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Asian Barbecue Shrimp

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 4 Servings

1 pound shrimp
20 wooden skewers, soaked in water 30 minutes
1/2 cup soy sauce, plus 2 tablespoons
1/4 cup sake
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 shallots, finely diced
2 cloves garlic, minced
1 (28-ounce) can whole, peeled tomatoes,
drained and hand-crushed
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon red chili paste
(recommended: Srirachi Hot Chili Sauce)
1/4 cup brown sugar
1/2 teaspoon chili powder
2 avocados, peeled and sliced, for garnish
2 scallions, sliced thin, for garnish
Lime wedges, for garnish

Thread shrimp onto skewers and place in a shallow dish. Pour 1/2 cup soy sauce, sake, and 2 tablespoons oil over the shrimp and season them with salt and pepper. Set aside and let them marinate while you make the barbecue sauce.

Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add shallots and garlic and cook for 1 minute. Stir in tomatoes and season with salt and pepper. Add 2 tablespoons soy sauce, hoisin sauce, vinegar, chili paste, sugar, and chili powder. Cook until the mixture has thickened, about 10 to 15 minutes. Use an immersion blender to break the tomatoes up into a chunky sauce.

Heat a grill or a grill pan and cook the shrimp about 3 minutes per side. To serve, spread some barbecue sauce onto a large platter and place the grilled shrimp skewers on top of that. Garnish with avocado, scallions, and lime wedges. Serve extra barbecue sauce on the side.

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Beef Sate With Spicy Szechwan Sauce

Prep Time: 30 minutes
Cook Time: 10 minutes
Makes: 24 Skewers

3/4 pound trimmed top loin strip steak

24 (6-inch) bamboo skewers or long rosemary branches

1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chile flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric

Szechwan Sauce:
6 tablespoons unsalted butter
2 blanched garlic cloves, chopped fine
1 green onion, chopped fine
1 cup veal or chicken stock
1/4 cup soy sauce
1 teaspoon chile flakes

Cut the steak into 24 (3 by 1-inch) strips, each weighing about 1/2-ounce. Using skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.

Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinate, un-refrigerated, about 15 minutes.

Preheat the grill or broiler.

Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the stock, soy sauce, and chile flakes and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.

Arrange the skewers of steak on the grill or under the broiler, being careful that the bare ends of the skewers are not directly over or under the flame. Grill or broil until medium rare, about 30 to 40 seconds per side.

Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately.

You can also use chicken or lamb for the skewers.

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Chicken Teriyaki Sticks

(Makes: 4 Servings)

2/3 cup soy sauce
1/4 cup sweet sherry
1 tablespoon brown sugar
1/2 teaspoon grated ginger root
2 cloves minced garlic
juice of 1 lemon
1 pound boneless chicken chunks
pineapple chunks in juice

Mix marinade and soak chicken overnight.

Skewer chicken chunks and pineapple
and broil or grill until done.
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Chinese Chicken Wings

(Makes: 4 Servings)

12 Chicken wings
1 tbsp (15 ml) Dark Soy Sauce
2 tbsp (30ml) Lyles Golden Syrup
2 tbsp (30ml) Tomato Pasta Sauce
1 tbsp (15ml) Wine Vinegar
1 Fresh red chillie,
deseeded and finely chopped
Sesame Seeds

Wash & dry chicken wings, then place
them in an ovenproof dish.

Mix the soy sauce, syrup, tomato sauce and vinegar,
then pour over the chicken.

Sprinkle sesame seeds on top.

Bake in the oven at 190C (375F) for 45 minutes.

Serve with rice & vegetables

The sauce mixture makes a lovely marinade for pork,
chicken and spare ribs. Just leave meat overnight in the sauce.
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Chinese-Style Cheeseburgers

These are great cheeseburgers with a Chinese flair. Use Chinese-Style Mustard and serve them on some lightly buttered and toasted hamburger buns. Try substituting Teriyaki Sauce for the Soy Sauce, too!

(Makes: 6 Servings)

1 pound ground beef
1 egg or a little oatmeal so
that mixture is held together
3/4 cup chopped water chestnuts
3/4 cup cubed Cheddar cheese
1 onion, finely chopped
2 teaspoons chile sauce
2 teaspoons prepared mustard
3 teaspoons soy sauce

1. In a large bowl, combine the ground beef, water chestnuts,
cheese, onion, chile sauce, mustard and soy sauce.
Mix together well and form into 6 patties.

