Part 21 (2/2)

4. Stir in the water, tomatoes, salt, and sugar. Reduce heat to low and simmer for at least 30 minutes.

Yields approx. 2 cups Tired of the same old spaghetti sauce? Give this marinara sauce a try. Serve it over any pasta you would top with an Italian-style sauce or try it over rice noodles.

Thai-Style Grilled Pork Chops garlic clove, minced [image]cup fish sauce 2 tablespoons cream sherry 3 tablespoons rice vinegar 2 teaspoons brown sugar 2 teaspoons minced gingerroot 2 (1-inch-thick) pork chops 1. In a small saucepan, over medium heat, bring the garlic, fish sauce, sherry, vinegar, brown sugar, and gingerroot to a boil. Remove from heat and allow to cool to room temperature. (You can also put the marinade in the refrigerator to cool it.) 2. Place the pork chops in a plastic bag and pour in the marinade, making sure to coat both sides of the chops. Let the chops marinate at room temperature for 15 minutes.

3. Pour the marinade into a small saucepan and bring to a simmer over medium-low heat. Cook for 5 minutes.

4. Grill the chops on a hot grill for 5 to 6 minutes per side for medium.

5. Serve the chops with the marinade drizzled over the top.

Serves 2 The sugar and the sherry in this marinade help the chops develop a nicely charred crust. But pay attention while you are grilling. These same ingredients can cause brief fire flare-ups.

Southeast Asian Burgers 1 clove garlic, minced 3 tablespoons bread crumbs 1 pound ground beef or ground turkey cup chopped cilantro cup chopped basil cup chopped mint 2 tablespoons lime juice 1 teaspoon sugar (optional) 3 shakes Tabasco 1. In a medium-sized mixing bowl, combine all the remaining ingredients.

2. Using your hands, gently mix the ingredients together and form 4 patties.

3. Season each patty with salt and pepper.

4. Grill the patties to your liking, about 5 minutes per side for medium.

[image]Serving Marinades If you are going to use a marinade as a sauce, make sure to bring it to a boil after the marinating foods have been removed. Otherwise, reusing the marinade can make you sick (e.g., food poisoning).

Serves 4 These burgers are great topped with Pickled Chinese Cabbage (see recipe on page 232).

Grilled Lobster Tails with a Lemongra.s.s Smoke 6 (46 ounce) lobster tails Olive oil Cracked black pepper 34 whole lemongra.s.s stalks, bruised Salt to taste 1. To prepare the lobster tails, lay each tail flat-side down (sh.e.l.l up). Using a sharp knife, cut through the sh.e.l.l and halfway through the meat lengthwise. Use your fingers to pull the meat away from the membranes and the inner sh.e.l.l, then invert the meat until it sits on top of the sh.e.l.l instead of being surrounded by it.

2. Brush the lobster generously with olive oil and sprinkle with black pepper. Place the lemongra.s.s stalks in a Tuscan herb grill.

3. Heat grill to medium-high heat. Place the herb grill on the main grill grate and place the lobster tails on top, meat side up. Close the lid of the grill and cook for 7 to 8 minutes. (The sh.e.l.ls should be bright red and the meat quite firm.) 4. Turn the lobster tails over and continue cooking for 2 to 3 minutes.

5. Sprinkle with salt and serve.

[image]What is a Tuscan Herb Grill?

A Tuscan herb grill is a flat, hinged grate that looks similar to a screen. The 2 sides fit closely together and hold fresh herbs, such as fennel or basil, which smoke during the grilling process, imparting a smoky, herbal note to grilled meats or fish.

Serves 6 These lobster tails are simply the best. The sweet lobster meat is lightly perfumed with a lemony, smoky aroma - and that's it! No masking what Mother Nature did such a great job creating.

