A chef romanced his girlfriend with this delicious stir fry; Romance with Jason Rosso; see “4 Senses” TV show S1.E4 [watch the video] My favorite stir fry came directly from a food cart owner in the orient. “When I’m in the ‘Dog house’ out comes the Thai Basil Stir fry” ..and all is well again!”

Food For Romance

**Rice Noodles** is the best compliment to this **Thai Basil Stir Fry**. You will not find this recipe anywhere else on the Internet, except on the cooking show 4 Senses” TV show S1.E4 . YUM! 💗

Would you like to stir in more romance?

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Karin Vagiste is a highly respected Mediator, Author and Producer in Canada and the USA. Karin has appeared on many TV show, keynote speaker and leads seminars. www.lowerstress.me

Couple conflicts may have built up the kind of frustration that a box of chocolates can’t eliminate. In order to stir in generous amounts of romance, we need to remedy the source of frustration with positive change. No couple is immune to conflict. Release your inner peace-maker. read more…

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‘Romantic’ Thai Basil Stir Fry 💗

Chop, Sauté and Serve!

Thai Basil Stir Fry #For Lovers

Servings: 2
Time: 20 mins
Difficulty: Easy
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INGREDIENTS

1 large carrot

1 yellow pepper

1/2 red onion (+ 1 scallion optional)

2-3 oz of stock

1 oz. white wine

1 egg

1 oz. (2 tbsp) sesame oil

1 can of coconut milk – combined with 2 oz soy sauce, 2 oz fish sauce, 1 tbsp. chilli flakes

1 thumb ginger diced (about 2 inches long)

1 lime – sliced into quarters

1 chicken breast (cubed)

10 shrimp – de-veined, de-shelled – leave shell on the tip of the shrimp

Medium – Wide rice noodles (cooked) – enough for 2 people

8-10 fresh basil leaves

INSTRUCTIONS

Crack an egg into the hot oil and scramble it for 20 seconds

Add cubed chicken –mix until color starts to change

Add julienne sliced carrots, pepper & red onion

Add diced ginger

Add 1 oz white wine (to steam)

Add 1 oz of stock ( add other 2 oz. later, if dish is too dry)

Add coconut sauce mixture (see ingredient list)

Bring to a boil and mix to ensure chicken is done.

Add cooked rice noodles –mix well for 2 minutes.

Add shrimp –cook lightly until done.

Add chopped basil (and chopped scallion) as your topping -yum!

The immersion of flavors begins with sesame oil, and ends with a finale of fresh basil and lime!

DISH, FLAVORTOWN! , BASIL, SESAME OIL, MAKES THIS DISH FOR LOVERS !!!

VARIATIONS

This dish was added to the menu at Milestones in Ontario, Canada by cupid’s Chef Jason Rosso. They added a drizzle of peanut sauce. All you need is add 2-3 tablespoons unsalted unsweetened creamy peanut butter to 1/3 of the coconut milk mixture and pour on top. Hot jalapino peppers sliced in rings is another addition that gives heat, or, 1 hotter Serrano chili, seeded and sliced. SUBSTITUTION: The recipe calls for chili flakes. They are not common in all regions. I used red pepper flakes. You can use chili powder if you wish, or a combination of both.

Lobster Ravioli in Garlic Butter Sauce

Paper thin pasta filled with succulent lobster, swimming in butter.

Print Recipe

INGREDIENTS

Two – 8-ounce raw lobster tails, shelled and sliced into 1/3-inch pieces
25g fresh root ginger
Lemon juice
Pinch of cayenne pepper
1 egg
Sea Salt

For the Pasta Dough:

2 1/2 cups all-purpose unbleached flour
4 Eggs
Water

For The Sauce:

60ml vegetable stock
1 knob of butter
20ml sherry vinegar
5 ml soy sauce
OR Classic – (combine) 5 to 10 garlic pods diced in grape seed oil.( or your preferred oil) with 3- 6 tablespoons of clarified butter.

INSTRUCTIONS

1.Begin by making the sauce. Reduce the vegetable stock with the butter until it coats the back of a spoon. Combine the vinegar and soy and reduce by half. Add a little of this to the stock until you can just taste it poking through (take care as the vinegar is potent). Reserve the remaining soy vinegar. SAUCE #2: We used a red curry sauce from the freezer. It was excellent. Simple melted butter works well too. Or SAUCE #3: combine butter, oil and garlic. The proportions are to your palate.

2. Bring a large pan of water to the boil. Blanch the tail in the boiling water for 10 seconds (and the pincers for 15 seconds-if you are using them). Recover the meat from each part, chill for 1 hour and then cut into 1cm cubes.

3). NEXT, make the raveoli ( open the package of wontons) combine the lobster with cooked salmon, if you like ( Chef Ramsay’s version). You may add an egg to bind the meat. Spoon in the lobster on your ravioli. Baste edges with water and pinch together. I double seal by pressing the glass rim on top of the raveoli. It makes fast work of it. Pre-made wonton squares are ideal. Cook filled raveoli in boiling water until they rise to the top. Plate, sauce it up and serve hot. ( 3-6 per person). YUM!

2 out of 3 diner guests agreed the curry ravioli was tops! Find Bobby Fley’s curry raveoli …if its online. We did taste it once..Double yum!❤