I decided to dive right into this book after reading all the great recipes. I started out with the “Chiang Mai Lettuce Cups.” Heavenly. The first part of the recipe is frying 2 Tablespoons of uncooked rice with 2 Tablespoons of vegetable oil until it is toasty brown. After cooling, the rice is put into a spice grinder and ground to a fine powder. It is eventually stirred into the filling of ground beef, shallots, green onion, fresh mint, cilantro, crushed red pepper, lime juice, fish sauce, and a little sugar, then piled into lettuce cups. The ground toasted rice added such a unique flavor. I will be making this again and again. A few days later was the “Cantonese Roast Chicken with Honey-Hoisin Glaze.” Also heavenly. I served it with Martin’s vegetable fried rice (although I added more mushrooms). I also made it a point to save 2 cups of the roast chicken meat so I could make the “Chinese Chicken Salad with Glazed Walnuts,” which was a huge hit at dinner a few nights ago. I posted on my facebook page about how much I loved these recipes, and someone wrote back to me about the lemon chicken and the spiced orange pork chops. Of course, now I have to try those, too.
Needless to say, I am completely sold on this book. I have post-its sticking out all over. So back to Ray Romano. As I was writing this, I decided to google and see if Ray actually does like to cook. I couldn’t find much, but I did find that he told Good Housekeeping magazine he loved brownies and gave them this recipe:
I saw your title on my sidebar and cracked up–love it.
Angela – I couldn’t decide between that one or “Wok this Way,” probably because I wrote the blog after midnight when everything seems to be funny…