Bathing in a wine and spice liquid infuses the flesh with a simply complex Euro flavor.
Although the tiny dim sum fare can be hit or miss, there is one order from the squeaky, stainless carts that remains a consistently delicious constant: the crisp Chinese veggies.
Continue reading about Baby bok choi with Chinese oyster sauce
A subtle, spicy, limey, chunky Thai chicken dish that can be served hot over rice or at room temp stuffed inside a crispy Bibb lettuce cup. A perfect taste of the Far East in the Far West Summer.
Vietnamese sandwiches are a unique creation usually involves mystery meat, a smear of liver pate and a compendium of pickled veges, cilantro and fresh jalapenos served on a bastard version of the French baguette.
The translation of the dish means “baby pig roasted underground,” but you can easily prepare this above ground on an outdoor grill or in the oven (the better to permeate the house with the stinking goodness of juicy pig).
Continue reading about Cochinta Pibil (pork cooked in banana leaves)
Mint chutney, the intoxicating, elusive splash of earthiness, truly uncovers the greener pastures of flavors for tandoori, curries or just plain naan.
The tang of the lime juxtaposes the silkiness of the coconut milk to perfection and soaks into the chicken breast chunks for the perfect Thai marriage.
You’ll feel like you died and went to Bourbon Street.
How to get that perfectly salty, crispy skin while the warm pillowy flesh spills out like a newborn has been a mystery of Hangar 18 proportions – until now.
Let’s just say, it’s the best salsa you’ll ever eat like a soup.
