Grilled thai chicken sausage with spicy peanut sauce
Green chili potato salad
Ginger coleslaw
Thai beer, ginger ale
Lemon sorbet
American cuisine is a work in progress, always evolving to embrace the newest ethnic populations and to reflect current food trends. This year, the buzz is all about Pan-Asian influences: cool, tropical flavors that are ideally suited to summer.
Even American classics are amenable to new tastes borrowed from the Pacific Rim. Take staples of the back-yard barbecue, for instance. Grilled sausages, potato salad and coleslaw easily take on new flavors, as these recipes show.
Start with the new varieties of chicken sausage, often lower in fat and calories than pork sausage. Most supermarkets carry Asian-flavored chicken sausages, which are ideal in this menu. Bratwurst can be used instead.
GRILLED THAI CHICKEN SAUSAGES WITH SPICY PEANUT SAUCE
Preparation time: 15 minutes
Cooking time: 5 minutes
Yield: 6 servings
6 Thai-spiced chicken sausages or any seasoned chicken sausage
6 hot dog buns
6 tablespoons reduced-fat or regular mayonnaise
1 small roasted red pepper, finely minced
2 tablespoons prepared Thai peanut satay sauce, see note
4 1/2 teaspoons lime juice
Garnishes as desired: lettuce leaves, thinly sliced onions, cilantro leaves
1. Prepare grill. Cook sausages over hot coals until cooked through, adding rolls the last minute or two to toast.
2. Combine mayonnaise, red pepper, satay sauce and lime juice in a small bowl; mix well.
3. Spread toasted rolls with mayonnaise mixture; add sausages and garnishes as desired.
Test kitchen note: Thai peanut satay sauce can be found in the Asian section of most grocery stores or in specialty markets.
Nutrition information per serving:
Calories …… 280 Fat ………… 13 g Cholesterol .. 45 mg
Sodium ….. 730 mg Carbohydrates .. 28 g Protein ……. 14 g
GREEN CHILI POTATO SALAD
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Yield: 6 servings
2 pounds small red new potatoes
1 tablespoon vegetable oil
1 stalk lemongrass, trimmed, very finely minced
1 to 2 serrano chilies, minced
1/4 cup low-fat plain yogurt
2 tablespoons coconut milk
Salt to taste
1/2 small sweet onion, finely diced
1/3 cup minced fresh cilantro1.
1. Put potatoes in large saucepan with water to cover. Heat to a boil over high heat; cook until potatoes are just tender, 8 to 10 minutes. Drain well and set potatoes aside. Wipe out pan.
2. Heat oil in same saucepan over medium-high heat. Add lemongrass and serrano peppers. Cook, stirring until slightly softened, 1 minute. Remove from heat; transfer to large bowl. Add yogurt, coconut milk and salt.
3. Quarter potatoes and add to bowl along with onion and cilantro. Mix lightly. Serve at room temperature.
Nutrition information per serving:
Calories …… 140 Fat …………. 4 g Cholesterol .. 1 mg
Sodium …… 13 mg Carbohydrates .. 22 g Protein ……. 5 g
GINGER COLESLAW
Preparation time: 10 minutes
Yield: 6 servings
1 pound ready-to-use coleslaw mix
4 green onions, thinly sliced
2 tablespoons each: ginger preserves, light or regular mayonnaise
1/4 cup seasoned rice vinegar
1 tablespoon fresh lemon or lime juice
Ground red pepper to taste
1. Combine coleslaw mix and green onions in large bowl. Place preserves in bowl of small food processor fitted with metal blade. Process until smooth. (Or strain through mesh strainer; discard ginger pieces.)
2. Add remaining ingredients to processor; process just to mix. Pour dressing over coleslaw mix; toss well.
Nutrition information per serving:
Calories …… 45 Fat ………… 1 g Cholesterol .. 1 mg
Sodium ….. 40 mg Carbohydrates .. 8 g Protein ……. 2 g
