On The Road Again ~ ~ Thai on Hilton Head Island!

3 Spice Encrusted Red Snapper in Thai Chili Sauce

I need to have a Thai food fix more often than not!  Although my favorite food on the planet is Italian, Thai cuisine is to me the next most beloved food genre!  Having been to Thailand twice for extended periods of time, I have to admit that I'm really, really particular when it comes to finding excellent Thai food outside of Thailand.  I want the real deal now, and nothing less than that.  This quest has not been easy, because most Thai restaurants in this country are just 'so-so' . . . passable . . . and nothing to jump up and down over!  The real deal still lies in The Land of Smiles.  Only a handful of Thai restaurants in the U.S. have earned the stamp of authenticity by the country of Thailand as well.  I've never been in any one of those eateries but hope to be able to do so someday!

In the meantime, while on the island of Hilton Head for our "May escape/retreat", we decided to check out a very highly rated Thai restaurant, "Ruan Thai Cuisine".  We were not let down.  Everything was excellent, although not hot in 'heat' at all despite asking for "hot, but not Thai hot".  Some Thai restaurants in this country are overly mild on the heat due to our preferences here in the States.  However, if you want the real deal, folks, ya gotta go for the gusto and have some fire hot Thai food where your lips burn after every bite!  OK, I know most Americans won't do that, but even what is called "Thai Hot" in the States is as mild as butter compared to the real stuff that is served in Thailand.  What is considered 'mild' in Thailand is 'super Thai hot' here!

So back to our dining experience:  Ruan Thai Cuisine is a small, quaint, and very nicely decorated restaurant with soft spa-soothing music to take you away.  I've always loved the soft, gentle sound of water fountains upon entrance to Thai restaurants because it reminds me of the Thai tradition of graciously offering fresh cold water to guests when entering a home or business to refresh oneself from the intense heat of Thailand.

An immense, 3" menu is presented to you at the table.

Interiors decorated with a soothing, yet stimulating hue of salmon are filled with fresh linen dressed tables and lovely contemporary tableware.  No paper napkins at this place!

Another water feature (on the left) which I've just got to find for our home:  A clear glass wall with water fountain that continues to enhance the atmosphere of this darling restaurant.  The local Thai restaurant in our hometown has a ceiling to floor version of this water feature and I just love it!

To begin our dining experience we enjoyed the combination appetizer platter of chicken satay, spring rolls, pot stickers, and won tons.  Three sauces:  chili, soy, and peanut were accompaniments in addition to a small Thai cucumber salad to cleanse the palate.  Very nicely prepared and presented!

My husband enjoyed the Thai Mango Sea Bass with Thai salad (above) that was just marvelous.  He didn't leave one bite left on his plate and that says a lot for Mr. M. and P. (meat and potatoes).

This is a dish that really excites your taste buds, evoking many of Thailand's signature flavors that are light and fragrant!  For a side dish we are always served Thai rice which pairs perfectly with fish.  For this recipe, I've added a lovely fragrant Thai-style paste to enhance the rice to a higher flavor level.

Thai Mango Sea Bass with Steamed Rice

4 (6 - 8 oz.) sea bass fillets, skin scored
handful of snap peas
2 bunches green onions, long green stems leaves discarded, trimmed and finely sliced
1 - 2 fresh red chillies, de-seeded and finely sliced
lemon juice
Cilantro (stems and leaves)
1 - 2 limes, quartered
sea salt and freshly ground black pepper

Thai Paste Flavored Rice:
2 large bunches of fresh coriander, leaves picked and stalks reserved
2 thumb-sized pieces of fresh ginger, peeled
3 cloves of garlic, peeled
2 fresh red chillies, halved and deseeded, and stemmed
2 teaspoons sesame oil
6 tablespoons soy sauce
juice and zest of 2 limes
1 can of coconut milk
14 oz. Basmati rice (or more if desired)

In a food processor blend the following:  cilantro stalks and half of the cilantro leaves, ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and the coconut milk.
Cook rice in salted, boiling water until it’s just undercooked.
Drain in colander.
Place a piece of aluminum foil on top and sides of a high-sided roasting pan.
Brush/spray some olive oil on foil.
Spread rice out onto pan.
Pour the Thai paste over rice, mix in well, then spread rice out flat in the pan.

For the Mango Salsa:
Prepare this in advance and let sit in the fridge for 1 - 2 hours.
4 large mangoes (Thai mangoes are best - the smaller yellow ones but the other big mangoes will work too as long as they're ripe)

1/4 red onion, chopped into small pieces.

Cilantro leaves

1 1/2 jalapeño peppers (seeds and stem removed), minced/chopped.

1 bunch fresh cilantro

2 - 4 limes, juiced

1 Tbsp. olive oil

Salt

Chop mangoes into a bowl.
Add red onion.

Add chopped jalapeño.
Add a handful of cilantro.
Add olive oil and lime juice.
Salt to taste.

