Friday, May 25, 2007


Sorry ya'll. I've been a neglectful blogger this week. I've been preparing for a weekend feast on Sunday and not really preparing much this week in terms of dinner! I apologize.

Stay tuned for after this weekend for updates on what I hope will be a fun little gathering with tastee treats.

In the meantime, please take a moment to check out this little article on the Washington Post website early this week about finding long lost recipes. There have been many times a favorite restaurant has gone on to the big blue beyond without giving me that last opportunity to enjoy a scrumptous dinner.

One lost recipe was the Firecracker Pork at Fuzio. The local restaurant closed. Then another one closed and now I'd have to travel across country. Not really feasible. After searching the web, I found a very comparable substitute. It takes some time to prepare but pretty much lives up to the savory treat we used to order regularly! You can see what I've done with it here and here.

From the WP article, please enjoy this recipe which I will be preparing next week:

Germaine's Thai Basil Chicken
The Washington Post, May 23, 2007

Summary: Germaine Swanson made this popular chicken dish at her eponymous restaurant on Wisconsin Avenue, which closed in 1998. Flank steak may be substituted for the chicken; cooking times would vary. Serve with rice noodles or steamed rice.
4 servings

For the sauce
• 1/3 cup fish sauce (nam pla)
• 1/3 cup water or low-sodium chicken broth
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons sugar
• 2 teaspoons Thai chili sauce, or more to taste
• 1 teaspoon finely minced garlic
• 1 teaspoon finely minced ginger root

For the chicken
• 2 large egg whites
• 2 tablespoons cornstarch
• 1/4 to 1/2 cup plus 1 tablespoon vegetable oil
• Ground white pepper
• 1 pound boneless, skinless chicken breast halves, thinly sliced
• 1 large white onion, thinly sliced
• 1 cup packed Thai basil leaves
• 2 to 3 Thai chili pepper (may substitute 1 small jalapeƱo chili pepper), stemmed, seeded and thinly sliced

For the sauce: Combine the ingredients in a medium bowl and set aside.

For the chicken: In a medium bowl, combine the egg whites, cornstarch, 1 tablespoon of the oil and the white pepper. Add the chicken and mix well; set aside.

Heat a wok or skillet over high heat. Add the remaining 1/4 to 1/2 cup oil and add the chicken mixture; stir-fry for 4 to 5 minutes. Add the onion and stir-fry for a few minutes; the onion will not soften thoroughly.

Add the sauce, stir for 1 minute and turn off the heat. Add the basil and chili pepper, stirring to combine.

Transfer to a platter and serve immediately.

Recipe Source: Adapted from a Germaine's restaurant recipe.

UPDATE 6/3/07: Here is the post with my notes for changes in the future. Enjoy!

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