Ponzu

Ponzu sauce

1 c. lemon juice, or lemon-lime, or sudachi citron or other very acid citrus fruit
1/2 c. rice vinegar
1 c. dark soy sauce
2 tbsp tamari
3 tbsp mirin, alcohol burned off
1/3 oz (10 g) hana-katsuo
2-inch square konbu

Mix all ingredients and let stand 24 hours. Strain, mature 3 months in a cool dark place or refrigerate. Keeps indefinitely, but is best used within 1 year.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 172

Nasu Dengaku

Eggplant Dengaku

4-6 small eggplants, or 2 medium eggplants
vegetable oil
red and/or white dengaku miso toppings

Cut eggplants in half (or slices if they're big). Cross-cut score surfaces, brush with vegetable oil, grill or saute on high. Apply topping to one side, garnish, serve.
Note: you can use tofu or meat instead.

Red/white miso topping:
1/2 c. red miso + 3 tbsp white miso, or 1/2 c. + 3 tbsp white miso
2 egg yolks
2 tbsp sake
2 tbsp mirin
2 tbsp sugar
7 tbsp dashi
One of the following seasonings: ground toasted sesame seeds; grated yuzu, lemon, or lime rind; mortar-ground kinome leaves, fresh ginger juice

Mix all but the dashi and seasoning, heat in a double boiler, slowly add dashi, stir until thick, then add one seasoning.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 194

Marinara Sauce

2 oz. olive oil
1 cup onion, small diced
1 tbsp garlic, minced
1/2 tsp dried oregano
4 c. diced or ground tomatoes (canned)
1 tbsp fresh basil, chopped
salt, pepper, sugar to taste

Sweat onions in olive oil in a saucepan. Add garlic, sweat until aromatic. Add oregano, sweat 1 minute. Add tomatoes, simmer 15-20 minutes. Check consistency. Add basil, season to taste.

Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08

Cheese sauce

2 tbsp butter or vegetable oil
3 tbsp flour
22oz-3 cups milk
1/2 bay leaf
4 oz. American cheese, grated
4 oz. cheddar cheese, grated
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
few drops tabasco sauce
salt to taste

Combine flour and butter in small saucepan, melt, make a "white roux" (shorter cooking time than a blond or brown roux). Add half the milk, turn up heat to low simmer, stir frequently, make sure roux mixes evenly and doesn't stick in corners. After it thickens a bit, add the rest of the milk, simmer 15-20 minutes.

Turn sauce to low, start sprinkling American cheese in, constantly stirring, until it's all incorporated. Turn off burner and do the same with cheddar. Stir in seasonings, adjust to taste.

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Dan's notes: You can tinker with the cheese choice. American is very soft and processed, so you can add it with the sauce on low; cheddar is a little harder, so add it bit by bit. If the sauce is too hot, it'll all coagulate.

Cranberry-walnut Vinaigrette

2 oz. white balsamic vinegar (or substitute apple cider vinegar for part of it)
2 oz. cranberry juice
2 oz. walnut oil
2 oz. olive oil
1 tbsp. shallots, minced
1/2 tbsp dijon mustard
1/2 tbsp honey
1/2 tsp black pepper
salt as needed

Combine and blend. Makes 1 cup.

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06

Aunt Vi Bitonti's Tomato Sauce

1 onion
2 cloves garlic
1 can, 29oz. sauce (preferably Delallos, Dei Fratelli, or Red Pack)
1 1/2- 1 3/4 cans water
Salt
Pepper
Garlic powder, a couple shakes
Dried parsley, 3-4 shakes
Fresh basil, a couple leaves, break up and throw in
Dried sweet basil, a couple shakes
Olive oil

Cut onion into fourths, break apart, do not chop. Saute in a sauce pan with olive oil until glassy, add garlic. Add all other ingredients. Bring to a boil, lower heat, simmer 45 minutes. Pick out the onion and serve.

