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VO LU M E 2 | CO O K W I T H X I N H

Xinh’s

Flavors with Friends CHEF XINH1 DWELLEY

Thank you to my friends and family for all your support, prayers and shared dinner tables.

XINH DWELLEY CHEF

Xinh’s

Flavors with Friends CHEF XINH DWELLEY

Copyright © 2021 by Xinh Dwelley All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review. Printed in the United States of America First Printing, 2021

PO Box 622 | Shelton WA 98584 COOKWITHXINH.COM

“Ingredients are like people. Treat them right and they become good friends. Use them wrong and it’ll never be right.” XINH, ON ADVICE FOR COOKS

(AND LIFE).

SEAFOOD

What’s for Dinner?

Preparing Geoduck 21 Geoduck Ceviche 22 Baked Geoduck 22 Pan Fried Geoduck 24 Geoduck Sashimi 24 Sautéed Ginger Oysters

Hot and Spicy Butter Sauce

Garlic & Pepper Butter Sauce

Raw Oyster Toppings 29 Baked Oysters with Potatoes & Bacon

Sweet & Sour Oysters

Clam Fettuccine with Sun Dried Tomatoes

Butter Clam Casino 33 Xinh’s Clam Chowder 33 Mahi Mahi Tacos with Mango Salsa

Seafood Sauté 36 Salmon Steak 39 Seafood Salad 39 Xinh’s Salmon Croquettes Tangy Tartar Sauce

Easy Seafood Fettuccine

Stuffed Halibut 44 Xinh’s Seafood Boil 44 Sautéed Calamari & Vegetables

Deep Fried Calamari & Prawns

COASTAL CELEBRATION FOR XINH Baked/Grilled Oysters

Xinh’s Ginger Chicken Lettuce Wraps

Baked Salmon 52 Xinh’s Famous Crab & Pork Cakes

Crab Dip 55 Xinh’s Roasted Cauliflower

Charlotte’s Chocolate Cake

A FEAST ON THE FJORD Xinh’s Marinated Mussels

Pork & Vegetable Egg Rolls

Chinese BBQ Pork 67 Xinh’s Yellow Chicken Curry

Mussels in Red Sauce

Oysters on the Half Shell

Xinh’s Avocado & Cucumber Salad

A TABLE ON THE MEDITERRANEAN Xinh’s Sautéed Corn Salad Easy Hummus

Lamb Sliders with Tzatziki Sauce Xinh’s Mint Tabouli

Chicken Gyros & Tahini Sauce

Balsamic & Honey Roasted Root Vegetables

Tahini Cucumber Salad

Stuffed Peppers 86 Roasted Eggplant Spread

Lemon Mousse 88

BLUEGRASS FESTIVAL Lemongrass Sautéed Clams

Xinh’s Asian Coleslaw

Xinh’s Crispy Char Siu Chicken

Tahini & Basil Green Salad

Corn on the Cob with Cilantro Lemon Butter

Thai Salad 98 Angel Hair Pasta Salad

SUMMER’S END ON THE DECK

Green Salad & Sesame Dressing

104

Baked Rosemary Potato Wedges

104

Xinh’s Famous Coconut Shrimp

107

Seafood Bundle 107

Flat Iron Steak with Sweet

Mango Papaya Salad

109

Potato Glass Noodles

Lemongrass Pork Chops

109

Rib-eye Roast 128

127

Sautéed Zucchini

111

New York Strip with

Chocolate Mousse

112

Parmesan Roasted Potatoes

130

Xinh’s Famous Pad Thai

132

MAIN DISHES

Savory Pot Roast

134

Pineapple Barbecue

Maple Brussels Sprouts

134

Pork Loin Chop

116

Xinh’s Chicken Cacciatore

Baked Spare Ribs

116

Chicken Rice Soup

Beef Noodle Dish

119

with Cabbage Salad

Sauté Beef Steak

120

Peking Duck 143

Shaking Beef 120

Fried Chicken 143

Pork Meatballs or Patties

Stuffed Chicken Breast

123

Beef with Broccoli 124 Asian Beef Sauté

124

139 140

144

The journey continues. RACHEL HANSEN editor, friend

When Xinh asked me to help her with a second book I wasn’t surprised. Her passion is food. Her passion is flavors. And an artist she is. Xinh’s medium is ingredients and her message is sharing a love of food and gathering around a perfectly executed combination of tastes. It suddenly hit me the other day when Xinh sat down in her spot at the end of our kitchen table. A well-marked faded Xinh’s Clam and Oyster House apron ballooning around her as she surveyed my family and a few neighbors and their children digging into steaming dishes. Although Xinh was just nibbling on a piece of white toast and nursing a cup of tepid green tea, she was satisfied. People savoring her creations is her lifeblood. The cancer treatments have currently robbed Xinh of her ability to enjoy her own flavors but that does not deprive her of joy in watching friends dig in.

Over the last four months she has filled three notebooks with cryptic food spells that our neighbor, Jill, painstaking deciphers for the rest of us – those amazing recipes.

I almost think she is enjoying this cookbook journey more. With the first binding of Xinh classics under her apron, she has been forced to delve deep into her flavor imagination to create new – yes, new – sometimes complex and other times so brilliantly simple – flavor profiles.

Each meal with Xinh is like a chapter in her life. Spicy, sweet, wholesome and although you are full – you crave more and mark the memories with the menu. Xinh’s second edition helps us relive those experiences and shares some new culinary adventures with her friends.

I catch Xinh’s eye over the dinner table. That contagious smile lit up her entire face. “I had an idea,” she nudges me excitedly, “we could do a seafood boil.” Food is Xinh’s love language and creating it fills her heart. Honestly, I can’t get Xinh’s illuminated sparkle out of my mind as I write this. But then, I don’t know if I want to.

