Don't Miss: May Review
A Flavor packed Month in Review
Doing something a little different with the round-ups going forward.
Will be dropping not only the round up for the current month, but the same month in years past.
Yes, there is that much content in the Substack now.
So starting with May 2023 in this roundup and will then highlight some of the great recipes dropped in May 2022.
I get it, life is busy and a lot of people forget all the past drops even with the Index pinned. This should help a lot with that.
May 2023
Chiang Mai/Seafood Sauce
One of the latest drops details one of my favorite food cities in Thailand: Chiang Mai. I refer to this city as the heartbeat of Thai cuisine as so many iconic dishes and flavors have stemmed from Chiang Mai and the surrounding area.
It’s also in the Northern part of the country, at the base of the Himalayan mountains, means less humidity and slightly lower temps vs Bangkok and Southern Thailand.
Included is my variation of an addictive seafood sauce that is served at most Thai joints alongside the variety of fish and shellfish which are plentiful (and vibrantly fresh) in Thailand. Enjoy!
Chicken Korma
Two Curry drops in May, on opposite ends of the spectrum. This Korma is known as being mild, creamy and luscious. There is no “heat” but rather the depth of flavor comes from properly blooming the warming spices.
This is the perfect curry for people that aren’t fond of spicy food but want to enjoy a good curry.
Chicken Pathia
Pathia is a vibrant curry: sweet, sour and spicy. This recipe is another tutorial in properly layering flavors and blooming spices. In addition, most curry recipes horrificly overcook chicken breast so I made this recipe to deliver soft and velvety chicken.
This is a mouth-watering party of flavors. 🙌
Chocolate Cream Pie
Summer is here which means chilled desserts are on the menu. I’d wager that a perfect Chocolate Cream Pie might possibly be the king of chilled desserts.
This recipe guarantees a smooth chocolatey custard and whipped topping spiked with kahlua.
It’s a heavenly heat-melter. 🤤
Coconut Pound Cake
Poundcakes are often underwhelming. The main reason is home bakers haven’t properly been taught how to incorporate butter and sugar (a process known as creaming)
In this recipe I take a deep dive subject and present in a TLDR (shortened) form so that any cake or cookie recipe you make going forward should be fool-proof.
On top of that, this coconut poundcake can feed well over 14 people ir you can eat off it for a week with the family and friends 😂
This was debuted for Mothers Day but is appropriate year-round.
Flashbacks 2022 🕰
What recipes and tips were dropped in previous years this month?
Here’s a look at some of my favorites.
Basque Cheesecake
Possibly my favorite cheesecake if I could only choose one.
This cheesecake is cooked at very high heat to get a charred exterior that contrasts a sily, soft and luscious interior. No crust required!
Your friends will thank you for this one.
Banana Bread
Banana bread is popular but this recipe is unique. It’s straight from my mom and also has a fudgy texture that I’ve not seen in other banana breads. Served after chilled in the fridge this recipe is legit kryptonite.
Mezcal-Michelada
Cinco de Mayo has come and gone but chilled Micheladas work all summer long (especially on weekend brunches).
Further, I dropped a delicious mezcal cocktail recipe for you, dubbed the Octo-Bomb 😂. They go down easily but will sneak up on you, buyer beware! 😉
Steaming, Squash-Wrapped Cod
On the more ambitious end of the recipe scale, thin ribbons of squash are used to wrap and steam cod to perfection. You can make ahead and steam to order for dinner parties or any aesthetic weeknight meal.
Compound Butters
Did you know making butter at home is not hard?
If you’re making butter at home, then adding your own flavorings should be a no brainer.
There’s 3 different compound butter recipes but that radish butter in particular is unique and devlishly-addictive if used to dip fresh vegetables in during the hot summer.
With well over 150 recipes now in this evolving-cookbook, there has never been an easier way to eat the best tasting food you’ve ever had… at home!
Paid subscribers get full access to all the previous and archived recipes.