Cook the Book: 'The Asian Grill'
If your summer cook-out repertoire is limited to hot dogs, hamburgers, and the occasional kebab, The Asian Grill might help you spice up the grilling season. Corinne Trang has put together a pan-Asian compendium of recipes using her "East meets East" concept of fusion cooking. Trang, dubbed the Julia Child of Asian cuisine, has taken flavor components from China, Vietnam, Thailand, Korea, India, Indonesia, and the Philippines and adapted them for the American grill.
The Asian Grill utilizes the five-flavor concept, combining sweet, sour, salty, spicy, and bitter elements to create depth and complexity of flavor. Taking a cue from most Asian cuisines, meat is not the main focus of the menus outlined in The Asian Grill; instead one protein is accompanied by several vegetables, various sauces and garnishes and plenty of healthy starches, such as rice and homemade flat breads.
Every day this week we will be sharing a recipe from The Asian Grill: pseudo sushi rolls with wild salmon, grilled country ribs with hoisin sauce, and sweet summer corn and edamame salad with walnut-miso dressing. If you are a fan of banh mi (and who isn't?), we are going to give you a recipe for pork patties and pickled daikon, carrots, and cucumbers that are perfect for making at home. —Caroline Russock
Win The Asian Grill
We are giving away five (5) copies of The Asian Grill. All you have to do is tell us about your funniest grilling mishap in the comments section of this post.
Five (5) people will be chosen at random among the eligible comments below. Comments will close Monday, April 20 at noon ET. The standard Serious Eats contest rules appy.