Here are the recipes from the Thai class.  Please keep in mind that Chef JJ may have made a few minor changes, and don’t be afraid to make some of your own, happy grilling!

Chili Shrimp

Recipe By: Chef JJ’s Back Yard
Serving Size: 4

Ingredients:

7 ounces shrimp, cooked, shelled and deveined
1/4 cup sweet chile sauce
1/4 cup peanut oil
4 whole scallion, chopped
2 ounces snow peas, trimmed and halved
1 tablespoon red curry paste
1 3/4 cups coconut milk
2 ounces bamboo shoots, drained
1/3 cup bean sprouts

Directions:

Toss shrimp with chili sauce cover and set aside. Heat half the oil in a cast iron skillet over direct heat and add the scallions and peas. Stir fry for 2-3 minutes. Add curry paste and stir well. Pour in the coconut milk and bring to a gentle boil stirring occasionally. Add bamboo shoots and sprouts and cook for 1 minute, constantly stirring. Stir in shrimp and simmer for 1-2 minutes or until cooked through.

Korean Barbecued Beef

Recipe By: Chef JJ’s Back Yard
Serving Size: 4

Ingredients:

1 lb. beef tenderloin
3 cloves garlic, chopped
2 teaspoons sugar, plus 1 teaspoon
1/4 cup light soy sauce
2 teaspoons dark soy sauce
2 teaspoons asian sesame oil
1 1/3 tablespoons rice wine vinegar
3 1/3 whole green onions
2/3 teaspoon sesame seeds
1/3 teaspoon black pepper
2/3 teaspoon sriacha chile sauce
2 teaspoons canola oil

Directions:

Cut the beef across the grain into thin slices. Working on a cutting board, use the side of the blade of a chef’s knife or cleaver to mash together 3/4 of the chopped garlic and the 1 tablespoon of sugar, forming a paste. Place the paste in a bowl and stir in 3 tablespoons of light soy sauce, the dark soy sauce, 1 tablespoon of sesame oil, 1 tablespoon vinegar, all but 1 tablespoon of the minced green onions, the ginger, and 1 tablespoon of sesame seeds, black pepper, and 1 tablespoon of water. Place beef in shallow bowl and pour marinade on top. Mix well, cover, and refrigerate for 1-3 hours.

On a cutting board, use the side of the blade of a chef’s knife or cleaver to mash together the remaining chopped garlic and 1/2 teaspoon of sugar, forming a paste. Place the paste in a bowl and whisk in the remaining 3 tablespoons soy sauce, 1 tablespoon vinegar, the chile sauce, 1 teaspoon sesame oil, the reserved 1 tablespoon minced green onions, remaining sesame seeds and 1 tablespoon water. Set aside until ready to serve.

Preheat grill to 350 degrees. Sear, turning once, until crisp and brown on both sides, about 2 minutes per side.

Serve with sauce and garnish w/ chopped onions

Pad Thai

Recipe By: Chef JJ’s Back Yard
Serving Size: 4

Ingredients:

8 ounces dried wide rice noodles
1/4 cup fish sauce (nam pla)
3 tablespoons tamarind juice
2 tablespoons sugar
3 tablespoons peanut oil
1 1/2 lbs. large shrimp, peeled with tails on
4 garlic cloves, finely chopped
2 shallots, sliced
1 fresh red chile, sliced
1 large egg, lightly beaten
1 cup fresh bean sprouts
1/2 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
1/4 cup fresh cilantro leaves

Directions:

Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they’re limp but still firm to the touch; later cooking will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.

In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.

Heat a cast iron skillet over direct heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.

Add the remaining oil to the skillet and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the skillet and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the skillet, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before serving.

Peanut Sauce

Recipe By: Chef JJ’s Back Yard
Serving Size: 4

Ingredients:

1 cup coconut milk
1 whole shallot, chopped
2 cloves garlic, chopped
1 tablespoon lemongrass, chopped and peeled
1 whole hot chili, chopped
1 tablespoon cilantro, chopped
1/4 cup fish sauce
2 tablespoons palm sugar
1 tablespoon lime juice
1 cup unsalted peanuts, toasted and minced
sriacha, to taste
1 tablespoon peanut butter, to taste

Directions:

With a mortar combine the shallot, garlic, lemongrass, chile and cilantro gradually adding 1-2 tablespoons of water. In a skillet over direct heat, heat the oil. Add the paste and saute until fragrant about 2 minutes. Stir in coconut milk and simmer till thickened, about 10 minutes. Add fish sauce, palm sugar, lime juice, peanut butter, sriacha and peanuts. Cook till sauce thickens 5-7 minutes.

Sweet Rice

Recipe By: Chef JJ’s Back Yard
Serving Size: 4

Ingredients:

2/3 cups glutinous rice, such as jasmine
1/3 cup coconut milk
1/6 cup granulated sugar
1 1/3 pinch salt
2/3 cups coconut cream
1/3 cup brown sugar
1 1/3 whole mangoes
2/3 teaspoon unsweetened coconut

Directions:

Pour water to a depth of 3 inches into a steamer pan. Line the tray with a 20 inch square of cheese cloth. Drain the rice and spread in the lined tray. Place train in steamer pan and set the steamer over high heat. Bring water to a boil, drape the overhanging cheesecloth loosely over the rice, cover and steam for 20 minutes. Remove the tray and lift out the rice filled cheese cloth packet. Reline tray with clean cheesecloth and invert the half cooked rice back into the steamer tray. Drape the rice with the new cheesecloth, cover and steam over high heat until the rice kernels are tender about 20 minutes longer.

*You can also do this in a rice cooker, just follow the manufacturers directions.

In a saucepan over low heat, combine the coconut milk, coconut cream, both sugars and salt and bring to a low simmer, stirring to dissolve sugar.

Transfer the rice to a bowl. Divide the rice among ramekins, and pour sauce over the top of each one. Serve with sliced mangoes and shredded coconut.