Xinh understood food at a young age. By her 15th birthday in Vietnam, she was famous for her fried chicken and American burgers when she cooked for the officers at a military base near her village. “They loved my cooking.” She’s not bragging, just stating a fact.

For two and half decades Xinh Dwelley ran Xinh’s Clam & Oyster House in Shelton, creating fusions of Northwest and Asian flavors with an amazing intuition for her ingredients, including the elusive and derided geoduck. Her restaurant gained great notoriety and was visited by some of America’s most famous chefs and TV personalities including Anthony Bourdain, Andrew Zimmern, Julia Child, and even Mike Rowe from Dirty Jobs. Her dishes are famous on the political circuit and more than a few times Xinh has been the guest chef at the Governor’s mansion and celebrity fundraisers.

Xinh married an American soldier and moved to Olympia with their infant son. She quickly proved that she was not afraid of challenges. Picking blueberries or mushrooms, digging clams, and shucking oysters and on weekends she sold her egg rolls at farmers’ markets.

She had an amazing speed and accuracy at shucking oysters from the beginning. Her employers, Taylor Shellfish discovered that she was quick and trustworthy. And after many delicious meals at the plant, they also realized she was a talented chef. This led to the advent of Taylor’s Xinh’s Clam & Oyster House. It was a success. It wasn’t just local families dining in her restaurant. Over the decades her fame grew beyond the town and even the state. Her restaurant walls were plastered with ribbons and plaques of the many honors her dishes earned and photos of her with famous people. In all the images she wears her signature apron, hair pulled back in a no fuss bun, and her face ageless with its signature smile. Xinh’s battle with cancer eventually forced her to close her restaurant in 2017 to the dismay of many thousands of loyal customers – each of whom she remembers by their favorite dish.

Once again Xinh is in the fight for her life against cancer. Filling her mind with creative meanderings down the perfect menu is a medicine for keeping motivated. Once again I am humbled by her tenacity, courage and skill – and especially – her genius as she creates yet another gift for her adoring and hungry fans – Volume 2, Xinh’s Flavors With Friends.

Xinh’s first volume of recipes, Pacific Coastal Flavors, was met with delight. Launched during Shelton’s OysterFest in 2019, it was a reunion of sorts. Xinh signed over 800 books during the two-day event. The sales from the event in which Xinh Dwelley had gained five oyster shucking titles years ago – covered the cost of producing the cookbook.

Xinh thanks friends and family for support and prayers throughout this journey. She is often overwhelmed by the love shown to her. Thank you to Jill, Ni, John, Zachary, Luke, Brooklyn, Achaya, and Charlotte for your continued patience in cooking, typing, editing, photographing, and testing. Most of all, thank you, Xinh. We truly love you. 17

Xinh is synonymous with

Seafood An expert on clams, fish, oysters and, especially, geoduck, Xinh has been invited countless times to cook for celebrities and state leaders. In 1995 she was invited to appear with Julia Child where she taught the chef how to use a shucking knife. Xinh’s expertise at shucking oysters is famous. From 1989 through 1992 Xinh held the fastest oyster shucking record at the West Coast Oyster Championships. Her experiences are born from gathering, processing to preparing seafood in her restaurant for over 25 years. To say she knows seafood would be an understatement. 19

Geoduck

Geoduck farmers owe Xinh Dwelley a debt of gratitude for increasing the popularity and value of geoduck. This delicacy is a classic “ don’t judge a book by its cover” – or in this case, its phallic long neck. The geoduck reaches its maximum size in 15 years but most commercially harvested are sold at age six. With a shell of just 6-8 inches, a geoduck’s neck can be as long as three feet!

5 Steps to Cleaning & Preparing Geoduck #5: BODY FOR SASHIMI – SIPHON FOR CHOWDER You will have two types of meat –tender meat from the body and the tougher but just as tasty meat from the siphon. The siphon meat is often ground to make chowder or patties but it can also be hammered with a mallet (or rolling pin) to tenderize.

#1: HOT WATER/COLD WATER DIP Prepare a pot of boiling water and a bowl of ice water large enough to hold geoduck. Using tongs, immerse the geoduck in hot water for six seconds. Then immerse it in the ice bath for six seconds. #2: REMOVE FROM SHELL Holding the shell with one hand, run a knife blade along inside of the shell, extract body. #3: REMOVE SIPHON CASING Grasp the tough outer tube that surrounds the siphon meat and pull. The hot water and ice bath will have effectively separated the thick skin from the tender neck meat. #4: CLEAN MEAT Discard the bulbous stomach and trim meat to remove body and siphon.

Geoduck siphons (left) and bodies (right) 21

Geoduck Ceviche A Xinh specialty and instant hit in its complexity of flavors, this dish goes great with chips. Follow the instructions on pages 21 for preparation. 1 lb geoduck neck, thinly sliced Juice of two limes (use separately) 1 stalk of celery, thinly sliced 1 small carrot, julienned 1 cucumber, thin sliced lengthwise (skin on) ¼ cup onion, finely chopped 2 Tbsp sesame seeds

1 tsp garlic, minced 2 red chili peppers, chopped 1 Tbsp fish sauce 1 Tbsp brown sugar ¼ cup mint, chopped Mint leaves (garnish) 1/3 cup crushed peanuts (garnish)

Combine geoduck and juice of first lime. Leave to marinate for 30 minutes. In second large bowl, combine celery, carrot, cucumber, onion and sesame seeds. In small bowl combine second lime juice, garlic, chili peppers, fish sauce, and brown sugar. Combine ingredients from both bowls with mint and geoduck meat. Garnish with mint and peanuts.

