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.

Dandelion Season

Dandelions are everywhere right now. Many gardeners consider them pests but home chefs consider them a gift. This garden denizen is extremely versatile in the kitchen.

David Tanis is a big fan of the bright yellow bloom and wrote about it in yesterday's New York Times Food section. Dandelions are one of those Spring greens that get pushed to the side, thanks to the more glamorous stars of the season. Chefs go crazy for asparagus and ramps while foodies gobble up nettles green, garlic and rhubarbs. Dandelions? Not so much.At one time they were popular , adding zing to salads and fermenting as wine. They should appeal to the health conscious.In previous eras dandelions were the go to cure all. There were tinctures and soups, full of them because they were thought to be not only blood cleansers but good for the liver and kidneys. They were turned into tonics for rejuvenation. The greens are good for you.having one of the highest iron contents of any new greens. They're also loaded with such vital minerals as  calcium,copper manganese,and magnesium. Dandelion  greens are also high in Vitamins A and C, which are helpful in absorbing that iron along with Vitamin K used in clotting.Surprisingly they higher in calories than regular spring greens but they are still good for you.

Many home chefs ask what sort of dandelion greens should they get?The greens are sold in farmers markets and they've probably been specifically grown on some kind of farm. Many foragers usually go into the woods or backyards.Just remember that the leaves are highly absorbent and can also pick up whatever poisons and pesticides that were sprayed around them. As for the leaves make sure they're the tender ones that grow before the flower blooms. The leaves have a slight pleasant bitterness to them, especially with the wild ones. Since the French are big on the leaves, Mr Tanis offers them in a vinaigrette.The recipe is modeled after a classic Parisian salad.with lardons,or pork fat cubes, beets and eggs. He spikes it with fresh ginger and lime juice to temper the dandelion's strong flavor.This is an labor intensive salad that includes cooking the beets and lardons and  served with goat cheese smeared on toasted baguettes. The greens can be cooked into a simple frittata with Parmesan cheese and onions. They can also be cooked up like spinach with olive oil and garlic for a side. Use them instead of broccoli rabe with pasta for a new spin on cavatelli and broccoli.

It is dandelion season. Head to the woods or the farmers market and pick them up for a salad or omelet. They are chock full of nutrition and flavor.

Home Cures

Home curing is starting to become popular again. Many home chefs are discovering what their ancestors loved - deliciously cured meats and fish with unique flavor.The best part of curing is that it's so simple .Even novice home chefs can try their hand at and get good results.

Ian Fisher wrote about it as he also tried his hand at this ancient method in today's New York Times Food section. Curing is one of the oldest food preparations, beginning with the ancients and the first uses of salting and smoking. Every culture had some type of cured meat from the indigenous Plains tribes to the ancients,Greeks, Romans, Spaniards and Persians.Curing can range from simple to labor intensive and highly elaborate. There are all sorts of gadgets to create charcuterie or salumeria level meats. For those considering it, remember you'll have to humidifiers, grinders slicers, casing and pH readers. Some home curers even go as far as building their own drying rooms.It's a hobby that can quickly take over a person's life much like canning. Like canning there are caveats. There have to be precautions since it's basically rot that causes curing,Without any proper ones, salmonella can set in. A former chef at Chez Panisse and an early advocate of home curing Paul Bertolli offers this advice. Leave the more complicated processes to the pros.Beginners should buy his book Cooking By Hand to learn simple curing (although his cured salamis can be had at Whole Foods). He learned how to cure by observing his Italian born grandparents curing cold cuts in their Berkeley California home.

Mr Fisher went the simple route with curing, using the simplest method - salt.Using it draws the rot sucking the moisture out as well as concentrating flavor.This process also allows added flavors to infuse into the meat. This way home curers can add favorite spices to make every piece of cured meat unique,.Many home curers use a variety of different herbs such as fennel and clove as well as nutmeg, juniper thyme and bay leaf.. Garlic can also be used along with onion flakes.Mr Fisher's favorite,the Roman guanciale or pig's cheek, one of the main ingredients in pasta carbonara is one of those cured meats delicately spiced for flavor.Garlic , rosemary and coriander is mixed with salt, pepper and sugar and then rubbed over the cheek.It's then popped into a Ziploc bag for just three days. it canbe roasted right away or cured  in a drying space. such as a fireplace Mr Fisher also has dried meats in his. Three weeks later he had the perfect cured meat, tough and dry on the outside, with meat encased in an almost buttery fat.His next project was bacon, made from the pig's belly and cured with salt sugar and maple syrup. He moved on to lox , salmon cured with horseradish and surprisingly beets.The result was a flavorful treat ,perfect with bagels and cream cheese of course.

Home cured meats and fish are true delights that any home chef can make. The recipe is simple enough to make delicious maple bacon or variations of salami It's worth the effort because the end result is flavor packed slices of cold cuts..

