Nuao Tuong Ngot (Hoisin Dipping Sauce)

Nuoc Tuong Ngot (Hoisin Dipping Sauce) is a favorite of mine with spring rolls. This was adapted from another recipe, though origin is unknown.

1/2 cup hoisin sauce

1 1/2 tablespoons rice vinegar

1/2 cup milk

3 tablespoons roasted peanuts (there was another recipe for this, but I made it up to save time)

3 tablespoons shredded carrots

1 red chili pepper, julienned (Optional)

2 Tablespoons Peanut butter (Optional)

In a saucepan combine the hoisin sauce and the rice vinegar, put over medium heat and stir in the milk. Continue to stir just before boiling point is reached, then add peanut butter (if desired), mix well and remove from heat and allow to cool to room temp. To serve, chop the roasted peanuts, carrot and finely slice the chilli to garnish the sauce.

The sauce will keep for up to a week in the fridge.

Beef Short Ribs

This is a classic, with a twist by using the liquid from the reconstituted dried mushrooms adding a deep, earthy flavor.

Ingredients:

4 short ribs

Hand full of dried porchini (or other) mushrooms (1 package)

2 cups beef stock

1 cup good red wine

1 medium onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1 clove garlic, minced

2 sprigs rosemary and one bunch thyme, tied together

Flour

Olive oil

Salt and pepper

Directions:

Heat up the stock and the wine to a boil and remove from heat. Rinse the dried mushrooms and put into the stock/wine mixture to steep for 30 minutes.

Dry the ribs and salt, pepper and flour the ribs and over medium-high heat, sear each side to get a nice browning. When done, remove ribs to a plate and add a few tablespoons of olive oil and sautee garlic, onion, carrot and celery until soft.

Remove mushrooms and chop finely. Add mushrooms to vegetables mixture along with the ribs, stock mixture (being careful not to let any sediment on the bottom go into the pan) and rosemary/thyme bouquet and bring to a boil. Cover and put into 350 oven for about 2 hours.

Greek Inspired Cucumber Sauce

Goes with the Greek Inspired Chicken Kababs, but also works as a great pairing with grilled salmon or falafels.

Ingredients:

2 medium cucumbers

2 tablespoon chopped fresh dill

1 cup plain yogurt (Greek style for a thicker sauce)

2 dashes tobasco

Salt and pepper

For the sauce, peel cucumber and slice very thin. Place in a colander, add a two pinches of salt and mix. Let sit for 30-45 minutes to draw out the moisture. Squeeze remaining water out and place in a bowl. Add dill, yogurt, tobasco and pepper and mix. Taste and adjust salt and pepper as necessary.

Greek Inspired Chicken Kababs

Always looking to use fresh ingredients. This, along with the "Greek Inspired Cucumber Sauce," grilled zucchini with thyme and some fresh grilled pitas (see below) are a great summer meal.

Ingredients:

2 large chicken breasts, washed and cut into 2" cubes

3 tablespoons chopped fresh oregano

1 tablespoon chopped fresh mint

1/4 teaspoon crushed hot pepper

1/3 cup Olive oil

2 tablespoons red wine vinegar

Salt and Pepper

Directions:

The night before, put chicken, oregano, mint, hot pepper, olive oil, vinegar, and a pinch of salt and pepper in a plastic bag or bowl. Mix and marinate overnight.

Next day, soak skewers (if wooden skewers) in water for 30 minutes. Assemble 6-8 pieces of chicken per skewer, making sure the pieces don't touch. Once you assembled all the skewers, salt and pepper each side.

Grill on a hot grill until done. Serve with cucumber sauce and pitas.

For homemade pitas, use basic pizza dough recipe and form into small balls and roll out into 6-8" 1/4" think pitas. Grill over low flame for 2-3 minutes until puffed and turn over for another 2-3 minutes until cooked through.