Baked Geoduck 3 cups ground geoduck, neck/body 1/4 cup butter 1 Tbsp garlic, minced 1/2 cup onions, chopped 1/3 cup red pepper, chopped 1 Tbsp seasoning salt Pinch of chili powder

Pinch of paprika 1/2 cup Parmesan cheese 1/4 cup Beecher’s cheese, grated 1/ cup Monterey Jack cheese, grated Pepper to taste

Melt butter in frying pan. Add garlic, onions and pepper. Cook until vegetables are tender. Add seasasoning salt, chili, paprika and Parmesan. Allow to cool slightly. Pour mixture over geoduck. Add Beecher’s cheese (substitute ok) and mix well. If you do not have a meat grinder the geoduck can be finaly minced instead. Place mixture in the refrigerator for about 30 minutes. Form into small patties and press into shells (oyster shell ok if no geoduck shells available). Top with remaining grated cheese and bake at 375 for 20 - 25 minutes. 22

Pan Fried Geoduck 2 lbs geoduck, body fillet ( gently flatten with a cooking mallet 1 tsp Italian dry herb 2 eggs 1 cup 1/2 & 1/2 cream 2 tsp garlic, minced 1 tsp seasoning salt 1 1/2 cup baking mix (like Krustez) 1 cup Italian bread crumb oil for cooking Mix Italian herb, eggs, cream garlic, soy, and seasoning salt. Put geoduck fillets in a bowl and cover with sauce. Let stand 15- 20 minutes. Dredge fillets in mixture of baking mix and Italian bread crumbs. Let sit 1/2 hour after breading (could leave in fridge for one hour or more) the additional time will allow the brading to stick better. heat oil in pan, fry each breaded fillet two minutes on each side. Serve with Tartar sauce, page 40.

Geoduck Sashimi 1 lb fresh geoduck neck Wasabi, ginger and soy Wash geoduck meat throughly. Wrap in paper towel and put in frieezer for 20 minutes. Cut thinly on an angle, arrange on plate. Serve with pickled ginger, wasabi and soy sauce.

Sautéed Ginger Oysters 2 pints fresh oysters 1 Tbsp garlic, chopped 1 cup onion, diced 1/2 cup red pepper 1/4 cup butter 1 Tbsp ginger, diced 2 Serrano peppers, chopped 1 cup Shiitake mushrooms, chopped

2 Tbsp chili powder 1/2 cup Thai basil 1 Tbsp oyster sauce 2 tsp fish sauce Black pepper to taste 1 Tbsp sesame seed oil 1/4 cup green onion 1/4 cup cilantro (optional)

Blanch oysters in boiling water, drain, and set aside. Sauté garlic, onion, ginger and red peppers in butter on medium heat until tender. Add oysters and turn to high heat. Add Serrano peppers, mushrooms, chili powder, Thai basil, oyster sauce, and fish sauce and cook for about 6 minutes. Add black pepper to taste. Add sesame seed oil and green onions. Toss well. Serve with rice.

Hot and Spicy Sauce for Baked Oysters

1 tsp garlic, minced 1 tsp sesame seed oil 1 tsp ginger, minced (optional)

1/4 cup Sriracha sauce 1/2 cup onion, chopped 1/3 cup red or yellow peppers, chopped 1/2 cup butter

Sauté butter, garlic, onion, ginger, and peppers in pan on medium heat, stirring constantly, until sauce boils. Allow to simmer for 2-3 minutes, add Sriracha sauce and sesame oil and mix well. When cooled transfer mixture to sealable container and save up to one week in fridge. To serve scoop a teaspoon of butter mixture onto oyster on half shell. Bake or grill until bubbling.

Garlic and Pepper Butter Sauce for Baked Oysters 1/2 cup butter 1/2 cup red pepper, chopped 1/2 cup green pepper, chopped 1/2 onion, chopped

1 Tbsp garlic, minced Juice of one lemon 1 tsp oyster sauce 1/2 cup Parmesan (or cheese of choice)

Melt butter and add garlic, onion, red pepper, and green pepper. Sauté for 3 to 4 minutes. Add oyster sauce and lemon juice and mix well. When cooled transfer mixture to sealable container and save up to one week in fridge. To serve scoop a teaspoon of butter mixture onto oyster on half shell and sprinkle with cheese. Bake or grill until

Toppings for Raw Oysters 1. Lime & Chili Sauce 1/4 cup fish sauce 1/4 cup lime juice 1 tsp garlic, minced 2 tsp brown sugar 2 Thai chilies, minced

3. Garlic & Seaweed Sauce 1/3 cup chili paste 1/3 cup soy sauce 1 tsp garlic, minced 1 cup pickled seaweed

2. Lemon & Mint Sauce 2 tsp mint 1 tsp garlic, minced 2 Tbsp parsley Juice of 1 lemon 1 tsp salt 1/4 cup sesame seed oil

Combine all ingredients in a bowl and mix well. Open raw oysters and serve on half shell on bed of ice. To serve spoon onto raw oysters or allow guest to choose from sauces. Have lemon wedges available as well. 28

Baked Oysters with Potatoes & Bacon 1 pint oysters 1 to 2 potatoes, thinly sliced 2 Tbsp butter 1/2 cup bacon bits 1 medium onion, chopped 1 tsp garlic, minced

1/2 cup Monterey Jack cheese, grated 1/2 cup Parmesan cheese 5 eggs 1 Tbsp soy sauce 1 tsp seasoning salt 1 Tbsp fresh basil, chopped

Blanch oysters and set aside. Bake potatoes in oven at 350° for 20 minutes. Sauté garlic and onion in butter, then add oysters and sauté for 2 to 3 minutes. In a bowl, beat the eggs, then add soy sauce, seasoning salt, basil and oysters and mix well. Pour oyster mixture on the potatoes and bake again for 30 to 40 minutes. Top with cheeses and bacon bits.

