Part 20 (1/2)

Jicama, Carrot, and Chinese Cabbage Salad

Peanut Potato Salad

Asian Couscous Salad

Asian 3-Bean Salad

Crunchy Sprout Salad

Many Peas Asian-Style Salad

Thai Pasta Salad

Thai Chicken Pizza

Grilled Steak with Peanut Sauce

Asian Marinara Sauce

Thai-Style Grilled Pork Chops

Southeast Asian Burgers

Grilled Lobster Tails with a Lemongra.s.s Smoke

Thai-Flavored Green Beans

Southeast Asian Asparagus

Asian Ratatouille

Pickled Chinese Cabbage

Crazy Coconut Pie

Lime b.u.t.ter Cake

Meringues with Tropical Fruit

Asian Carrot Sticks 1 pound thin carrots, peeled and cut into quarters lengthwise 4 tablespoons water 4 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons rice vinegar [image] teaspoon cayenne pepper teaspoons paprika 1 teaspoon Chinese 5-spice powder 3 tablespoons chopped cilantro Salt and pepper to taste 1. 1. Place the carrots in a pan large enough to hold them comfortably.

2. Cover the carrots with water and bring to a boil over high heat. Drain the carrots and return them to the pan.

3. Add the 4 tablespoons of water, the olive oil, and the garlic; bring to a boil, reduce to a simmer, and cook until just tender. Drain.

4. In a small bowl, stir together remaining ingredients; pour over the carrots, tossing to coat.

5. Season to taste with salt and pepper.

6. The carrots may be eaten immediately, but develop a richer flavor if allowed to marinate for a few hours.

Serves 46 Dinner parties at Tim and John's are always special. From Italian Summer Solstice parties to Chinese New Year's celebrations, they always do it up. I adjusted this recipe of theirs to give it a bit of a Thai taste.

Spicy Shrimp Dip 5 tablespoons b.u.t.ter 1 tablespoon minced chives teaspoon salt serrano chili, seeded and minced teaspoon grated lemon zest 8 ounces shrimp, cleaned and chopped Salt and freshly ground black pepper to taste 1. In a medium-sized saute pan, melt the b.u.t.ter over medium heat. Stir in the chives, salt, chili pepper, and lemon zest; saute for 2 minutes.

2. Reduce the heat to low and add the shrimp; saute for 3 minutes or until opaque.

3. Transfer the mixture to a food processor and coa.r.s.ely puree. Season with salt and pepper.

4. Firmly pack the puree into a small bowl. Cover with plastic wrap, and refrigerate for 4 hours or overnight.

5. To serve, remove the shrimp dip from the refrigerator and allow it to sit for 5 to 10 minutes. Serve the dip with an a.s.sortment of crackers and toast points or some favorite veggies.

Yields approx. 1 cup There is no filler in this dip. It's shrimp, shrimp, and more shrimp. The b.u.t.ter binds it together and the rest of the ingredients give the shrimp a little zip.

Cream of Coconut Crabmeat Dip cup cream of coconut 1 pounds (10 ounces) crabmeat, picked over to remove sh.e.l.l pieces teaspoon salt 2 green onions, trimmed and thinly sliced 2 tablespoons chopped cilantro 1 tablespoon lemon or lime juice 1 jalapeno, seeded and minced Ground white pepper to taste 1. 1. In a small saucepan, combine the cream of coconut, crabmeat, and salt; bring to a simmer over medium-low heat. Simmer for 5 minutes.

2. Stir in the green onions, cilantro, lemon juice, jalapeno, and pepper. Pour into a serving dish and let stand at room temperature until cool.

3. Serve with fresh vegetables and crackers.