Food On The Go

Humans are eaters and snackers. We are also goers, meaning we're always moving somewhere, usually to and from work, usually in traffic.what happens when hunger comes along for the ride? Try sensible snacking.

A commuter's' best friend isn't his or her traffic app. It's their sandwich baggie . This little square can hold everything and anything. It's great for meals on the go and snacking. Many of us wind up eating breakfast on the road. There's not even time to stop for a coffee and doughnut or a breakfast sandwich. Put some granola into a baggie for a quick meal. Another idea is a healthy cereal like Mom's Best Cereal  which comes in a variety of flavors.They're made with whole grains and cane sugar - not refined. It's a good alternative to all those over sugared brands. Of course the best breakfast on the run is any piece of fruit. Bananas are the best They're easy to pack - you don't even need a baggie. -and chock full of vitamins and potassium. One is filling enough and will get you through to possibly or the first coffee break at eleven AM. Apples and pears are also good choices.. because they too are filling. Apples are higher in calories so if you 're watching your weight, stick with the pears.One is only eight six calories. Both can also be used as snacks when on a Saturday morning run to the soccer or baseball field or while running weekend chores.

That sandwich baggie can come in handy for lunch and snacks. Many people like sales reps and technicians have to eat on the road. Again you can go the fast food or deli route however that can get old quick. Then there's all those calories. Hamburgers and heroes are tasty but they're fattening. Salads and soups are great but messy and distracting when eating on the road. Try a healthy sandwich made with whole wheat or multi grained bread. and lean cold cuts.The best bet on the last is getting them from your supermarket's deli counter. Get freshly sliced roast beef or turkey . For an even neater sandwich try a wrap. You can swaddle in some lettuce or tomatoes along with a squirt of ketchup or mayo. Also have some savory snacks on the ready too. These come in handy on the drive home when you're hungry and stuck in traffic. Think Pepperidge Farm goldfish or pretzels.The pluses areboth nibbles are low in calories and not as greasy as potato chips.They're a nice way of staving off hunger and again they're also perfect for those Saturday afternoon runs or  Sunday's road trips. Fruit, too is good here  along with raisins, nuts or seeds like sunflower or pumpkin. They keep you satisfied until you reach home and a hot meal.

Hunger hits at any time - evne drive time. Be ready when you;re on the road and want to nibble or nosh. Have a sandwich bag filled with fruit or crackers, sandwiches or cereal to make it easier

Stuffed: From Empenadas To Pasties

Stuffed foods are always fun foods. How many times have we bit into a pasty and enjoyed the savory  middle.Or sunk our teeth into a Jamaican patty, relishing the mixture of spices and beef. They're a wonderful marriage of crusty shell with flavorful stuffing.

Meat and vegetable pastries are nothing new. They have been around since the 1200,s and were even given a Royal Charter from Henry III of England, The recipe was part of an early cookbook, LeViander while another cookbook from 1393 offered a recipe for meat pies or pastes stuffed with venison, veal, beef or mutton.Pasties are part of the Cornish culture in southwest England, where miners used to take them for their lunches as they descended into the surrounding tin mines. These mini meat pies are known for their flaky crusts, made of a short crust dough and delicious fillings of skirt steak  and lamb, using mixed with mashed potatoes and onions. There are also vegetable ones stuffed with swede or turnip along with potatoes or onions. It spawned the Jamaican beef patty when the English took over the island. There it got a redoing thanks to the inclusion of  cumin and curry along with the ultra fiery taste of the Scotch bonnet pepper. The crust, still in the traditional "D" shape color became a rich golden hue thanks to adding either egg yolk or turmeric.Jamaican home and professional chefs expanded the variety by including seafood such as lobster and shrimp along with pork and soy.

Latin and South Americans have their own version , the empenada first made in the Galacia region of northern Spain and Portugal around the time of the spice trade .The name comes from the Spanish word empanar to wrap or coat with bread.It is the Argentinians who elevated the recipe to a high art. The crust is a mix of wheat flour and beef drippings,similar to Yorkshire pudding while the fillings vary from province to province. Fillings range from typical such as chicken and beef to raisins, boiled eggs and olives. Some also have ham or sweet corn inside too and they can be either baked or fried..There are special ones for Lent and Easter filled with tuna and fish. The Arabs have something similar in fatayer.,Its' spinach and onion filling is spiked with cumin. Arab cuisine is also responsible for the Indian samosas. These delights were introduced to the Indian subcontinent around the 1300' to 1400s. from traders. They are also called shingaras in East India and are fried to a crunchy, golden crisp. Both pies are filled with peas,potatoes,onions and almonds along with chutney and yogurt.

Whether it's pastie or empenada or samosa,  a meat or vegetable pie s a great treat. Have it for a snack or as a light meal with a salad. They're flavorful and fun.

