The Rise Of Hmong Food

 The Hmong people have been displaced for centuries. They may have found a place to thrive in Minnesota.Here they can create their amazing dishes and have a thriving community.

Regular contributor Brett Anderson wrote about this much troubled Chinese minority in today's New York Times food sction. The Hmong are a minority , first coming from the Yellow Basin area and the originating to laos, Viet Nam , Thailand and MYamnar. They were displaced and settled in Minnesota. from a group of 200, living in the St Paul area in 1979 the community has grown to 100,000 to day. This is thanks to both democrats and Republicans working with  churches and other charities t o help with relocation. with them they brought a rich  south asian cuisine similar to Laotian Vietnamese and Thai. Out for this came two award winning restaurants, Vinai and Diane's Place. Both chefs and owners Yia vang and Diane Moua have brought the cushions to Minnesota, which is enjoyed by Hmong looking for a traditional recipes and foodies dyigng to try their small minority cuisine.The food is a mix for grilled and spicy along with a wide variety of meats, fish and veggies.

The cuisine and eateries are garnering a lot of attention, Vinai, named for the refugee camp where ChefVang's parents met is loud and boisterous. Guests are encouraged to order one large protein such as a double cut , tamarind glazed pork chop or a grilled chicken with what Chef Vang calls a southeast Asia sofrito. His personality is just as delicious and delectable.His dishes have appeared on the cover of Bon Appetit magazine and  he has a show "Feral" on the Outdor Channel. Many  diners want a selfie with him. Ms. Moua's menu is a bit different. She longed to bake and went to a culinary school after she married at the age of sixteen. Baking interested her after seeing the cakes at Lunds and Byerly where he mother-in-law had a pop up sushi stand. her brunch is an interesting mix of American breakfast foods and Asian staples like egg rolls. The dinner menu is more Hmong centered. she offers Hmong pulled pork and spicy Hmong sausage with sticky rice. she also bakes croissant and muffins too.

There will be a day when Hmong cuisine will be just as well known as other South Asian cuisines.Thanks t chefs Vang and Moua this is happening. The food will be popular throughout the US and not just in Minnesota.

The Crunch Wrap Challenge

 Everyone loves Taco Bell. wha'ts not to with their crunchy tacos, filled with tasty chicken or beef, burritos bursting with sauce and beans and nachos dripping with hot queso. Now there's a whole slew of home chefs recreating the chain's famous crunch wrap. Does it measure up? Make ti at home an d find out.

New contributor and reporter for Eater, Luke Fortney wrote about this phenomenon in yesterday's New York Times Wednesday Food section.The Crunch wrap has been embraced by everyone and it's usually the food for choice fro teenagers.It first debuted in 2005, the brainchild of Lois Carson, a long time Taco Bell product developer. The idea was originally met with a lot of pushback. executives felt it was too slow to fold and too strange to eat.Yet Ms. Carson saw a need for it . Taco Bell did not have any sandwiches.Tacos, especially wound up dripping beans, cheese and sauce on diner's fingers.It was either that or use utensils which are an added hassle. Thus the Crunch wrap , a folded pocket containing layers of tomatoes, sour cream, lettuce and a spicy meat filling was born,Unfourtunately recipes can't be patented so there are all sorts of variations of it.At Carritoa, a pop up taqueria in Manhattan owners and chefs David Verastegui and Joaquin de la Torre stuff their version with Szechuan style beef in amino Crunchy wrap. At Kim Jon Grillin,in Portland Oregon, chef and "Chopped" competitor adds bulgogi and hanchan, a Korean veggie dish into a Muchwrap Supreme.

There are more variations. Ali Zahman, a first generation Afghani American makes his with halal ground beef  homemade queso and a better grade of tortilla flour for his Cwunchwap (he had to change the name for fear of getting sued) Being the child of immigrants he wanted American food and Taco Bell was it for him.Kris Yenbamroong of Night+market in Los Angeles give his version a Thai twist.It's s o popular that he sells thirty for them a night. The rapper action Bronson declares it "one of his favorite things on Earth". Chef Yenbamroong replaced the tostada with a fried wonton wrapper and the beef with pad grapow gai - spicy basil chicken.Its then wrapped inside a flour tortilla. These aren't used with any other ingredients at Night + Market but as a crunch wrap they fit perfectly. How anyone e;se makes them is up to them. Mr. Fortney gives the recipe. Ground beef ca be used but you could used shredded pork or chicken. even plant based beef crumbles would offer a lighter option.The spices are cumin and paprika along with tomato paste and yellow onion. The assembly is relatively easy It filling tortilla with the spicy filling pico de Gallo w, sour cream and tomatoes.Then the tostada is wrapped around this creating a hexagon.Its then fried in oil in  skillet.

