There are certain foods that I can eat every day, and a good Thai lettuce wrap is one of them! The ingredient that always wins me over is the full fat coconut milk. Add a smooth peanut butter and some acid and spices like soy sauce, cider vinegar and red curry paste, and you’ve pretty much checked all the boxes for great flavor! Another ingredient used often in Thai cuisine is ginger. They can be a bit tricky to peel, and the very best way to do that is to take a teaspoon and simply scrape the skin off. You won’t lose a single bit of ginger! Enjoy this light and easy dish for lunch or dinner this week!
large garlic cloves, minced
Coq au Vin
What in the heck was I thinking? I’ve done my fair share of ranting in this column about how boring chicken dishes can get. We always seem to fall back on the few recipes we are familiar with and that we’ve made dozens of times. Why have I been hiding the recipe for Coq au Vin, a classic succulent French dish slow braised in red wine?
Coq au Vin (pronounced coke-oh-van) literally meaning “rooster and wine” and any chef will tell you that it is a “must make” at least once in your life. But I think if you make it once, it will be part of your chicken recipe rotation! Whether you choose a whole chicken cut in parts, Julia Child’s version with legs and thighs, or my version with just chicken thighs, you’ll find this elegant dish ever so satisfying, especially served with mashed or melting potatoes and a nice charred slice or two of a French baguette. Chicken dinner never tasted so good!
