THAI GLAZED CORN RECIPE - (4.4/5)
Provided by DreiFromBK
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes. Light a grill. Grill the corn over medium heat, turning occasionally, until charred and tender, 10 to 15 minutes; brush with the glaze during the last 5 minutes. Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges.
TAMARIND GLAZED DUCK BREAST WITH THAI RED CURRY TAMALE GREEN PAPAYA AND CORN SALSA
Steps:
- In a small saute pan, dry roast the cumin, coriander, and pepper until fragrant, about 2 to 3 minutes and then grind into a powder. In a food processor, puree the shallots, garlic, lemon grass, galangal, and cilantro. Add the pureed chiles, tomato paste, lime juice, shrimp paste, ground spices, and blend until smooth.;
- In a heavy bottomed pot over high heat, season the duck legs with salt and pepper and sear until golden brown. Remove the duck legs and using the same pot, saute the onions until they are translucent. Add the curry paste to the onions and cook over medium heat for 4 minutes. Add the coconut milk and simmer for another 2 minutes. Return the duck legs to the pot and fill with enough water to just cover the duck. Bring to a simmer and cook for 1 1/2 to 2 hours until the meat falls off the bone. Remove from heat and when cool, pick all of the meat off the bones and add only the meat to the remaining broth.
- In a large mixing bowl, combine the duck broth, rice, scallions, and red bell pepper. Season with the salt and pepper. Lay a banana leaf shiny side down, and place about 1 cup of the rice mixture in the center of the leaf. Fold the ends over the rice to form a sealed packed. Continue making the tamales. Using a wok or a double boiler, steam the tamales until the rice is very hot, about 10 to 15 minutes.
- In a large mixing bowl, combine the corn, red onion, papaya, tomatoes, cilantro, lime juice, fish sauce, cumin, salt and pepper. Allow the mixture to sit for about 1 hour for the lime juice to soften the papaya.
- TAMARIND GLAZE: 1 cup tamarind paste 1/4 cup sliced shallots 2 tablespoons garlic, chopped 1/2 cup lemon grass, sliced 2 Kaffir lime leaves 2 Thai bird chiles 1/2 cup crushed rock sugar 1 tablespoon whole cumin seed, toasted 2 quarts chicken stock or water Salt and pepper, to taste
- In a medium, non-reactive pot, combine the tamarind paste, shallots, garlic, lemon grass, Kaffir lime leaves, Thai bird chiles, rock sugar, cumin seed, water, salt and pepper. Simmer lightly for about one hour until the glaze is thick and syrupy. Strain and season with salt.
- DUCK BREAST 4 (6 1/2-ounce) duck breasts 1 cup tamarind glaze Salt and pepper, to taste
- Using a sharp knife, score the duck skin, in half- inch intervals. Season the duck with the salt and pepper and place skin side down on a hot grill. Be careful of the errant flames that may flare up. Continuously brush the duck with the tamarind glaze as it cooks. Flip the duck when the skin is very golden and continue to brush with the glaze. Cook for about 7 minutes more for medium rare. Allow the duck to rest for 3 minutes before slicing.
- GARNISH: Red corn tortillas Canola oil, for frying 1 teaspoon ground cumin 1 teaspoon salt 1/4 cup sliced scallions
- Using a sharp knife, cut the tortilla into thin strips. Fill a fryer or medium heavy pot 1/3 full with oil and heat over high heat to 350 degrees. Add the tortillas and fry until crispy. Drain on paper towels and sprinkle with the cumin and salt.
- PLATING Place a hot tamale on each plate and make a cut down the center. Squeeze the 2 sides together, like you would to a baked potato. Thinly slice each duck breast and fan it out, skin side up, around each tamale. Place a mound of the salsa in the center between the duck and tamale, and top with the tortilla. Drizzle some of the remaining glaze around the plate and sprinkle with the sliced scallions.
- Wine suggestion: Bedford Thompson Cabernet Franc 1995
PAT'S BBQ GLAZED CORN
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel corn down to the end but do not remove the husk from the cob. Remove all the fine hairs along the corn.
