Notes about Recipes in this book

• Hoisin-glazed turkey burgers with sizzling scallions

  • ashallen on November 05, 2019

    These came out just OK for me. I did, however, broil vs. grill them - they'd probably be better grilled! I also accidentally added 1.5 teaspoons toasted sesame oil to the sauce vs. the 1 teaspoon specified in the recipe. The sauce flavor seemed "off" to me and the extra sesame oil was probably why. Texture was a bit rubbery - next time I'd use a thermometer and keep a close eye on the temperature vs. relying on the recipe instructions which say to cook until the juices run clear.

• Red-braised beef with shiitake mushrooms

  • jenniesb on November 16, 2014

    Really enjoyed this recipe. Did not have dried orange peel so subbed orange zest at end. I would probably cut down a little on the soy sauce; it was a little rich/salty. Served it with suggested side (lemony mashed turnips/potatoes, from Terrific Pacific as well), which was fantastic.

• Lemony mashed turnips with ginger and chives

  • jenniesb on November 16, 2014

    Absolutely delish. I did not have chives so subbed scallion. This was as good on the 4th day as the first day and was a wonderful accompaniment to the red-braised beef with shiitake mushrooms recipe, also in the Terrific Pacific book.

• Spicy peanut sauce

  • karenjbennett on March 14, 2021

    This is a great recipe and can be doubled/tripled/quadrupled and the extra satay sauce frozen in portions. You can sub. the tamarind for lime juice.

• Gingered sour cherry sauce

  • karenjbennett on March 14, 2021

    This is a great sauce with any greasy poultry and really complements goose. I make mine with fresh sour cherries and it freezes very well too.