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Thursday, November 20, 2008

Thai Chicken Sandwich with Pumpkin Coconut Soup

Where Pineapples grow all year round, seasons cease to exist. Here in Hawaii you will not find crates overloaded with pumpkins in the fall, or streets covered in leaves the color of an African sunset. Instead you will find a large influence of Asian cuisine and a tropical paradise. The lack of seasons brings a strong desire to recreate such a life once lived on the mainland-but in a more eclectic way. Fall favorites like pumpkin meet tropical treats like coconut and other fresh bites like lime and pineapple.

Thai chicken Sandwich
1 loaf rustic french bread, toasted
4 tablespoon mayonnaise
1 large jalapeno, chopped
1 bunch cilantro, chopped
1 small pineapple, sliced
2 lbs chicken breast tenders
2 limes
2 tablespoons Thai spice (see notes)
1 tablespoon sesame oil
salt & pepper to taste

In a small bowl whisk together juice of 1 lime, Thai spice, sesame oil, salt and pepper to taste. Clean chicken tenders and place in a gallon Ziploc bag. Pour marinade over chicken, seal bag and marinate chicken in the refrigerator for 1-2 hours or overnight.

Wearing gloves to protect your hands from hot oils, carefully dice jalapenos and set aside. Wash cilantro, chop and set aside.

Remove marinaded chicken from bag and place on a preheated grill. Grill chicken until evenly cooked on both sides. Peel and slice pineapple and place on grill. Grill on both sides and set aside. Meanwhile, slice french bread and place open side down on grill until golden brown. Remove chicken and french bread from grill.

Spread mayonnaise evenly on both sides of french bread. Layer sandwich with grilled chicken and pineapple. Top with chopped jalapeno, cilantro and a squeeze of lime. Slice sandwich into 4 even pieces. Serve with Pumpkin Coconut Soup.

Notes:
Thai spice can be found in the Asian section of your grocery store. It is a spice blend of garlic, ginger and lemon grass. However fresh is always better so if you can find all three things blend them up for a more flavorful sandwich. Chop 1-2 cloves garlic, 1/2 teaspoon ginger, and lemon grass to taste.

Pumpkin Coconut Soup

1 can coconut cream
1 can 100% pure pumpkin
1/2 cup Pilsner beer (like miller lite)
1/2 teaspoon fresh ginger
1 clove garlic
1 teaspoon Thai spice
sea salt to taste
paprika
pumpkin seeds, toasted for garnish

In a medium sauce pan combine coconut cream, pure pumpkin, and beer. Stir until smooth and creamy. Chop ginger and garlic together. Using the flat side of the knife, continue to chop and smear ginger and garlic into a paste. Add paste to soup and season with Thai spice and salt. Bring soup to a boil and reduce to low heat. Simmer for 20-30 minutes or until flavors blend. Serve warm and garnish with pumpkin seeds and paprika.

Notes: If you desire to use something other then beer, chicken broth is a good substitute.

1 comment:

zack_torro said...

This food was soooo good! I wanted more. Mahalo Abby for hooking me up with da kine kau kau grinds.