Chicken Panang

I'm a sucker for good Asian food.  Chinese, Japanese, Thai and everything in between.  I love it all.  A few years ago, I tried curry for the first time.  It was an acquired taste for me, but once I discovered Panang, I knew I'd hit a home run.  It's spicy, a little sweet, and luscious, with a peanut butter finish.  Great with any meat or veggie (or whatever the hell you have in the fridge), this is a must-keep recipe to add to your repertoire for those often craved exotic evenings.  

Panang Curry 

Chicken Boobs
2 T. Olive Oil
Salt & Pepper
3/4 Onion, diced
1 1/2 C. Carrots, chopped into small rings
1/2 Zucchini, chopped
3 T. Panang Curry (found in a pouch or a can in Asian grocery stores)
1 Heaping T. of Peanut Butter
1 14 oz. can of Lite Coconut Milk
1 T. Fish Sauce
1 T. Brown Sugar
Basil, nuts and lime juice, to garnish

Sprinkle your chicken with salt & pepper.

Heat the olive oil in a non-stick skillet over medium heat until it glistens.  Add the chicken and cook for 4 minutes per side or until you get a nice, golden brown edge.  Make sure the chicken is cooked through.  Remove from the skillet and set aside.  When the chicken has had a chance to rest for 5 minutes, slice into pieces about 1" thick.

Add the onions to the skillet.  Cook until they are soft but not browned, about 6 minutes.  Add the carrots and zucchini and cook for another 3 minutes.  Stir in the panang curry and peanut butter, allowing it to coat the veggies.  Pour in the coconut milk and stir to thoroughly combine.  Stir in the fish sauce and sugar.  Taste and add more sugar, peanut butter or fish sauce as needed.  Add the chicken back and stir gently to cover it in the sauce.

Serve over rice and garnish with fresh basil, nuts of your choice and a squeeze of fresh lime juice.

Leftover Meatloaf Sandwiches

The only competition that even comes close to challenging my Mom’s Meatloaf is the lendemain sandwich made with the meatloaf leftovers.  If I didn’t meddle, there wouldn’t actually be leftovers, so recently I’ve been laundering a few slices for personal use later on.  Obviously, this isn’t as selfless as I normally strive to be, but you’ll forgive this temporary shortcoming as soon as you try this outrageous sammich. 

This leftover meatloaf sandwich is soft and buttery, with the most precise combination of savory and sweet.  The meatloaf itself offers a savory tomato base, the cilantro provides a hint of freshness and lightness and the bacon and onion provide a caramel sweetness that pulls everything seamlessly together.  Sink into this and tell me you’re not in a state of immediate elation. 

Leftover Meatloaf Sandwiches

1 slice of cold leftover Mom’s Meatloaf, bacon & onion topping included

1 T. olive oil

1 T. cilantro, chopped

Mayo

Ketchup

Extra bacon & onion (optional)

2 Slices of your favorite bread, toasted

In a skillet, heat the olive oil over medium heat.  When it’s hot, add the cold slice of meatloaf.  I add it cold because it’s firmer and easier to handle.  Cook the meatloaf for just a minute or two on each side, until it forms a light brown crust.

Meanwhile, spread the mayo and ketchup on each slice of bread.  Sprinkle each with cilantro.  Add the meatloaf slice and top with extra bacon and onion, if you so desire.  Place the slice of bread on top and give it a bit of a press to hold things together. Perfection.