2. Using a griddle or skillet, cook the patties over medium heat
for about 5 minutes per side, or to desired doneness.
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Fillet Of Beef With Asian Spice Rub &
Creamy Sesame Dressing

Prep Time: 30 minutes
Cook Time: 40 minutes
Makes: 10 to 12 Servings

Creamy Sesame Dressing:
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
4 teaspoons dark sesame oil
1 tablespoon rice vinegar
2 tablespoon minced fresh cilantro

Asian Spice Rub:
2 tablespoons Szechwan peppercorns
1 tablespoon anise seeds
4 teaspoons coarse salt
1 teaspoon Chinese five-spice powder
1 teaspoon ground ginger
4 to 5-pound beef tenderloin roast, trimmed and tied
4 tablespoons vegetable oil
Snipped fresh chives and tarragon sprigs, for garnish

Preheat oven to 425 degrees F.

To make the dressing: Put mayonnaise, sour cream, ginger, garlic, sesame oil and rice vinegar in a blender or food processor mix until combined. Scrape down the sides of the blender or work bowl with a rubber spatula, mix for another 15 seconds. Transfer to a bowl, add the cilantro and mix well with whisk. Set aside.

Make The Spice Rub:
Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring until fragrant, about 1 minute. Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle. Sift mixture through a coarse sieve into a bowl and stir in salt, five-spice powder, and ginger.

Halve beef crosswise and sprinkle rub all
over both pieces, pressing to adhere.

Heat 2 tablespoons oil in a large skillet with a metal handle over moderately high heat until just smoking, then brown 1 piece of beef on all sides, about 1 minute. Transfer to a large plate. Wipe skillet the clean with paper towels and brown remaining beef in same manner. Arrange beef pieces, 2 inches apart,
in the skillet.

Roast in middle of oven 25 to 35 minutes, or until a thermometer inserted diagonally 2-inches into centers of each piece registers 120 degrees F. Let beef stand in pan on a rack for 25 minutes. Beef will continue to cook as it stands, reaching 130 degrees F (medium-rare). Discard string and slice beef.

Serve with dressing at room temperature.
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Ginger-Soy-Lime Marinated Shrimp

Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 8 Servings

2 large shallots,
peeled and chopped
1 (2-inch) piece fresh ginger,
peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely
ground black pepper
2 pounds large shrimp,
shells and tails on

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.

Preheat a grill to high. Remove shrimp from the marinade and
grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
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Grilled Pork Tenderloin

This healthy, sweet and savory dish is wonderful. The flavor of the marinade and the tenderness of the meat will make everyone happy. If you cannot find tamarind concentrate you can omit it, it will still be very delicious!! .

1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1/2 cup tamarind concentrate
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon chopped scallions
1 pork tenderloin (about 12 ounces)
Olive oil, for brushing

Tamarind concentrate can usually be found in Oriental Markets

Combine marinade ingredients in measuring cup and stir to combine.
Place the pork tenderloin in a plastic, sealable bag.
Pour marinade over the tenderloin and seal bag.
Marinate overnight in the refrigerator.

Preheat an outdoor grill or preheat oven to 350 degrees F.

Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of
marinade over each piece of meat.
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Japanese Style Barbecue

Prep Time: 15 minutes
Cook Time: 18 minutes
Makes: 6 Servings

Chicken Yakitori, Beef with Ginger and Soy,
5 Spice and Sesame Seared Ahi

2 3/4 cups water
1 1/2 cups white short grain rice

3 tablespoons dry sherry
2 tablespoons sugar
1/4 cup Tamari dark aged soy sauce,
available on the Asian foods aisle
2 tablespoons light oil,
such as wok oil or vegetable oil, eyeball it
1 pound chicken breast tenders,
cut in half on an angle
5 scallions, cut in 1/2

3 inches fresh ginger root, minced or
grated with hand grater or microplane tool
1/4 cup tamari dark soy sauce
2 tablespoons light oil, such as wok oil
or vegetable oil, eyeball it
1 teaspoon toasted sesame oil
1 1/4 pounds beef sirloin, 1 1/2 inches thick
Steak seasoning blend or fresh ground black pepper
1 package, minimum 40 count, 8-inch bamboo skewers

3 tablespoons sesame seeds, 2 palmfuls
1 tablespoon Chinese five-spice powder
2 tablespoons steak seasoning blend,
preferred brand Montreal Steak Seasoning by McCormick
2 Ahi steaks, 8 ounces each, cut into 1 by 3-inch pieces
Light oil, such as wok oil or vegetable oil, for drizzling
1 teaspoon toasted sesame oil

Pickled watermelon rind, 1 jar, 14 to 18 ounces
Pickled onions, 14 to 18 ounce jar
Pickled ginger, 1 small glass jar, 10 to 12 ounces
Fresh Fruit Selection
Kiwis, 3 each
Tangerines, 3 each
Asian pears, 3 each, washed

Place water in sauce pan over high heat in medium saucepan and bring to a boil. Add rice, stir. Cover rice and reduce heat to low.
Cook rice 18 minutes or until tender.

