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Sweet & Sour Tamarind Glazed Wings
Ingredients:
1 bottle Tamarind Lime Sauce
3 lbs Chicken Wings
Prep: Place wings in a large soup pot, cover with water. Bring to a boil, reduce to a simmer for 5 minutes. Drain chicken and set aside. Preheat grill on high for 10 minutes, season grates as desired. Reduce flame to low, add chicken, cook turning often so as not to burn. In a large saute pan bring Tamarind Lime to a light simmer for 3-4 minutes. Turn off flame to sauce, add wings, toss well, serve immediately. Garnish with minced parsley or cilantro, serve with extra sauce if there is any remaining.
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Salsa Bruschetta:
Ingredients:
4 lg Roma tomatoes (Diced)
1/4c minced red onion
1 yellow bell pepper (seeded, diced)
1 red bell pepper (seeded, diced)
1 avocado (pitted,diced)
3/4c Cilantro Lime Vinaigrette
1 Loaf country style baguette
3 Tbs Unsalted butter
Prep: Combine tomato, onion, peppers, avocado, & Cilantro Lime. Toss well, let marinate for 3 hours. Melt butter in small saucepan. Slice baguette into 1/4 inch round slices. Brush with melted butter then toast until crisp (about 4 minutes). Top baguette slices with salsa, serve immediately.
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Thai Rolls with Spicy Chili Sauce:
Ingredients:
1lb Bok Choy
1 lb Boneless pork
1 Tbs. Grated fresh ginger root
1/4 tsp Sea salt
1 tsp Toasted sesame oil
1 tsp Rice wine vinegar
1 Tbs. Oyster sauce
16 Rice spring roll wrappers
2c Sunflower oil
6 oz Chipotle Honey Mustard
Prep: Cook bok choy in boiling water for 2 minutes, drain then soak in cold water. Finely mince pork, set aside in a large bowl. Finely chop bok choy, add to pork with ginger, salt, sesame oil, vinegar, and oyster sauce. Using wet hands mix well. Place a spoonful of pork filling in the center of each rice wrap, roll according to package instructions, set aside. Heat oil in wok or sauté pan over medium flame. Add 2-3 rolls, cook for 5 minutes. Remove from oil, drain on absorbent paper or cloth, kep covered. Repeat with remaining spring rolls. Serve with Chipotle Honey Mustard on the side as a dipping sauce.
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