With a heady mixture of Thai chili syrup, lemongrass syrup, and pink peppercorn, this dramatic drink — topped off with ‘smoking,’ liquid nitrogen-charged raspberries — is a hot choice at the swanky Chandelier Bar in Las Vegas’ hottest new hotel, The Cosmopolitan. Mixologist Mariena Mercer’s cocktail can be recreated at home — no liquid nitrogen required.
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Ripe tomatoes and fresh lemongrass bring new heights of flavor to these baked sardines. Serve on toast for an easy and elegant appetizer! A white wine from Côtes de Bordeaux is ideal to play off the flavors of the fish.
Sometimes we forget about these powerful, medicinal little plants that lend their gorgeous flavor and aroma. Run herbs through your juicer like you would with greens. Mint, chocolate mint, spearmint, and others are beautiful in combination with sweet fruits or greens, and have a cooling effect. I love mint with cucumber, spinach, ruby red grapefruit, and apple. Fennel is another wonderful addition, and whether you’re using the stalks, blub, or fronds (or all three), it will flavor your juice with the sweet and herbal taste of anise. And don’t forget about the savory herbs, basil, thyme, rosemary, sage, oregano, dill, and one and on. These add depth to savory vegetable juices and complexity to sweet and citrusy juices. Look for fresh herbs in your garden, your farmers market, co-op, and grocery store. There’s a lot you can do with a little bit of herbs. One of my favorite summer juices stars lemongrass, which wafts like a bright and sultry perfume through watermelon, Asian pear, and pineapple.
This soup is based on the classic Thai dish known as tom yum goong; the secret to making a great one is to put all your effort and love into making a great stock. I encourage you to use dried lobster mushrooms here, as their rehydration liquid, along with the toasted shrimp shell stock, makes a fine base for the soup. Extra bonus: The rehydrated lobster mushrooms retain a touch of chewiness that makes for a great textural contrast. — Shroom, by Becky Selengut
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Tim Wildin is Brand Director for ShopHouse. He likes to use his Thanksgiving leftovers to create a Thai alternative to the turkey sandwich: “My dad (American) would always make fun of my mom (Thai) and I because he'd say we would make Thai food from leftovers of the most American meal of the year. We'd shred the leftover turkey, mince it really finely, and make 'laab' (a Thai minced meat salad, for lack of a better term) with it. Much better than a turkey sandwich!”
The featured pink drink of the Four Seasons Hotel Los Angeles, the Pink Ribbon highlights a refreshingly unexpected hibiscus infusion that gives this cocktail its wow-factor. This drink is priced at $16, with 20 percent of the proceeds going to the Susan G. Komen for the Cure Foundation.
Everyone loves chicken pad thai, Thailand's deliciously spicy noodle dish. The noodles used are rice sticks, which, besides being delightfully chewy, are gluten-free (for those allergic to it) and "cooked" simply by soaking. My version is easier to make than many others — I've eliminated the traditional tamarind, which is hard to find and fussy to prepare — but nothing is lost in the flavor department, I promise. I include the traditional scrambled eggs, but you can omit them, if you like. You'll still have a wonderfully satisfying dish.Click here to see Beam Ming Tsai into the Kitchen.
Our friends over at ShakeStir have asked the nearly 2,000 (and growing) bartenders in their community to submit signature cocktail recipes for potential coverage on The Daily Meal. Each Wednesday, the drink that snags the most 5-star ratings (according to his or her ShakeStir peers) will be featured on The Daily Meal — along with a recipe, photo, and link to the selected bartender's profile — as part of the new weekly "Hump Day" Cocktail series.
This week's winner: From New Orleans, bartender Tiffany Soles at Irvin Mayfield's Jazz Playhouse mixes up rum and pineapple for one last summer treat. You might just believe you're living in the tropics with one sip of this summer cocktail.
Thanks to our bartender friends at ShakeStir for contributing, and stay tuned for more Hump Day Cocktails!
Chef Kim creates a depth of flavor with his Scottish salmon by poaching it in a celery, lemongrass, and white wine liquid that’s been infused with lemon and lime peels. It’s sprinkled with an herb-bacon crust to give a fresh and crunchy finish.