Preheat coals for tabletop hibachi or
preheat grill pan over medium high to high heat.

Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken and scallions in marinade and let stand 10 minutes. Wash hands.

Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Cut raw meat against the grain in thin strips. Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. Set meat aside. Wash hands.

Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. This process will develop the flavor of the sesame fully. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish.
Coat fish pieces in sesame and spices.

Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions.

Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. Transfer to a serving plate.

Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Tuna will be rare. Serve with several skewers on plate's edge for spearing.

Transfer pickled watermelon rind, pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments. Serve with hot rice and extra soy sauce for dipping. Kiwis, tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu.

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Japanese Fried Rice

(Makes: 4 Servings)

4 cups cooked converted or
parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce

1. Cook rice following instructions on package
(Bring 2 cups water to a boil, add rice and a dash of salt,
reduce heat and simmer in covered saucepan for 20 minutes).
Pour rice into a large bowl to let it cool in the refrigerator.

2. Scramble the eggs in a small pan over medium heat.
Separate the scrambled chunks of egg
into small pea-size bits while cooking.

3. When rice has cooled to near room temperature, add peas,
grated carrot, scrambled egg and diced onion to the bowl.
Carefully toss all of the ingredients together.

4. Melt 1 1/2 tablespoons of butter in a
large frying pan over medium/high heat.

5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.
Cook rice for 6-8 minutes over heat, stirring often.

This fried rice can be prepared ahead of time by cooking the rice,
then adding the peas, carrots and egg plus half of the soy sauce.
Keep this refrigerated until you are ready to fry it in the butter.
That's when you add the salt, pepper and remaining soy sauce.
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Kung Pao Chicken

This flavorful dish is full of sweetness, spice, and crunch and
only takes a minimum of time to prepare and cook. For this recipe you can substitute 1 lb shrimp for the chicken and use dry roasted peanuts instead of the deep-fried peanuts. If you don't like peanuts add zucchini instead.

Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 2 Servings

1 tablespoon rice wine
1 tablespoon peanut oil
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch

8 ounces boneless, skinless chicken breast, thinly sliced

In a non-reactive bowl, prepare the marinade.
Combine the rice wine, peanut oil, soy sauce, salt and cornstarch.
Stir in the chicken pieces and refrigerate for 20 to 30 minutes.

3 tablespoons light soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin sauce

2 tablespoons peanut oil
4 dried red chiles remove stems and cut in halves
1/2-inch piece ginger, peeled, thinly sliced, smashed
1 garlic, smashed
1 green onion, cut the white part into
1/2 -inch pieces, julienne the green parts
1/4 cup deep-fried peanuts
2 tablespoons chicken stock plus
1 tablespoon cornstarch, mixed together to make slurry

In a small bowl, combine the ingredients for the sauce.
Set aside.

Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken
and stir-fry for 1 to 2 minutes, until golden in color.

Add the sauce and bring to a boil. Add the peanuts.
Thicken with the slurry and continue to cook until glossy.
Transfer to a serving plate and garnish with julienne green onions.

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Oriental Pepper Steak

1 lb. sirloin, beef tip or round steak
- about 3/4" thick - all visible fat removed
1 T. cornstarch
1 tsp. sugar
1/4 tsp. ginger
1/4 cup soy sauce
3 small to medium size or
2 large size green bell peppers
2 small tomotoes
1 clove garlic - minced
1/4 cup water

Cut peppers into 1" squares. Cut tomatoes in wedges.Set aside. Partially freeze steak (if not already frozen) to firm. Slice diagonally across the grain into very thin strips. Combine cornstarch, sugar & ginger. Stir in soy sauce. Pour mixture over meat. Quickly brown beef strips in hot oil. Remove from pan & reduce heat. Add pepper, garlic and water to pan. Cook til pepper is tender crisp, 5 to 6 minutes. Stir in meat and tomato wedges and heat thorougly. Serve over rice.
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Pan-Seared Tuna With Avocado, Soy, Ginger & Lime

The flavors in this recipe are well blended together and so fresh. And the soy and avocado compliment the tuna perfectly. It's very much what you'd get in a restaurant. The key to this dish is using Yellowfin Tuna which is a little pricy but well worth it every now and then. Also try using salmon, swordfish or halibut. The marinade can be made a couple days in advance and the tuna can also be grilled on the BBQ which turns out wonderful. It's also a great meal to serve at a dinner party. Slice the tuna steaks after cooking for better presentation and serve over rice and with a nice bottle of Pinot. Yummy!

