Today’s recipe is stewed spicy basil chicken. It’s a combination of Thai and Chinese flavors. It’s a wonderful dish and really difficult to walk away from. If you’re going to cook this dish, invite only one person to share it with you, as you might find that you will both want another serving.
I am exhausted. I have been so busy, I’ve barely had time to relax and enjoy a good meal. I’ve endured mediocre take out meals for the entire week, and by Thursday, my digestive system was completely shot. I promised myself that Sunday would be the day I would eat something from my own kitchen, a meal that was tasty but that was quick to make so that I could rest and relax a little more. Oh, and something that didn’t come out of a plastic container. That meal was spicy crusted cod – delicious.
Beef stew is one of those meals you enjoy sat on the sofa with your feet up while you enjoy your meaty meal. With a glass of wine perhaps watching a movie or TV show that has you gripped – am I right? Well that’s what happens in my home. So if you’re in the mood for a meaty meal with complex flavors try my Asian beef stew.
If you’re experiencing chilly nights, like here in New York, you deserve this soup – Asian chicken noodle soup. It’s tremendously flavorful, nutritious, and satisfying. My friend and I had two bowls each, it’s just too difficult to be restrained once you know this soup is around.
This soup makes for a great lunchtime special too. It’s not too heavy, so you won’t find yourself in need of a nap by 3pm. Unless of course you overdo it, just like my friend and I did, by returning for another bowl.
This is an ode to Wayne – someone I did wrong!
I’m sure you’re wondering what my ode to Wayne has to do with shrimp rice noodles – well it’s a convoluted issue. I’ll explain.
As I have mentioned in my about me page, I have been cooking for very many years for my family and friends, so there are dishes that I create that have become fan favorites, and there are specific members of my family who just love everything I create. Well Wayne is the latter, he gets excited about everything that comes out of my kitchen – bless him.
So Wayne is vexed, he assumed when I started my blog he would be #1 taster, go-to-guy with a fork. Alas, that has not been the case. Creating my blog has been a labor of love, developing recipes to share, thinking of something pithy to write for each post and of course a smashing pic, and I’ve found that the best process is to do this alone and to take my time, lots of time, with an old movie playing in the background. So Wayne hasn’t had the opportunity to become Diverse Dinners’ trusted taster, which has resulted in his vexed state and often grumpy demeanor. I thought his testiness was due to him being tired, he works really hard.
Cut to today’s shrimp rice noodles.
If you offered me Albacore Tuna Sashimi with Ponzu 18 months ago, I would’ve screwed my face up and stormed out of sight. But now I’m open to it, and many of its variations, so long as it is paired with avocado and plied with complementing flavors. It’s confirmed, I’m a sashimi philistine! Luckily, there are restaurants that provide for raw food philistines like me, by creating food less traditional and somewhat culturally diverse. One of my favs is Katana. A robata and sushi bar in West Hollywood, LA. My dear friend Elisabeth Troy, singer/extraordinaire, introduced me to this restaurant. Great food, good wine and stellar a mbience and a very extensive sake list. But remember, I’m a philistine so the sake list was wasted on me. This wonderful eatery and bar, where the beautiful people eat, served up a plethora of exciting dishes, raw and cooked, and as I left the restaurant I experienced a yearning feeling, wondering when I would be able to return.
I haven’t returned as yet, but I have recreated and adapted their sashimi many times. Which is today’s recipe. You will need great quality fresh albacore tuna, at least one inch thick and a very sharp knife to cut your tuna into thin strips.
