Burnt honey, basil, and graham crackers make a unique bitter ice cream flavor that is as delicious as it is memorable.
Fresh spring asparagus and crisp bok choy are simmered in a light and spicy coconut basil broth loosely based on a Thai green curry.
This sandwich matches Thai flavors with middle eastern falafel, and puts it all into an American sandwich.
This creamy stovetop mac and cheese is super spicy and has a sweetness from the basil and green onion.
This tripe sandwich is inspired by a sandwich I had on vacation in Florence Italy.
Ingredients3 Cups Water2 Onions Diced 8 Jalapenos Diced 1 Red Pepper Diced 1 Quart Chicken Stock4 Cans Coconut Milk (1600ml) 1 Whole Chicken Breast (both breasts with skin and bones) 4 Chicken Thighs (bone and skin) 1 Bunch Basil1 Bunch Cilantro1 Bunch Scallions2 Tablespoons Lemongrass Paste7 Cloves Garlic2 Thumb Sized Chunks Ginger1 Tablespoon Cumin1 Tablespoon…
I had some leftover pesto but it was only basil hazelnut and garlic, there was no cheese in it. I was brainstorming on how to repurpose the pesto, and because of the lack of cheese I was thinking of going Asian with it. Basil with a nut made me think that a vaguely Thai dish would work. I was thinking of mixing the pesto with some rice noodles at first and maybe popping some pork I had in the freezer on top, but when I was at the store, I was persuaded by the fresh summer corn and zucchini, and some really tasty looking potatoes. I ended up mixing the pesto in with mashed potato, and topping it with a mixture of the pork, corn, and zucchini dressed with some sriracha and fish sauce. It all came out fantastic, summery, and bright, and somehow light yet hearty and filling.
I had some co-workers over for a quick bite on the way out to a “Team Building Event” (bar crawl). Had to stick to veggies because one is vegetarian, but I wanted to make something light anyways. I needed it to be really delicious because these people cook my recipes at Cafe Burrito every day and I wanted to show them that I was good at cooking other types of food too. I decided on making a simple cauliflower and chickpea curry and rolling it into some fresh rolls. I made a quick yogurt raita as a dipping sauce and the rolls were a big success.
I had a handful of different cravings at the grocery store on my way to my friends place. I wasn’t sure exactly what I wanted but I knew we were grilling. I started to go into the direction of an italian pesto-like pasta salad with some grilled sausage, but then I got the usual cravings for Vietnamese rice noodles I have all the time. I ended up sort of combining the dishes into something fun and delicious.
A version of the classic Thai spicy noodle dish with fresh bay scallops.
This soup has a nice spicy background flavor with that fresh garden basil taste up front.
A Mexican and Thai fusion dish that combines tamales stuffed with spicy beef, and a creamy coconut green curry