Featured Cookbook

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1. A Gingery Jus

2. Oriental Mushroom Salsa

3. Sweet Potato-Sweet Corn Home Fries that Kick

4. Exotic Tropical Fruit and Black Bean Salsa

5. Key Lime Cheesecake with Toasted Nut Crust

Book Description

Chef/proprietor of Norman's, the widely acclaimed new Miami restaurant, Norman Van Aken is the founding genius and champion of America's most visionary new cuisine. His dazzling New World Cuisine--a blend of Latin, Caribbean, Asian, and American flavors--celebrates America's dynamic ethnic mix. Healthful and vibrant with flavor, this is the cuisine of the future.

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Norman's New World Cuisine

Authors: NORMAN VAN AKEN

Date: October 1997

ISBN: 0679432027

Publisher: Random House

Hardcover

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Jus is French for "juice." the juice inside the ginger is the dominant flavor here. I use it to provide a peppy counterpoint to the richness of Asian-flavored meat and seafood recipes.

This recipe is best served warm. For larger yields, double or triple the recipe; the jus will keep for up to 1 month in the refrigerator.

Yield: 6 tablespoons

• 1/4 cup butter

• 1/4 cup diced ginger

• 1/2 Scotch bonnet chile, seeded and minced

• 2 tablespoons balsamic vinegar

• 1 tablespoon tamari

• 1 tablespoon tomato ketchup

1. Heat a small saucepan over very low heat and add the butter. When it begins to melt, add the ginger and Scotch bonnet, and simmer for 8 to 10 minutes. Strain with a fine-mesh strainer into a bowl. Discard the ginger and chile. Whisk in the balsamic vinegar, tamari, and ketchup. Reserve until needed

More From This Book:

1. A Gingery Jus

2. Oriental Mushroom Salsa

3. Sweet Potato-Sweet Corn Home Fries that Kick

4. Exotic Tropical Fruit and Black Bean Salsa

5. Key Lime Cheesecake with Toasted Nut Crust

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