A delicious recipe for Alize Emerald, with Alize® cognac
and Courvoisier® cognac.
Also lists similar drink
recipes.
2 oz Alize cognac
2 oz Courvoisier cognac
Combine both ingredients in equal parts in an old-fashioned glass,
and serve.
Old-Fashioned Glass
(per 4 oz serving)
|
Calories (kcal) |
276 |
Fiber |
0 g |
Thai Stuffed Omelets
1/2 cup ground pork
2 tablespoons chopped green beans
1 tablespoon chopped onion
1 tablespoon diced cooked carrots
1 teaspoon garlic salt
1 teaspoon granulated sugar
2 to 3 drops Maggi sauce
4 eggs
1 teaspoon milk
1/2 cup vegetable oil
1/4 teaspoon MSG (Accent)
Pepper
In wok or saucepan, heat 2 tablespoons oil.
Add pork, garlic
salt and msg.
Stir-fry 3 minutes.
Add green beans, onions and
carrots, tossing lightly.
Add sugar, Maggi sauce and dash of
pepper.
Remove from heat and pour into a bowl.
Pour enough oil into skillet to cover bottom.
Lightly beat eggs
with milk.
Pour in 1/2 the egg mixture and spread evenly.
Add 1/2
of pork mixture.
Fold over 1/2 of the omelet to cover the pork
mixture.
Makes 2 omelets.
Vietnamese Stir Fry
From the kitchen of Kevin Taylor
2 pounds pork tenderloin
2 lemongrass stalks
2 tablespoons dark brown sugar
1 tablespoon peppercorns
2 tablespoons fish sauce
2 tablespoons sesame oil
6 garlic cloves
2 tablespoons vegetable oil, divided
6 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon dark soy sauce
2 tablespoons sake
Cut pork into 2-inch slices.
Chop lemongrass into 2-inch pieces and crush with
mallet. Be sure they stay intact. After marinating you
will remove these.
Combine garlic, brown sugar and peppercorns and crush to make a
paste.
Add veggie oil, sake, fish sauce and 1 tablespoon sesame
oil. Add the lemongrass.
Pour this marinade over the pork and marinate overnight.
Heat 1 tablespoon oil in wok.
Stir fry pork until done.
Prepare the finishing sauce by combining the oyster sauce, 1
tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon soy
sauce.
Add to wok and heat through.
Serve over rice.
Vietnamese Spring Rolls
2 pounds ground pork
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 beaten eggs
1 pound carrots, shredded or chopped
2 medium onions, finely chopped
1 package lumpia wrappers
4 cups oil for deep frying
Let the frozen wrappers thaw at room temperature for 3
hours.
Using a fork, mix well pork, salt, pepper, onion powder and
garlic powder.
Add eggs and mix well.
Add chopped onion and carrot;
mix well.
Spread one wrapper on a large plate.
Place a large
spoonful of meat-vegetable mixture along the center of each
wrapper.
Make rolls 4 inches long by 1 inch diameter.
Deep fry
until golden brown, using medium heat so the meat is fully
cooked.
Makes 30 spring rolls.
Thai Chicken Salad
4 small dried cloud ears or 2 pieces dried black fungus
1/2 (3 3/4 ounce) package cellophane noodles
2 scallions (with tops), thinly sliced
1 small whole chicken breast, cooked, skinned and shredded
6 medium shrimp, cooked and coarsely chopped
1/2 cup shredded fresh spinach
1/4 cup coarsely chopped peanuts
1 tablespoon minced mint leaves
Romaine or leaf lettuce leaves
Minced fresh cilantro
Dressing
Cover cloud ears with hot water.
Let stand 20 minutes; drain.
Cut into thin slices.
Cover cellophane noodles with cold water.
Let
stand 10 minutes; drain.
Cook noodles in boiling water until
tender, about 10 minutes; drain.
Cut noodles to shorten strands;
cool.
Mix scallions, chicken, shrimp, spinach, peanuts and mint.
Line
a small platter with romaine leaves; arrange cellophane noodles on
top.
Spoon chicken mixture over noodles.
Sprinkle with cilantro and
cloud ears.
Serve with Dressing.
Yields 4 servings.
Dressing
1/4 cup lemon juice
3 tablespoons fish sauce
2 teaspoons granulated sugar
1 serrano chile, seeded and chopped
Mix all ingredients.
Spicy Thai Slaw
Source: Delicious Decisions by The Junior League of San
Diego, CA
1 medium cucumber
2 serrano chiles
1 small Savoy cabbage, shredded (about 1 pound)
4 green onions, minced
1/2 cup unsalted dry-roasted peanuts, chopped
2 garlic cloves, minced
1/3 cup vegetable oil
1/4 cup rice wine vinegar
3 tablespoons fresh cilantro, chopped
2 tablespoon granulated sugar
2 tablespoons light sesame oil
1/2 teaspoon curry powder
1/8 teaspoon soy sauce
Peel cucumber and cut in half lengthwise; scoop out and discard
seeds.
