Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
he 2 1/2 Tablespoons kosher salt. Heat just until the
ender. (Microwave cooking is terribly easy, once you get the feel
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
and serve with garnishes (mini kosher dill pickles, tomato, ketchup and
ith additonal Dried Oregano and Kosher Salt, and top as desired
hite and sprinkle generously with kosher salt. Slash decoratively with a
se.
Mix mayonnaise, mustard, kosher salt and pepper to taste
nd a small sprinkling of kosher salt. (You have to do
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f the most-requested Impossibly Easy Pie recipes.
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hicken with 1/4 cup kosher salt, cover, and refrigerate overnight
ith egg mixture; sprinkle with kosher salt or seed.
Bake
Discard the juice from the dill pickles.
Slice each kosher dill into quarters lengthwise.
Put half of them into original jar and the other half into the empty jar with a tight lid.
prinkle a small amount of kosher salt over the top.
Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
Heat olive oil in a large skillet over medium-high heat.
Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.
Place filet, skin side down, in a small stock pot.
Pour enough water over to cover the salmon by about two inches.
Place pot on high heat until just beginning to boil.
Remove salmon from water and pat dry.
Sprinkle with Kosher salt and pepper to taste.
This goes great with a little garlic mayonnaise or a vinaigrette.
f the slice lightly with kosher salt, black pepper and garlic
Preheat oven to 425 degrees F (220 degrees C).
Rub each hen with a lime half. Drizzle the hens with olive oil, and season with chili powder, cumin, kosher salt, and pepper. Place hens on a rack in a shallow roasting pan.
Roast hens 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue roasting 30 minutes, or to an internal temperature of 180 degrees F (80 degrees C).
In a large pitcher, stir together the Bloody Mary mix, horseradish, dill, hot pepper sauce, and dill pickle juice. Taste and adjust seasoning if desired.
In a shallow dish, stir together the kosher salt, pepper and celery seed. Pour the lime juice onto a saucer. Dip each glass into the lime juice to coat the rim, then into the spice mixture. Fill each glass with ice. Pour one shot of vodka into each glass if using. Fill with the Bloody Mary mixture. Garnish each glass with a wedge of lime and a dill pickle spear.