Burmese Beef and Cilantro Curry

1 lb. thinly, sliced beef
1 onion, thinly sliced
1-2 TBS butter
1/2 tsp salt
1/2 cup fresh cilantro, chopped
2 TBS tomato paste (like from a tube)
1 tsp cumin
1-2 Thai red chilies (seeded and chopped)
one inch squirt from tubed herbs:
garlic
lemongrass
ginger
2 boullion cubes
2 cups water

Saute onions in butter in a little oil over low heat (add the salt).
Add the herbs, chilie peppers, and spices and tomato paste. Saute for about 15 minutes on low.
Push to side and brown the thinly sliced beef (which should be cut into bite size pieces). Add water and boullion cubes and simmer for 30 minutes covered. Remove lid and turn the heat up to reduce the liquid for about 15 minutes. Spoon into individual soup bowls and add a 1/4 cup cooked rice. Garnish with additional chopped cilantro. It should be mostly beef with some liquid.

Thai-Style Carrot and Mango Salad

4 Carrots, peeled and grated or julienned
1 Ripe mango
1 - 2 T Fresh chives, chopped
2 T Toasted sesame seeds

Dressing

4 T Pineapple White Balsamic Vinegar
Juice of 1/2 lime
2 T Toasted Sesame Oil
3 T Lime EVOO
Thai Ginger Salt to taste

Combine carrots, mango & chives. Add dressing. Let stand 1 - 2 hours before serving.
Sprinkle toasted sesame seeds.


This comes from my friend, Carol Genovese.

Spicy Pesto Soba Noodles

Pesto
1 C fresh basil leaves
1/2 Cup fresh mint leaves
1 Clove garlic
1/4 Cup of Garlic EVOO
1 - 2 T Toasted Sesame Oil
Salt to taste

Place the basil leaves, mint leaves, garlic and salt and pepper in a food processor or blender. Pulse for 1-2 minutes. With the processor running slowly pour the Garlic EVOO into the bowl through the feed tube and process until thoroughly pureed. Add Toasted Sesame Oil and pulse a few more times.

3/4 lb. soba noodles
1/2 lb. snow peas, ends snapped, strings removed, sliced on angle in small pieces
1/2 tsp. salt
2-3 green onions, sliced thinly or chopped chives.

In a large pot bring salted water to a boil. Add noodles and gently boil for 5-6 minutes. Rinse under cold water and drain.

Bring another large pot of water to a boil. Add salt and snow peas and blanch for 10-15 seconds. Drain, refresh in cold water, and drain again. Blot dry with paper towels.
In a bowl, toss together the noodles and the pesto. Add the snow peas and green onions. Toss lightly.
Serve and enjoy!

This comes from my friend, Carol Genovese.

Vietnamese Summer Rolls

2 oz rice vermicelli
4 - 8 1/4 inch round rice paper wrappers (be sure to have extras on hand)
1/2 C shredded carrot
1 Small cucumber, peeled, seeded and cut into 2 inch sticks (1/4x1/4)
8 Thin slices of red bell pepper about 3 inches long
2 Scallions, trimmed, sliced lengthwise into quarters and cut into 3 inch lengths
8 Medium sprigs of cilantro
8 Medium sprigs of Italian parsley

Pour boiling water over vermicelli and soak 15 minutes or until softened. Drain thoroughly. Divide into 4 equal portions.

Fill a shallow pan or pie plate with warm water. Soak 1 rice paper round until softened and pliable, about 20 seconds, then let excess water drip off. Transfer to a flat surface and smooth. Place a layer of vermicelli, vegetables and herbs on the bottom third of wrapper, leaving a 1 inch border on ends. Fold bottom of wrapper tightly and roll over once, tuck in sides, and finish rolling. Transfer to a plate and cover with a slightly damp paper towel. Repeat to make 4 summer rolls. Serve immediately with dipping sauces or cover with plastic wrap and refrigerate up to 2 hours.

This comes from my friend, Carol Genovese. Serve with peanut dipping sauce below.

Peanut Dipping Sauce

1/4 C natural almond or peanut butter
1/4-1/2 C warm water
1 T Tangerine Balsamic Vinegar
1 t Lime EVOO
1/2 Lime, juiced
2 t Pineapple Balsamic Vinegar
1t (or to taste) chili garlic paste
Salt to taste

In a medium bowl, whisk together peanut butter and warm water as needed to make a thin dipping sauce. Stir in the rest of the ingredients until smooth.

Roasted Red Grapes With Blood Orange EVOO

1 T seedless red grapes, left on the stems and cut into small clusters
2 T Blood Orange EVOO
2 T Real maple syrup or honey
Sprinkle of sea salt

Preheat oven to 475 degrees. Place grape clusters on foil lined baking sheet and roast until juicy and somewhat caramelized (about 15 minutes). Transfer grapes to serving plate with a dollop of the sweetened mascarpone.

½ C Mascarpone
1 ½ T Rum
1t finely grated orange zest

Mix together.

Lychee Nuts, Raspberries and Pineapple

1 Can unsweetened lychee nuts
1 C fresh pineapple chunks
1 Package fresh raspberries
1/4 C Golden brown toasted unsweetened coconut (300 degree oven for 3-5 minutes -- watch carefully since it has tendency to burn)
Candied ginger, finely chopped for garnish, optional

Place in large bowl

Coconut Splash
1/4 C Coconut White Balsamic Vinegar
1 - 2 T Honey

Dissolve honey in vinegar. Pour over fruit and gently mix. Serve with toasted coconut and chopped ginger (optional).

Note: Can add some Pocky (Japanese biscuit) as a garnish

This recipe comes from my friend, Carol Genovese.

Blueberry Sangria

1 Bottle Blueberry Cider (Whole Foods)
1 Bottle Riesling
1/4 Cup Blueberry Balsamic Vinegar (Blue Sky Oil and Vinegar Shop)