- In a medium sized bowl whisk together the remaining ingredients to make a glaze. Spread the glaze on the ears of corn and replace the husk.
- On a medium-high grill place the corn, turning occasionally. Cook for 20 minutes. Once cooked, peel the charred husk away from the cob and serve.
GRILLED CORN WITH SWEET-SAVORY ASIAN GLAZE
Provided by Rick Browne
Categories Onion Side Corn Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Stir first 4 ingredients in small bowl until sugar dissolves. Melt butter with 2 tablespoons oil in small saucepan over medium heat. Add fish sauce mixture and green onions and simmer until sauce begins to thicken, about 2 minutes.
- Do ahead: Butter sauce can be made 2 hours ahead. Let stand at room temperature.
- Preheat barbecue (medium-high heat). Brush corn with oil. Grill corn until tender and charred in spots, about 13 minutes. Brush corn generously with butter sauce and serve, passing remaining sauce separately.
- *Fish sauce is a versatile ingredient. Try it (1) mixed with garlic and cilantro as a marinade for grilled chicken; (2) in barbecue sauce for ribs; (3) in a salad of slivered green apples and chopped cilantro; and (4) in a compound butter with cayenne and shallots for grilled fish. It is available in the Asian foods section of many supermarkets and at Asian markets.
SPICY THAI GLAZE
This I just cut out of the newspaper coupon section...LOL. I LOVE coupons!! It is by Spice Islands and sounds lovely. I have some shrimp in the freezer and I am thinking about making this next week. It can be used on shrimp, chicken, pork, or whatever you have in mind.
Provided by SkinnyMinnie
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet.
- Add garlic, shallots and crushed red peppers.
- Cook 3-4 minute until vegetables are tender.
- Pour in corn syrup, vinegar, apple juice, lime zest, lime juice, thyme, salt, and bay leaf.
- Bring to a boil and cook until sauce is reduced to thick syrup, about 20-25 minute.
- Remove from heat and strain.
- Brush glaze over grilled shrimp, chicken, pork, or whatever you feel like.
Nutrition Facts : Calories 290.1, Fat 1.4, SaturatedFat 0.2, Sodium 348.8, Carbohydrate 73.7, Fiber 0.4, Sugar 26.9, Protein 0.6
More about "thai glazed corn recipe 445"
THAI-GLAZED CORN RECIPE
From delish.com
Cuisine ThaiEstimated Reading Time 40 secsServings 4Total Time 35 mins
THAI FOOD - 9 THAI RECIPES YOU WILL WANT TO MAKE OVER …
From delish.com
THAI SPICY GRILLED CORN SALAD (SOM TUM KHAO POD)
From simplysuwanee.com
THAI-GLAZED CORN
From punchfork.com
THAI CORN SALAD - A FAMILY FEAST®
From afamilyfeast.com
FRIED CORN CAKES - AUTHENTIC THAI RECIPES FROM THAILAND
From realthairecipes.com
THAI-GLAZED CORN RECIPE
From delish.com
Cuisine ThaiEstimated Reading Time 40 secsServings 4Total Time 35 mins
THAI-GLAZED SKILLET CORN WITH COTIJA CHEESE - THE CURIOUS PLATE
From thecuriousplate.com
Servings 4
THAI GLAZED QUORN MEATLESS FILLETS RECIPE | QUORN NUTRITION
From quornnutrition.com
THAI-GLAZED CORN RECIPE | RECIPE | CORN RECIPES, RECIPES, FOOD
From pinterest.com
BEST THAI GLAZED CHICKEN RECIPE - HOW TO MAKE THAI GLAZED CHICKEN
From delish.com
THAI STREET CORN - DERRICK RICHES
From derrickriches.com
HOW TO MAKE GRILLED THAI GLAZED LAMB CHOPS WITH A SWEET CORN …
From youtube.com
THAI GLAZED CHOPS WITH SWEET CORN SLAW – OPAL VALLEY LAMB
From opalvalleylamb.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
EASY ASIAN CORN ON THE COB WITH GARLIC SOY GLAZE RECIPE
From thespruceeats.com
THAI-GLAZED CORN RECIPE
From eatyourbooks.com
You'll also love