Prep Time: 10 minutes
Cook Time: 3 minutes
Makes: 4 Servings

Leaves from 1 bunch fresh cilantro, chopped
2 jalapenos, sliced
4 teaspoons grated fresh ginger
4 garlic cloves, grated
4 limes, juiced
1/2 cup low sodium soy sauce
1/8 teaspoon sugar
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sushi-quality tuna
2 ripe avocados, halved, pitted, peeled and sliced
Freshly ground black pepper
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.

Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
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Peking Chicken Wings

Prep Time: 5 hours
Cook Time: 1 hour
Makes: 8 Servings

1/2 cup soy sauce
1/4 cup dry sherry
1/3 cup hoisin sauce*
6 scallions, chopped fine
2 cloves garlic, minced
1/4 cup cider vinegar
1/2 cup honey
1/4 cup marmalade
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons minced green bell pepper
1/8 teaspoon Tabasco
4 pounds chicken wings, wing tips cut off
and reserved for another use and
the wings separated at the joint

*Hoisin Sauce is available at Asian markets

In a large bowl or shallow glass dish stir together the soy sauce,
Sherry, hoisin sauce, scallions, the garlic, vinegar, honey,
marmalade, zests, bell pepper, and Tabasco.

Add the chicken wings, stirring to coat them well with the marinade, and let them marinate, covered and chilled, stirring ocasionally,
for at least 4 hours or overnight.

Transfer the chicken wings to the rack of a foil-lined broiler pan, reserving the marinade, and bake them in the middle of a preheated 375 degree oven, turning them every 20 minutes and basting them
with the reserved marinade, for 1 hour.
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Red Curry Marinated Shrimp

For an extra kick add fresh sliced jalapenos.
The jalapenos add a nice touch to this recipe.
The flavors are a compliment to the shrimp
and do not over power it's already good taste.

Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 8 Servings

1 (14-ounce) can unsweetened coconut milk
2 tablespoons red curry paste
1/2 red onion, peeled and finely chopped
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
2 to 3 tablespoons canola oil
Salt and freshly ground pepper
2 pounds shrimp, shell and tail left on

Heat grill to high. Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper.
Place shrimp in the bowl and toss to coat. Cover and
let marinate at room temperature for 20 minutes.

Remove shrimp from the marinade and grill
for 1 1/2 to 2 minutes per side.
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Shrimp Tempura With Soy Sake Dipping Sauce

Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 4 Appetizer Servings

Dipping sauce:
1 cup soy sauce
1/4 cup sake
1 tablespoon hot chili sauce
(recommended: Srirachi Hot Chili Sauce)
1 tablespoon chopped fresh ginger
2 tablespoons chopped fresh cilantro leaves

1 pound large shrimp, peeled and deveined
1 cup rice flour, plus 1 cup for dusting
1 cup cold seltzer water
1 egg yolk
1 tablespoon sesame oil, optional
Vegetable oil, for frying
Kosher salt

Make The Dipping Sauce:
Combine all ingredients in a bowl. Set aside to allow the flavors to develop.

Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.

Make The Tempura Batter:
Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.

Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan.

Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.

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Spicy Grilled Chicken Thighs la Macau

Macanese cuisine has an African influence, since the Portuguese traveled to the east by way of Africa, where they learned about African spices and cooking techniques. These bold flavours provide a nice change of pace. I prefer chicken thighs but you can use breast if they are more to your liking. The marinating can be done a day ahead.

(Makes: 4 Servings)

For The Marinade:
cup dry white wine
cup chopped shallots
3 garlic cloves, minced
2 bay leaves
3 teaspoons mild paprika
2 teaspoons bottled peanut satay sauce
1 teaspoon dried chili flakes
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon curry powder

4 small chicken thighs (about 1 pound)
cup chicken stock or canned chicken broth
1 dill pickle, thinly sliced lengthwise
Tomato wedges

1. Marinate the chicken: Stir the white wine, shallots, garlic, bay leaves, paprika, satay sauce, chili flakes, sesame oil, salt, sugar and curry powder together in a medium bowl. Add the chicken and turn to coat. Cover the bowl and refrigerate for 1 hour.

