Part 2 (1/2)

[image]The Elements of a Marinade Most marinades will include three specific elements: an acid, such as a citrus juice or vinegar, acts as a softening agent; an oil, which adds flavor and moisture; and the spices, which impart aroma and flavor to your dish.

Yields approx. 3 cups The rice wine in this marinade packs a terrific flavor surprise. Try it with beef or pork.

Lemongra.s.s Marinade 1 cup extra-virgin olive oil 2 stalks lemongra.s.s, trimmed and smashed 2 cloves garlic, minced tablespoon soy sauce 1 tablespoon fish sauce 2 tablespoons lime juice 1 jalapeno chili pepper, seeded and chopped 2 tablespoons chopped cilantro 1. Pour the olive oil into a pan and heat until warm. Add the lemongra.s.s and garlic, and cook for 1 minute. Remove from heat and let cool to room temperature.

2. Stir in the remaining ingredients.

[image]Toasted Coconut Toasted coconut is a nice item to have on hand - and not only as an ingredient for Thai recipes. Try sprinkling some over the top of a frosted cake or over a fruit salad, or stir some into your favorite tuna salad. Place 1 cup of dried, unsweetened coconut flakes in a heavy skillet over low heat, stirring frequently for 8 to 10 minutes, until golden brown.

Yields approx. 1[image] cups cups What is more Thai than lemongra.s.s? If you are a lemongra.s.s fan, this marinade is for you. I think it works well with poultry, beef, and pork, especially if you plan to grill.

Shredded Fresh Coconut 1 heavy coconut, with liquid 1. Preheat the oven to 400 degrees.

2. Pierce the eye of the coconut with a metal skewer or screwdriver and drain the coconut water (reserve it for later use if you like).

3. Bake the coconut for 15 minutes, then remove and let cool.

4. When the coconut is cool enough to handle, use a hammer to break the sh.e.l.l. Using the tip of a knife, carefully pull the flesh from the sh.e.l.l. Remove any remaining brown membrane with a vegetable peeler.

5. Shred the coconut using a 4-sided grater. Fresh coconut will keep in the refrigerator for up to 1 week.

Yields approx. 1 cup This is a good activity for anger management. Take out your aggressions on a coconut - it's amazing how satisfying it can be!

Lemon Chili Vinegar 1 quart white wine vinegar Peel of 4 limes 810 serrano chilies 1. Combine all the ingredients in a medium-sized saucepan and bring to a simmer over medium heat.

2. Reduce heat and simmer for 10 minutes.

3. Cool to room temperature, then strain.

Yields approx. 1 quart Try using this tasty vinegar as a subst.i.tute for white vinegar - use it to make salad dressing, in mayonnaise, or to liven up soup.

Chili Vinegar cup white vinegar 2 teaspoons fish sauce 3 serrano chilies, seeded and finely sliced Place all of the ingredients in a bowl. Let sit at least 20 minutes to allow the flavors to develop.

Yields approx. cup Because vinegars are acids, they have quite a long shelf life, almost an indefinite one. Store your infused vinegars in a wellsealed jar in the refrigerator. Just be warned that the flavors will intensify as they sit!

Tamarind Concentrate 2 ounces seedless tamarind pulp (sold in Asian markets) 1 cup warm water 1. Place the tamarind pulp and water in a small bowl for 20 minutes or until the pulp is soft.

2. Break the pulp apart with the back of a spoon and stir to combine.

3. Pour the mixture through a fine-mesh sieve, pus.h.i.+ng the soft pulp through the strainer. Discard any fibrous pulp remaining in the strainer.

Makes approx. 1 cup Another Thai flavoring staple, Tamarind Concentrate is a necessity for a wellstocked Thai kitchen. Although homemade is always best, tamarind concentrate (or paste) is available in Asian specialty markets.

Thai Grilling Rub 4 teaspoons salt 1 teaspoon ground ginger 1 teaspoon dried lime peel 1 teaspoon freshly ground black pepper 1. Combine all the ingredients and mix thoroughly. Store in an airtight container.

2. To use, rinse the meat of your choice under cool water and pat dry; sprinkle the meat with the spice mixture (to taste) and rub it in along with some olive oil, then grill or broil to your liking.

[image]Spice Rubs There is a virtually infinite number of spice rub combos and variations. One helpful hint for creating your own spice rub: Check out some of the seasonings used in your favorite sauces, then mix together roughly equal parts of these ingredients to use as a rub for the meat, poultry, fish, or vegetable that was also involved in that recipe. You should also feel free to experiment!

Yields approx.

7 teaspoons I love spice rubs. They may be the easiest way to add flavor quickly to anything you put on the grill (or under the broiler). This rub is ideal for pork or chicken.

[image]Dipping Sauces, Salsas, and Vinaigrettes

Peanut Dipping Sauce - 1

Peanut Dipping Sauce - 2

Peanut Dipping Sauce - 3

Minty Dipping Sauce

Quick Hot Dipping Sauce

Sweet-and-Sour Dipping Sauce

Thai-Style Plum Dipping Sauce