Linda's Yummies

I first tried bourbon chicken wings a decade ago in South Carolina. Because of two contradicting stories, I’m unsure where the actual birth place of bourbon chicken marinade originated. First, I’ve heard bourbon in the U.S. is mainly manufactured in Kentucky. Second, I’ve also seen references online to Bourbon Street in New Orleans, Louisiana. In my recipe, I used Maker’s Mark, but you can also try any other American whiskey available (Jim Beam, Buffalo Trace, Knob, McKenna, Wild Turkey, Woodford, etc.). Check out Wikipedia’s site for further more information on bourbon.

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This marinade is one of the top requested recipes from family and friends. Its layers of flavors include garlic, coriander, ginger, honey, chili peppers and a slight hint of sake. If you’re out of chicken, you can substitute it with pork, beef ribs, chuck, flank, or ribeye steak. For best result, I would recommend marinading the chicken wings in the refrigerator overnight. The marinade will have time to penetrate the meat giving it more flavor. If time is of the essence, marinade for a minimum of 2-3 hours.

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Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor. This recipe is made with lean pork and Thai eggplant, but you can substitute pork with beef, chicken or tofu. Green curry goes well with basmati rice or roti.

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Fresh ingredients used for green curry.

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The word Massaman means “Muslim” named after the Muslim traders who brought spices such as cinnamon, cumin, cloves, nutmeg and turmeric from India and the Middle East. This curry originated from southern Thailand and is one of my favorite curries to eat when the weather is chilly. It’s a hearty, comforting meal that’s commonly made with beef, potatoes and Indian spices.

You can easily substitute beef with lamb, pork, chicken or tofu. This curry is traditionally mild in terms of spiciness and not made with carrots; however, I love my curries spicy and I think the carrots add a subtle sweetness. Try the recipe with carrots first and then try it without and see if you can taste the difference. This curry will also be a little thicker than typical Thai curries. If you think the curry is too thick, just add a few tablespoons of water to thin it out.

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A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers, Thai basil, and cilantro. The sauce contains lime juice, fish sauce and palm sugar. This salad is great to have as an appetizer or entree. You can substitute the shrimp with shredded chicken, beef or tofu.

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