"Recipes from the Chef's Kitchen"

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Kathleen Linton - Certified Chef Instructor
Email: sorosky2000@yahoo.com

Ms. Kathleen Linton is a certified chef and graduated from the culinary institute in
St. Augustine Florida.  She has had her own catering business for over twenty years
and is now catering for the Lorton Workhouse.  She will soon be catering for the
Paradise Springs Winery in Clifton and will be doing a Harvest Dinner with Wine
Paring on Saturday, October 15th from 7:30-10:30 PM.  She has taught culinary
school in St. Augustine Florida.  She is now teaching at the Workhouse in Lorton,
Sur La Table at Pentagon city, William and Sonoma at Tyson Corner and private
classes at client’s homes.  She had her own TV show in St. Augustine called
Kathleen's Cuisine's.  She is a Gold Medalist in cooking competitions.  She was
the Corporate Chef for Martin & Greer and the Executive Chef for Flagler
Hospital.  Her father was in the MC for over 30 years and her family traveled
a lot  This is what inspired her to cook.  Her specialty is ethnic cuisines.

Cucumber Chili Salad

1)   ½ cup Water
2)   ½ cup Sugar
3)   ½ teaspoon Salt
4)   ½ cup rice Vinegar
5)   3 large Cucumber
6)   1 fresh hot Red Chili Pepper
7)   ½ red Onion - chopped
8)   ½ cup fresh Cilantro Leaves
9)   1 cup roasted Peanuts - chopped
10) 2 tablespoons crisp fried Garlic

1)   Combine water, sugar, and salt in small saucepan.
2)   Bring to a boil, stirring until the sugar dissolves.
3)   Remove from heat, stir in vinegar and let cool.
4)   Peel and trim the cucumber.
5)   Cut into half lengthwise and scoop out seeds.
6)   Cut into thin slices.
7)   Wearing rubber gloves, cut chili pepper lengthwise and remove seeds.
8)   Cut into very thin strips.
9)   Combine remaining ingredients with vinegar mixture and marinate in the refrigerator
       for at least 1 hour and up to 4 hours.

Thai Spring Rolls

1)   2 ounces Cellophane Noodles (Bean Threads)
2)   8 Medium raw Shrimp
3)   1 large Carrot (shredded)
4)   8 Spring Roll Skins
5)   4 large Red Leaf Lettuce Leaves
6)   ¼ Cup Fresh Mint
7)   ¼ Cup Fresh Cilantro
8)   Finely chopped Roasted Peanuts
9)   Dipping Sauce (see recipe below)

1)   Add noodles to boiling water and cook until tender.
2)   Drain and cut into 1-inch lengths.
3)   Boil shrimp for 3 minutes.
4)   Drain and rise with cold water.
5)   Shell, de-vein and cut into half lengthwise.
6)   Wash and pat dry mint and cilantro remove leaves from stems.
7)   Soak paper in warm water until soft.
8)   To fill the skins, lay one out flat on work surface add bean threads, carrot, lettuce, mint,
       cilantro and shrimp.
9)   Fold the sides of the skin neatly over the filing, then roll-up to enclose the filling completely.

For the Dipping Sauce
1)   6 tablespoons Lime Juice
2)   2 teaspoons crushed Palm Sugar
3)   ½ teaspoon Fish Sauce
4)   ½ teaspoon very finely chopped Shallot
5)   ½ teaspoon very finely chopped fresh Red Chili
6)   ½ teaspoon finely chopped Peanuts

1)   Mix lime juice and sugar until sugar is dissolved.
2)   Add remaining ingredients and refrigerate until serving.

Pad Thai

1)   1 ounce Tamarind Paste
2)   3/4 cup boiling Water
3)   2 tablespoons Fish Sauce
4)   2 tablespoons Palm Sugar
5)   1 tablespoon Rice Wine Vinegar
6)   4 ounces Rice Stick Noodles
7)   1 to 2 tablespoons Peanut Oil
8)   1 cup chopped Scallions - divided
9)   2 teaspoons minced Garlic
10) 2 whole Eggs - beaten
11) 2 teaspoons salted Cabbage
12) 1 tablespoon dried Shrimp
13) 3 ounces Bean Sprouts - divided
14) 1/2 cup roasted salted Peanuts - chopped and divided
15) Freshly ground dried Red Chile Peppers to taste
16) 1 Lime - cut into wedge

1)   Place the tamarind paste in the boiling water and set aside while preparing the other
2)   Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
3)   Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you
       prepare the remaining ingredients.
4)   Once the other ingredients are measured out into separate bowls, drain the water from
       the noodles and set them aside.
5)   Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to
6)   Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it
       shimmers.  Then add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds.
8)   Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to
       scramble. add the remaining ingredients in the following order and toss after each addition:
       noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts.
9)   Toss everything until heated through, but no longer than 1 to 2 minutes total.
10) Transfer to a serving dish.
11) Garnish with the remaining scallions, bean sprouts, and peanuts.
12) Serve immediately with the ground chile peppers and lime wedges.

Fried Bananas with
Honey & Sesame Seeds

1)   2 Ripe Bananas
2)   ½ cup Flour
3)   1 teaspoon Baking Soda
4)   ½ cup Water (more if needed)
5)   1 tablespoon Oil
6)   Honey
7)   Sesame Seeds
8)   Oil for frying

1)   Combine the flour and baking soda in bowl and mix well.
2)   Gradually pour in water stirring until the batter becomes smooth.
3)   Let batter rest for 15 minutes then add 1 tablespoon oil.
4)   Peel Bananas and cut into 3 equal pieces.
5)   Coat bananas lightly with flour and dip into batter.
6)   Deep fry until golden brown and serve with honey and sesame seeds.

Good Eating!!!