I love Thai Food as long as it is not too hot. Over the years since the first time i ate Thai Food my Taste Buds have become adjusted to some heat – moderate – but super hot. Thai Beef Salad is one of my favorites that I often order when in a Thai Restaurant – I usually order it just below medium and always get a side of Rice to go with it just in case it is too hot. My beverage preference is usually Thai Ice Coffee or Thai Ice Tea. Recently two of my former students from Let’s Get Cookin came to visit and cook. We usually do this about twice a year and the food choice is always theirs. So for our Summer Visit we made Thai Beef Salad. There are different variations on this salad – pulling from the Salads I have eaten out and recipes that I have looked, we created our own version. The Dressing Ingredients are usually Lime Juice, and Fish Sauce. The first time I made it it didn’t have enough potency so I added a little more Fish Sauce. The Lime Juice and Fish Sauce are the key components of the dressing for a Thai Beef Salad. I also like to add a little Peanut Oil and crushed Garlic (to taste, of course). Posted here are photos of different versions of Thai Beef Salad. Starting with the one we made at our last cooking session which also has Avocado in it – (my addition)
In the Photos below one can notice the subtle differences between the different variations and locale. The Thai version has julienned Carrots and Onions in and Cherry Tomatoes.
The Hawaiian version has a lot of Red Onions, Scallions and sliced Cucumber.
The Exotic Thai version has larger pieces of meat, Cherry Tomatoes and sliced Carrots.
There are similarities and differences in all the versions but the in the end they all taste pretty similar depending on the degree of heat used in the dressing. If you are a fan of very spicy food add some Thai or jalapeno Chilies to the Salad.
Have some fun and try creating your own version of this delicious Salad which is a perfect dish for Hot Summer Days!
Most of us think of Pasta as a Fall and Winter Dish. as something to warm up the body. But Pasta can also be thought of and used a Spring and Summer Dish that can be lightweight and not overly filling. There is Macaroni Salad, Spring or Summer Pasta Salads and of course cooked Pasta Dishes. Now most of us probably think of cooked Pasta Dishes as something that is heavy and filling but that doesn’t have to be the case.
Think of lightweight thin noodles such as Linguini or Tagliatelli. I found a great Tagliatelli at of all places, TJ Max. This pasta came straight from Italy produced by an old Family Company. There was enough in the package to probably feed at least 8 people, even those with big appetites. Since I was only cooking for two of us, I used about 6 nests of the Tagliatelli.
Summer is when the best Tomatoes are produced and taste great when only slightly cooked (and of course raw for salads) Our Tomato Plants started producing early this year (probably because I planted them early (taking a chance on little or no frost) so for this dish I did use fresh Tomatoes straight from our Garden along with Green and Red Basil. The purchase products were Garlic, Onion and the Olive Oil
The Pasta was cooked in lightly salted boiling water while I made the Tomato mixture. One of the nice things about making your pasta this way is that the Tomato mixture needs very little cooking so it is like eating tomatoes fresh from the garden. You can make this dish from start to finish in about 30 minutes.
Serve with a Green Salad and Crusty Bread (if desired) and have freshly shredded Parmesan on the side.
Small portions of this dish can also be served as a first course to a more complex meal such as fish or meat.
Try this recipe as is or add your own touches as desired.
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