Static Live Magazine July 2020

MUSICIANS COOKBOOK
Let’s face it – cooking can be troublesome. Most people have very busy
schedules and can’t commit to frequent home cooked meals. Go to work,
participate in an activity, and then cook? No thanks. Getting busy in the
kitchen can be especially daunting for entertainers. Since we get a food/
beverage tab at most venues, we tend to favor that route instead… sometimes
we even enjoy a liquid dinner (I’m looking at you, 8 Bud Lights). Going
forward, the purpose of my articles will be to shed some light on the joys
of sautéing some veggies, perfecting your favorite meats, and entertaining
guests with good old-fashioned FOOD.
Before I begin, I can’t say enough great things about having a stash of glass
or plastic Tupperware to store your creations. Pyrex makes quality, long
lasting storage options in all shapes and sizes. The freezer is your friend and
you should pack it full of everything you make. Always cook more than you
intend to eat in a single night. Why do the work and dishes twice or three
times or more?
Let’s cook! Our first recipe is going to be Red Panang Curry. This is a superfast,
easy, and delicious meal that serves 2 – 4. You can easily double this
recipe and save yourself a bunch for later. Red Panang Curry has a lovely
level of spice and a sweet finish. If you don’t like spicy food, this might
not be the one for you. To reduce the spiciness, simply use less Panang
Curry Paste. I used to order this dish ALL THE TIME from my local Thai
restaurant. During the initial response to the COVID19 crisis, they were
closed indefinitely. I desperately wanted the meal, so I decided to find
some recipes and combine attributes of my favorite ones to create my own
perfectly balanced curry. Not only does this taste amazing, but it’s also a
fraction of the cost of eating out. Support your local Asian food stores and
you will find that they have the best authentic items and usually the best
prices as well.
Cooking Oil
INGREDIENTS:
1 Onion (Chopped)
2 Green Bell Peppers (Sliced)
2 Red Chili Peppers (Chopped)
1 4oz can Panang Red Curry Paste
1 13.5oz can coconut milk
1/4 cup fresh basil leaves
1 Head Cauliflower (Riced) or Frozen
1 Tbsp Peanut Butter
2 Cloves Minced Garlic
Optional Chicken (sliced into small bits)
Watch my full cooking video for this recipe on my
Facebook page
“Ian Opalinski Music”
or follow the link:
facebook.com/ianopalinskimusic
RED PANANG CURRY
Let’s get to work! Heat your oil in a wok or pan on medium high heat.
I prefer to use an avocado oil for this dish, but any cooking oil will work
just fine. Sauté onions for 1 minute. Add peppers and garlic and sauté for
an additional 3 minutes. Stir frequently so the garlic does not burn. Push
your veggies aside because the magic is about to begin. Add curry paste
and peanut butter. Mix these two together and let fry up for a minute.
Now would be a great time to add chopped chicken if you’d like. Mix
everything together and add coconut milk slowly. Enjoy that slow pour
and watch the curry take shape. After stirring once more, bring it to a boil,
then simmer 15 minutes. Garnish your curry with chopped basil leaves. If
you don’t already own a basil plant, get one next time you are at a grocery
store or home improvement store, it will be a good long term return on
investment. Basil rules the world. Chop your cauliflower and rice it using a
food processor or other blender. If you don’t have these, buy yourself some
frozen riced cauliflower. You can also use traditional rice if you please.
Cook in separate pan for 5-10 minutes and taste to make sure it is the
right consistency. Pour a few scoops of curry into a large bowl and use a
separate small plate for the riced cauliflower.