Roasted Buddha Chicken

4 (3-inch) pieces galangal
24 cloves garlic
8 Thai chiles, finely chopped
24 shallots, roughly chopped
1 cup cilantro leaves, plus more for garnish
24 ounces coconut milk
12 ounces sweet Thai chili sauce, plus more for drizzling
Salt and freshly ground black pepper
3 pounds skin-on chicken pieces, leg and breast only
2 tablespoons canola oil
12 ounces chicken stock
1 recipe Buddha Chicken Chili Sauce, recipe follows
3 ounces unsalted butter
4 limes, peeled and sliced

Method:
Choi Sum, recipe followsIn the bowl of a food processor, combine galangal, garlic, Thai chilies, shallots, 1 cup cilantro leaves, coconut milk, chili sauce and salt and pepper to taste. Pulse on high for 30 seconds or until mixture is a smooth puree. Place chicken in a bowl and pour marinade over chicken, turning the chicken several times to coat. Cover and refrigerate for 24 hours.

Preheat oven to 400 degrees F.

Remove chicken from marinade and pat dry. Season with salt and pepper. In a large oven-safe saute pan on medium high heat, add canola oil and sear chicken, skin side down. Let chicken cook, undisturbed, for 3 to 4 minutes or until browned well. Place pan in oven for 12 minutes or until chicken is cooked through. Remove chicken from pan and set aside until cool enough to handle. Meanwhile, in the same saute pan, add chicken stock and Buddha Chicken Chili Sauce and bring to a simmer, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits. Let mixture simmer for 6 to 8 minutes. Add butter and stir to incorporate.

While the sauce is simmering, French the chicken pieces: using a kitchen towel, hold the wing tip of the chicken and scrape the meat toward the breast until the bone is bare. Repeat the process with the drumstick and thigh portion and set aside.

To serve:
Using square plates, shingle slices of peeled sliced lime, top with some Choi Sum, place the chicken on top, and drizzle with more sweet Thai chili sauce, if desired.

Buddha Chicken Chili Sauce:
8 ounces sweet Thai chili sauce
2 ounces sugar
3 ounces lime juiceIn a medium non-reactive bowl, dissolve sugar in lime juice and mix well. Add chili sauce and mix to combine. Place the mixture into the bowl of a food processor and pulse until smooth, about 15 seconds.Choi Sum:
Salt and freshly ground black pepper
Ice cubes
16 ounces choi sum, or bok choy
4 tablespoons olive or vegetable oil
6 tablespoons thinly sliced garlic
6 tablespoons finely diced sweet white onion
16 tablespoons sweet Thai chili sauce
1 1/2 teaspoons sugar
3 limes, juicedIn a medium pot, bring 4 quarts of salted water to a boil. Place ice cubes in a medium bowl and cover with cold water. When water is boiling, add choi sum and cook for 10 seconds. Remove from water and add to bowl with ice cubes to stop the cooking process. Once cooled, remove from bowl and place onto paper towel lined plate to drain excess water.

Just before serving, heat oil in a medium saute pan over medium heat. Add garlic and onion and sweat for 15 seconds. Add choi sum, chili sauce, sugar, and lime juice, and continue to cook for 30 seconds. Drain on a paper towel-lined plate before serving.

Mile-High Turtle Pie

Mile-High Turtle Pie Ingredients

Ingridients: 1 jar Caramel ice cream topping 12.25 oz	1 cup Pecan halves toasted and divided
2 bars Milk chocolate candy 1.55 oz each broken into small pieces	1 container Butter pecan ice cream 1/2 gal divided
12 Pecan shortbread cookies finely crushed 1-1/4 C crumbs	1 container Chocolate ice cream 1/2 gal divided
3 tblspoons Butter or margarine melted Instructions for Mile-High Turtle Pie In a microwave safe dish, combine the ice cream topping and the chocolate pieces. Microwave on high for 1 to 1-1/2 minutes, stirring every 30 seconds until melted and smooth. Cool slightly. Oil the inside of a springform pan. Line the sides of the pan with 2 inch wide strips of parchment paper. Place cookies in a resealable plastic bag or a food processor and crush into fine crumbs. Stir the melted butter into the crumbs and press firmly onto the bottom of the springform pan. Place in the freezer. To toast the pecans: Preheat oven to 350 degrees F. Spread the pecans in a single layer on a small baking pan. Bake 10 to 15 minutes, stirring once or twice, until lightly toasted. Cool completely. Reserve 1/2 cup of the pecans for topping. Coarsely chop the remaining pecans and set aside. Scoop half of the butter pecan ice cream over the crust, pressing into an even layer. Drizzle with one third of the caramel-chocolate sauce and half of the chopped pecans. Scoop half of the chocolate ice cream over the first layer. Drizzle with half of the remaining sauce and sprinkle with the remaining chopped pecans. Scoop the remaining butter pecan ice cream around the outer edge of the pie. Scoop the remaining chocolate ice cream into the center, filling it. Top with the reserved pecan halves and drizzle with the remaining sauce. Wrap loosely with aluminum foil; place in the freezer.and freeze until firm, about 4 hours. Before serving, refrigerate the dessert for 30 minutes. Release the collar from the pan; carefully remove the parchment paper. Cut using a sharp knife dipped into warm water. Wipe and dry the knife after cutting each wedge. This dessert can be made and kept frozen for days before serving. Enjoy! grabbed from: http://www.asian-food.tv