Wild Ginger

For use with appetizers like potstickers, shao mai or egg rolls. This sauce can be made a day ahead and refrigerated overnight.

PREPARATION
Bring vinegar and sugar to boil in small saucepan, stirring briefly, until sugar dissolves. Pour into bowl; stir in garlic, fish sauce, and red pepper flakes. Serve.

For use with appetizers like potstickers, shao mai or egg rolls. This sauce can be made a day ahead and refrigerated overnight.

PREPARATION
Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Serve.

This is a simple variant on a typical table sauce. You could make this with red tomatoes instead of tomatillos and a non-smoked chile for something more similar to what you might see at your favorite taqueria or in a bottle. Cherie and I favor the smokey flavor of chipotle chilis and this is popular with us.

INGREDIENTS
Yield: ~ 1 cup
3 medium fresh tomatillos - husked and washed (about 4-6 ounces by weight)
3 lare cloves garlic, unpeeled
3 canned chipotle chilis, seeded plus one tablespoon adobo sauce
    (buy the canned chipotle chilis in adobo)
Salt, about ¼ teaspoon or to taste
1 teaspoon water

PREPARATION
1. Roast the tomatillos and unpeeled garlic: Using a comal, heavy skillet or griddle pan roast the tomatillos and garlic over medium heat. Heat both tomatillos and garlic until you see black spots developing and then turn. Turn frequently until both are soft, about 15 minutes. Then let cool, slipping off the skins of the garlic and chopping them up.

2. Place all the ingredients in a blender or food processor (I prefer blender for this) and puree. Add more water if too thick for your tastes.

This is a great, simple marinade that will add lots of flavor to meat that you want to grill. Equally good on a steak or a pork roast.

INGREDIENTS
¾ cup of Red Miso Paste
2 pinches of Cayenne pepper
1 tsp of minced garlic
1 tsp of minced ginger
Mirin..... enough to turn thick paste to a thinner paste

PREPARATION
Coat the meat with paste and let marinate for an hour or more (no more than 24 hours).