Anyone can make and customize their Crunchwrap. It can be filled with whatever you want. Make to your way or Taco Bell's way.

Hole In The Wall Cuisine

You see them  in strip malls and on city corners.They look inviting - even enticing.What are these seductive eateries? Hole in the walls. Do they serve good dishes? Surprisingly , yes.

For the fussiest foodie, dodgy joints are the absolute no-no.However, if the restaurant has a good health rating an A or even a B to B+, then it's perfectly OK to visit. Even if these aren't convincing enough, study the traffic coming in and out.If there are many people going in and staying then you know it's good.Of course, you've probably checked out Yelp too, however some restaurants are not on it.If that is the case, then ask diners what they ordered and if they liked it. Many diners are neighborhood regulars who eat at the restaurant three to even five times a week. They will tell you what they like, what to avoid and what specials are good. Your nose should be another indicator of what to order. If it smells good and makes your mouth water, then order what ever's on the grill Some even have buffets where you can choose what looks tasty. Follow other diner's cues and choose what they're putting on their plates. Bakeries are a lot easier, because all the goods are on display and the help is always eager to answer any questions about the cakes and cookies


One of the benefits in hole in the wall cuisine is that it expands your palate. Many Thai restaurants are, like DD Thai of Rochelle Park NJ, situated in small strip malls.They may look like nothing, but once inside, they're little gems of glamour.There are plush banquettes and glittery chandeliers, while serving a varied and delicious menu.It's where I fell in love with their pad se ew, along with their traditional Thai salad with that mouth watering peanut dressing they put on their salads.I've eaten at strip mall Italian restaurants where they feature gnocchi and risotto, and they're made just as delicious as the same dishes cooked in fancier Manhattan restaurants.  yes, you can get pizza , spaghetti and calzone here but then they offer more sophisticated fare to more adventurous diners. Strip malls can also hold such exotic fare as Ethopian and Ghanian restaurants along with Indian buffets where biryani and naan is served.These prove a boon to those tired of the usual hamburgers and fries or pizza and soda. Another fun facet of these "hole in the wall places" is that they're not afraid to experiment, There are many "fusion restaurants" that feature Chinese and Mexican on the same plate or soul food married to Jamaican cuisine. These definitely expand a diner's palate and introduces him or her to a wider variety of dishes and tastes.

Home in the wall cuisine is an adventure. Fnd the right restaurant and you go on a culinary adventure. Try it. It'll be a fun visit.

Basil Season

Late August brings about many harvests, tomatoes, eggplants  and of course basil,It's one of the most prolific plants with each plant sprouting hundreds of leaves. What's great about it, is that basil is so easy and addictive to use.It can add punch and flavor to everything from pizzas to pastas.

Basil is one of the most ancient herbs, originating in India over 5,000 years ago.It was the Greeks, however to name it,,from basilius, the king and has been associated with the Feast of The Cross,in the Greek Orthodox religion.It refers to St Helena's Emperor Constantine's mother's pilgrimage to Jerusalem,According to some, it could have been used to perfume ancient royal oils and baths. Many chefs  consider the king of herbs.The plant is a staple in Italian cooking but also is popular in Southeastern Asian cuisine too,Italians use the sweet or Genovese kind while Thais, Laotians and Vietnamese cook with Thai basil.The last has a spicier taste, perfect for rounding out  red and green curries along with drunken noodles.The herb's benefits are bountiful.It's high in Vitamin K, essential for blood clotting, along with Vitamin A and beta carotene. The leaves are also loaded in such minerals as iron, calcium, magnesium, manganese Vitamin C and potassium,It's volatile oils such as estagole and myrcene give it antibacterial qualities too, which are important in restricting the growth of harmful bacteria.It's best to use freshly picked leaves to take advantage of all it has to give.