Sweet and Sour Oysters 2 pt fresh oysters, blanched 1 cup mushrooms, sliced (king or Shitake) 1 Tbsp butter or vegetable oil 1/2 cup onion, chopped 1 tsp garlic, minced 1/4 cup tamarind juice 1/2 cup pineapple, chunks 1 tsp ginger, minced 1 tsp lemongrass, finely chopped 1 cup celery, thinly sliced

1/2 cup red pepper, sliced 1/2 cup yellow pepper, sliced 1 tsp fish sauce 1 Thai chili, chopped 2 tsp brown sugar 1 Tbsp cornstarch green onions, (garnish) 1/4 cup Thai basil Salt and pepper to taste

In a large pan on medium heat, add butter (or oil), garlic, onion, ginger, lemongrass, celery, and mushrooms and sauté for one minute. Add oysters, turn to high heat, and cook for 4 minutes. Add red and yellow peppers. In a bowl mix tamarind juice, pineapple, fish sauce, cornstarch, and brown sugar to make a sauce. Pour the sauce onto the oysters, add salt and pepper to taste. Top with Thai basil and green onions. Serve with rice. 30

Clam Fettuccine with Sun Dried Tomatoes 2 lbs manila clams 1 lb fettuccine 1 cup sun dried tomatoes 1 medium red pepper, diced 1/2 cup butter 1 Tbsp garlic, chopped 1 medium onion, chopped

1/4 cup fresh basil, chopped (or 1 Tbsp pesto) 1/3 cup white wine 1 cup celery, chopped 1/4 cup Parmesan cheese, shredded 1 cup heavy cream 1/4 cup green onion (garnish)

Cook fettuccine al dente (slightly undercooked) and set aside. Melt butter in large pan. Sauté garlic, onion, and celery until onions are translucent. Add sun dried tomatoes, red pepper, basil, clams and white wine. Cover and turn on high heat until clams open. Then add pasta and heavy cream. Mix well. Sprinkle with Parmesan cheese. Garnish with green onion.

Stuffed Butter Clam Appetizer 12 large butter clams 1 Tbsp butter 1/2 cup onion, chopped 1/2 cup red pepper, finely chopped 1 Tbsp garlic, minced

1/2 cup Parmesan 1/2 cup Pepper Jack 1/4 cup green onions 1 Tbsp soy sauce Pinch white sugar 1 Tbsp basil, chopped

Remove raw butter clams from shell. Insert knife and shuck like an oyster. Chop meat coarsely (you could also grind in the processor). Save shells. Saute butter, onion, garlic, and pepper. Let cool down. Add raw clam, soy, sugar, basil and green onion. Place mixture in shells and top wth Parmesan and Pepper Jack. Bake for 20 minutes at 350°. Serve immediately.

Xinh’s Clam Chowder 2 cups clams, meat only 2 Tbsp butter 1 Tbsp garlic, minced 1 tsp Italian seasoning, dry 1 cup onion, finely chopped 1 cup celery, finely chopped ½ cup green pepper, chopped 1 cup carrots, diced

6 cups potatoes, ¼ inch cubed 1 cup half and half 1 cup whole milk 1 tsp flour 2 Tbsp salt 1 Tbsp green onion, finely chopped (garnish) 1 Tbsp fresh basil, chopped (garnish) Blake pepper to taste

Sauté garlic, onion, celery, green pepper in butter until the onion is translucent. Add clams and potatoes and sauté for additional 3-5 minutes. Add salt, Italian seasoning, and carrots. Bring to a boil with 3 to 4 cups water. Add half and half and milk, thicken by sprinkling flour on surface and stirring gently. Add salt and pepper to taste. Garnish with green onion and basil. Makes 4 to 6 servings. 33

Mahi Mahi Tacos with Mango Salsa 2 fillets Mahi Mahi, cut into 2 inch pieces 2 tsp seasoning salt 1 tsp oregano 1 tsp brown sugar 2 tsp grated fresh garlic, minced 1 cup flour Tortillas cooking oil to fry Mix seasoning salt, oregano, brown sugar, and garlic to create dry rub. Coat fish pieces liberally in mixture, turning on all sides (you could also shake fish pieces and mixture in a zip-lock bag). Let sit for 20-30 minutes at room temperature. Heat oil in medium frying pan. Lightly bread fish pieces in flour and brown on both sides. Do not overfill pan, too much fish added at once brings the oil temperature down and fish can get soggy and absorb oil instead of staying crispy. Makes about 6 tacos.

Mango Salsa 1 - 2 mangoes, 1/4 inch cubes 1 cup pineapple, cubed 1-2 papaya, cubed Juice of 2 lemons 1/4 cup cilantro, chopped 1 jalapeno pepper, finely chopped. 1 Tbsp garlic 1/4 cup fish sauce 2 tsp brown sugar Blend salsa ingredients. Place in fridge and allow to sit for at least 30 minutes before serving. Serve with tortillas, warm in frying pan, no oil, before serving.

Seafood Sauté Sophisticated yet so very easy to put together in just a few minutes. Reserve for a special occasion and serve with Jasmine rice or rice noodles. 1 lb lobster meat (cut into 1 inch pieces) 1 lb scallops (medium/large) 1 lb calamari (cut into 1 inch pieces) 1 tsp grated ginger 2 tsp garlic, chopped 1 Tbsp oyster sauce 1 Tbsp soy sauce 1 Tbsp Hoisin Sauce 1 Tbsp cornstarch 2 tsp brown sugar 1 tsp chicken bouillon powder 1 Tbsp cooking oil 1/2 red peppers, sliced and chopped 1 medium onion, chopped 1/4 green onion, chopped 1/4 cup Thai Basil leaves 2 tsp sesame oil To make sauce combine oyster, soy and Hoisin sauces in a small bowl with bullion, brown sugar and cornstarch. Mix well and set aside. In a large fry pan, sauté onions, garlic, ginger until onions are soft on medium heat. Turn heat to high. Add lobster, scallops and calamari, stirring constantly. When seafood starts to cook, slowly add in sauce, one tablespoon at a time. Only add enough sauce to make the right consistency (Xinh’s words, apparently “you will know”). Do not over cook seafood. When it is all translucent remove immediately from heat and serve!

