Happy 22nd Anniversary

Sorry for the late post - it has been a busy week.

Our anniversary was on Friday the 26th so Sunday Supper this week we had some of our favorite foods. For the appetizer round we had red curry-lime chicken wings (courtesy of Tyler Florence and Food & Wine). These were an instant favorite from the first batch. I have made them many times! The other appetizer comes from our hometown and a favorite of many. There was a small restaurant in town, Wannas Won ton Inn ( long gone now) that served the best won tons ever! Last weekend at the wedding, a friend of ours stumbled on the recipe on the Damn Good Food blog. So we decided it would be a good idea to try them! Johnny brought over fresh springs rolls from our favorite Thai food place Sawatdee - Maple Grove.
Sticking with an Asian theme, we prepared chicken red curry served over jasmine rice for the main dish. Rindy made and brought dessert, banana split pie. She had mentioned this before and everyone thought it sounded super good. We were not disappointed.

menu
red curry-lime chicken wings
Wanna's won tons
fresh spring rolls
chicken red curry
jasmine rice
banana split pie

red curry-lime chicken wings
Ingredients
4 pounds chicken wings, tips discarded,

wings separated into 2 pieces
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
6 tablespoons unsalted butter, softened
1 tablespoon Thai red curry paste
1 tablespoon honey
Juice and finely grated zest of 1 lime
1 teaspoon soy sauce

Directions
(Note: The Tyler Florence recipe bakes the wings for 40 minutes at 475.)

Prepare grill for direct medium heat. Place wings in grill pan.Drizzle with olive oil, season with salt and pepper and toss.
Grill wings for 20 - 25 minutes
Meanwhile, in a large bowl, blend the butter with the curry paste, honey,
lime juice and zest and soy sauce. When the wings are done, transfer
them to the bowl and toss with the butter until well coated.
Transfer the wings to a platter and serve.

wannas won tons

Ground pork - I used Bob Evans 1 lb tube
Extremely finely diced onion
Extremely finely diced garlic
Won ton skins
vegetable oil
Mix the pork with a little bit of onion and a little bit of garlic.
For 1 lb sausage (comes in a plastic sleeve) I put 1/4

of an onion and 2 clove of garlic. Put 1 heaping teaspoons worth of

meat in the center of a won ton skin. Fold over into a triangle to enclose the meat,
sealing the edges by dipping your finger in water and running it over the edge of the
skin before pressing it together.

Fry the won tons in vegetable oil 3-4 minutes turning once.

I used a fryer but can do this in an inch of oil in a small saucepan.

Wannas also had a special dipping sauce. Here it is:

Wanna's Sweet, Sour, and Spicy Won ton Sauce

Ketchup
sugar
vinegar
cayenne pepper

Mix ketchup with vinegar, cayenne pepper and sugar. How much of each you
add depends on your tastes. One of these times I will measure how much I
put in but you're on your own for now. Just mix those 4 ingredients up until
it tastes like something you would want to dip something porky and delicious in.

fresh spring rolls

from sawatdee

Supenn's Fresh Spring RollsStuffed with shrimp, chicken, silver-thread noodles and veggies.

 Served at room temperature with our homemade sweet peanut sauce

chicken red curry

ingredients

these can change depending on what veggies you have on hand

ingredients ( this serves 2 so adjust accordingly)

2 tablespoons olive oil
1 onion—finely chopped
1 tablespoon Thai red curry paste
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini, sliced into thin rounds
1 red pepper, julienned
1 cup Jasmine rice
12 oz  uncooked chicken thighs—cut into bite-sized pieces
2 tablespoons cornstarch mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced

HEAT the oil in a large saucepan over a medium heat and cook

 the onion for 5 minutes, stirring occasionally. ADD the curry paste

 and garlic and cook, stirring, for a minute. ADD the coconut milk,

 stock, fish sauce, sugar and salt, then bring to the boil.

ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.

banana split pie

Courtesy of:  www.foodnetwork.com
3 cups light vanilla ice cream
1 1/2 cups sliced strawberries
2 cups fat-free whipped topping, thawed from frozen
One 60-calorie sugar-free chocolate pudding snack
2 bananas, sliced
2 tablespoons light chocolate syrup
1 tablespoon crushed dry-roasted peanuts
8 maraschino cherries

Set out all of your ingredients so your ice cream

 doesn't melt too much once you start assembling.

Once slightly softened, scoop ice cram into a large

 pie pan and spread into an even layer along the bottom. 

 Evenly place strawberry slices flat over the ice cream,

pressing down lightly so they adhere.

Put shipped topping in a bowl.  Add pudding and mix thoroughly.  Spread pudding/topping mixture into a smooth layer over the strawberries.  Evenly place banana slices flat over this layer, and drizzle with chocolate syrup.  Sprinkle with nuts and evenly place the cherries on top of the pie.  Freeze for about 4 hours (or overnight), until completely firm.

Allow the pie to sit at room temperature for 5 minutes before slicing.  Cut into 8 slices and enjoy!

Overall a great meal with good friends and good wine. The won tons brought back a lot of good memories and will be made many more times. Enjoy.

Cheers from the Gang!