Basil gives so much flavor to various dishes . One of the most famous is pesto sauce, originating in the Northern Italian seaport of Genoa. The basic recipe is two cups of fresh leaves pureed with Parmigiano or Romano cheese ,extra virgin olive oil, and pine nuts. Garlic cloves and fresh ground pepper are also added to round out the sauce. It works well with any kind of pasta, but it great served with ravioli or tortellini, It can also be used on toasted Italian bread as alternative to garlic bread or even as a green pizza. Basil does have a strong, herbal taste that may be too overwhelming at first.You may just want to use it sparingly at first. Try chiffonading the leaves. You can do it with one individual leaf  or a pile of stacked (I prefer individual). Tightly roll the leaves - think little cigars., and then using a sharp kitchen knife.slice the roll into four pieces . The result is pretty bright green ribbons that go well in a tomato salad or addg oomph to a Margherita style pizza. Basil gives a fresh "green" flavor to tomato sauces, whether salsa crudo or a mellowed one that's been on the stove for an hour.  Basil can be easily frozen too.It's just snipping off the stems , then washing and drying them before putting them in freezer bags.They can last up to a year, hile stile maintaining their distinctive flavor.

Take advantage of the basil harvest right now. The leaves are great to use in fresh or cooked dishes, adding color and flavor. Celebrate this royal plant in a number of ways.

ThaiFusions - Your Grilling Must Have

It is grilling season and with it the same old recipes.How to liven up those chicken wings and ribs? By giving it the fusion treatment , thanks to some new sauces that feature the best of Thai flavors. Thaifusion has just introduced three new grilling sauces that can be used not just for barbecues but also for dips and even salads.

  This brand is perfect for those who live to cook or just love eating the tasty and flavor packed cuisine, It started with Toi Borthwick, a Thai national who married a Scottish American over forty years ago. The cuisine was not as popular as it is now so finding even the simplest sauces was hard. She had to create her own, sometimes fermenting curries and fish sauces in clay pots in her backyard. Those recipes now form the sauces that make the company she owns with her children.. Thaifusions has both curry sauces and grilling sauces that reflect the varied  sweet and fiery flavors of Thai cuisine.. It is the barbecue sauces, however that bring out the flavors of southeastern Asia. Peanuts are a staple of Thai cooking and their peanut sauce delivers it.It is blended with  creamy coconut milk to give it a silky texture with an eye opening punch of fire.Another new comer is the chile pineapple grilling sauce , a typical Thai marriage of fruity sweet and eye watering spicy.A tad less hotter is their mango ginger grilling sauce, made with brown sugar to sweeten it. The company also sells green curry and Panang curry sauces that are used primarily for cooking. All sauces can be b ought at Williams-Sonoma or Sur La Table.

The sauces are perfect for grilling. One of my favorites is the chile pineapple sauce because of the tiny bits of pineapple in it.It is the perfect marinade and sauce for both pork and chicken. Use it to baste on chops before grilling and serve with a pineapple mango chutney. Try chicken wings and drumsticks marinated in them for thirty minutes. It can also be used as a dip for naked nuggets, grilled bits of unbreaded chicken.For a different twist try the chicken nuggets  with the peanut grilling sauce, It's an easy  way to make the classic Thai street fare chicken satay. Usually this dish is labor intensive due to making the sauce from scratch,First marinate the chicken pieces in a combo of fish
 sauce and soy sauce and then grilled to a crispness.The satays are then served with dipping bowls full of the peanut sauce. I can also be used for a cold Thai noodle salad as well.Robust meats like steak and hamburger are perfect with  the mango ginger. Create a steak satay  with a soy marinade and serve with the sauce.Marinate t-bones or skirt steaks with it and then serve with more sauce. Add some to hamburger patties for a fiery and fun surprise.It would also be good as a chicken marinade too or as a wing dipping sauce.

Thaifusions Grilling Sauces are must haves for this year's grilling season. They add sweet and heat , livening up any cut with Thai flair. Get all three and enjoy the blend of chilis and fruits.with your favorite barbecue meats.

A Good Marinade

This is the height of grilling season. Every cut of meat from steaks to burgers are going to be cooked over an open flame. Unfortunately most outdoor cooking can leave any meat dried out and flavorless. If that's the case then use a good homemade marinade.It will make it juicy and chock full of flavor.

