Cooking On the Side » Seafood

Homemade Pad Thai

Kathy Strahs — Thu, 14 Jul 2011 18:31:23 +0000

There was a time, not so long ago, when I wouldn’t even have considered trying to make Pad Thai at home. It was out of the question. The ingredients would be way too hard to track down, I was unsure of how to use a wok and just how authentic would my version of Thailand’s national dish really be anyway? It was easier to just sit down at Bangkok Bay and order my stir-fried noodles as prepared by a trained chef.

But wouldn’t it just be fun to try?

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About Cooking On the Side...

It’s the recipe collection I didn’t even realize I had – the one derived from the side of a bag of fresh vegetables, a box of sugar, a jar of mayonnaise. Cooking On the Side – as in on the side of food packaging – is all about “revealing” these on-the-package recipes, with photos of how they actually turn out, cooking notes and more descriptive directions than package space usually allows for. -- Kathy

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Cedar Planked Salmon with Brown Sugar

Kathy Strahs — Wed, 11 May 2011 04:05:52 +0000

I’d say that about ninety-five percent of the recipes I find printed on sugar packaging are for baked goods, generally cookies. A recipe like this one for Cedar Planked Salmon with Brown Sugar definitely stands out as unique. I’d never tried cedar plank grilling before, but at Whole Foods this weekend when my hand actually grazed a stack of individual portion-sized grilling planks as I was reaching for my salmon order, I took it as my cue that the time had come.

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Crispy Fried Shrimp

Kathy Strahs — Tue, 08 Sep 2009 07:01:21 +0000

Does the thought of a pile of crispy fried shrimp immediately conjure up images of a chain restaurant all-you-can-eat $9.99 buffet? Yeah, I have a hard time shaking that association too. But don’t hold it against these poor little shrimp! There’s a reason “endless shrimp” is such a crowd pleasing draw – once you start popping these things in your mouth, it’s really hard to stop.

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