• NHNonni on November 29, 2011

  Glazed Scallops with Almond-Caper Butter Sauce on pg. 273 is a terrific recipe.

Notes about Recipes in this book

• Grilled "street" corn

  • stockholm28 on August 25, 2013

    Corn is grilled without removing husk or silk ... very easy way to grill corn and I will grill this way in future.

• Potato-leek pancakes with sour cream and chives

  • mjes on October 10, 2019

    A solid potato-leek pancake which I cooked in goose fat and served with crème fraîche. I'll make it again if this happens to be the book open, but I'll not search it out.

• Thai-style fish cakes with Erasto's nuoc cham and sriracha sauce

  • L.Nightshade on June 26, 2017

    Page 54-55. These fish cakes use no bready filler, and no egg. I doubted that they would hold together. But they did! Perfectly. We put sriracha on some, but decided it wasn’t really necessary, and it sort of overpowered some of the more delicate flavors. Mr. Nightshade called these the best fish cakes he’d ever eaten (that’s fish, mind you, not comparing them to crab cakes). They really were just about as good as it gets.

• Asparagus and shiitake spring rolls

  • DKennedy on March 06, 2015

    P. 29

• Smoked duck spring rolls with sweet-and-sour sauce

  • DKennedy on March 06, 2015

    P. 78-79

• Mongolian barbecued lamb chops

  • JoanN on July 21, 2013

    Terrific. Marinade would be outstanding on ribs and satays. Made in a cast iron grill pan and that worked out just fine, although I'm sure it would be even better on a charcoal grill.

  • L.Nightshade on September 05, 2013

    I made this with wonderful chops from Oregon lambs, nicely Frenched by our butcher. I used a blend of chile-garlic sauce and chopped fermented black beans in the marinade, everything else as written. I also made the mustard sauce as written, even though it seemed to call for a lot of sugar. Great dish, great marinade. Definitely many flavor notes in the finished product, and they all work well together. I think I'll use it next on a pork tenderloin.

• Mustards' Vietnamese-style pork lettuce wraps

  • stockholm28 on August 25, 2013

    I liked the grilled pork, but thought the dipping sauce was entirely too salty. In my first wrap, the salt just overpowered everything. I went back and adjusted the flavors in the dipping sauce. I had to add a lot more lime, and then more sugar. If I did it again, I'd start with about half the quantity of fish sauce in the dipping sauce, taste it, and then add more if it were needed. Once I adjusted the dipping sauce, I really liked this recipe. It was very good as leftovers the next day. I just cooked some fresh rice noodles.

• Avocado-papaya salad with papaya seed dressing

  • mjes on October 10, 2019

    Take one perfectly ripe avocado. Add one perfectly ripe papaya. Add one food guard to keep them from being eaten prior to trying the recipe. Yes, the papaya seed in the dressing gives this salad just enough pop to convince me to use the recipe for the dressing. I used macadamia nuts (optional) and would highly recommend that they always be included - texture and flavor is the perfect foil to the soft fruits.

  • foodgloriousfood on June 14, 2021

    Such a refreshing salad and the papaya seed dressing worked perfectly with it. I wasn’t sure I liked the dressing much by itself but on the salad it was perfect! I sought out Hawaiian papayas for this recipe and I was glad I did. Lovely. Definitely a keeper. I used hazelnuts but would like to try gently toasted macadamias (one of the other recommended nuts) next time, as I think they would complement the flavors better. Served the salad with Thai seasoned chicken breasts. It would also be wonderful with seafood!

• Corn soup two ways

  • stockholm28 on August 25, 2013

    I only made it one-way with the double-basil tomato topping. With the tomato garnish, this is an extremely simple recipe and can easily be made in under 30 minutes. Since I didn't have a pasilla pepper, I ended up using a poblano pepper in the soup. The soup was good although it was really the tomato and basil garnish that dominated rather than the corn and chile. While I liked it, I'm not sure I'd make it again as I'd be just as happy with some fresh corn and sliced tomatoes and basil.

• Rabbit tostada with cumin-scented black beans and lime crème fraîche

  • DKennedy on August 14, 2012

    A lot of work but truly excellent. Rabbit could be made ahead of time and reheated. Beans need to soak overnight. Do not omit chiles from either beans or rabbit braise, but do substitute for a milder chile unless you can handle a lot of heat. Would make an excellent salad if increased the amount of the condiments. Dressing is very well balanced.

• Sunday supper burgers with Thousand Island dressing

  • Gio on July 05, 2013

    Pg. 216 - Jul 1, 2013 A three part recipe each of which is delicious in its own right but here combines to create the most flavorful burger I've ever eaten. The ground meat to use is beef but I substituted ground organic dark meat turkey and it worked perfectly. One thing, she doesn't say when to place onion rings on the burger, so use your judgement when building the finished burger.

  • stockholm28 on August 25, 2013

    Good burger recipe. The dressing was a bit sweet to my taste, so next time I might use a little less sweet relish.

• Spicy lamb burgers with Vietnamese herb salad and tamarind vinaigrette

  • DKennedy on July 14, 2013

    Very nice flavor profile, especially when served with the vinaigrette. They did tend to fall apart, so next time I might use more meat to bind them.

• Grilled scallops amandine

  • mjes on October 10, 2019

    For 50 years my favorite scallops recipe has used orange juice, drambuie, and snow peas. This recipe's use of an orange glaze (lemongrass, Thai chili, orange juice, mirin, ginger) stuck me as a similar recipe with an Asian bent. The amandine sauce was certainly enjoyable, but I'd be just as happy using it on a perfectly steamed veggie side dish served with the scallops. But yes, this is another excellent scallop recipe.

• Lemon-buttermilk pudding cake with Chantilly cream and berries

  • stockholm28 on August 25, 2013

    This is a simple dessert and very nice for anyone who likes tart lemon desserts. This same recipe is in the Secrets of Success cookbook.