Source: Aunt Vi c/o Aunt Jill and Uncle Marc

Chicken and Vegetable Cashew Stir Fry

Chicken and Vegetable Cashew Stir Fry
Chef Christopher Sotkovsky, CEC, CCE
Yield: 4 servings

2 tbsp dark soy sauce
2 tsp rice wine vinegar
1 tbsp hoisin sauce
1 tbsp miso paste or oyster sauce
1 tsp cornstarch
1/2 tsp chili garlic sauce
1/2 cup chicken broth (low sodium)

2 tbsp safflower or canola oil
1 tsp fresh grated ginger
1 tsp garlic, finely chopped
1/4 cup scallions, sliced thinly
8 oz-1 lb chicken or tofu, cut into 1/2 inch cubes
2 cups vegetables, sliced thin (any vegetables, and/or baby corn and water chestnuts)
2 cups sprouts and shoots, fresh
1/2 cup roasted cashews

Mix first 7 ingredients in jar, shake until smooth.
Heat wok over high heat until a drop of water evaporates within 1-2 seconds of contact. Add 2 tbsp oil. When oil begins to smoke, add ginger and garlic, and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add chicken, stir-fry 30 seconds. Add rest of vegetables and stir-fry until softened, 3-5 minutes.
Shake broth mixture, pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Return mixture just to a boil, top with cashews, toss and serve.

Grilled Vegetable and Chicken Wraps

Grilled Vegetable and Chicken Wraps

1/3 cup olive oil
2 tbsp. soy sauce
1 1/2 oz. rice vinegar
1 oz lemon juice
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
1/2 tsp chili powder
1 tbsp cilantro
1 tbsp honey

2 1/2 lb chicken breast
1 tbsp cumin

1/2 each zucchini, cut in long rounds
1/2 each yellow squash
1/2 each red onion, 1/4 inch rounds
1 each bell pepper, in strips
12 flour tortillas

Reserve 1/3 marinade for serving. Marinate chicken and vegetables in remaining marinade up to 4 hours ahead of time. Season chicken with cumin and grill until just done, marking both sides. Grill vegetables until done. Slice chicken on a bias. Cut vegetables into strips. Toss with reserved marinade. Serve wrapped in a flour tortilla.

Source: Chef Christopher Sotkovsky, Pennsylvania Culinary Institute

Satay 3

Chicken Satay

Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version.

You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body.

Ingredients

1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
about 1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder (Thais use a mix called "phom kari", but an Indian style Madras curry powder is fine)
pinch turmeric powder (it's only a colorant, so very little!)
8 tablespoons coconut milk
3 tablespoons palm sugar

Method

The chicken is beaten flat, using the flat of the blade of a heavy cleaver (or using a meat-tenderising mallet, or the 'sahk' of the mortar and pestle (i.e. the grinding piece, not the bowl :-) -- in Thailand these are usually granite. You could also use a rolling pin...)

The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor (coffee grinder...) The ingredients are then combined to form a marinade, and the chicken is marinated overnight.

The pieces of chicken are then threaded on the 8" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.

The completed sticks are then grilled, broiled or barbecued on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

Regards

Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand

Dan's notes: This is probably the best Satay. Maybe the best chicken I've made in a long time. Pounding + marinating = super tender. Plus, the flavor is awesome.

Satay 2

Satay #2

Marinade for Chicken:
1/2 cup unsweetened coconut milk
1 teaspoon fish sauce
1 teaspoon brown sugar
1 teaspoon curry powder
1 pound boneless, skinless chicken thighs or breasts

Spicy Peanut Sauce:
3/4 cup unsweetened coconut milk
1 tablespoon red curry paste, or mussamun curry paste
2 teaspoons roasted chili paste (nahm prik pao; optional)
1/2 cup chicken broth or water
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/4 cup chunky peanut butter or very finely ground peanuts
1 tablespoon freshly squeezed lime juice or tamarind liquid

About 60 bamboo skewers, soaked in water for at least 30 minutes
Tangy Cucumber Pickles

Quick & Easy Thai
by Nancie McDermott from Chronicle Books

This dish looks inviting, tastes fantastic, and is fun to eat. To make in advance, marinate the meat, put the cucumber pickles together, make the sauce, and then cover and chill. Let your first guests skewer the meat and get it grilling while you gently reheat the peanut sauce. This way you will have time to make a quick batch of the traditional satay accompaniment: toast! Thais often serve satay with a side of toast points, the better to enjoy the fabulous peanut sauce.