2. Prepare a charcoal fire or preheat a gas grill.

3. When the grill is ready, remove the chicken from the marinade; set the chicken aside. In a small saucepan bring the marinade and broth to a boil and cook until the sauce is reduced by one-third. Remove from the heat, remove the bay leaves and cover the sauce to keep warm.

4. Grill the chicken until the internal temperature at the thickest part of the thigh reaches 160 F about 6 minutes per side. Transfer the chicken to a serving plate.

5. Spoon the sauce over the chicken, garnish with the pickle and tomato wedges and serve.
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Stir Fried Rice Noodles

For extra nutrition add scrambled
eggs and various veggies.

Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 6 to 8 Servings

4 ounces soy oil
2 cloves garlic,
peeled and minced
4 ounces julienned Spanish onion
1 pound boneless pork loin,
trimmed and cut into 1 1/2 inch strips
4 ounces soy sauce
2 pints white chicken stock
1/2 ounce oyster sauce
14 ounces carrots,
washed, peeled and cut julienne
14 green cabbage,
washed and finely cut chiffonade
8 ounces Chinese sausage,
cut into narrow strips,
about 1 1/2 inches long
1 pound rice noodles,
soaked in warm water
(to cover) for 20 minutes
Salt and ground white pepper
3 scallions, washed, trimmed,
and coarsely chopped, as a garnish
2 lemons, washed, tips cut off,
sliced into wedges, as a garnish

In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent. Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.

Drain rice noodles, stir into wok and cook for
5 to 7 minutes on medium-low heat with meat and vegetables.

Season, to taste, and serve immediately on a warmed plate.
Garnish with scallions and a lemon wedge.
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Szechwan Eggplant Stir-Fry

(Makes: 4 Servings)

5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish

Cut the eggplants in 1/2 lengthwise and then
slice crosswise into wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.

After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil and cilantro and serve with a side of rice.

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Teriyaki Beef With Coconut Rice

This large quantity recipe makes cooking for a crowd a cinch!
Whether you are having a party or cooking at home, this
flavorful beef dish makes a terrific appetizer or entre.
Serve the skewers and rice with sauted vegetables as an entre
or offer the beef skewers with a peanut dipping sauce as an hors d'oeuvre.

Teriyaki Beef
2 cups soy sauce
1 cup mirin (Japanese Rice Wine)
1/2 cup water
1/2 cup canola oil
1/2 cup brown sugar
2 tablespoons ground ginger
2 tablespoons dry mustard
12 fresh garlic cloves, minced
6 pounds round steak
(at least 1-inch thick)

Coconut Rice
9 cups unsweetened coconut milk
3 cups water
salt, to taste
6 cups long-grain white rice
1/2 fresh cilantro,
chopped toasted coconut, for garnish

Preparation For Teriyaki Beef:
In a large mixing bowl, whisk together the soy sauce,
mirin, water, oil, brown sugar, ginger, dry mustard
and garlic until well combined.

Trim excess fat from the meat and cut
the meat into 1/4-inch thick strips.
Add the meat to the marinade and marinate
in the refrigerator for at least 2 hours.

When ready to cook, drain the meat from the marinade, reserving the teriyaki sauce, and lace the meat strips accordion-style onto skewers.
For medium-rare, grill or broil the skewers about 5 minutes, turning frequently. Before serving, place the reserved marinade
in a saucepot and bring it to a full boil.
Allow the sauce to cook for 5 minutes,
or until thickened.
(Makes: About 50 Skewers)

Preparation For Coconut Rice:
In a large pot, bring the coconut milk, water and salt to a boil.
Add the rice and reduce the heat to low.
Simmer the rice, covered, until most of
the liquid is absorbed, about 20 minutes.
Remove the pan from the heat and let the rice stand, covered, for 5 minutes.
Before serving, stir in the cilantro and top the rice with the toasted coconut.
(Makes: 20 Servings)

When cooking for a crowd, plan accordingly!
Some kitchen work can be done ahead of time, such as pre-cooking beans, veggies or meats for soups and stews. Also, be sure to plan in advance to have extra stove and refrigerator space.

Remember that not all recipes double or triple according to your calculator.
When it comes to dried spices, no matter how large you are making the recipe, start by just doubling the amount, then adding more seasonings as needed.
Too much spice can ruin recipe results!

When cooking with wooden skewers, remember to soak the skewers in water for 30 minutes before using to keep the skewers from burning on the grill or under the broiler.
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