Thailand (2006 New Year)

The essence of Thai cuisine is flavor contrast in perfect harmony. Sweet, sour, spicy, and salty play a balancing act together ... one flavor never supersedes another. The diverse climactic regions of Thailand, from the densely forested mountains in the north to the tropical seaside in the south make for an equally diverse Thai menu. Locally plentiful ingredients, like coconut milk, seafood and fruit, have an essential roll in all Thai cuisine. Herbs and spices reflect the centuries-old Influence of both Eastern and Western cultures.

"Lemongrass is the culinary hallmark of Thailand. I use it to give food a delicate citrus flavor and aroma. When preparing the steamed fish and iced tea in this menu, discard the lemongrass before serving. Even after it's cooked, when you chew lemongrass you might think you were chomping on a matchstick! For the beef salad dressing, though, very finely mince the lemongrass and add just a teaspoon to give a little texture, as well as a lemony perfume, to the dressing."

Appetizers
Thai Meatball Kabobs
Meing Kum (Savory Cups)

Soup
Shrimp and Pineapple Hot and Sour Soup

Entrees
Vegetable and Green Tofu Curry
Hot and Spicy Lemongrass Chicken Noodles

Dessert
Jasmine Flavored Ice Cream

Dried Chilis

Dried Shrimp

Deveining and Butter flying Shrimp