Susan Lane Catering and Events

Finally! Our second cooking video is up and ready for viewing. This is a Pad Thai recipe from a cooking class I took last year in Chiang Mai, Thailand. Pad Thai for 4 Pad Thai sauce (Use half the amount with half a package (8 oz) of noodles 2 teaspoons red chili flakes 4 tablespoons oyster sauce 2 tablespoons fish sauce 4 tablespoons tamarind paste 2 tablespoons palm sugar or raw sugar 8 ounces chicken stock or water In a small bowl mix together the above ingredients. Put it close to your cooking area. Mix together the above ingredients. Put it close to your cooking area. Pad Thai 4 tablespoons or more vegetable oil 3 ounces firm tofu – diced 1.5 tablespoons minced shallot 6 garlic cloves minced, small cloves 1 cup diced chicken thighs 3 eggs 16 oz dried Thai noodles (try to find ones thicker than a linguini). Read instructions on package for boiling time. Don’t over cook! 2 ounces bean sprouts Six scallions cut into 1” pieces Accoutrements Roasted and crushed peanuts, red pepper flakes, raw sugar, scallions, wedge of lime Cooking method In a wok or sauté pan, heat vegetable oil or pork belly oil. When the oil is hot and shimmering add the tofu and fry until crispy. Now add shallot and garlic. Stirfry over medium high heat until fragrant. Do not burn the garlic. Immediately add the chicken and stir until the chicken is cooked. Push the cooked ingredients to the cold top side of the wok. Crack the egg into the hot bottom center of the wok. Scramble lightly and when the egg has set, use your spatula to cut the egg into bite-size pieces. Push the cooked egg up to the top side of the wok joining it with the cooked chicken and tofu. Pour half the pad Thai sauce into the hot bottom center of the walk. The sauce should begin boiling in a few seconds. Do not mix the sauce and the cooked ingredients. Keep them separated. With the sauce boiling, add the rice noodles into the sauce. Stir until the noodles become translucent and cooked. Finish up by tomorrow sing in

All my little seedlings getting ready to put outside

Jackie’s Chicken Wings 1.5 lbs. chicken wings 2 cloves garlic, minced Juice from 1 lemon 1 T. olive oil 1 T. chili powder 2 t. rosemary, chopped 1.5 t. paprika 1 t. garlic powder 1 t. onion powder .5 t. chili pepper flakes .5 t. garlic salt .5 t. thyme .5 t. salt Directions: Preheat oven to 400 degrees. Mix all above ingredients in a large bowl. Heat large oven safe non-stick frying pan on medium-high. Add wings and sear on medium-high heat for about 5 minutes turning frequently and browning well. Place pan on middle shelf of oven and cook for about 8 minutes. Turn chicken wings and cook for another 7 minutes. Take pan out of oven and let wings rest for 5 minutes before eating.

I have to try this drink but it looks dangerous! Strange Elephant: 3 different alcohols that I did not recognize, Lemongrass, Thai chili, galangal, kaffir lime leaf, Thai basil, Tabasco

New Year's Eve- One of two fireworks displays in downtown Boston from this beautiful penthouse we were fortunate enough to cater a party at:

Another gorgeous barn wedding by Susan Lane Events!! Fairlee, Vermont