for garnish
1 Tbsp brown sugar

For the salad:
2 English cucumbers, washed & sliced (i leave skin on)
1 large ripe and juicy mango, peeled & diced
a few radishes, thinly sliced
sesame seeds for garnish

Make the dressing: in a small jar combine all the ingredients and whisk well, or close with t tight fitting lid and shake away…

For the Salad: place the sliced cucumber, mango and sliced radishes in a serving bowl and toss gently to combine taking care not to mash the mango. When you’re ready to serve, give the Thai dressing another good shake before pouring over salad — mix to combine and add fresh cilantro and sesame seeds on top.

ENJOY!

to print the recipe, click here

Comments: Isn’t that the most gorgeous mango in the world? We got several as a gift from a very sweet departmental colleague and divided them into different recipes, including a mango-melon sorbet made by the husband that turned out spectacular! Make sure to stop by Kelly’s site and look at her original version which might please you more. As you might remember, we don’t use garlic and onions, so keep those ingredients in mind as possible additions if you try it.

I was very surprised that leftovers were still great next day. The cucumbers and radishes held up well, and the mango was just a little softer. Perfect side dish or light meal if you add a nice slice of sourdough bread to soak up the dressing (I am very fond of bread with olive oil and balsamic vinegar, and this dressing goes along the same path).

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I am very fond of Vietnamese food, and this is my take on grilled chicken thighs inspired by that cuisine. I took a few liberties with classic versions, by using coconut aminos instead of soy sauce, and omitting garlic, which is always present. Of course, add all the garlic that pleases you, and go for the traditional soy. I find the flavor of coconut aminos a bit more subtle, allowing other herbs and spices to shine more. I also added Sriracha sauce, a product from Thailand which I happen to be addicted to. So there. As I said, it is “inspired” by Vietnamese cuisine, made by a Brazilian-American with gastronomically-daring tendencies.

VIETNAMESE GRILLED CHICKEN THIGHS
(from the Bewitching Kitchen)

6 boneless, skinless chicken thighs
1 teaspoon kosher salt
1 tablespoon Asian fish sauce
2 tablespoons coconut aminos sauce (or soy sauce)
1 tablespoon dark brown sugar
2 teaspoons peanut oil
1 teaspoon grated ginger
1 teaspoon Sriracha sauce or other hot sauce of your preference
Grated zest and juice of 1 lime
fresh cilantro, for serving

Season the chicken thighs with salt. Make the marinade by whisking all other ingredients (except cilantro) in a bowl. Add the chicken and mix well to coat. Place in a plastic bag, massage the pieces and place in the fridge for at least one hour, up to overnight.

When ready to cook, remove the pieces from the marinade, and grill the thighs until cooked through, about 7 minutes per side. Serve with fresh cilantro and a sprinkle of fresh lime juice all over the meat.

ENJOY!

to print the recipe, click here

Not much is needed to turn these juicy grilled chicken thighs into a great meal. Green beans with almonds were a very nice complement, but when it’s really hot I think cucumber raita could be even better. Keep in mind I made this recipe back in March, just taking my usual slow-coach approach to share on the blog.

If you are partial to white meat, use the same marinade for chicken breasts, but pound them very thin, and run them on the stupidly hot grill until cooked through. I find it that it is the best approach for that type of meat. Plus, it’s ready in less than 10 minutes. Cannot beat that. The brown sugar in the marinade ensures those gorgeous grill marks even if the grilling time is kept short.