Celebrating Asian flavors

Edited by Gail Bellamy

With its fresh, bright flavors, Asian cuisine has inspired new recipe interpretations and menu directions. As you’ll discover from this month’s recipe ideas, there’s also a healthy halo with Asian-inspired menu items featuring seafood, fresh fruits and vegetables, grains and more. Meat-lovers will be drawn to menu items such as Thai Pork and Mango Salad, Sticky Hoisin-Sesame Lamb Ribs, and Kobe Beef with Sweet Red Wine Pear Maki.

Chef Francois Kwaku-Dongo of L’Escale in Greenwich, CT, shares a recipe for Black Cod with Sugarcane Marinade, served with a spicy lobster broth.  Other seafood entree suggestions include Thai Prawn Curry with Grapes and Fresh Basil, and the Asian-
influenced fusion dish of Crispy Fish Tacos with Kimchee, accompanied by assorted vegetables such as shredded red cabbage, grated carrots and edamame.

From Chef Jet Tila of the Charleston in Santa Monica, CA, comes an entree suggestion for Drunken Noodles, incorporating rice noodles, thinly sliced meat or chicken, Chinese rice wine, Serrano chiles, grape tomatoes, Thai basil leaves and other ingredients. Meanwhile, on the pages that follow you’ll also find a recipe for Paper-Thin Potato Salad from Chef Nobu Matsuhisa of Nobu Restaurants. Other creative menu ideas include Broccoli, Onion and Pine Nut Stir-Fry and Avocado-Mushroom Wonton Soup.

Recipes:

• Thai Prawn Curry with Grapes and Fresh Basil

• Paper-Thin Potato Salad

• Avocado-Mushroom Wonton Soup

• Crispy Fish Tacos with Kimchee

• Broccoli, Onion and Pine Nut Stir-Fry

• Thai Pork and Mango Salad with Mango-Mint Dressing

• Black Cod with Sugarcane Marinade

• Drunken Noodles

• Sticky Hoisin-Sesame Lamb Ribs

• Kobe Beef with Sweet Red Wine Pear Maki