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serves 6 to 8 as an appetizer
Dont let working with rice paper intimidate you; I promise it will be old hat after you finish the first
few rolls. Besides, youll want to master the technique as part of your gluten-free arsenal. Once you
learn the process, you can craft salad rolls using any ingredients you like, even ones that arent Asian!
1/2
1/2
1/2
heads up
The dish calls for Spicy
Mango Sauce (pag 32). You can
prepare it up to 3 days ahead.
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teaspoon salt
1/4
cup store-bought
or
homemade teriyaki sauce
(page 26), divided
1 teaspoon grated orange zest
(from 1 orange)
12 small bamboo skewers, soaked
in water for 15 minutes, or use
metal skewers
Thread the chicken, green onion, green pepper, and mushrooms onto the prepared skewers, alternating the chicken
and vegetables. Leave a bit of space between each piece to
encourage even cooking. Transfer the threaded skewers to a
plate. Brush the oil over the chicken and vegetables and then
sprinkle with the salt and pepper.
Preheat the grill to medium. Put about 1/3 cup of the teriyaki sauce in a small bowl for basting. Mix the orange zest with
the remaining teriyaki sauce to use as a dipping sauce. Oil the
grill racks to keep the chicken from sticking. Grill the skewers, turning occasionally and basting with the reserved teriyaki
sauce, until browned and cooked through, about 12 minutes.
Serve with the teriyaki-orange dipping sauce.
variations Skewer 11/2 pounds large shrimp, cubes of steak, or
chicken breast instead of the chicken thighs. And try zucchini, asparagus, or cherry tomatoes instead of the mushrooms, peppers, or onions.
You can also choose just one of the vegetables for the skewers instead
of all three.
heads up
If you choose to make your
own teriyaki sauce (page 26) for
this recipe, you can prepare it
up to 2 weeks ahead.
40
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serves 4
Since my early memories of catfish bring to mind cornmeal-crusted mud, I wanted to give this
underrated fish another chance to win me over. I treated it to a very special Vietnamese-inspired
preparation: a light saut of rice flour-and-turmeric dusted catfish followed by a shower of fresh wilted
herbsdelicious! The majority of catfish available today is farm raised, eliminating much of the
murky flavor of its wild cousins. And while Im generally not a huge fan of farmed fish, I actually
prefer sustainably raised farmed catfish from the United States. Serve the fish over a bed of cooked rice
vermicelli for a one-dish meal.
2 teaspoons salt
11/2 teaspoons turmeric
1/2
1/4
1/2
heads up
The dish calls for nuoc cham
(page 27). You can prepare it up
to 2 weeks ahead.
Seafood
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serves 4
Whenever the weather even hints at chilly, my husband requests something braised. If youve braised
short ribs before, the technique here is the same, but the flavors change to add a distinctive Asian
flair. The star anise contributes a warm licorice note to the ribs. Find it at upscale markets or Asian
groceries. Butchers in Asian markets sell short ribs in 3-inch segments. If your market doesnt offer
this option, go ahead and cook the full-size version. Serve the ribs with steamed rice, or simmer
soaked cellophane noodles directly in the sauce to soak up the flavor.
1/2
Heat the oil in a large frying pan over medium-high heat. Pat
the ribs dry with a paper towel and then sprinkle them with
the salt. Brown the ribs well on all sides, 6 to 8 minutes per
batch. Transfer the ribs to a plate.
While the ribs are browning, combine the garlic, ginger,
water, soy sauce, sherry, brown sugar, rice vinegar, and star
anise in a Dutch oven or a pot large enough to hold the ribs.
Remove the mushrooms from the soaking liquid and, if they
are whole, cut them into thin slices. Add them to the Dutch
oven and bring the liquid to a simmer. Add the ribs to the pot.
Return the liquid to a simmer. Simmer the ribs gently, partially
covered, until almost tender, about 1 hour. Turn the ribs occasionally with tongs during cooking.
Add the turnip cubes to the pot; make sure they are covered in the liquid. Bring the liquid back to a simmer. Cook,
partially covered, until the turnips and meat are tender, 15 to
20 minutes longer.
With a slotted spoon, transfer the meat and vegetables
to a deep serving casserole. Degrease the sauce by pouring it
through a fat separator or by tilting the pot and spooning off
the oil that accumulates on the surface. Bring the sauce to a low
boil and cook until it reduces slightly, about 10 minutes. At this
point you can pour the sauce over the meat or thicken it with
the cornstarch mixture. Stir the cornstarch into the simmering
(continued)
Meat
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serves 4
This riff on typical rum-based mojitos includes fragrant summer blackberries and a healthy splash of
sake. I like mint flavor in a cocktail without the interference of the mint leaves, so I infuse the mint first
in a simple syrup. This recipe makes a little more than 1/3 cup syrup. You only need 1/2 tablespoon for
each mojito, so you can save the rest for another round of drinks or use it to sweeten iced tea. Find sake
in the wine section of your grocery store or, for a larger selection, at Asian markets.
1/4
cup sugar
1/4
cup water
1/4
3/4
cup blackberries
1/4
heads up
The mint syrup needs to
chill and infuse for at least
15 minutes and up to several
hours. You can prepare it up to
2 weeks ahead.
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