On your menu, Asian influences can be as subtle as seasonings, or as definitive as sushi. The boundaries of the American flavor palate have expanded to embrace Southeast Asian and Indian cuisines in ways large and small. We cook with sesame oil and soy sauce, welcome the flavors of chutney and curry, and seek out new examples of aromatic and spicy menu items to please our adventurous palates.
In Indianola, Miss., owner Evelyn Roughton serves Indonesian catfish satay at The Crown in Town. The catfish skewers are served on a bed of cucumber salad. At Lilly’s Dim Sum, Then Some in Memphis, Hong Kong chicken combines pasta, peanut sauce and marinated chicken.
Panko breadcrumbs add crunch to chef Michael Morgan’s turkey croquettes, served at Binghamton City Club in Binghamton, N.Y. Curry powder flavors the frying oil for the shoestring potatoes served at Park Avenue Cafe in Chicago. Thai red curry, coconut milk, lemongrass and gingerroot flavor executive chef Daniel Pochron’s Thai lobster soup, served at Jordans in Washington, D.C. At Kabob &Curry in Providence, chef Sanjiv Dhar’s potato samosas get added zip from the flavors of garam masala, cumin seeds, ginger, and ground coriander. You’ll find all these recipes on the following pages. In addition, look for the potato and crab souffle recipe from Chef Jennifer Aranas at Rambutan in Chicago, seared shrimp from executive chef JohnWabeck at Topaz Bar at Topaz Hotel in Washington, D.C., and more.