September 15, 2011
Something New From Gramma Agoo....
AKA MARY PELZEL
Mr. Slick
I call him..."Mr. Slick". I was not afraid of what confronted me as I stepped out the back door. My mission was to retrieve some chicken from the freezer located in the storage shed behind the cabin. The reason that I was not afraid, was because Mountain Woman that I have become, I knew that I was looking at a garter snake. He had startled me however. I clapped my hands at him and said "Go play somewhere else". He obediently dropped between the cracks of the deck planking. Great! I continued on my way, and mission completed headed back to the cabin. After pausing to water the flower pots that are sprouting more sunflowers and thistle than flowers because of the birds that we feed, I spot him again - Mr. Slick.
Not to digress, but the reason for the sunflowers and thistles in my flower pots is not the birds but the squirrels and chipmunks. They are avid gardeners and eagerly cultivate their collected seeds in my pots amongst the geraniums and petunias.
Mr. Slick is now very close to my back door. He is a pretty little snake all dressed in a shiny black suit with a lime green pin-stripe. But he is still a snake. I stomped my foot and said, "Beat it buster". He slithered behind a straw broom that was leaning against the house.
I waited, but not for more than a few seconds and he peeked around the broom. This was more that I could take. I laughed out loud at this little guy and he ducked behind the broom again. OK - I had to wait again, and again in seconds, he was peeking back at me. All of a sudden, this little snake had developed character and was seemingly enjoying his game of peek-a-boo!
I went in the house. Game over. I don't play with snakes - Mr. Slick was the exception.
The recipe that I have for you is very healthy and a true flavor explosion for the taste buds. It may sound a little weird, but trust me, this is amazing. (No, we are not cooking up Mr. Slick.)
Thai Turkey/Chicken and Jasmine Rice
Ingredients: 2/3 cup fresh lime juice, 1/3 cup fish sauce (nam pla), 1 table spoon sugar, 2 teaspoons Thai roasted chili-garlic sauce.
3/4 cup canned low-salt chicken broth, 1 1/2 pounds ground turkey or chicken, 1 cup thinly sliced green onions, 3/4 cups thinly sliced shallots (or just more onion), 3 tablespoons minced fresh lemongrass, 1 tablespoon thinly sliced Thai chilies or serrano chilies (I've used jalapenos too), 1/2 cup chopped fresh cilantro leaves, 1/3 cup chopped fresh mint leaves.
2 small heads Boston or butter lettuce, separated into leaves. Do this if you want to roll the meat mixture in the leaves.
2 cups cooked Jasmine rice. Prepare the rice if you would prefer to put the meat mixture on rice.
Whisk the first 4 ingredients in a medium bowl to blend; reserve the sauce. Bring broth to simmer in heavy large skillet over medium heat. Add chicken or turkey. Simmer until cooked through breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated , about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
Spoon into lettuce leaves or over rice and serve.
As always I welcome your questions and comments. If you have cooking questions, send them to me. If I don't have the answer, I'll find someone who does.
Mary
marysplace1st@yahoo.com
www.marysplacegifts.com
509-658-1057
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