For the Sea Bass:
Rub olive oil onto the fish (on top and sides – should be covered with a thin layer).
Sprinkle with sea salt and pepper (salt it generously).
Lay sea bass fillets on top of rice.
Scatter over the sugar snap peas, green onions onions, sliced chili and the other half of the coriander leaves.
Squeeze juice of half a lemon over the fish.
Cover the dish tightly with aluminum foil and put it in the preheated 400 degree oven.
Depending on the size of the fillets, bake for about 15 minutes.
Check by putting a fork into the thickest part of the fish. If the fork goes all the way through easily, it’s done.

To serve:
Place rice on each plate, lay a sea bass fillet on top of rice,
Top each with the mango salsa.
Place roasted snap peas, onions, chili, and cilantro on the side.
Garnish with a wedge of lime.
A purple iris flower and some decorative carrots also enhances visual appeal.


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Oh So Sweet "Tres Leches" Cake for Cinco de Mayo!

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I have been wanting to get my hands on a recipe for this Latin cake for several years now.  I teach an International Marketing class to seniors in business at my university and whenever I have a student from Columbia or Venezuela or any other South American country, they always bake this cake and bring it in to share with the rest of the class.  It is a cake that is VERY SPECIAL to the Latin culture and my students are very proud to share it in class.

Now one thing that I just don't understand is that this cake recipe is from a cookbook titled, "Southern Cakes" and it is not a Southern cake whatsoever.  In fact, my Southern students have never even heard of this cake.  On top of that, the majority of my students don't even like this cake because it is so moist and bread pudding-like, unlike the more drier cakes that they are accustomed to.  Well, all I can say is that I LOVE THIS CAKE!!   And any time one of my Latin American students brings this milky-sweet chilled delight into my class, I could literally eat the whole cake!  But that's just an aside . . . it's a LATIN cake folks, not Southern!

It is called "Tres Leches" because of the 3 different milks that are used in this ultra-moist cake!  It is also a cool/cold temperature cake!  So isn't that just perfect for these dog days of summer?  The three milks include regular whole milk (or heavy cream, which I used), evaporated milk, and sweetened condensed milk.  A very light cake is baked and then soaked in a sweet, creamy, milk sauce, and then topped with a sweetened whipped topping that is garnished with fresh fruit.  Just heavenly!

I am providing the recipe for the cake with a few adjustments that I made to 'bring it up a Roz-notch' . . .  I can't help it, I do this to almost every recipe that I make.

Tres Leches Cake - - Three Milks Cake
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For the Cake:

3 cups all purpose flour (most recipes call for 2 cups, and I advise that also)
(I would also recommend using 'cake' flour, instead of regular 'all-purpose' flour)
3 tsp baking powder
1-1/2 cups (1-1/2  sticks) butter, softened
2 cups sugar
6 eggs
1 cup milk
1 tsp. vanilla extract
pinch of salt

For the Three Milk Sauce:

2-½ cups heavy cream
1 12-14 oz. can sweetened condensed milk
1 12-14 oz. can evaporated milk
1/2 cup sugar
1 tsp. vanilla extract
(1 Tbsp. rum or brandy is optional, but I made this cake plain this time)

For the Whipped Cream Topping:

1-1/2 cups whipping cream
1 cup sugar
1 tsp. vanilla extract

Garnish:

Fresh assorted fruits, such as raspberries, blueberries, strawberries, kiwi, or whatever you prefer!

What you need to do to make the cake:

Preheat the oven to 350 degrees.
Grease and flour a 13 by 9 inch cake pan.
In a medium bowl, combine the flour, baking powder and salt.
Stir with a fork to mix well.
In a large bowl, combine the butter and sugar and beat with a mixer on high to mix well.
Add the eggs one at a time, beating well after each egg is added.
Beat mixture until light, fluffy, and smooth.
Add one third of the flour mixture, then half of the milk and beat on low.
Repeat a second time, and then add the remaining flour and beat until all of the flour and milk are blended completely.
Pour batter into prepared pan.
Bake for 40 minutes, until golden brown.
While cake is baking, combine the heavy cream, sweetened condenesed milk and evaporated mil in a large bowl.
Add the sugar and vanilla extract to the milks and stir well.
When the cake is completely baked, insert a fork into the top of the cake all over and make holes so that the milk sauce absorbs everywhere.
SLOWLY pour the milk sauce over the cake, taking breaks so that the sauce can absorb slowly before adding more in stages.
Let the cake stand for 1 hour.
Cover, refrigerate for a minimum of four (4) hours or overnight.
Just before serving, blend the whipping cream, sugar and vanilla extract for the whipped topping.
Spread on cooled cake.
Garnish with your favorite fruits!

One other thing, the cake that I made this week absorbed every drop of the milk sauce and so I made just a little bit more to serve alongside the cake.  It was a great idea!
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