Homemade Hydration

Flavored waters  are  big things nowadays. Just plain H2O seems naked without some hint of fruit or mint. Yet they can be costly , especially if they're always on the grocery list. The solution? Make your own.

The best water comes from the tap - surprisingly, especially if you have a filter. It's very wise to install a Brita or a Pur nowadays, thanks to stories of lead in  pipes. To be honest , any town could be next to have tainted water so it pays to install some kind of filtration system . Another less expensive idea is buying your supermarket's in house brand of bottled water. It tastes the same as the more expensive national brands  but at a cheaper cost.Now comes the fun part - the infusions.It pays to get an infuser because you can make some a wide variety of flavors using fruit and herbs.There is the Bobble, which is only $14.95 and comes in a vast array of fun, poppy colors.Another option is a muddler, a cross between a giant swizzle stick and a pestle. They're usually stainless steel and found more behind bars. Yet they're instrumental in crushing any kind of berry or herb for infusing. Suppose you want apple or pear infused water.? This is where it pays to have mason jars with secure caps. The fruits should be sliced wafer thin and then placed in a jar with cold water. Keep the jars in the fridge for about four to five hours  before drinking. Unlike  with berries and citrus , it does take a while for the water to be infused.

One of the best aspects of making your own flavored waters is coming up with favorite combinations along with experimenting. Some people just prefer a light , fresh taste such as lemon or lime, This is a nice refresher , especially when we head into the summer months. Nothing beat a chilled citrus water on a hot day. You can also try oranges or even the smaller more flavor packed Halos for a different spin .Remember to cut the slices in half to allow the juice to seep into the water. Berry flavored water is a lovely way to end a barbecue that was heavy on meat and spices. Use a muddler to crush blueberries or blackberries along with strawberries.You may want to use a fine cheesecloth to filter out any seeds for a smoother drink.The great think about  making your own flavored waters is thinking outside the box. You can try watermelon balls for a sweet change or pineapple  chunks for a more tropical flavor. Herbs can also play an important part. Basil leaves give water a sweet, herbal taste, refreshing for a day at the beach or after running. Any kind of mint, from spearmint to peppermint is a cool addition to iced water. If  you want stronger flavors , think rosemary and oregano, as great boosters for a morning run slug.


Flavored waters are not only hot right now but refreshing. They're easy and fun to make. Get an infuser and a muddler and start creating.

Granola Fun

Homemade granola is not only fun to make but fun to eat. Of course , it can kick start the day but it's also good sprinkled on vanilla ice cream or made into bars.It can also be turned into clusters for healthy snacking too. It is versatile, going from breakfast to snack in no time.

Melissa Clark wrote about her recipe for it in Wednesday's New York Times Food section. It is a fancier recipe than the basic granola one. Hers is very flavorful thanks to the addition of  ginger and cardamon. Most start with cinnamon and brown sugar for taste and nuts and dried fruit for color and texture. Oats are the most important ingredient and  again  most recipes call for rolled oats ( never use instant)The liquids or binders are usually a mix of vegetable oil and honey. Ms Clark uses out of the box ones such as olive oil and coconut oil. Olive oil is a healthier choice and it's up to the home chef to use it instead of any other oil Some granola cereals have clusters which is a big selling point for a lot of cereal lovers who want crunch. Home chefs usually use egg whites which does bind but the result is a brittle sticky glob instead of a light crunchy nibble.To achieve this the oats and coconut are ground into a flour that becomes a paste when water is added. Ms. Clark wanted something more flavorful so she added coconut milk. which gives it a very mild sweetness. Almond milk can be subbed in too.

One good thing about homemade granola is that it can be customized to suit your family's tastes.Almonds can be added in or not. Chocolate chips can replace walnuts. Even Ms. Clark's recipe can be tweaked to suit many different tastes. Hers is loaded with seeds such as pumpkin and sunflower but one can be eliminated while the other is doubled. For a healthier spin try chia seeds which are high in calcium and manganese. Flax  seeds can be added too for a boost. These have a slightly nutty flavor that can add to the mix. Dried fruit is another granola must .It gives extra sweetness and more flavor.. Ms. Clark's recipe calls for coconut flakes but you can add anything from dried cherries to dried apricots to raisins to create a healthy , nutrient packed breakfast. Once you've mastered the basic recipe you can start on bars. Granola bars are fun and perfect for anything, from beach days to sports events.They're a cross between a cookie and granola, thanks to the addition of flour , baking soda and butter. The last can be replaced with vegan non dairy butter for a healthier bar. Semi sweet chocolate chips can be added along with nuts or sub in the chocolate with dried cherries or almonds.

Granola is a fun and healthy food to make. You can stick to the basic recipe or go wild and creative with seeds, nuts and dried fruit. The end result is a tasty treat that's good for you and tasty too.