Thai-Flavored Green Beans 2 pounds French or regular green beans, trimmed and cut into bite-sized pieces 1 rounded tablespoon shrimp paste 2 tablespoons vegetable oil 3 tablespoons unsalted b.u.t.ter 2 teaspoons minced garlic cup chopped cilantro 1. In a pot large enough to hold all of the beans, steam them until tender-crisp.

2. Drain the beans, reserving cooking liquid. Cover the beans with foil to keep warm.

3. In a small bowl, whisk together the shrimp paste and vegetable oil.

4. In a large skillet, melt the b.u.t.ter over medium-high heat. Add the garlic and saute until golden. Stir in the shrimp paste mixture and 1 tablespoon of the reserved cooking liquid.

5. Add the reserved green beans, stirring to coat. Cook until heated through.

6. 6. Remove the pan from the heat and toss in the cilantro.

Serves 68 The shrimp paste in this recipe adds a slightly salty flavor that is impossible to pinpoint unless you saw the cook add it to the pot. Your dinner guests will beg for your secret ingredient. Don't tell.

Southeast Asian Asparagus 1 tablespoon sesame oil 1 pound asparagus, trimmed and cut into 2-inch pieces 1 teaspoon fish sauce 1 teaspoon toasted sesame seeds [image]cup toasted peanuts 1. Heat the sesame oil in a large skillet over medium-high heat. Add the asparagus and saute for 3 minutes.

2. Add the fish sauce, sesame seeds, and peanuts. Saute for 2 more minutes or until the asparagus is done to your liking.

Serves 4 You can serve this hot or at room temperature. If you choose to serve it at room temperature, stir in the sesame seeds just before serving, otherwise they get a little mushy.

Asian Ratatouille 2 j.a.panese eggplants (about 1 pound), cut into -inch cubes teaspoon salt 3 tablespoons sesame oil 2 ribs of celery, sliced 1 onion, slivered 1 red bell pepper, cored, seeded, and julienned 3 tablespoons vegetable oil 2 small zucchini, halved lengthwise and sliced 1 cup sliced mushrooms cup vegetable stock 2 tablespoons soy sauce 1 tablespoon dry sherry 1 tablespoon cornstarch 1 teaspoon minced garlic 1 teaspoon minced ginger 2 teaspoons Plum Dipping Sauce (see recipe on page 25) 1 tablespoon chopped cilantro 1. Place the eggplant in a colander and sprinkle with the salt. Let rest for 30 minutes.

2. In a large ovenproof pot, heat the sesame oil on medium. Add the celery, onion, and red bell pepper; sautee for 5 minutes. Remove the vegetables from the pan and set aside.

3. Add the vegetable oil to the pot. Saute the zucchini, mushrooms, and eggplant for 5 minutes. Stir in the celery, onion, and bell pepper and set aside.

4. In a small mixing bowl, whisk together the stock, soy sauce, sherry, and cornstarch. Pour over the vegetables and stir to combine.

5. Bake, covered, in a 350-degree oven for 40 minutes.

6. Stir in the garlic, ginger, and plum sauce. Cover and continue to bake for an additional 10 minutes.

Serves 68 The similarity between this Asian version and the French cla.s.sic is evident. But instead of seasoning the dish with herbs de Provence, this ratatouille gets its zip from ginger, plum sauce, and soy.

Pickled Chinese Cabbage 4 cups water 6 cups rice vinegar 1 tablespoon chopped garlic 1 tablespoon chopped cilantro 2 large shallots or 1 medium onion, chopped 3 pounds Chinese cabbage, cored, halved, and thinly sliced Salt and white pepper 1. Place all of the ingredients except the cabbage in a large stew pot and bring to a boil. Reduce heat and simmer for 5 minutes.

2. Bring the cooking liquid back to a boil and stir in the cabbage. Cover and cook the cabbage for 3 to 5 minutes.

3. Remove the pot from heat and let cool to room temperature. Season to taste with salt and white pepper.

4. Refrigerate for at least 8 hours before serving.

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