Heirloom Tomato and Fresh Mozzarella Salad- Photo Courtesy of Babuljak Photograhy

Beef Satay with Peanut Dipping Sauce- Photo Courtesy of Babuljak Photography

Sichuan Barbecued Chicken- Photo Courtesy of Babuljak Photography

 Grilled Vegetables with Asian Barbecue Sauce-Photo Courtesy of Keith Criss at Tradigitalworks.com

Asian Barbecue Sauce

adapted from Barbara Kafka’s  Party Food: Small and Savory

 1 1/3 cup tamari  soy sauce 

1 cup rice vinegar 

1/2 cup light brown sugar

2 tablespoons sesame oil

2 tablespoons vegetable oil

40 cloves of garlic

1 @4 inch piece of ginger, grated

2 strips of orange zest, @ 3 inches long and 1/4 inch wide

1 teaspoon chili garlic sacue

1 tablespoon cornstarch, dissolved in 2 tablespoons of water                                                            

Note- Ms. Kafka’s original recipe uses twice the amount of cornstarch. I’ve lightened the amount, but if you prefer a thicker glaze, use her amount.

1.Combine all the ingredients excpet the cornstarch in a medium saucepan, and heat the mixture over medium heat until it simmers.

2. Gradually sitr in the cornstarch mixture. Return to a simmer, and cook stirring constantly for 2 minutes.

3. Allow to ccol to room temperature before using.

4. Lightly brush the vegetables with the barbecue sauce while grilling.

Yield: Approximatley 2 1/2 cups

 Don’t forget to visit us at small pleasures catering.