Salmon Steaks 2 lbs salmon (whole) 1 Tbsp soy sauce 1 tsp sea salt 2 tdp garlic, minced 1 tsp brown sugar Pepper to taste 1 cup flour 1/2 canola or corn oil Cut salmon into 1” steaks. Lay flat on cookie sheet. Blend soy, salt, garlic, sugar, and pepper ( to taste) to make sauce. Spoon mixture over each steak, flp to coat both sides. Allow to rest for 5-10 minutes. lace flour in ziplock bag. Put steaks in bag and shake gently until all sides are coated. Place steaks in oil, medium heat. Brown boath sides (about 4 minutes each side).

Seafood Salad 1/2 cup basil, chopped 1/2 cup Tahini 1/2 cup seasoned rice vinegar 1/3 cup soy sauce 1 Tbsp garlic, minced 1 tsp brown sugar

2 lbs calamari, bite-sized rings 2 lbs prawns 3 lbs manila clams 3 lbs Mediterranean mussels 2 Tbsp vegetable oil 2 cups celery, thinly sliced 1 large red onion, sliced

Steam clams and mussels and remove from shells. Sauté calamari and prawns for 5 minutes or until cooked. Set aside. Mix Tahini, vinegar, soy sauce, garlic and brown sugar and blend well to make a sauce. Combine clams, mussels, calamari, prawns, celery, red onions and basil in a large bowl. Pour in the sauce and toss nicely.

Xinh’s Salmon Croquettes This recipe is a surprise. This makes a great appetizer or form into patties and make a salmon burger. With so many flavors appetizer (or meal) needs no more dressing than the tartar sauce below. 2 lbs fresh salmon (ground or finely chopped) 1/2 cup onion, finely chopped 1/2 cup vegetable oil 1/2 cup butter 1 cup panko bread crumbs 1/3 cup Italian bread crumbs 1 Tbsp garlic, minced

2 eggs 2 tsp seasoning salt 1 tsp fresh basil, chopped 1 tsp brown sugar 1 tsp soy sauce 1 Tbsp corn starch

Mix onion, garlic, eggs, seasoning salt, basil, brown sugar, corn starch and soy sauce in a large bowl. Mix in salmon and put in refrigerator for one hour. Remove and form 1 2 inch balls (or patties). Mix panko and Italian bread crumbs. Press salmon balls gently on each side in crumb mixture. Heat butter and cooking oil in large fry pan on medium heat. Fry salmon on each side until golden brown. Remove to baking pan and finish cooking in the oven at 350° F (10-15 minutes).

Tangy Tartar Sauce 1 Tbsp horseradish 3 Tbsp mayonnaise 1 tsp of lemon juice 2 Tbsp sweet relish 1 Tbsp sour cream Mix ingredients well. Serve with croquettes or patties. Store in refrigerator for up to two weeks. Goes great with halibut and baked salmon as well.

Easy Seafood Fettuccine 1 to 1 1/2 lbs smoked salmon or cooked prawns 1 lb fettuccine 2 Tbsp butter 1 Tbsp garlic, chopped 1/4 cup fresh basil, chopped (substitute 1 Tbsp pesto) 1 onion, diced 1 cup heavy cream 1 cup half and half cream 1 cup Parmesan cheese Salt to taste Cook fettuccine al dente (slightly undercooked) and set aside. If using salmon, pull apart and remove bones if necessary. Melt butter in large pan. Add garlic and onion and sauté for one minute until onions are translucent. Add heavy cream and half and half and bring to a boil. Mix in pasta and seafood, stirring constantly. Add basil and Parmesan cheese, mix well, and salt to taste. Note: Can substitute cooked chicken or combine seafood to add variety.

Vegetarian Fettuccine Omit seafood and replace with 2 cups spinach and 1/2 cup sun dried tomatoes, finely chopped. Add after mixing pasta and sauce. Cook for 2 to 3 minutes to allow greens to wilt before adding basil & cheese.

Stuffed Halibut 2 halibut fillets 1 pkg egg roll wrappers (six total) 1/2 cup onion, chopped 1 Tbsp garlic, minced 1/4 cup butter 1 tsp fresh lemon juice 1/2 cup cream cheese

1/2 cup green onions, finely chopped 1 Tbsp seasoning salt 1 tsp sugar 1 tsp herb seasoning (like Mrs Dash) 12 prawns, peeled and deveined, split pepper to taste

Sauté onion, garlic, butter until tender. Add cream cheese, lemon, and green onions. Add pepper to taste. Stir well and cook until comes to a boil. Remove from heat and allow to cool. Cut fillets to create butterfly/pocket pieces.about 4” long. Combine seasoning salt, sugar, and garlic/herb seasoning to create a dry herb mixture. Put mixture in ziplock bag and add halibut pieces. Shake well. Layer each fish piece with 1 Tbsp cooled cream cheese sauce and prawns. Fold halibut piece in half. Place “package” on egg roll wrap and wrap like an envelope. Put 1/3” vegetable oil in fry pan, when hot place fish (envelope folds down) in fry pan. Brown. Put fish on foil-lined baking pan and bake at 375° F for 15 to 20 minutes until cooked.

