Who says popsicles are for children? Yes, the sight of them may make us giggle and squeal in delight, but by no means are they just for kids. Try these elegant, grown up popsicles made with coconut milk, lavender, ginger and honey. Not only are they glamorously delicious, but they’re only 50 calories a pop.
I’ve always loved the act of grilling more than the taste. As far as food goes, few things personify summer feasting better than a grill. The imagery that comes to my mind is the probably the product of decades of subliminal American advertising; everyone is laughing, sporting a pair of shades with an ice cold drink in one hand and a burger in the other. Ah, summer. However, despite the fact that I often dismiss grilling as “lazy cooking,” I must admit that some things just taste better cooked over an open flame. In this case, as versatile as corn is, nothing beats a classic grilled ear of corn. To add some Vietnamese flair, I garnished it with fried garlic, Thai peppers, fresh lime and the main ingredient mỡ hành, a popular Vietnamese relish made by lightly frying scallions in oil, hence the literal translation “scallion fat.” Give your guests a taste of Vietnamese street food at your next barbecue.
Remove husks from corn ears, saving one thin layer.
Grill for 20 minutes, turning every 5 minutes.
To prepare the scallion relish, heat sesame oil and fry minced garlic until crispy. Add in chopped scallions and cayenne peppers and fry for 15-30 seconds. Scallions should be wilted, but still green and soft.
Spoon relish over corn and serve with lime wedges.
Notes
If you prefer more charred corn kernels, remove all husks. Don't worry about removing the wispy, hair like pieces from the corn. They will burn on the grill and fall off on their own.
The Moscow Mule was born out of a vodka craze in the 1950s. Story has it, the recipe was crafted by three friends who owned the largest ginger beer and vodka companies at the time. However, despite being named for traditionally Russian vodka, the classic cocktail’s ingredients seem pretty Asian to me. Ginger, lime, and mint are all cornerstone flavors in Asian cuisine. I decided to concoct an Asian version by substituting sake for vodka and adding some cucumber and cilantro for extra freshness. The result – a light and refreshing libation, perfectly sweet and crisp for these hot summer days.
From Korean taco trucks to traditional Korean restaurants, Korean cuisine seems to be taking the country by storm. While bibimbap and kimchi are more acquired tastes, you have to have been living under a rock for the last few years if you’ve yet to experience Korean BBQ. You’ll typically have Korean BBQ in the style of Hibachi where a large group of people sit around grill while dozens of different starters are brought out and each guest takes turns grilling a variety of meats. Unfortunately, I don’t live close to a Korean BBQ nor do I have a grill. However, this simple recipe captures the smoky and sweet essence of Korean BBQ with minimal effort. Prepare a simple marinade, add in short ribs, let simmer for a couple hours while you read a book or catch up on TV and voila – you’ve got yourself some delicious, tender Korean style beef.
In a pot, mix together soy sauce, brown sugar, vinegar and sesame oil. Stir until brown sugar is no longer clumpy. Add in sliced ginger, chopped green onions, sesame seeds, and red pepper flakes.
Chop short ribs into 2 inch thick slices. Place short ribs in marinade, flat side down.
Simmer on medium to low heat for 2 hours, flipping over every 30 minutes to ensure the bottom doesn't become charred.
Remove short ribs from marinade and garnish with additional sesame seeds and chopped green onions.
Notes
Serve with steamed jasmine rice, mashed potatoes or tortillas.
