Way Good Tomatillo Salsa

From farmer at the Bennington (VT) farmer's market, Summer 2006.

1 1/2 lbs tomatillos
1-2 jalapeños (they recommend True Love Jalapeños)
3 garlic cloves

Broil the above ingredients for 7 minutes, until beginning to char.

Blend, or use a food processor, with the remaining ingredients:
1 C cilantro
1 onion
2 t coarse salt

Tom Yum Goong soup

Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings

1 qt chicken broth
1 qt water
2 stalks lemongrass (defrost by microwaving 45 sec per stalk), bottom 2" minced,
rest sliced on a bias in 4-inch pieces
1 cubic inch galangal ("kah", or substitute ginger) sliced (defrost in microwave
for 30 sec)
4 kaffir lime leaves
2.5 t roasted red chili paste (1.5 T for BJB taste)
1/2 c fish sauce
2 T tamarind sauce (2T tamarind paste chopped, 2t sugar, 4T soup stock, mix well)
8 oz can bamboo shoots, drained
16 oz can straw mushrooms, drained, halved and rinsed
1/2 lb (14) jumbo sized frozen uncooked shrimp, peeled with tail
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped
1/2 T salt

Bring the stock & water to boil over medium heat in a saucepan. Add the lemongrass,
galangal, keffir leaves,chili paste, bamboo shoots, and mushrooms. Cover, lower
heat, and simmer for 15 minutes to let the spices infuse the broth.

Uncover and add the fish sauce and tamarind sauce, simmer for 5 minutes.

Remove lemongrass, then toss in shrimp and cook for about 3 minutes or until shrimp
is cooked.

Remove from the heat and add the lime juice, green onions, salt & cilantro.

Taste, broth should have an equal balance of spicy, salty, and sour.

Sa-Cha green beans, cabbage, or other vegetables

Prep time: 15 min
Cook time: 20 min
Yield: 2 servings

Ingredients:
1 lb of vegetables (cabbage or green beans are best)
meat, if desired
1 medium size onion, wedged (no more or dish will be too sweet)
10 cloves garlic, minced
1 T drained prik dong or 1 jalapeno or 2 hot thai peppers minced (Note: This produces medium heat for BJB, hot for others)
4 T sa-cha sauce (Bull Head brand)
1/2 C of chicken broth or water if using string beans (no liquid if using other veggies)
3 T soy sauce

Directions:
1) Add sa-cha sauce & heat pan, then add garlic, onion & chili pepper
2) Stir well & saute until onions are translucent
3) Add vegetables:
3a) If vegetables requiring broth or water -- lower heat to medium, add veggies, cover & cook 10-15 min, stirring occasionally (the vegetables will absorb some water during cooking)
3b) If other vegetables - keep heat high, add veggies according to how fast they cook
4) About 1 min before serving, add soy sauce and taste for saltiness, sa-cha, & pepper