After battling almost two hours of traffic and missing lunch, I was excited to sit down to try an array of dishes that Ayara plans to introduce (if they haven’t already) to their menu. I have stopped by Ayara Thai’s booth at a few food festivals around Los Angeles so I was excited to sit down and have some real deal portions of what they had to offer. I wasn’t disappointed.
“Food is more delicious when shared with those you love” seemed like the theme of the evening. A large table was set in the empty building that Ayara Thai will expand into at the end of the year. I didn’t know anyone in the room, but by the end of the night I felt like I just had a delicious meal with close family and friends. The food came out in huge portions meant to be put at the center of the table to be shared.
My favorite had to be the Spicy Oxtail Soup. The meat was so tender and the spicy kick to it with the chili lime broth was the perfect combination. I definitely suggest trying out Ayara Thai if are you around the LAX Airport area. Not only will get you get spectacular food, but you will feel like part of the family when you leave.
Some of the other dishes of the night included Pacific Halibut Nam Prik Kor-Sang which was a Chili Relish served with fresh veggies from the local Famer’s Market and Caramelized Son-in-Law Egg. The hard-boiled eggs were glazed with a tangy tamarind sauce and the perfect appetizer to the main courses.
Another one of my favorite dishes was the Dungeness Curry Crab! I don’t think they could have packed anymore flavor into a dish. I’ve always been a fan of crab growing up, but the combination of the curry took this seafood dish to another level. This was one dish that was worth getting my hands dirty!
Now that we are in the Fall Season, it was nice to end the meal with a festive Pumpkin Creme Brulee for dessert. Ayara didn’t forget about the beverages either. They plan to have a full bar when they reopen after their expansion and we got a chance to taste one of the cocktails they plan to offer. This Thai Paloma cocktail consisted of Lemongrass and Thai chili infused Tequilla. Balanced out with lime, grapefruit, honey simple syrup and Bimdanerge soda–this is one drink I will definitely have again.
With 4-5 ratings on Urban Spoon, Yelp and Trip Advisor–this is one L.A. foodie spot that is a must try. Be sure to also check out our Pad Thai Slider recipe using Ayara’s Pad Thai Sauce!
Hello readers of Supper for One,
My name is Sandra and I am food blogger at Sandra’s Easy Cooking, blog for simple and affordable meal ideas. I started my blog 3 years ago and fell in love with whole concept of blogging, sharing and making my voice on the web just a little louder. Blogging became part of my family and they are supportive and understanding, which gives me that much more motivation to continue this blogging journey. Besides being a full time food blogger, I am a mommy of three busy kids, a wife, and everything that falls in between.
I would like to take this time and say: “thank you so much Kathleen for having me over”.
I am happy to be here today and share my delicious Greek Chicken Stromboli.
This recipe is kind of mix of Greek and Italian, and it’s absolutely perfect for school or work lunches since it’s very convenient and great for dinner for one or more people.
It’s also simple, even though it looks like a long and hard to do recipe, but trust me it’s not that hard at all. I hope you try to make it!
Greek Chicken Stromboli
2 cups all purpose flour
1/2 tsp. Salt
1 tsp. Sugar
1 tsp. dry yeast
8 oz Luke warm water
1/2 tsp. Oil
1/2 Chicken Breast, large (defrosted if frozen)
3 Tbs. Olive Oil
1 tsp. dry Mint
1 tsp. dry Oregano
Lemon juice-from 1/2 of the lemon
1/2 tsp. Salt
1/2 tsp. Ground Black Pepper
2 garlic cloves, minced
Cooked marinated Chicken
1/4 onion, minced
3 mushrooms, sliced and cooked
1 Tbs. Olive oil
2 Garlic, minced
1/2 stalk Rosemary
1. In a large bowl put everything together for the pizza dough, mix and pour the water slowly while mixing it with wooden spoon(or similar).
2. Knead it with your hands for minutes until you form a ball. Add oil and spread it all over the dough.
3. Cover and let it rise in a room temperature for 30-45 minutes.
1. In a large Ziploc bag or a bowl put all the ingredients for the chicken. Add chicken in the marinade and let the chicken marinade for 20 minutes.
2. Take it out of the bag or bowl and cook/ fry on just a bit of oil until done.
3. You might want to add onions and mushrooms with the chicken once its almost done cooking.
4. Let the chicken and mushrooms rest for the next 10 minutes on the plate while you prepare the dough.
5. Once the chicken is rested slice in long stripes.
1. Preheat the oven on 375 Fahrenheit(190 C)
2. Dust work surface with bit of flour and place the dough on.
3. Roll into large, thin dough sheet-just like you would pizza dough, but thinner (dough will rise while baking)
4. Put Provolone cheese slices, chicken, mushrooms and onions and roll.
5. Once its rolled, saute olive oil, garlic and rosemary for few second just to release the aroma and oil get flavored.
6. Brush the roll with the oil and drop evenly rosemary and garlic on top.
7. Sprinkle with grounded Parmigiana cheese.
8. Line the baking pan with parchment paper and bake for 35-40 minutes or until golden brown.
9. Once it’s done let the Stromboli rest for 10 minutes before slicing it. Serve it with steamed asparagus and Greek Salad (tomatoes, olives, arugula and dressing is same as marinade)
10. You can put it the the fridge for up to 3 days-reheat before eating.
You can use pre-made pizza dough and save yourself a time.
You can fill the Stromboli with any filling that you desire, even nutella.
You do not have to make one big stromboli, you make made few smaller ones especially if you have more people. This amount of dough can make up to 3 smaller stromboli.