Xinh’s Seafood Boil 2 Tbsp garlic, minced 4 cups celery, chopped 3 bay leaves 4 cups onion, chopped 1 Tbsp seafood boil seasoning 1 cup butter Salt and pepper to taste

5 lbs fresh manilla clams 3 or 4 lbs fresh mussels 2 lbs smoked sausage 3 lbs medium red potatoes, quartered 4 to 5 corn on the cob, cut in chunks 5 lbs lobster tail 2 Tbsp Old Bay Seasoning 1 Tbsp paprika

In a large pot, put 4 quarts of water, onion, celery, garlic, Old Bay Seasoning, paprika, seafood boil seasoning, bay leaves, and butter. Bring to a boil. Put in potatoes and cook for 15 minutes, then add corn, sausage, lobster tail, clams and mussels. Cover, cook on hight heat, and boil for 15 minutes until shellfish open. 44

Sautéed Calamari & Vegetables This is a crowd pleaser! Xinh says you must cook seafood on high heat uncovered so the moisture can release and stir constantly. Serve with rice or rice noodles. 1 lb chopped calamari 1/2 lb raw prawns 1/2 lb scallops 1 Tbsp soy sauce 1 Tbsp oyster sauce 1 Tbsp Yoshida 2 Tbsp vegetable oil

1 cup sliced onions 1 Tbsp minced garlic 1 Tbsp finely sliced ginger 1 cup diced fresh bamboo shoots 1 cup fresh sugar peas 1 cup chopped broccoli crowns 1 chayote squash, cut into match sticks

Mix soy, oyster sauce and Yoshida in small bowl. Add oil to saute pan, high heat, add garlic, onions, and ginger. Saute vegetables in half of sauce mixture until al dente. Remove vegetables to large bowl. Set aside. Add seafood to same pan. Continue cooking uncovered, stirring constantly on high heat, about five minutes. Return vegetables to the pan, add remaining sauce and mix well. Serve immediately. Serves 4-6.

Deep Fried Calamari & Prawns 2 lbs calamari rings 2 lbs raw shrimp, peeled and deveined 1/2 cup buttermilk 1 tsp vinegar 2 cups rice flour 1 cup cornstarch corn or canola oil for frying Mix buttermilk and vinegar in large bowl. Add seafood, cover and let sit in mixture for 30 minutes. Blend rice flour and cornstarch, add enough water to make a thin batter. Heat oil, drop a test calamari ring in. When it is golden brown, oil is hot. Dip seafood in batter and gently place in hot oil. Be careful not to over crowd. Items will cook faster and be crispier if not touching. Drain on paper towel or rack. Enjoy! 46

Coastal

Celebration for Xinh

When Xinh turned 70 she insisted that she would “hide” if anyone tried to

host a party for her. Fortunately, at the very last minute, she changed her mind and grateful friends and family came together to feast on a few of her most popular recipes. Many of these are sourced from the original cookbook released in 2019 – with “slight” edits by Xinh!

MENU BAKED/GRILLED OYSTERS XINH’S GINGER CHICKEN LETTUCE WRAPS BAKED SALMON XINH’S FAMOUS CRAB CAKES CRAB DIP XINH’S ROASTED CAULIFLOWER CHARLOTTE’S CHOCOLATE CAKE 49

Baked or Grilled Oysters 2 dozen medium oysters, on the half shell 1/2 cup butter 1/2 cup red pepper, chopped 1/2 cup green pepper, chopped 1/2 onion, chopped Juice of one lemon 1 Tbsp garlic, minced 1 tsp oyster sauce 1/ cup cream cheese 1/2 cup Parmesan cheese for sprinkling on top (or cheese of choice) Melt butter and add garlic, onion, and peppers. Sauté for 3 – 4 minutes. Add oyster sauce, cream cheese and lemon juice and return to boil, mixing well. Place teaspoon of mixture on each topped oyster and sprinkle with Parmesan cheese. Bake or grill until cheese is melted. Serve hot. Additional sauce can be refrigerated for up to two weeks. As a variation add 1 1/2 cups chopped spinach and/or 1/2 cup bacon (chopped).

Xinh’s Ginger Chicken Lettuce Wraps 2 lbs chicken, boneless thighs 1 head of lettuce, leaves intact 1 cup soy sauce 2/3 cup mirin wine 1 Tbsp garlic, minced 1 Tbsp ginger, minced 1 cup onion, grated 2 Tbsp sesame seed oil 1 kiwi, grated 1 Asian pear, grated (apple or pear okay substitute) 2 tsp salt, pepper to taste vegetables, your choice (sliced cucumbers, mint leaves, Thai basil leaves) Mix all ingredients except chicken and vegetables in a bowl to make marinade. Marinate chicken in sauce for one hour or overnight in a zip lock bag or pan (do not use aluminum). Grill until well done. Cut into bite-sized pieces. Wrap chicken and vegetable in lettuce leaf for a delicious appetizer.

Baked Salmon or Halibut 3 – 4 lbs salmon fillet 2 Tbsp butter (substitute olive oil) 1/2 cup onion, chopped 2 tsp garlic, minced

1 tsp seasoning salt 1 tsp mayonnaise 1 tsp ketchup

Melt butter (or olive oil) in small sauce pan. Add onion and garlic and sauté until onions are translucent. Put seasoning salt, mayonnaise, and ketchup in pan with garlic and onions and mix well. Completely cover the fillets with sauce and bake at 375° F for 20 to 25 minutes. Salmon done when it flakes and is no longer translucent. Note: Can be barbecued but put foil under salmon before putting on the grill. Cook until meat separates cleanly. Do not overcook. Halibut can be substituted for salmon. 52

Xinh’s Crab & Pork Cakes 1 lb crab meat 1 lb ground pork 2 Tbsp soy sauce 3 eggs 1 Tbsp brown sugar

3 Tbsp cornstarch ½ onion, chopped Pinch of black pepper Panko crumbs Canola oil

Mix all ingredients ( exept Panko crumbs and oil) well in a large bowl. Form into firm patties and roll gently in crumbs. Heat ½” of oil in frying pan. When hot, place formed patties (space without touching) in hot oil and fry until golden brown on both sides (5-7 minutes). Crab cakes can be held in a 250°F oven to keep warm. Makes about 12 large or 24 small crab cakes. Serve with sweet chili sauce.