Coarsely chop cucumber; set aside.
Rinse chiles; remove and discard stem ends.
Cut chiles in half
lengthwise; remove and discard seeds.
Chop chiles.
Combine
cucumber, chiles, cabbage, green onions, peanuts and garlic in a
bowl; toss well.
Combine oil and remaining ingredients; stir with a wire whisk
until well blended.
Pour dressing over cabbage mixture; toss
gently.
Cover and chill at least 3 hours before serving.
Yield: 6 to 8 servings
Green Curry Beef
Serves 8.
If you’ve never cooked Thai before, start with this one.
It
introduces you to many ingredients and flavors at once, is spicy
but not too fiery, and is simple to make.
Look for the best quality
commercial curry paste you can.
The first time you make this dish,
start with half the curry paste and taste after combining with the
coconut milk; you can increase the intensity at this point if
desired.
Be sure to use unsweetened coconut milk.
1 pound (450 g) lean beef steak
2 tablespoons (25 mL) peanut oil
3 tablespoons (50 mL) green curry paste, or to taste
1 (14 ounce) (400 mL) can coconut milk
4 fresh red chile peppers, seeded, ribbed and sliced
3 tablespoons (50 mL) fish sauce or soy sauce
2 teaspoons (10 mL) salt
1 tablespoon (15 mL) granulated sugar
4 lime leaves
2 cups (500 mL) chicken stock, preferably homemade
2 green onions, sliced
Handful of fresh basil leaves
Cut the beef into thin slices about two inches long (you may
want to partially freeze the beef to make cutting easier).
Set
aside.
Heat a wok or large skillet until hot.
Add the oil, and when hot
stir in the curry paste.
Stir fry for 30 seconds.
Drizzle in the
coconut milk, stirring constantly.
Add the sliced chili, fish
sauce, salt, sugar, lime leaves and stock.
Bring to a boil.
Add the beef slices and green onions.
Turn the heat to low and
simmer the dish uncovered for 15 minutes until the beef is tender
and the sauce slightly thickened.
Stir in the basil leaves and cook until wilted.
Serve at once
with plain steamed rice.
Quick Thai Eggplant Soup
1 (14 1/2 ounce) can low-sodium chicken broth
12 ounces eggplant, cut into 1-inch cubes
8 ounces sliced shiitake mushrooms (caps only,) or use white
mushrooms
1 medium onion, coarsely chopped
1 red bell pepper, seeded, stemmed and cut into 1-inch squares
1 envelope Coconut Ginger Soup Mix (a Taste of Thai brand)
2 chopped plum tomatoes
1 (14 ounce) can light coconut milk
4 sprigs fresh cilantro, stems included
8 ounces chicken breast, cut into 1-inch pieces
In a medium-size pot, heat chicken broth over medium heat.
Add
eggplant and mushrooms and cook for 5 minutes.
Add onion, bell pepper, soup mix, tomatoes, coconut milk and
cilantro, and return to a simmer.
Add chicken and simmer for 10
more minutes.
Serve hot as a soup or over rice.
Makes 4 servings.
Per serving: Cal 379 (56% fat) Fat 24 g (20 g sat) Fiber 5 g
Chol 50 mg Sodium 242 mg Carb 19 g Calcium 51 mg
Thai Beef Salad
From the kitchen of Martin James - Copenhagen, Denmark
1 pound (500g) beef rump steak
1/4 cup (60ml) lime juice
2 tablespoons shredded mint leaves
150g spinach leaves
2 (260mg) Lebanese cucumbers, seeded, sliced
1 tablespoon white wine vinegar
2 tablespoons fish sauce
1 tablespoon brown sugar
Combine beef with juice and mint in medium bowl, cover;
refrigerate at least 3 hours or until required.
Heat oiled large pan; cook beef until browned on both sides and
cooked as desired.
Cover beef and let rest 5 minutes; cut into thin slices.
Combine
beef with spinach and cucumber in large bowl.
Gently toss combined vinegar, sauce and sugar through beef
salad.
Serves 4.
Per serving: 8.6g fat; 2g fiber
Vietnamese Eggroll (Cha Gio)
1 pound ground pork
1/2 pound shelled shrimp or 1 can crab meat
1 small white onion
1/4 jicama
Several dried mushrooms
Pinch of bean threads
1 carrot, sliced into threads
Pinch of salt and pepper
1 egg
Dash of monosodium glutamate
1 package rice paper
Soak mushrooms to soften and then slice into threads.
Mix all
ingredients except rice paper, together thoroughly.
Dampen both
sides of rice paper for easy rolling.
Put the filling in the middle
of the rice paper and fold two opposite corners together, then roll
it.
To get a nice looking roll, you must wrap it carefully.
Warm about one inch of oil in a large fryer over high heat.
When
oil is hot, add rolls and turn heat down to medium (the oil should
just cover the rolls).
Be sure to check and turn the rolls often to
avoid overcooking.
Fry rolls until golden brown, then place on rack
to drain the excess oil.