Thai Chile and Artichoke Pasta Salad

Dave DeWitt Recipes Leave a Comment

This unusual combination of ingredients makes a salad that is hearty enough to be served as an entree as well as a side dish. I always prepare this salad a day before I plan to serve it to ensure the flavors are combined. A word of caution though, the salad seems to increase in heat the longer it sits. So make the dressing a little on the mild side or the salad may become too hot to enjoy.


  • 1 6 ½-ounce jar marinated artichoke hearts, drained and liquid reserved

  • 2 to 3 Thai chiles, stems removed, or substitute serrano chiles

  • 2 tablespoons lemon juice, fresh preferred

  • 3/4 teaspoon dried oregano

  • ½ teaspoon dried oregano

  • 2 cloves garlic, chopped

  • Freshly ground black pepper

  • 4 cups cooked rotini pasta

  • 2 cups thinly sliced fresh spinach

  • ½ cup sliced Kalmata olives

  • ½ cup crumbled feta cheese

  • Garnish: Chopped fresh parsley


To make the dressing, put two of the artichoke hearts, reserved liquid, chiles, lemon juice, oregano, garlic, black pepper, and 2 tablespoons of water in a blender or food processor and puree until smooth.

Coarsely chop the remaining artichoke hearts and place in a large mixing bowl. Add the pasta, spinach, olives and feta cheese. Pour the dressing over the salad and gently toss to combine. Cover and chill over night.

Garnish with the parsley before serving.


Thai Chile

system Chile Varieties Leave a Comment

Hi Dave,I have been all over the Internet trying to settle this question once and for all, but the more I surf, the more conflicting data I find… I have a recipe for Thai curried chicken. It calls for "birdseye" or "bird’s eye" chilis. Everywhere I look I see references to African birdseye chilis, and I’m pretty sure traditional Thai …

Grilled Split Thai Chicken with Fiery Red Chile Sauce

Dave DeWitt Recipes Leave a Comment

Chickens grilled in this manner are very popular throughout Thailand, where they’re sold in bus depots in villages, portable food stations, at the beach—everywhere. The Thais would use bamboo skewers, but metal ones work fine. The skewers keep the chicken flat as it cooks on the grill. You will notice that the chicken is doubly spiced, like American barbecue, but much hotter. Those Thais like their food very pungent! The chiles traditionally used are prik chee fa, with medium-hot, cayenne-like, bright red pods. Serve with sticky rice with mangoes and Thai iced tea.


Thai Seasoning Paste

  • 12 large cloves garlic, chopped

  • ½ cup chopped shallots

  • 1/4 cup chopped ginger

  • 1/4 cup fish sauce or substitute soy sauce

  • 4 stalks lemon grass, peeled to reveal soft inner root and lower stem, chopped

  • 6 large red Thai chiles (prik chee fa), stems and seeds removed, chopped, or substitute 4 red jalapeños

The Chicken

  • 1 3 to 3 ½-pound chicken

  • Fiery Red Chile Sauce

  • 3 dried red New Mexican chiles, stems and seeds removed

  • 4 red Thai chiles (prik chee fa), stems and seeds removed, chopped, or substitute red jalapeños

  • 1 tablespoons chopped ginger

  • 4 cloves garlic

  • ½ cup distilled vinegar

  • 2 tablespoons sugar

  • 2 tablespoons chopped fresh basil, Thai preferred

  • Salt to taste


To make the paste, place all the ingredients in a food processor or blender and process to a thick paste.

Using poultry shears, or a heavy knife, cut down both sides of the backbone to cut the chicken in half. Remove the backbone and place the chicken on a cutting board skin side up. Press hard on the breastbone to break it and flatten the bird.

Loosen the skin and rub the paste all over the chicken, over and under the skin.

Take the skewers and force one through the thigh perpendicular to bone and just above drumstick, into the breast, and out through the middle joint of the wing. Repeat for the other side of the chicken.

Place the skewers on the grill over a medium-hot fire. Grill slowly, turning as needed to brown evenly, for about 30 minutes, or until the internal temperature of the chicken is 160 degrees F. for medium.

To prepare the sauce, soak the dried chiles in hot water to soften for about 20 minutes. Remove, drain, and chop. In a blender or food processor place the chiles, ginger, garlic and 3/4 cup water process until almost puree, but still coarse. Place in a saucepan with the vinegar and sugar. Cook until reduced to about half, remove to a bowl, and add basil and salt to taste. Stir it well.

Serve the chicken with the sauce on the side.


Thailand: Making “Chile Water”

Dave DeWitt MyBlog Leave a Comment

Nam phrik, literally "chile water," is the name of a family of spicy dips or relishes from Thailand. Normally eaten with rice and fresh or parboiled vegetables, nam phriks are well known to all Thais but rarely seem to make it out of the country. They can even be hard to find in Thai restaurants in Thailand. They are generally …