It’s inexplicable WHY we remember the things we do from our childhood and past. I think of that Elton John song every time I make POZOLE, mostly because hominy is the main, toasty delicious ingredient in this traditional Mexican soup recipe. I’ve also updated this version by substituting classic dried oregano with dried basil, and the addition of BLUE ELEPHANT Green Curry Sauce…that quite honestly, electrifies this wonderful soup with a jolt of all natural Thai nuance.
This SOBA SOUP WITH SHRIMP AND CILANTRO is exceptional, but the fact that you can have a memorable weeknight dinner for the family in under 30 minutes might just be it’s greatest virtue. Rich with the flavors of ginger, lime, coconut, and lemongrass - the TOM KHA soup addition not only warms the soul, it also magically transports the “slurper at hand” to a faraway, exotic, and beautiful place: Thailand.
In October we’ll be diving into my deep affinity for SOUPS, STEWS, AND SIMMERS (OH MY!) - featuring Blue Elephant premium Thai ingredients as the key to each recipe. First up, my delectable VEGETARIAN RED CURRY CHILI that’s perfect for either a midweek dinner with the fam or Sunday afternoon meal while watching football with friends.
Healthy, comforting, and completely satisfying…what more could you want in a one pot dinner this week? Thump thump - slurp slurp!
Currently I’m obsessed with the myriad ways to prepare wings - from the grill, traditional Buffalo style, or as sticky Korean bbq, just to name a few. And wings are the perfect vessel for frying chicken, especially when embellished with a sauce or glaze like the one I’ve devised with Blue Elephant Massamam Curry Paste; slightly sweet, spicy with a whisper of brown spice that ignites an edible paradigm shift from more traditional wings…and a saucy crunch that is nothing short of culinary nirvana.
