Tag Archives: thai

Cooking with ‘Hell’s Kitchen’ contestant/Houston chef Ja’Nel Witt

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Houston chef Ja’Nel Witt is a contestant on celebrity chef Gordon Ramsay’s top-rated reality cooking show, “Hell’s Kitchen.” Chef Witt shows food radio talk show host Cleverley Stone how to make her signature dish, Thai Grilled Prawns with Asian Pesto. The eleventh season of “Hell’s Kitchen” Season 11 debuts on Tuesday, March 12 at 7 p.m. on FOX 26 television.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show, Saturdays from 9 a.m. until Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)

Thai Grilled Prawns with Asian Pesto
Chef Ja’Nel A. Witt
“Hell’s Kitchen” season 11 contestant

Cook Time: 30 mins
Kitchenware:

  • Blender or food processor
  • Tongs
  • Large pot
  • Bowls
  • Chef’s Knife
  • Cutting board
  • Towel

Ingredients

  • 1 lb jumbo shell-on shrimp (10-15)
  • ½ cup fresh mint-chopped
  • ½ cup fresh cilantro-chopped
  • ½ cup fresh Thai basil-chopped
  • 2 serrano chilies or jalapenos
  • ½ cup extra virgin olive oil
  • 3 tbs fresh lime juice
  • 2 tbs fish sauce
  • 1 tbs fresh ginger-minced
  • 1 tbs honey
  • 1 tsp kosher salt
  • 10 oz angel hair pasta

Procedure:
1. Preheat grill to medium hot, and bring large pot of salted water to boil.
2. Using a sharp knife, butterfly the shrimp. Rinse and drain the shrimp in a large bowl.
3. Add herbs and other aromatics, tossing to coat well.
4. Cook the angel hair pasta until al dente (approx. 4-5 mins). Drain and rinse with cool water.
5. Toss the pasta with the Asian Pesto, and set aside. (Pasta best served at room temperature)
6. Grill the shrimp over medium-hot heat until cooked through, 3-5 minutes per side.
7. Serve shrimp on a nest of the noodles and garnish with mint and cilantro.

Asian Pesto
Ingredients

  • ½ cup peanut or vegetable oil
  • ¼ cup sesame oil
  • ½ cup fresh lime juice
  • ¼ rice wine vinegar
  • ¼ cup fresh ginger- rough chop
  • 6 medium garlic cloves
  • 3-4 jalapenos-rough chop
  • 2 tbs honey
  • 2 tsp kosher salt
  • 1 cup (1/2 bunch) cilantro- stems included
  • ½ cup fresh mint
  • ½ cup fresh Thai basil
  • 1 cup roasted peanuts

Procedure:
1. In blender, combine oils, vinegar, and lime juice
2. Add ginger, garlic and jalapenos and blend.
3. Add remaining ingredients, and ¼ cup of the roasted peanuts. Blend mixture until quite smooth.
4. Adjust seasoning with salt if necessary.
5. Add remaining peanuts, and pulse to give sauce slightly crunchy texture.

Merlion Thai Restaurant & Lounge on 4th in Seabrook participates in Houston Restaurant Weeks

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In 1984, Gil Lobeck moved his family from Bangkok to Texas. In 1990, he opened Bay Thai restaurant in Seabrook. After he retired in 2005, his son and chef, Andrew, opened Merlion Thai restaurant. On September 11, 2008, Hurricane Ike washed Merlion away, leaving nothing but its’ sign behind. In February 2009, Merlion was resurrected two streets over from its’ original location.

Chef Andrew has a unique love for making exquisite food and a deep commitment to his community. This is the second year that Merlion Thai Restaurant & Lounge on 4th is participating in Houston Restaurant Weeks. He and co-owner Brooke Vellianeuva show food radio talk show host Cleverley Stone how to make Shrimp Kang Kua Sapparos, a sweet and tangy Thai curry with crushed pineapple.

Merlion Thai Restaurant & Lounge on 4th offers a three-course dinner for $35 per person during Houston Restaurant Weeks and will donate $5 from each dinner sold to the Houston Food Bank, which feeds 137,000 people each week through its’ network of nearly 500 food pantries, soup kitchens, senior centers and other agencies in the Houston area. HRW ends on Friday, August 31, 2012. Diners can make a $10 donation year-round to the food bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. See details at: www.HoustonRestaurantWeeks.com.)

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Shrimp Kang Kua Sapparos
(sweet and tangy Thai curry with crushed pineapple)
Chef Andrew Lobeck, Merlion Thai Restaurant & Lounge on 4th

Ingredients
5-6 jumbo shrimp
½ teaspoon sugar
2 tablespoons cooking oil
2 tablespoons fish sauce
1 tablespoon lime juice
2 tablespoons crushed pineapple
1 tablespoon Kang Kua curry paste (available at Asian grocery stores)
1/2 cup coconut milk
One portion of jasmine rice, cooked

Directions
1. In a sauce pan: combine 2 tablespoons cooking oil, curry paste, 1/2 teaspoon of sugar, 2 tablespoons fish sauce, 1 tablespoon of lime juice.
Sauté shrimp until are cooked (don’t overcook).
2. Add crushed pineapple and mix well. Add coconut milk and mix well.
3. Pour into bowl and serve with jasmine rice.

Recipe: Crispy Pork with Kimchi Dressing and Thai Salad

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Source: Gravitas Restaurant

INGREDIENTS:
For the Pork:
Pork Shoulder, 3 oz per guest/serving
Salt
Black Pepper
For the Kimchi Dressing:
1 Lg Napa Cabbage
2 Tbsp Coarse Sea Salt
3 Tbsp Sriracha
3 Tbsp Fish Sauce
1 Tbsp Finely Minced Garlic
1/2 Tbsp Minced Fresh Ginger
4 Sliced Scallions, including greens
For the Salad:
Chili Soy Dressing
Butter Lettuce
Napa Cabbage
Red Cabbage
Snow Peas
Red Peppers sliced Julienne
Carrots finely sliced
Mint
Cilantro

INSTRUCTIONS:
6 Days Before:
To prepare the Kimchi, remove the tough outer cabbage leaves and slice lengthwise in half, then cut the cabbage into 2-inch pieces. Toss with salt in a large bowl and transfer to colander. Set a heavy plate on top then weigh it down for 24 hours.
Next, mix the vinegar, chili paste, garlic, chili powder and ginger in a large bowl. Add the cabbage in handfuls to the sauce; be sure to remove excess water from the cabbage leaves before adding. Mix and add the scallions. Pack into a jar and let stand at room temperature for 48 hours, then chill for 4 days before serving.

Several Hours Before:
Prepare the salad by combining equal parts of Cabbages and Lettuce and half-part of all other vegetables. Mix mint, cilantro and chili-soy dressing to desired taste. Set in cooler or refrigerator to chill.

5 to 6 Hours Before Serving:
Roast the pork shoulder at 250 degrees F for 4 to 5 hours. After removing the shoulder from oven, slice into individual portions, suggested serving is 3 ounces. Pan- or deep-fry the portions at 350 degrees F for 3 minutes, remove from cooking oil and place on towel to absorb excess oils.

Immediately Before Serving:
Place tossed Thai Salad on one end of plate, place 1 Tbsp of Kimchi opposite side of plate. Pan-sear each portion of pork shoulder on 1 side for 10 seconds, place in center of dressing and slide forward half-way across the plate.

BON APPETIT!