Recipes from "Seven Brides for Seven Brothers"

Vegetable Spring Rolls with Thai Dipping Sauce

12 sheets of rice paper
2 cups thinly sliced Napa cabbage
1 cup peeled julienned cucumber
1 cup peeled grated carrots
1 cup bean sprouts or other tasty sprouts of your choice
12 sprigs of cilantro

Fill a large bowl with hot water. Submerge one wrapper at a time until softened, then carefully remove and place on working board. In center of bottom wrapper, layer 3 tablespoons cabbage, a few pieces each of julienned cucumbers, grated carrots, sprouts and a sprig of cilantro. Carefully but tightly roll the spring roll, folding in both sides first and then rolling up like a burrito. Place on a clean dry plate and repeat with remaining ingredients. Serve with dipping sauce on the side.

Dipping Sauce

1 1/4 cups sugar
1/2 cup rice wine vinegar
Juice of 1 lemon
2 teaspoons soy sauce
1 tablespoon seeded and minced jalapenos
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
3 ounces strawberries, hulled and quartered lengthwise, depending on size of berry
2 tablespoons crushed salted peanuts

In a medium saucepan, mix together sugar, vinegar, lemon juice and soy sauce. Simmer over medium low heat until sugar is dissolved, about 5 minutes. Set aside and let cool. Once cooled, add the jalapenos, green onions, cilantro, strawberries and peanuts.

Hickory Smoked Barbeque Sauce

This versatile summer barbeque sauce could be used for anything you would like to throw on the grill.

2 cups hickory chips
5 roma tomatoes, halved
3 red bell peppers, halved, cored and coarsely chopped
1 yellow onion, coarsely chopped
1 jalapeno, halved
2 tablespoons canola oil
1/4 pound smoked bacon, chopped
1/4 cup brown sugar
1 cup ketchup
2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper
1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
3 cups chicken stock
1 cup orange juice

Prepare barbeque (medium heat). Place hickory chips in 8 X 6-inch foil packet with open top. Set atop coals 5 minutes before grilling vegetables. Meanwhile, combine vegetables in large bowl and toss with 3 tablespoons olive oil. Grill until crisp-tender and smoky golden, turning occasionally, about 10 minutes.

Heat the oil in a large saucepan over medium high heat. When hot, add the bacon and fry for 3 minutes to render the fat. Add the smoked vegetables and sauté until they begin to soften and caramelize. Sprinkle in the brown sugar, stirring to dissolve. Stir in the ketchup, mustard, and pepper. Add the vinegar and Worcestershire, stirring for a minute to evaporate. Pour in the chicken stock and orange juice. Reduce the heat to medium and simmer until the sauce is reduced by half and has thickened. Run the sauce through a fine mesh strainer. Put back on stove, taste and adjust seasonings from there.