Recipes: 03.15.18

Seasons by the Sea: National This and That Day

Homemade Melba Toasts

You can find commercially made Melba toast (March 23 is National Melba Toast Day!) at the grocery store, but why would you want to buy these dry, dusty little squares of no flavor. Make your own. It’s easy, and they freeze well.

Serve them with caviar and squeeze a few drops of lemon juice on top.


1 loaf Pepperidge Farm Very Thin White Bread, crusts removed, slices cut into quarters

4 oz. salted butter, melted (use good butter, like Kerrygold)


Preheat oven to 350. 

Spread bread slices onto cookie sheet. Brush with melted butter.

Bake until golden brown, approximately 10 to 15 minutes. For more even browning, flip them over halfway through baking time. Let cool. Kept in an airtight container, they will last for months in the freezer. 



Thai Grilled Chicken

Here’s something on a stick for ya! Celebrate on March 28.

Serves two.


1/2 cup light brown sugar

5 Tbsp. each, chopped scallions and chopped lemongrass bottoms

1/3 cup water

3 Tbsp. minced ginger

2 Tbsp. each basil leaves, cilantro leaves

2 cloves garlic, minced

3/4 cup fish sauce

2 6-to-8-oz. boneless, skinless chicken breasts, cut into bite sized pieces


Combine brown sugar with next eight ingredients and puree in blender until smooth.

Combine chicken pieces with marinade in a Ziploc baggie and chill for one hour.

Preheat grill to medium high heat.

Remove chicken pieces from marinade and put on wooden skewers that have been soaked in water for an hour.

Cook chicken, covered with grill lid, for approximately eight minutes, turning once. 

These are pretty tasty as is, but maybe you’d like to serve a sauce (it’s National Sauce Month) alongside.


Thai Peanut Sauce

This recipe is adapted from one found in The Washington Post, from March 6, 1996.


2 Tbsp. minced onion

1 tsp. peanut oil

1 tsp. soy sauce

1/4 cup chicken stock

1 tsp. shredded coconut

1 tsp. red chili paste

3 Tbsp. crunchy peanut butter

3 Tbsp. sweetened condensed milk

1 Tbsp. lime juice


Saute onion in peanut oil for about one minute, then add soy sauce, chicken stock, coconut, and chili paste. Bring to a boil. Add peanut butter and sweetened condensed milk. Blend and simmer gently for about three minutes. Keep warm for serving.