The Real Chow Baby

If you're picky this is the place for you! Ok that may not be completely true. The Real Chow Baby is a new american stir fry where you choose from an array of meats and vegetables the ingredients in your dish and its made on an open stir fry grill. You can make rice or noodle dishes, soups, salads, or wraps out the ingredients you choose. Add shrimp, salmon, or roti for a little extra.

A couple of weeks ago I took friend who rarely goes out because she is a vegetarian here last week and she thoroughly enjoyed all the options available for her. The food is fresh, the price is great ($8.99 for lunch and $12.99 for dinner), and its fun trying different concoctions. I love making Pad Thai.Come hungry and get small portions so you can try different things!

Day Twenty-Seven: Thai

It's no secret that I love all Asian cuisine. It is even less of a secret how I feel about the wonderful spice concoction known as curry! This recipe is from the March edition of Bon Appetit. If you don't have a subscription you're missing out! One of my favorites for sure and the iPad app is stunning with so many extras! Now that I'm done with my shameless promo, here is yet another wonderful recipe for all the Thai loving folks like me! Enjoy!

Chicken Khao Soi

Ingredients

Khao Soi Paste
4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2-inch piece ginger, peeled, sliced
1/4 cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder

Soup
2 tablespoons vegetable oil
2 14-ounce cans unsweetened coconut milk
2 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
1 pound Chinese egg noodles
3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
1 tablespoon (packed) palm sugar or light brown sugar
Kosher salt

Garnishes

Sliced red onion
Bean sprouts
Cilantro
Crispy fried onions or shallots
Chili oil
Lime wedges

Preparation

Khao Soi Paste
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.

Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
Soup

Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

Meanwhile, cook noodles according to package directions.
Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Read More http://www.bonappetit.com/recipes/2013/03/chicken-khao-soi#ixzz2LDbUGf1J

Day Twenty-Two: Asian Stew

This is a labor of love for sure and probably not the most economical meal! However you can't beat this winning combination of Asian flavors! Splurge a little; try it on a special occasion.

Courtesy of Food and Wine

Short Rib Stew with Caramelized Kimchi

1/2 cup low-sodium soy sauce
3 tablespoons chopped garlic
1 tablespoon minced fresh ginger
1 small Asian pear, grated (1/4 cup)
1 teaspoon freshly ground pepper
2 scallions, thinly sliced, plus more for serving
1/4 cup toasted sesame oil
6 pounds English-cut beef short ribs (twelve 4-by-2-by-2-inch pieces)
2 tablespoons canola oil
1 small onion, finely chopped
1 quart low-sodium chicken broth
1 large daikon, peeled and cut into 1 1/2-inch chunks
4 large carrots, peeled and cut into 1-inch chunks
2 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch chunks
2 cups (12 ounces) chopped napa cabbage kimchi
4 radishes, thinly sliced
Steamed white or brown short-grain rice, for serving

1. In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions and 2 tablespoons of the sesame oil. Add the ribs, turn to coat and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.

2. Heat the canola oil in a large Dutch oven or enameled cast-iron casserole. Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes. Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.

3. Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes. Return the ribs and any accumulated juices to the pot. Add the reserved marinade, broth and 6 cups of water; bring to a boil. Cover and simmer over moderately low heat for 1 hour, skimming occasionally. Uncover and simmer for 1 hour longer, stirring and skimming occasionally.

4. Add the daikon, carrots and potatoes to the stew and sim­mer briskly until the meat is very tender, the vegetables are tender and the sauce is thickened, 30 minutes longer.

5. Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat. Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized. Transfer to a plate. Repeat with the remaining sesame oil and kimchi.

6. Serve the stew topped with the kimchi and radishes and garnished with sliced scallions. Serve with steamed rice.

Korean Fusion in Little Five Points

As much as I enjoy being in the Little Five Points neighborhood of Atlanta, I don't know that I've ever eaten at one of its restaurants. A friend and I stopped into to OMG Taco on our way to East Atlanta Village. 

When I walked in the first thing I noticed was the artwork and decor. Street art adorned the walls and the counter was made to look like a food truck. I ordered bi bim bap. It is a signature Korean rice dish with sauteed veggies, marinated beef, and topped with an egg (raw or fried) and chili pepper sauce. The vegetables were crisp, not over cooked, the sauce was delicious and the beef was tender. I will go again to try the tacos.