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Pretty Thai® Banana Split

Pretty Thai® Banana Split Ingredients: Pretty Thai® Brownie, gluten free Vanilla ice cream Banana, sliced on a diagonal Pretty Thai® Salted Caramel Peanuts, finely chopped Mint, chiffonade Pretty Thai® Sweet Chili Sauce Directions: 1). In a dessert bowl place the Pretty Thai® brownie, banana, and a scoop of ice cream. 2). Top with Pretty Thai® Salted Caramel, peanuts, mint, and Pretty Thai® Sweet Chili Sauce. 3). Enjoy!

Pretty Thai® Salted Caramel

Pretty Thai® Salted Caramel Ingredients: 1 cup sugar 6 tbsp unsalted butter 1/2 cup heavy cream or coconut cream 1 tsp Pretty Thai® Seasoning Salt Pretty Thai® Thai Chili Powder; Optional, to taste Directions: 1). Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. 2). Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. 3). Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. 4). Stir the butter into the caramel until it is compl

Pecan Apple Pie Baklava

Pecan Apple Pie Baklava Ingredients: 16 oz filo dough sheets 2 1/2 sticks unsalted butter; melted 1 lb pecans; finely chopped 3 tsp cinnamon 1/4 cup lemon juice 2 lg granny smith apples; mandolined 1 cup sugar 3/4 cup water 1/4 cup honey Pretty Thai® Salted Caramel Vanilla Ice Cream Mint Directions: Prep: 1). Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp). 2). Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp

Slow Braised Pork Sandwich

Slow Braised Pork Sandwich Pork 3-4 lb pork butt 32 oz chicken stock 1 tbsp garlic powder 2-3 bay leaves Slaw 1 cup Thai basil (or , chopped 1 cup Cilantro, chopped 1/2 cup mint 1 cup purple cabbage, shredded 1/2 cup carrots, shredded ​ Other Ingredients 1 cup Pretty Thai® Sweet Chili Sauce 1/4 cup Peanuts, finely ground ​ Directions: 1). Add pork butt to a crock pot, add in the stock, garlic powder and bay leaves. Cook 5-6 hours or until fork tender. If using the oven, put in a large pot and cook on 300ºF for 6-8 hours or until fork tender. 2). Mix pork with the Pretty Thai® Sweet Chili Sauce, Peanuts, Herbs, Cabbage and Carrots. 3). Toast a bun with mayonnaise and serve. ​ *For ad

Thai Nachos

Thai Nachos For the Nachos: Tortilla Chips*, brand of choice Cooked Pork; Pulled Pretty Thai® Queso Sriracha** Citrus Sour Cream, optional to make Thai Basil; chopped Green Onions; fine slice For the Nacho Assembly: 1. In a saucepot, heat up the queso, stirring occasionally to avoid burning. Turn heat to low to keep warm. 2. In a large sauté pan, add pulled pork with a bit of oil** and heat until warm. 3. On a large platter or individual plates spread a thin, even layer of tortilla chips. Add warm pork to the top of the chips, and then pour the warm queso overtop. Add chopped basil and green onions on top as garnish. Squeeze diagonal lines of Sriracha on top and serve with a dollop of citrus

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms Ingredients: 3 lbs white button mushrooms 1/2 loaf of cornbread; crumbled 1 tsp Pretty Thai® Seasoning Salt 1 lb crab 1 cup smoked gouda cheese 1/4 cup sour cream 1/2 cup Thai basil; chopped 1/2 cup green onion; chopped 3 tbsp oil Directions: 1. Preheat oven to 350ºF. 2. Remove the stems from all of the mushrooms. Coat the mushrooms in 2 tbsp oil and sprinkle with salt. Place on a sheet tray, caps facing down. 3. Bake for 15-20 minutes or until the mushrooms start to darken and become soft. 4. Remove from oven and set aside. 5. In a saucepan heat 1 tbsp of oil on medium high heat. Add in the crumbled cornbread and coat in oil. Melt the Smoked Gouda Cheese into the corn

Thai Cornbread

Thai Cornbread Dry Ingredients: 3 c. Yellow Cornmeal 1 c. Rice Flour 4 t. baking powder 1 t. baking soda 2 T Cane Sugar 1 t. Kosher Salt 1/4 c. finely minced Kaffir Lime Leaf 1/2 t. Pretty Thai® Thai Chili Powder Wet Ingredients: 4 eggs 2 c. buttermilk 1/2 c. sour cream 1 oz. honey 3 c. creamed corn Miscellaneous: 2 T Oil (Canola or Vegetable) 12 ” Cast Iron pan Cutting Board Spatula Whisk Paper Towels Knife Directions: 1. Preheat oven to 400F 2. Place a 12” Cast Iron pan in the pre-heated oven for 20-30 minutes 3. Mix the dry ingredients together thoroughly 4. Whisk the wet ingredients together thoroughly 5. Combine the dry ingredients into the wet ingredients and mix completely, avoiding c


Yuzukosho for Citrus Sour Cream or Mayonnaise Ingredients: 27 g Lime Zest (approximately 20 lg. limes) 3 g Lemon Zest (approximately 1 lg. lemon or 2 sm.) 38 g Garlic; peeled 10 g Kosher Salt 8 g Thai Chillies (green preferred; and do not use stem) 1 pint Sour Cream, or 1 gallon of mayonnaise Method: 1. With a microplane, zest the limes and lemon(s) into a bowl. 2. With same microplane, grate garlic and Thai Chillies into bowl with zest. 3. Add the kosher salt and combine. 4. On a cutting board, use a knife to paste the ingredients together as fine as possible. It is your goal to chop the mixture up until the Thai Chili seeds aren’t recognizable and the first flavor you taste is lime, then s

Green Curry Sauce

Green Curry Sauce (Use for burgers, pasta, mussels, potato salad, and so much more!) Ingredients: 1-2 tsp of Green Curry Powder 1 Shallot, minced 2 Garlic Cloves, minced 1 tbsp cilantro stems, minced 1 13.5 oz can of coconut milk (not the light version, we suggest Chaokoh brand) 2-4 tsp Fish sauce (Red Boat Fish Sauce is the best quality, but Tiparos or another brand can be used). 1 Kaffir lime leaf (if available) Directions: 1). In a spice grinder or small food processor blend the curry powder, shallot, garlic and cilantro stems into a smooth paste. 2). Open the can of coconut milk, but do not shake so that the cream and milk stay separated. 3). Put the paste in a medium saucepan. Heat o