Guess #whatsfordinner tonight 6/29/2016 #food

We’ve hit mid-week on our “Asian Theme Week” dinners. And, yes, again tonight was  Thai dish. Like we said before we love Thai.

Back in May we had this dish for the first time. The kind folks from  The Richmond Avenue shared this recipe for

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Spicy Cashew Chicken

Submitted on 6/9/2016 by John for Asian Theme Week (the week of 6/26/2016)

Author bio: Contributing Author for JaquesKitchen.com

Recipe country of origin China

Description: This is a Thai version of a Chinese recipe. You may have tried an Americanized version of this at The Cheesecake Factory.

Guess #whatsfordinner tonight 5/10/2016 #food

Tonight the credit for our dinner goes to the The Richmond Avenue they shared a recipe for an interesting Thai dish we just had to try.

I don’t know what it is about Thai food but I love it. But I’m also kind of scared of it. There are so many interesting and complex flavors. To develop those flavors it seems like it would also be complex and difficult.

However, when I saw this recipe for 

Guess #whatsfordinner tonight 5/9/2016 #food

Asian. Ever since I learned about velveting meat I love to use that method. It really does make all the difference in the quality of the meal.

If you don’t know what velveting is it is a method of cooking commonly used in Chinese restaurants in which the meat if first marinated then blanched and finally stir fried. It’s involved but worth it. Especially with this recipe for

Smoky Mexican Pork Stir Fry

You might call this a fusion dish. A fusion of Asian and Mexican. Sounds strange but oh so delicious. In fact this is one of John’s all time favorites.