asian food: NOT FROM SCRATCH2 Wasabi broiled sushi| |(6 servings)| Sushi rolls make great finger-food, quick appetizers. Most stores these days carry a good variety. For this preparation, I put them on a serving plate with a ramekin of dipping sauce made by combining the soy sauce, wasabi paste and chopped pickled ginger. Pickled ginger ½ cup mayonnaise Wasabi paste 18 pieces prepared sushi of choice Soy sauce (may substitute low-sodium soy sauce) Steps: Set an oven rack 4 inches from the heating element and preheat the broiler. Mince the pickled ginger that comes with the sushi and set aside. In a small bowl, blend the mayonnaise and the wasabi paste that comes with the sushi. Place the sushi rolls on a rimmed baking sheet. Put a few drops of soy sauce on each roll and then a small dollop of the mayonnaise mixture. Broil for a few seconds just to brown. |Thai soup of yellow curry,| |coconut milk and salmon| |(8 servings)| I bought roasted salmon fillet from the prepared foods counter of Whole Foods. 1 qt. creamy butternut squash soup, such as Imagine or Organic 2 cups fish stock, such as Kitchen Basics, or 2 cups clam juice One 14-oz. can unsweetened coconut milk 1 T. Thai-style yellow curry paste 1 T. sugar 1 bunch scallions, white and tender green parts, chopped ½ bunch cilantro, stems and leaves, chopped 8 oz. cooked salmon, pulled into bite-size pieces Steps: In a large saucepan or stockpot over medium-high heat, combine the squash soup, fish stock or clam juice, coconut milk, curry paste and sugar, mixing well. Bring to a boil and remove from the heat. Add the scallions, cilantro and salmon, stirring just to combine. |Roast chicken with black bean sauce| |(6 to 8 servings)| This dish is best served with brown or white rice. I also like Thai Kitchen's yellow jasmine rice and Uncle Ben's Garlic and Butter Rice. 2 roast chickens 1 cup chicken stock or low-sodium chicken broth One 8-oz. can crushed pineapple and its juice 3 T. Chinese black bean sauce 1 T. Chinese chili garlic sauce, or to taste (optional) ¼ cup diced red bell pepper, for garnish Chopped scallions or cilantro or both, for garnish Preheat the oven to 400 degrees. Steps: Carve each chicken into either 4- or 8-piece portions and place in a large baking dish. In a blender or food processor, purée the chicken stock or broth, pineapple and its juice, black bean sauce and chili garlic sauce, if desired. Pour over the chicken, cover the dish tightly with aluminum foil and bake for about 10 minutes or just long enough to heat the sauce through and to reheat the chicken without overcooking it. Place the chicken pieces on a large serving platter. Spoon some of the sauce over each piece and serve the rest on the side. Top with diced red bell pepper and scallions or cilantro. |Steamed sesame baby spinach,| |carrots and red peppers| |(6 servings)| I used Fresh Express baby spinach, which comes with or without carrots, for this refreshing side dish. 3, 9-oz. bags Fresh Express spinach and carrots 1 red bell pepper, stemmed, seeded and cut in julienne strips 1 T. toasted sesame oil 1 tsp. chopped ginger root 1 tsp. minced garlic Salt Freshly ground black pepper Sesame seeds, for garnish Steps: Place the spinach and carrots, bell pepper, sesame oil, ginger, garlic and salt and pepper to taste in a jumbo (2.5-gallon) plastic food storage bag and partially seal the bag, leaving 2 inches open along the closure. Or place all the ingredients in a large, microwave-safe bowl (you will have to stuff the spinach in) and cover the bowl with plastic wrap. Microwave on high for 2 ½ minutes. Open the bag or uncover the bowl (be careful of the steam) and turn the contents with tongs. The spinach should be just wilted. If necessary, return to the microwave for 30 more seconds. To leave behind any water that may have accumulated during steaming, use tongs to place the spinach in a serving bowl. Sprinkle sesame seeds over the spinach and serve hot or warm. |Chai floats| |(8 servings)| I use Oregon Chai's Vanilla Chai Tea Latte Mix that comes in a box of eight packets. Each packet calls for 8 oz. of water, but I halved the amount of water to concentrate the flavor. I topped the floats with broken-up pieces of Jules Destrooper Almond Thins, in the fancy cookie section of most markets. You may use canned whipped cream, such as Reddi-wip, though I think it's worth the time to make your own. 1 qt. premium coffee ice cream 4 packets chai latte mix dissolved in 2 cups of hot water, then chilled (or use ready-to-drink chai latte) 1 cup heavy cream 1 T. powdered sugar Crushed almond thins or amaretti cookies Steps: For each float, place 2 scoops of ice cream in a tall glass or large brandy snifter. Pour ¼ cup chai over the ice cream. Using a hand-held or stand mixer on high speed, whip the cream until fluffy, then gradually add the sugar to incorporate it. Top each float with whipped cream and the crushed cookies. By DAVID HAGEDORN Special to The Washington Post