Read e-book online 101 Blender Drinks PDF

By Kim Haasarud, Alexandra Grablewski

ISBN-10: 0470505133

ISBN-13: 9780470505137

A James Beard venerated mixologist provides this new addition to the one hundred and one Cocktails sequence, supplying over a hundred recipes for blender beverages emphasizing clean end result and herbs that placed a brand new twist on vintage recipes.

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Cook until the pork is golden brown (even dark brown in some areas) and cooked through, about 5–8 minutes. Serve with a dipping bowl of the Thai Peanut Dip on the side. Right: Each trip to Thailand I wander the streets in search of tasty bites like these satay I found char- ring to perfection in the sleepy town of Lam Nari. indd Sec2:41 8/3/11 5:35:14 PM Crunchy Sweet Papaya Pickles Sweet, sour, and salty pickles adorn tables across Thailand, sometimes eaten with the standard dishes of Thailand.

Yet, when I do hit the road alone, I still don’t hold back and buy way more samples than I could ever eat by myself. Often I’ll find myself sharing my edible discoveries with locals and fellow travelers…it’s a great way to make friends. It’s kind of funny, sometimes it turns into a exchange program, I offer some Coconut Crusted Peanuts (page 43) and they offer a cool beer in return—the Thais are very generous and kind. Try the recipes in this chapter as mid-day snacks, light lunches, casual weekday meals, or part of an elegant cocktail party.

2 Mix in the curry paste and cook for an additional minute. 3 Pour in the remaining coconut milk, stock, simmering aromatics, protein, and vegetables and bring to a boil. Lower the heat to simmer for 3–5 minutes, until the protein and vegetables are cooked. Sometimes I add vegetables in stages to cook them each as desired. 4 Taste the sauce and adjust seasoning with fish sauce, salt and/or sugar. 5 Stir in the finishing aromatics, remove from the heat and spoon into a bowl 6 Garnish with desired items and serve with condiments and steamed rice.

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101 Blender Drinks by Kim Haasarud, Alexandra Grablewski

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