R. Thomas Deluxe Grill, 1812 Peachtree St. N.W., Atlanta, 404-872-2942, rthomasdeluxegrill.net/
Q: I read with interest the recipes readers request from local restaurants, and I am always impressed when a chef is willing to share. I have such a request after dining at R. Thomas Deluxe Grill last night. I would love to be able to make the Thai Express Bowl at home. The spicy peanut sauce, vegetables with quinoa could become a weekly regular in my house. Could you please see if the chef would be willing to share? — Dee Peters, Alpharetta
A: Cesar Villanueva, a longtime manager at R. Thomas, agrees with Peters that this recipe is a keeper. “It’s the best thing ever,” he said. The key is the peanut sauce, he said, which gets its kick from ginger and cayenne pepper. It’s mixed with stir-fried vegetables and the restaurant’s signature Rosemary Quinoa Salad. “It’s different, and it’s gluten free,” notes Villanueva.
Peanut Sauce
R. Thomas staffers use a few drops of concentrated flavorings for the lemongrass and ginger, but for home cooks it’s easier to just buy the real thing. Lemongrass is available in Asian markets and larger grocery produce sections; brown rice syrup can be found in many health food stores.
1 red bell pepper
1-inch piece lemongrass, peeled
1/2-inch piece ginger root, peeled
1/2 cup natural peanut butter
3 1/2 tablespoons brown rice syrup
1/2 cup tamari
1 cup minus 2 tablespoons water
Juice of 1/2 lime
1/8 teaspoon cayenne pepper
Using tongs, hold the red pepper directly over a flame, turning as needed, until completely blackened. Place the pepper in a paper bag and let steam 5 to 10 minutes, until cool enough to handle. Hold the pepper under cool water, rubbing gently to remove the blackened skin. Stem and seed the pepper; cut it in half and reserve half for another use. (Alternately, use 1/2 of a jarred or canned roasted red pepper.)
In a food processor, finely chop the lemongrass and ginger. Add the 1/2 roasted red pepper and puree. Add the peanut butter, brown rice syrup, tamari, water, lime juice and cayenne and process until well-combined. Makes 2 1/4 cups.
Per 2 tablespoons: 60 calories (percent of calories from fat, 57), 3 grams protein, 3 grams carbohydrates, 1 gram fiber, 4 grams fat (1 gram saturated), no cholesterol, 474 milligrams sodium.
Rosemary Quinoa Salad
Jim Thomas, general manager of R. Thomas Deluxe Grill in Midtown, developed this recipe with consulting chef Donna Gates, who helped the restaurant devise its health-oriented menu. The restaurant adds a touch of xantham gum to the dressing as a thickener, but it’s fine without it.
1 cup quinoa
1/2 red bell pepper, chopped
1/4 cup diced red onion
1/2 cup fresh corn (about 1 ear)
1/2 cup frozen peas, thawed
1 tablespoon apple cider vinegar
2 teaspoons fresh lemon juice
2 tablespoons water
1 1/2 teaspoons Dijon mustard
1 teaspoon chopped fresh rosemary
1/2 teaspoon seasoned salt, such as Herbamare
Salt and pepper to taste
Rinse quinoa thoroughly. In a medium saucepan, place quinoa with 2 cups water. Bring to boil. Reduce to a simmer, cover and cook about 15 minutes, until water is absorbed. Stir in the bell pepper, onion, corn and peas. In a small bowl, whisk together the vinegar, lemon juice, water, mustard and rosemary. Stir into the quinoa mixture. Season to taste with seasoned salt, salt and pepper. Makes 4 servings.
Per serving: 202 calories (percent of calories from fat, 12), 7 grams protein, 38 grams carbohydrates, 4 grams fiber, 3 grams fat (trace saturated), no cholesterol, 225 milligrams sodium.
Thai Express Bowl
Technically, this recipe isn’t really an “express” unless you happen to have the Rosemary Quinoa and the Peanut Sauce made in advance. But even if you don’t, it’s well worth the effort.
1/4 cup extra-virgin olive oil
1 medium red onion, chopped
4 carrots, cut julienne
2 cups shredded red cabbage
2 bunches green onions, sliced on the bias
12 ounces cooked and pulled chicken or cubed tempeh
1 1/2 to 2 cups Peanut Sauce, see recipe
4 cups Rosemary Quinoa, see recipe
4 teaspoons chopped fresh cilantro
In a wok or large saute pan over medium heat, add the olive oil. Add the red onion and carrots, stir-fry 2-3 minutes, then add the cabbage and green onions and stir to fry 2-3 minutes. Add the chicken or tempeh and stir-fry until warmed through and the vegetables are just tender, 3-4 minutes. Add the Peanut Sauce and toss well to combine.
Meanwhile, warm the Rosemary Quinoa in the microwave or a steamer. Place 1/4 of the quinoa in each of 4 large bowls. Top with 1/4 of the vegetables. Garnish with chopped cilantro. Makes 4-6 servings.
Per serving (based on 4, entire recipe): 644 calories (percent of calories from fat, 39), 38 grams protein, 59 grams carbohydrates, 10 grams fiber, 28 grams fat (4 grams saturated), 49 milligrams cholesterol, 1,746 milligrams sodium.
