Starters & Soups 34
Gai Hor Bai Toey (Chicken in Pandanus Leaves)
by Debbie Elkind Magazine Issue: U.S. Vol. 5.4 Gai Hor Bai Toey (Chicken in Pandanus Leaves)If you can’t get pandanus leaves or don’t want to fry the chicken, this dish is also excellent when the marinated chicken is baked, covered, for about 30 minutes. If you do use leaves, be sure to remove them before […]
I Am the Walnut
by Bob Blumer Magazine Issue: Internet Only I Am the Walnut (serves 6) 1/2 t ground cinnamon 1/2 t ground cloves 1/2 t aniseed 1/2 t ground ginger 1/2 t cayenne pepper 1 t dried thyme 1/2 t salt 2 T olive oil 1 lb. shelled walnut halves 1) Preheat oven to 350 degrees Fahrenheit 2) Grind […]
Kanga Balls with PB&J Satay
by Rosina Tinari Wilson Magazine Issue: U.S. Vol. 3.4 Kanga Balls with PB&J Satay A classic tapa, this one’s really just a baked omelet. But it sounds fancy. At last year’s “Cuisines of the Sun,” Australian chef Andrew Fielke wowed the crowd with a grilled kangaroo in peanut sauce that called for rare Down Under […]
Lemongrass Shrimp
by Bob Blumer Magazine Issue: U.S. Vol. 3.1 Lemongrass Shrimp A guy can only poach salmon so many times in his dishwasher before it becomes yesterday’s news. In search of a new culinary adventure for my forthcoming book, “Off The Eaten Path,” I decided to test drive a cooking method that’s frequently discussed but rarely […]
Mussel Beach
by Bob Blumer Magazine Issue: Internet Only Mussel Beach Mussels on the half shell are as exotic and flavorful as they are inexpensive. (serves 6) 6 basil leaves 2 T fresh thyme, remove and discard stems before measuring 2 T fresh tarragon, remove and discard stems before measuring 3 garlic cloves, minced 1 shallot(s), minced […]
Octopus in Wine
by Laura Holmes Magazine Issue: U.S. Vol. 5.3 Octopus in Wine (serves 6) 1 lb. cleaned fresh or unthawed frozen octopus 1/2 cup olive oil 2 cups dry red win Salt and pepper Heat oil in a saucepan on medium heat and add octopus. Cook on low three to four minutes. Add wine, salt and […]
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