• Cold Chinese Noodles with Spicy Peanut Sauce


    8 oz. dry egg noodles or spaghettini pasta
    1-2 tsp. sesame oil

    2 cloves garlic
    ¼ inch length fresh ginger
    2 Tbsp. soy sauce
    ¼ cup smooth peanut butter
    1 Tbsp. sesame oil
    1 Tbsp. water
    1 Tbsp. Chili Pepper Oil
    1 Tbsp. brown sugar

    2 cucumbers, peeled, deseeded, grated (for garnish)
    ¼ cup fresh cilantro, chopped (for garnish)


    1.Cook pasta in a large stockpot of boiling salt water until al dente. Drain, rinse with cold water, and transfer to a bowl.

    2.Toss pasta with sesame oil and set aside at room temperature.

    3.Mince garlic and ginger in food processor or blender.

    4.Add remaining ingredients, except garnish, and puree until smooth.

    5.Pour sauce over noodles and toss well.

    6.Garnish with cucumber and cilantro.

    7.Serve at room temperature.

  • Thai Beef Lettuce Wraps


    1 lb. lean ground beef
    1 small yellow onion, finely chopped
    1 clove garlic, minced
    6 green onions, trimmed, sliced on a diagonal
    ½ cup basil, chopped
    ½ cup mint, chopped
    1 8-oz. can water chestnuts, drained, chopped (optional)
    3 Tbsp. fish sauce
    1 tsp. Chili Pepper Seasoning
    1 lime, juiced (discard rind)
    ¼ cup cilantro, chopped (for garnish)
    ¼ cup peanuts, chopped (for garnish)
    18 large iceburg or Boston lettuce leaves, washed, patted dry


    1.Brown ground beef in a large skillet, breaking up meat as it cooks, about 2 minutes.

    2.Toward end of browning add yellow onion and cook 5 minutes.

    3.Add garlic and cook 2 minutes.

    4.Drain off fat and transfer to a serving bowl.

    5.Add green onions, basil, mint, water chestnuts, fish sauce, Chili Pepper Seasoning, and lime juice. Stir to blend.

    6.Garnish with cilantro and peanuts.

    7.To serve, spoon mixture onto lettuce leaves, wrapping burrito-style.

  • Chimichurri


    ½ cup red onion, roughly chopped
    3 cloves garlic, crushed
    2 Tbsp. lime juice
    3 Tbsp. red wine vinegar
    1 tsp. salt
    ½ tsp. black pepper
    1 tsp. Chili Pepper Seasoning
    2 tsp. honey
    1 cup flat leaf parsley, roughly chopped
    1 cup cilantro, roughly chopped
    ⅓ cup olive oil
    2 Tbsp. fresh oregano, roughly chopped (optional)


    1.Combine all ingredients in a food processor and pulse until thoroughly mixed but still slightly chunky.

    2.Makes about 2 cups.

    3.Serve as a dipping sauce, or cover sauce, with grilled meat. 

  • Linguini with Four Mushrooms


    8-oz. dry linguini pasta

    1 Tbsp. Chili Pepper Oil
    3 Tbsp. olive oil
    ¼ cup shallots, minced
    1 lb. wild mushrooms, including Portobello or porcini, sliced
    1 tsp. dried oregano
    ½ tsp. dried thyme leaves
    ¼ cup dry vermouth
    Salt and pepper to taste

    2 Tbsp. fresh parsley, minced
    8 oz. Pecorino-Romano cheese, freshly grated (to pass when serving)


    1.Cook pasta in boiling salt water until al dente, and drain.

    2.To start the sauce, heat Chili Pepper Oil and olive oil in a skillet over medium heat.

    3.Sauté shallots until just crisp-tender, about 2 minutes.

    4.Add mushrooms and continue sauté until they begin to give up their juice.

    5.Add oregano, thyme, vermouth, salt, and pepper, continuing to sauté over medium-high heat until most of the liquid evaporates.

    6.Pour sauce over linguini and toss.

    7.Garnish with parsley.

    8.For additional garnish, pass cheese at the table with the pasta.