This was a tough choice. Making sauerkraut is something I've wanted to do since reading "The Corrections." (Although, to be honest, I'm not a big sauerkraut fan). And then of course I'm a big fan of cake, but Katy's challenge involved a cake that serves 150! Beef Wellington just didn't spark my fancy and Timpano is such my favorite part of the movie "Big Night" that I didn't want to spoil it forever with my own kitchen disaster.
Which leaves Tara's challenge of "Thai chicken barley risotto." I have no idea what this entails. But I like risotto. I like thai chicken. And I occassionally like barley. This could work. Ok, Tara, e-mail me the recipe and I'll get cooking! And get your kitchen ready for when I challenge you back!
Comments (5)
A food entry references both BIG NIGHT and THE CORRECTIONS.
That's why I read this.
Posted by Benj | April 7, 2004 10:02 AM
Beef Wellington doesn't interest you? Maybe I should have challenged you to make Kim Chi!
Thai chicken barley risotto seems like the easiest of all the challenges submitted! I expected more from an amateur gourmet. (Do I sound bitter and hurt?)
Posted by ross | April 7, 2004 5:42 PM
See, that's what happened when I posted my challenge while hungry. Instead of thinking of a really difficult dish, I just blurted out something that sounded good. Actually, I kind of figured the timpano was a shoo-in because of the Big Night fame. :)
But no matter. I may be going easy on you, Adam, but make no mistake: I'll be ready for any challenge you throw back at me. Bring it on!
Posted by tara | April 8, 2004 12:22 AM
Hey Tara -- any chance you could post the recipe (or a link to it) here? I'm sure the rest of us would love to play along at home.
Posted by Vidiot | April 8, 2004 2:40 PM
Sure! Here it is. Technically this isn't risotto--it's "risotto." :) There's no arborio rice; the barley gets the risotto treatment instead. And you'll see the recipe doesn't specify how the chicken should be cooked, so that part's up to you--grill it, cook it in the stock, roast it, whatever you want. Anyway, here you go:
1 T. sesame oil
1 1/2 c. chopped green onions
2 T. minced garlic
1/2 c. uncooked pearl barley
1/4 c. chopped cilantro
1/2 t. salt
1/8 t. black pepper
2 c. chicken stock
2 jalapeno peppers, seeded & minced
1/4 c. fresh lime juice
1 T. brown sugar
1 T. water
1 1/2 t. rice vinegar
1 t. soy sauce
1 T. red curry paste
1 T. fresh lemongrass, peeled & chopped
1 T. minced fresh ginger
3 c. shredded cooked chicken (about 1 pound)
1 1/4 c. red bell pepper strips
1 c. sugar snap peas, trimmed
1 c. coconut milk
chopped peanuts for garnish
Bring chicken stock to a simmer. Heat 1 1/2 tsp. of the oil in a medium saucepan over medium-high heat. Add 1/2 c. of green onions and 1 T. garlic and saute 1 minute. Stir in barley, 1/2 c. stock, jalapenos, salt & pepper & bring to a boil. Cook, stirring constantly, until liquid is almost absorbed. Add remaining stock 1/2 c. at a time, stirring each time until liquid is absorbed before repeating.
In a separate bowl, combine lime juice, brown sugar, water, rice vinegar, soy sauce, and curry paste; set aside.
Heat 1 1/2 tsp. oil in a large nonstick skillet (med-high heat). Add 1 c. green onion, 1 T. garlic, lemongrass, and ginger; saute for a minute or two. Add chicken, bell pepper, and snow peas; saute for another couple minutes.
Stir in barley mixture, juice mixture, and coconut milk; bring to a boil. Reduce heat and simmer about 5 minutes or until sauce thickens. Remove from heat and stir in cilantro; top with peanuts.
Posted by tara | April 8, 2004 9:42 PM