Red Chicken Curry

For week episode 3 I decided to make one of my favorite dishes of all time, Red Chicken Curry. This is a somewhat spicy dish by itself, but if you watch the video you will see I may have put a little too much spice on mine.

Red Chicken Curry

1 Liter or 4 C. Coconut Milk
2 T. Red Curry Paste
2 -4 T. Curry Sauce. (This is optional, but I find it gives it a little more curry flavor to the dish. As much as you want can be added for taste.)
1 Lb. Chicken
2 T. Fish Sauce (which I actually forgot to add during the show)
1 T. Sugar (which I also forgot to add)
8oz. Can of Bamboo Shoots.
1/2 C. Onion, sliced
4 Cloves of Garlic
Favorite Hot Sauce (I used Mad Dog 357 Special Edition, which has a scoleville rating of 600,000. That is incredibly hot, so add as little or as much of your favorite as you want.)

Pour half of the coconut milk into a wok or large pot over medium heat. Bring to a boil stirring constantly until the milk has separated.

Add the curry to the pot and cook for 2-3 minutes, stirring continuously to prevent sticking.

Add chicken, fish sauce, sugar, onion and garlic to the pot. Stir well and cook for 5-6 minutes until chicken is cooked through.

Then add the rest of the coconut milk and bamboo shoots and bring to a boil, stirring constantly to prevent sticking.

Serve over hot rice or noodles and enjoy.

Fetuccini Bolognese

So for my second show I cooked up some Fetuccini Bolognese with some Pizza Dough Fritters.

Fetuccini Bolognese

2 Medium Onions, chopped
4 Celery Ribs, chopped
2 Medium Carrots, chopped
5 Cloves of Garlic, thinly slices or chopped
1/4 Cup Olive Oil, extra virgin if you choose
1/4 Lb. Pancetta or Slab Bacon, chopped
1 Lb. Ground Beef, or veal
1 Lb. Ground Pork
1 6oz. Can Tomato Paste
1 C. 2% Milk, or whole milk
1 C. Dry White Wine
1 C. Water
1 t. Thyme, dried or fresh
1 1/4 t. Salt
1/2 t. Black Pepper

Cook onions, celery, carrot, and garlic in oil in 6-8 quart pot over moderate heat, stirring occasionally until softened. About 5 minutes.

Add pancetta, beef, and pork, and cook over moderately high heat, stirring and breaking up lumps until no longer pink. About 6 minutes.

Stir in tomato paste, milk, wine, water, and thyme, and gently simmer, covered until sauce has thickened. About 1 to 1 1/2 hours. Add salt and pepper adn remove from heat.

In water boil fetuccini until done.

Pizza Dough Fritters

1 Lb. Pizza Dough, either freshly made or frozen, or instant
1/4 C. Green Onions, chopped
1/4 C. Pancetta or Bacon

In pan or deep fryer heat oil to 375F.

Mix pancetta and green onions in with pizza dough. If dough is too sticky add a little white flower.

Make dough into balls and fry until golden brown. About 5 minutes.