Thai Meatbowls

1. Pickle the veggies: in a jar, mix together the rice vinegar, palm sugar, sesame oil, and salt. Submerse the carrots, sprouts, and shallots, adding water if needed to cover. Soak for at least 1 hour then drain; longer will make them more sour.

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Masala Thai

Masala chai is pretty much the national drink of India. Masala means spiced and chai means tea, so literally, spiced tea. There’s a chai-walla on just about every street corner in every city and you can get a tiny cup any time of day for about $0.10. If you order it in the US and it’s more bitter than sweet, it’s probably pretty authentic. We learned how to make masala chai in Udaipur and combined the recipe with Thai tea to make it unique.

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Grilled Sticky Wings

Fire up the grill, we’re having some Coconut Harissa Grilled Sticky Wings! Sweet, spicy and packed with layers of heat and flavors, this will be the wing recipe everyone will want this summer. Prepare to be the favorite guest at your next BBQ party invite.

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Summer Salad

I love to take advantage of vegetables that are locally grown and at the peak of ripeness. This salad really shows off summer’s bounty and has the surprise of ginger. The aroma of the Thai basil and the slight heat of the dressing make this a perfect side dish for grilled fresh seafood or fish. I suggest you try it with grilled soft shell crab, another local specialty at their best in the summer.

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Bloody Apinya

Mix tomato juice, vodka, Apinya sauce, salt, pepper, and juice from 0.5 of the blood orange into a glass over ice. Garnish with a wedge of blood orange and cilantro.

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