Join Mike Hayes each Thursday morning on WIZM for Coulee Region Cooks, the area's only live radio cooking show. Mike is joined by some of the best chefs and home cooks throughout the La Crosse area as they share their favorite recipes. Catch Coulee Region Cooks Thursday mornings at 10am on WIZM.
Combine hoisin sauce, sugar, 1 Tbsp water and fish sauce stirring with a whisk until sugar dissolves. Heat a wok or large skillet over high heat. Add oil and swirl to coat pan. Add garlic and stir fry 30 seconds or until fragrant. Add chicken and hot pepper flakes and stir fry 4 minutes. Add sliced peppers and onions and stir-fry 2 minutes. Add hoisin mixture and bring to a boil. Cook 30 seconds or until slightly thickened. Stir in basil and lime juice and serve immediately.
Spay a large skillet with cooking spray. Melt butter in skillet over medium heat. When pan is hot, add mushrooms and asparagus. Cook stirring occasionally until vegetables are tender (3-5 minutes). Season with salt, pepper and thyme.
Place asparagus in a large frying pan, cover with water and bring to a boil. Reduce heat & simmer 5-8 minutes or until asparagus is tender but not mushy. Drain well, reserving ½ cup cooking liquid. Let asparagus cool slightly. Transfer asparagus to a food processor and add garlic, pine nuts and 2 Tbsp oil, Parmesan, pinch of salt, and a couple Tbsp of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container as needed. Gradually add remaining oil and if needed a bit more of the cooking liquid. Add lemon juice and salt/pepper. Pulse one last time and serve over pasta, chicken or fish. Mixture can be covered and refrigerated for up to a day. Makes 1 ½ cups or 4-6 servings.
Slice asparagus on the bias into 1-inch lengths. Cook fettuccine according to package directions omitting salt and oil. Drain reserving ¼ cup of the cooking water. Heat olive oil in a large saucepan, add asparagus, ham, tomatoes & garlic. Cook stirring over medium heat for 3 minutes. Do not over cook! Add the drained fettuccine, crumbled goat cheese, cream, basil leaves, reserved pasta water, salt and pepper. Toss well over medium heat until blended. Serve immediately with grated Parmesan cheese.
Heat a large nonstick skillet coated with cooking spray over medium high heat. Sprinkle pork with oregano, salt & pepper and stir to coat pork with seasonings. Add pork to skillet and cook 1 minute on either side or until lightly browned. Remove pork from pan.
Add marinade to pan & heat until bubbling. Add pepper strips and cook for 2 minutes.
While peppers cook, combine broth, tomato paste and thyme. Stir with a wire whisk to combine.
Return pork to the pan and add broth mixture and artichokes. Cover pan, reduce heat & simmer 8 minutes or until thoroughly heated. Uncover pan, increase heat to medium high and cook about 2 more minutes until slightly thickened.
Serve over rice or pasta.