This was the topic of Melissa Clarke's A Good Appetite Column in yesterday's New York Times Dining. She offers up a tasty blend of sweet and sour perfect for any kind of cut , but aimed at the flank. Usually this cut is dense and often dries out .It needs a good marinade to turn it into a memorable and delicious cut of beef.,Ms. Clark also offers hints on marinating, telling readers to marinate as long as possible to ensure a softer ,buttery texture.The best period of time is overnight.The meat will not be tough and chewy  otherwise,

The marinade itself is a  tasty blend of sweet, salty and hot.She adds chopped jalapenos and ginger for heat along with sriracha ,a Thai condiment made of garlic and chimi paste. Sweetness comes with light brown sugar blended  For  more flavor use garlic and scallions. Lime juice is thrown in for  color and zest. You can vary this if you want. Nix the jalapenos or ginger if you don't want the marinade too fiery or cut down on the scallions for less  bite. For more sweetness, add orange juice instead of lime and think about ginger crystals  as well.

A marinade can make even the dullest flank steak amazing. All it takes is a variety of different tastes and a good overnight bath. It leaves your grill with a tasty dish that;s good hot or cold.

Vegan In The USA

The USA is a diverse place where toleranace is strongly encouraged. However , that doesn;t apply to vegetarians. Go away from the trendy, coasts and you wond up in th e heart of meat country. America's interior is a place where ribs and burgers are taken just as seriously as football and hunting. This is great if you love juicy beef and pork, however it's a nightmare if you prefer your meat alive and cuddly.

This dilemma was the subject of an article in yesterday's New York Times Dining section.The piece, written , by A.G. Sulzberger, tells if her dilemma of being vegan in Kansas City , Missouri. As we all know she is in the heart of meat county where beef reigns supreme. She is  also in the Midwest where most meals, whether they be breakfast, lunch and  dinner begin and eat with some kind of animal protein. Some places  do pose a problem.After all a rib joint is not going to offer any soy products (although I'm sure vegans stay far away from these type of places)

Ms. Sulzberger gets creative about where to eat.She is lucky to have two good vegetarian restaurants in her home town, again rare but progressive for Kansas City.Most eateries, including the chain ones, offer tow ro three meatless choices as well. She has even encountered some stalemates here in the New York area. For good ,truly vegetable based fare.Ms.Sultzberger recommends Indian, Thai, Lebanese,Ethopian and even Venezeluan places She also gives advice . Bring  a jar of peanut butter with you if there'  is nothing on the menu to eat. Also consider just having any kind of potato which can sub in for meat.

,It is tough to be a vegan in this country. Yet there are options for those who shun meat.  It;s just a matter of researching and choosing the right restaurant that caters to vegetarian dining.

A Change Of Menu

Change is good , especially when it comes to menus. After all diners get bored with ordering the same old food when they visit a restaurant. Chefs probably tire of making the same dishes day after day, and night after night. That;s why Dave Beran's Chicago based restaurant , appropriately named Next is popular. A dish doesn't stay on the menu for long . In fact the eatery changes all its' dishes to give Next a new feel and does so every four months.

This was the topic of regular contributor Sam Sifton's article in yesterday's New York Times Dining section. Eating at Next is more of a theatrical experience than a culinary one. The place never takes reservations. It has no phone anyway.It's by ticket only. The menu is far from being a traditional one. it focuses on certain themes. One recent one was la Belle Epoque celebrating the foods of a turn of the 19th Century Paris where the work of Auguste Escoffier was explored. This was a nine course extravaganza that featured the lush and decadent dishes of the era. There was turtle soup and truffled egg custard. there was also lamb and chicken along with duck finished with a chocolate bombe filled with a coffee semifreddo and mignardiese which were the petit fours of the time. Drinks of the era,port and claret were served too.

The current theme is Thai and with it all the bright colors and flavors that make up that cuisine. However it's not an homage to authentic Thai food but to the restaurants that everyone orders from. There was the famed pad thai, ubiquitous on any menu, with its'silken noodles and crunchy peanuts. Papaya salad was also made as was a delicious beef cheek curry. There was also a Penang take out curry too. Desserts were innovative with a watermelon and lemon grass consomme along with coconuts filled with corn pudding. This menu will only be in place for a few months. The next theme may include a World War II menu or something lifted form a children's book (maybe Alice In Wonderland or Green Eggs and Ham?)

Next is what other restaurants should strive for.It's innovative in its' theme menus and changes. Entertaining as well in the way it can pull it all off and leave guests hungering for more.Let's hope it influences other restaurants from New York to Los Angeles with its' constant changes.