Combine the coconut milk, fish sauce, brown sugar, and curry powder in a large mixing bowl and stir well. Cut chicken thighs into generous, bite-sized chunks, and cut breast meat lengthwise into 1/2-inch strips. Add the meat to the marinade and mix well. Cover and refrigerate for at least 30 minutes or as long as overnight.

To prepare the peanut sauce, bring the coconut milk to a gentle boil in a medium saucepan over medium-high heat. Add the curry paste and roasted chili paste and cook 4 to 5 minutes, mashing and stirring occasionally to dissolve them. Add the chicken broth, fish sauce, palm sugar, peanut butter, and lime juice and cook 1 minute more, stirring well to make a smooth sauce. Remove from heat, transfer to a small serving bowl, and set aside to cool. The sauce can be served warm or at room temperature, or cover and refrigerate, reheating gently just before serving time.

Thread meat onto tips of bamboo skewers, and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4 to 6 minutes. Serve at once with the peanut sauce and Tangy Cucumber Pickles.

Dan's note: the peanut sauce is very good. Don't need the water, though, I don't think.

Satay

Satay

For marinade:
1 lb boneless, skinless chicken breasts
1 onion, (cut in large pieces)
1 tbsp ginger powder
2 garlic cloves (minced)
2 tbsp lemon juice
2 tbsp Ketjap Manis- sweet soy sauce (thicker and sweeter than regular... found in an Asian grocery store. Or you can try to substitute something like 1 tbsp soy sauce, 2 tsp molasses, 1 tsp brown sugar, and 1 tsp water)
2 tbsp water

For peanut sauce:
2 tbsp oil
2-3 tsp cumin
1 onion
2 garlic cloves (minced)
1 cup peanut butter (300g)
1 cup ketchup (300g)
milk or water
1 tsp ginger powder
Sambal Oelek (or other spicy pepper sauce) to taste

Slice the chicken into little chunks. Mix the marinade ingredients and marinate overnight, or at least for a couple hours. Grill the chicken on skewers, or just saute it if you don't have a grill.

To make the peanut sauce: heat the oil, add the cumin, then the onion, garlic, and 1 tsp Sambal Oelek. Cook for 5 minutes, add the peanut butter, cook for a few more minutes, and add the ketchup. Add some milk or water if it's too thick. Add the ginger and mix well.

Serve the chicken with the peanut sauce. You'll probably have a lot of peanut sauce left over. Eat it on just about anything- it's pretty good. Or just make less peanut sauce.

Salsa de Tomatillo con Aguacate

Salsa de Tomatillo con Aguacate
SUBMITTED BY DAVE
http://www.internationalrecipes.net/find/Salsa%20de%20Tomatillo%20con%20Aguacate
This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). It also goes well with grilled meats, chicken and fish. The chunky-textured original was made with a Mexican stone mortar and pestle. If using a food processor or blender, adjust the texture to your liking.

2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)

In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).

Yield: About 2 1/4 cups

Dan's note: this is pretty much guacamole, at least it seems to me. It's good guacamole, though.

Marinara sauce

Marinara sauce

2 oz olive oil
1 cup onions, chopped finely
1 tbsp minced garlic
1/2 tsp dried oregano
4 cups tomatoes, processed (canned)
1 tbsp fresh basil
salt, pepper, sugar to taste

"Sweat" onions in olive oil (cook over low heat). Don't brown them, just "sweat" them. Add garlic and sweat until aroma- again, don't brown. Add oregano, sweat 1 minute. Add tomatoes, simmer 15-20 minutes. Add fresh basil (you can add fresh basil anytime because it's a quick sauce), salt, pepper, sugar to taste.

Ginger Teriyaki Marinade

Ginger Teriyaki Marinade

1/3 cup soy sauce
1/3 cup water
1/3 cup rice wine or sake
7 tablespoons sugar
1 1/2 tablespoons minced fresh ginger
1 teaspoon dried chili pepper flakes
1 1/2 tablespoons cornstarch
sesame seeds (toasted, to taste) (optional)

1. Mix together all the ingredients in a medium heavy saucepan and heat until thickened, stirring constantly with a wooden spoon to prevent lumps.
2. Remove from heat, cool slightly before using. Can be doubled and stores for a week or so in the fridge.

Dan's note: this was really good. I used slightly less soy sauce and a lot less sugar (I used honey instead, but less than 7 tbsp)