Thai Green Curry with Seafood

2 Tbs unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white/pale green
3 Tbs minced fresh cilantro, divided
3 garlic cloves, minced
6 Tbs Thai Green Curry Paste
1/2 C water
1 13-14 oz can unsweetened coconut milk
1/4 red jalapeno or 1/2 thai chili
2 kaffir lime leaves or 2Tbs fresh lime juice and 1 Tsp grated lime peel
1 Tbs fish sauce
1 large carrot, thinly sliced (mandoline on bias)
2 Lb large shrimp
2 Tbs minced fresh basil
Steamed Rice (jasmine)

Heat oil in large saucepan over medium heat. Add white/pale green parts of green onions, 1 Tbs cilantro, and garlic. Saute until tender (about 2 minutes). Add curry paste, cook until fragrant (1 minute). Add 1/2 cup water, coconut milk, chiles, lime leaves (or equivalent) and fish sauce. Bring to simmer. Add carrots and simmer until tender (about 5 minutes). Add shrimp and cook until translucent. Add remaining herbs. Serve with rice.

Cold Asian Noodle Salad with Shrimp

1 6.75 oz package rice stick noodles (maifun)
4 1/2 Tbs fresh lime juie
3 Tbs fish sauce
4 Tbs chili-garlic sauce
2 Tsp sugar
1 Lb. medium shrimp, cooked and deveined
1 8-ounce package sugar snap peas cut into 1/2 in pieces
1 red bell pepp
1/2 C fresh mint leaves
1/2 C (loosely packed) fresh cilantro leaves
1 cup thinly slices cucumbers

Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally (4-5 minutes). Drain. Shock with cold water rinse, drain well. Cut noodles in half with scissors.
Whisk lime juice, fish sauce, chili sauce, and sugar in small bowl. Add 2 Tsp of mixture to shrimp and toss.
Divide noodles among bowls, top with cucumber the rest of the ingredients. Spoon shrimp onto mixture, drizzle with dressing.

Green Goddess Dressing

1/2 ripe medium avocado
3 Tbs white wine vinegar
1 garlic clove, finely chopped
1 oil packed anchovie, very finely chopped
1 Tsp fresh lemon juice
1/2 Tsp fresh lime juice
1/4 Tsp sugar
3/4 C olive oil
1/4 heavy cream
3 Tbs chopped fresh italian parsley
2 Tbs chopped fresh tarragon
2 Tbs chopped fresh cilantro
1 Tbs chopped resh basil
1 small shallot, finely chopped (about 1 Tbs)

Blend first seven ingredients in prcoessor until coarse puree forms. With processor running, gradually add oil through funnel tube; blend well. Transfer mixture to bowl. Whisk in cream. Add remaining herbs and shallot. Whisk to combine. Chill at least three hours.

To Do List in NYC

It'll be a while before we head out there, but I like lists, so here I go.

Peter Luger's - an institution among steak houses.
Le Bernardin - for a Frenchy, Eric Ripert seems like the kind of guy I can get behind.
Le Halles - Anthony Bourdain's old stomping ground, and Carlos seems alright too.
That Old School Restaurant that originated all the gourmet food that seems like old people food now but was really innovative. Ben, I'm hoping you can throw me a bone here.

I think I'll be taking a miss on the Iron Chefs' various restaurant in favor of local stuff like dirty water hot dogs, big flat pizzas, and other street food favorites.

In the near term, weneed to do Vegas. That list will follow.

Alton Brown's Orange Caesar Recipe

Ingredients
8 1/2 ounces freshly squeezed orange juice, divided
1/2 orange, zest finely grated
1/2 cup whole milk
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Directions
Pour 6 1/2 ounces of the orange juice into an ice cube tray and freeze until solid, approximately 2 hours. Store the remaining 2 ounces of juice and the zest in an airtight container in the refrigerator until ready to use.
In the carafe of a blender combine the frozen juice cubes, reserved orange juice and zest, milk, powdered sugar and vanilla, and blend until smooth and slushy, 30 to 45 seconds. Serve immediately.

Dungeness Crab Cakes

Yesterday I picked up a fresh (never frozen) dungeness crab from Albertson's. Today, I decided to make crab cakes. Cindy loved them, as did the kids, so I decided to write down what I did for future reference.

1 Whole, Fresh Dungeness Crab, lumped and picked
1/3-1/2 Cup Mayonnaise
3 Green Onions, Finely Chopped

1T chopped fresh parsley

1/3-1/2 Cup Breadcrumbs

Sprinkle of Old Bay

Limes (or lemons)

Degill and clean the crab to remove the yellowish debris. Lump the crab and pick through, careful not to break the crab too much. Set aside in a bowl.

In a separate bowl, mix mayonnaise, green onions, and parsley until well mixed. Stir in breadcrumbs until the mixture is a thick paste. Carefully combine the paste with the crab. (I folded them together with my hands). Form 5-6 small crab cakes from the mixture (per crab).

On a flat surface, sprinkle bread crumbs and Old Bay. Lightly press crab cakes into breadcrumb/Old Bay mixture. Let stand a few minutes.

After the cakes are formed, in a large saute pan heat 2T of butter in a saute pan over medium-high to high heat until butter bubbles and just starts to brown. Cook until browned, about 40 seconds to 1 min per side. Serve with limes (or lemons immediately)

Spicy Garlic Shrimp

Follow the garlic shrimp recipe below, adding 2T (or more, to taste) of Olek Sambal chili paste at the end.