Xinh’s Crab Dip This is one of those dishes that is great before any meal and it travels well to potlucks. You can prepare ahead of time and just pop it in the oven when you are ready to heat. Serve piping hot with corn chips, crackers or toasted baguettes. 1 lb crab meat, roughly chopped 8 oz cream cheese 1 cup grated Parmesan cheese 1 lb fresh spinach leaves, roughly chopped 1/4 cup basil leaves, chopped (optional) 1 Tbsp vegetable oil

1 Tbsp garlic, minced 1 cup onions, finely chopped 1 small jalapeno, finely chopped (optional) 1/4 cup red/yellow peppers, finely chopped 2 tsp seasoning salt 1 Tbsp soy sauce

Sauté garlic, onions, jalapenos, and peppers in oil until tender. Add spinach and basil and cook until starts to wilt. Add soy sauce and seasoning salt, mix well. Remove from heat, Combine crab and cream cheese in large bowl. Add Parmesan and fold in vegetable mixture. Mix by hand. Transfer to baking dish or pan. Bake in oven at 350°F for 20-30 minutes our until cheese melts and mixture bubbles. 55

Xinh’s Roasted Cauliflower 1 large cauliflower 1 tsp salt 3 Tbsp butter 1 onion, chopped 1 Tbsp garlic, chopped 2 Tbsp mayonnaise 1/2 cup Parmesan cheese 1 Tbsp soy sauce 2 Tbsp basil, chopped (optional garnish) 1/4 cup red pepper, sliced (optional garnish) Pepper to taste Remove the woody core of the cauliflower leaving head intact. Place upside down in baking pan and drizzle hole with 2 Tbsp melted butter; sprinkle with salt and pepper. Bake in 375° F oven until tender and pierces easily with knife (about 30-45 minutes). Melt 1 Tbsp butter in sauce pan, add onion and garlic, and sauté. Set this mixture aside to cool in a large bowl. Add mayonnaise, cheese, and soy sauce. Mix well. Pour mixture over the top of the cauliflower, return to oven and broil until cheese mixture is lightly browned. Sprinkle with chopped basil. Serve whole, slice into serving sized wedges. Enjoy! 57

Charlotte’s Chocolate Cake 3 cups flour 3 cups sugar 1 1/2 cup cocoa powder 1 Tbsp instant coffee powder(we use Folgers) 1 Tbsp baking soda 1 1/2 tsp baking powder

1 1/2 tsp salt 4 large eggs 1 1/2 cups plain Greek yogurt 2 cups water 1/2 cup vegetable oil 1 Tbsp vanilla extract

Preheat the oven to 350° F. Grease three 9-inch round cake pans. Whisk the dry ingredients together. Add the wet ingredients and mix until just combined. Divide evenly between the three cake pans. Bake for 35 minutes or until the cakes are set. Let the cakes cool before removing from pans. Chocolate Mousse Filling 1/2 cup hot water 4 Tbsp unsweetened cocoa powder 1 1/2 cups semi-sweet chocolate chips

2 cups heavy whipping cream 2 Tbsp granulated sugar

Blend cocoa powder and hot water together. Melt the chocolate chips in microwave (just until smooth). Add the cocoa mixture to the melted chocolate, stir to combine. Allow to cool to room temperature. In a separate large bowl, beat cream and sugar until very stiff peaks form. Add the chocolate mixture and fold in with a spatula until well combined. Store in the refrigerator until ready to use. Cream Icing 1 cup butter (room temperature) 4 cups confectioner’s sugar, sifted 2 Tbsp cocoa powder

⅓ cup heavy cream cold ⅛ tsp salt 2 tsp vanilla extract

Mix butter in mixer until creamy, about 1 minute. Slowly add in sugar. Then, whip at high speed for 2-3 minutes, or until light and fluffy. Add heavy cream, salt, and vanilla extract (and optional almond extract) and whip for an additional 3-4 minutes. You can also omit the icing and use the mousse filling between the layers as well as icing. Store in the refrigerator until servings as the mousse can “collapse” in heat. 58

A Feast on the Fjord’s edge

The annual Hoodstock festival in Union, WA is greatly anticipated by Hood Canal music lovers. Bringing together local musicians to share their talents, it also hosts a launch fundraiser dinner to commence festivities. Xinh Dwelley was the guest chef in 2021.

