Recipes from Today’s Show: Thai Takeout
Published by Lucinda Scala Quinn
TODAY on MHTV: Step away from the carryout menus. Today, I’m transforming my kitchen into a local takeout joint and creating some delicious, homemade versions of Thai restaurant favorites. First up, a savory and filling shrimp pad thai. Next, easy-as-can-be beef skewers served with a rich and creamy peanut dipping sauce.
Get the recipes from this episode:
Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays through Fridays at 12 p.m. ET/11 a.m. CT on Hallmark Channel.
I love watching Lucinda. But ever since I saw Calder using both palms to press down slices of bread on a tray for French toast, really PUSHING DOWN with BOTH palms, then turned them over and PUSHED again!!! I can’t stand to watch him. He’s a camera hog, plays to the camera, talks to the camera, not to his mother. He’s a real ham. I hope he washes his hands now and then. On that episode, she was looking at the camera and he was to her back. If she saw that, she’d go up in smoke.
Calder is terrific- you should be so proud to have a son to share your kitchen with, Lucinda. As a mom of 4 boys, I love when your sons join you in the ‘kitchen’.
tsk tsk commenter before me. let’s encourage our boys to get in there and cook and use their CLEAN hands! 😉
Where can I watch videos of your cooking show? I am working when your show is shown. Thanks.
A couple of comments:
First, I thoroughly enjoy Calder’s participation in the show. I marvel at his ease on camera and how much ability he has mastered in the kitchen.
Second, I equally amazed at how Lucinda does show after show and never appears to get food on those cute tops she wears. I lovingly wear the food I cook!
Question: What do you do with oil once it has been used to fry foods? I hate the idea of throwing it out.
LOVE THE SHOW. ENJOY HOW YOU TEACH. WONDERFUL SONS,WISH YOU THE BEST.
Lucinda: Do you have a recipe for a smoked linked sausage dinner! Right now, I cook the sausage according to the package instructions and then serve on a bed of rice. What do you suggest?
@Lynne Wolters
To re-use oil safely:
1. Strain it through a few layers of cheesecloth to catch any food particles. (Be careful with hot oil because you can easily get burned.)
2. Shake off excess batter from food before frying it.
3. Use a good thermometer to fry foods at 190°C.
4. Turn off the heat after you are done cooking; exposing oil to prolonged heat accelerates rancidity.
5. Don’t mix different types of oil.
6. Store oil in a cool, dark place.
7. Avoid iron or copper pots or pans for frying oil that is to be reused; these metals accelerate rancidity.
This recipe looks great and my daughter and I look forward to trying it.
Last season on a show with Miles showing his considerable knife skills, you mentioned that he has a great pad thai recipe. Is this Miles’ recipe? If not, could you do a show with Miles and share his recipe? My daughter really likes Miles (!) and would like to see him on the show again.
Many thanks for the great lessons.
I laughed myself silly when I saw the young man use the colander. He did exactly as my boys would…he didn’t wait for it to drain. He carried the dripping colander all the way across the room without a bowl under it. Then when the pad Thai was plated he lifted the rice sticks, that were hanging down, into the bowl (not his own) by hand. Hilarious. My boys probably would have to sneak a shrimp when I wasn’t looking(not even paying attention to the cameras focused on them).