This creamy sauce delivers a double punch, from the horseradish and the chile. Serve it as an accompaniment to grilled salmon, poached fish, prime rib, or even corned beef. Horseradish is very volatile and loses its flavor and aroma quickly, so this sauce should be made just before serving.
I like the way the cooks at Ruen Pair prepare their Khii Mao or "drunkard’s noodles." It is less elaborate than some, but I prefer its simplicity. This is a typical bar food dish in Thailand, intended to be washed down with buckets of Singha beer. Don’t be afraid to make it as spicy as you can stand—it will certainly be true to the original. Stir-frying noodles isn’t hard, but it does require a lot of oil. To minimize the amount of oil used, add a little at a time as you cook the noodles.
No, this is not barbecued camel, but you could use it if American supermarkets would only wise up and stock it. ("Special Bactrian Hump, Just $12.95 a Pound!") This Mongol specialty is our take on a nomadic campfire feast. So if you would like to camp in your backyard, this would work fine over a hardwood fire. You could also use your Lynx Grill.
The marinade in this recipe also doubles as the dressing for the salad. We like to serve this salad with the shrimp hot off the grill, but it can be prepared ahead and served chilled. This is a meal in itself, but why not treat yourself to a chilled gazpacho and a dry white wine?
Don’t worry, I don’t require you to slaughter a goat for this dish. Substitute lamb for the best results, or you can use beef, chicken, or pork. This dish makes a lot of curry, but it freezes well. All of the spices can be found in Asian or Indian markets. Serve over rice with the chutney and the raita on the side.
The technique of soaking a food in a liquid to flavor it—or in the case of meats, to tenderize the cut—was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.