“Food says so much about where you’ve come from, where you’ve decided to go, and the lessons you’ve learned. It’s geography, politics, tradition, belief and so much more and this week, we invite you to dig in and discover the rich, ever-evolving taste of America in 2011. The week will culminate with a Secret Supper in New York City, and Eatocracy invites you to participate online starting Monday July 11th at 6:30 p.m. E.T.
“A few dogs, some burgers, a steak, maybe a batch of your famous ribs - is there anything more American than cooking out? Well - the U.S. may have perfected the art of the backyard barbecue, but the rest of the world isn't exactly immune to the thrill of the grill. Nearly every nation on Earth puts heat to meat on a grate and makes a meal of it, and so far as we're concerned, the more the merrier.
Here's a ten stop tasting tour of some of the world's greatest grilling hot spots.”
Cassi Creek:
The article goes on to list ten culturally enticing locations that have unique and interesting cooking and seasoning methods and local favorites that each bear exploration.
Planking salmon or other fish is an excellent way to flavor and cook it. I’ve used this method indoors, outdoors on a gas &/or charcoal grill, and at a campfire kitchen. It can be ruined by inattention, and needs to be done with an exhaust fan if done indoors.
I like Korean food, Thai, much of the food from South East Asia and China. Indian food can be a lot of fun as well. Some Eastern European foods are in our rotations, but the cuisine is not terribly good for either of us. I am particularly fond of Vietnamese “pho” which currently is in our rotation about twice/month. Also high on my list of favorites, “bun” noodle salad. Hotdogs and baked beans show up here frequently. So does white bean/sausage/mustard green soup.
The comfort foods that came from the Pale are largely exercises in how to make food for three serve seven. Remove the religious symbolism and they become poverty in a pan with minimal seasoning beyond onion and garlic. That being said, we’ll be dining on a Stroganoff analog tonight. I’ll probably switch kasha for the egg noodles.
Last night’s dinner combined Indian and Italian cuisine. We fixed shrimp pizza on Indian naan flatbread. There were no leftovers.
I’m always on the lookout for new recipes, and willing to share any of mine.
Lemongrass Shrimp over Rice Vermicelli and Vegetables (Bun Tom Nuong Xa)
Raw ingredients, such as cucumber, carrots, lettuce, mung bean sprouts, and fresh mint leaves, make this refreshing dish ideal for summer. You can substitute pork tenderloin, beef sirloin, or chicken for the shrimp. Simply cut the meat into cubes, marinate for 2 hours, then skewer and grill until done. The sauce, called nuoc cham, is present at every meal in Vietnam and drizzled over grilled meats, plain rice, or noodles. Homemade herbal oil and fried herbs are widely used in Asia. In Vietnam, shallot oil and fried shallots are the most popular and are used to garnish meat, seafood, rice, and noodle dishes.
Yield
8 servings
Ingredients
Shrimp:
1/3 cup Thai fish sauce (such as Three Crabs)
1/4 cup sugar
2 tablespoons finely chopped peeled fresh lemongrass
1-tablespoon vegetable oil
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
Sauce:
1 cup fresh lime juice (about 9 medium limes)
3/4 cup shredded carrot
1/2 cup sugar
1/4 cup Thai fish sauce (such as Three Crabs)
2 garlic cloves, minced
2 red Thai chilies, seeded and minced
Shallot oil:
1/4 cup vegetable oil
3/4 cup thinly sliced shallots
Remaining ingredients:
8 ounces rice vermicelli (banh hoai or bun giang Tay)
3 1/2 cups shredded Boston lettuce, divided
2 cups fresh bean sprouts, divided
1 3/4 cups shredded carrot, divided
1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups), divided
Cooking spray
1/2 cup chopped fresh mint
1/2 cup unsalted dry-roasted peanuts, finely chopped
Preparation
To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
To prepare sauce, combine the limejuice and next 5 ingredients (through chilies), stirring with a whisk until the sugar dissolves. Set aside.
To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes. Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
To cook shrimp, prepare the grill to medium-high heat.
Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.
Nutritional Information
Calories: 423 (29% from fat)
Fat: 13.5g (sat 2.1g, mono 4.1g, poly 6g)
Protein: 26.6g
Carbohydrate: 51.9g
Fiber: 4.3g
Cholesterol: 129mg
Iron: 4.2mg
Sodium: 960mg
Calcium: 102mg
Cooking Light, AUGUST 2004
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