MENU XINH’S MARINATED MUSSELS PORK & VEGETABLE EGG ROLLS CHINESE BBQ PORK CHICKEN CURRY MUSSELS IN RED SAUCE OYSTERS ON THE HALF SHELL

Xinh’s Marinated Mussels A favorite at Xinh’s Clam and Oyster House, this easy yet impressive appetizer is always a crowd pleaser. Scale quantity according to crowd, assuming that each guest won’t be able to resist less than three of these tasty morsels. 2 lbs large mussels in shell Juice of 1 lemon (about 3 Tbsp) ½ cup canola oil 2 Tbsp Tahini (sesame butter) 1 Tbsp sesame oil ½ tsp salt ½ tsp black pepper 1 tsp honey or brown sugar 1 package dry Italian dressing mix 1 tsp garlic, minced 2 Tbsp Parmesan cheese, grated 1 Tbsp basil, finely chopped (garnish) Rinse mussels and place in 3” of water in a covered pot. Steam over high heat until open. Drain, debeard, and remove meat from the shells. Save the shells for plating. Place mussel meat in the refrigerator to chill. Mix together remaining ingredients to create marinade. Coat the chilled mussel meats in the marinade and return to the refrigerator until ready to serve. Carefully split the mussel shells so that they are single. You will need half for display. Arrange on a platter until ready for serving. Place mussels back into shells and garnish with shredded Parmesan cheese and chopped basil. Serve immediately. 65

Pork and Vegetable Egg Rolls Xinh’s famous egg rolls have a reputation that goes far beyond the borders of Shelton. If you are hankering for the real thing, head over to Home Meats in Kamilche, Xinh prepares hundred for them to sell each week. 1½ cups bean sprouts 2 pounds lean ground pork 1½ cups jicama, shredded ½ cup carrots, grated ½ package clear noodles ½ cup onion, chopped 1 Tbsp soy sauce 1 tsp sugar (optional) 1 tsp black pepper 1 tsp salt 4 eggs 2 packages Chinese egg roll wrappers 1 quart canola or vegetable oil for frying Mix bean sprouts, pork, Jicama, carrots, noodles, onion, soy sauce, sugar, pepper, salt and eggs well. Wrap in Chinese egg roll wrappers and fry in 350°F oil until golden brown. Drain egg rolls on paper towels. Enjoy! Note: Ensure oil is at 350°F and rolls are at room temperature before frying otherwise they may get soggy with oil.

Chinese BBQ Pork 3 lb pork loin (split in half) Pork Rub (see recipe below) Chinese hot mustard Roasted sesame seeds (see inset) Place the pork in baking dish, and apply the rub. Cover and place in the refrigerator overnight. The next day, turn the well-rubbed pork over, and place it in a preheated 350° F oven - cook for 30 minutes. Then turn the pork over, and bake for another 20-30 minutes. Check to make sure the pork is done. Once ready, remove the cooked pork from the oven, and let it cool for at least an hour prior to slicing. Once cooled, slice thin. Plate and serve with sesame seeds and mustard.

PORK RUB 1 cup onion, finely chopped 1 Tbsp soy sauce 2 tsp salt 2 tsp pepper

Xinh hint:

1 Tbsp brown sugar

Roasted Sesame Seeds

Pour in desired amount of sesame

1 Tbsp garlic, finely minced

seeds in a frying pan on medium

½ package of Chinese pork seasoning mix

heat. Shake the pan occasionally

2 whole star anise

until seeds are brown and start to pop. Then they are ready

Combine all ingredients in a bowl. Mix well.

(and warm) . 67

Xinh’s Chicken Yellow Curry 1 Tbsp canola oil 1 Tbsp garlic, minced 1 Tbsp lemongrass, minced ½ cup white onions, chopped 1½ cups boneless chicken breast, ( 1 inch cubes) 1 cup broccoli 1 cup carrots, sliced 1 cup cauliflower

1 cup mushroom, sliced ½ cup red bell pepper, chopped ½ cup green bell pepper, chopped 2 cups sweet potato, cubed,cooked 2 sprigs scallions, sliced (garnish) 1 Tbsp cilantro, chopped (garnish) Yellow Curry Sauce (recipe below)

In a large pan, sauté lemongrass, garlic and onion for 1 to 2 minutes. Add chicken, cook for additional 2 to 3 minutes. Add broccoli, carrots, cauliflower, mushrooms, red, and green peppers and cook on high heat until tender. Add sweet potato and Yellow Curry Sauce (see recipe below) and cook through. Garnish with scallions and cilantro. Serve with Jasmine rice.

YELLOW CURRY SAUCE

1 Tbsp canola oil (or peanut oil) 1 tsp garlic, finely chopped ¾ cup onion, coarsely chopped 1 Tbsp lemongrass, chopped 8 oz coconut milk 1 Tbsp curry powder Black pepper and salt, to taste

½ tsp sugar or honey ½ cup ground dry roasted unsalted peanuts or 2 Tbsp peanut butter 1 Tbsp fish sauce Red pepper flakes (to taste)

In oil, sauté garlic, onion, and lemongrass until clear. Add coconut milk and the rest of the curry sauce ingredients, in the order given, mixing well.

Vegetable-Tofu Curry Omit chicken breast and replace with 1½ cup fried tofu, sliced into bite sized cubes. Add after cooking onions and garlic. .Cook for 2 to 3 minutes. Continue as directed above. 68

Italian Mussels in Red Sauce 4 lbs mussels (Mediterranean – wash & remove byssal threads) 2 cans (12 oz) tomato diced 1 can (12 oz) tomato sauce 1 Tbsp garlic, chopped 1/2 cup celery, chopped 1/2 cup green pepper, chopped 1/2 cup white onion, diced 2 tsp dry Italian herbs 1 tsp oregano 2 Tbsp olive oil 1 Tbsp brown sugar 1 tsp cayanne pepper flake 1/4 cup fresh basil, chopped 1 cup Parmesan cheese Heat oil in large sauce pan on medium heat. Add garlic, celery, green pepper, and onions. Cook for about 5 minutes (until onions are soft), stirring frequently. Add in tomato sauces. Add brown sugar, oregano, cayanne, and Italian herbs. Simmer on low heat 45 minutes to one hour. Turn heat to high, add mussels, tossing well, when mussels start to open, replace lid and let them cook in steam. When mussels have opened, about 5 minutes, transfer to serving bowl, top with Parmesan and fresh basil. Serve with angel hair pasta.

Oysters on the Half Shell A splash of butter, and garlic is all that is needed to grace a fresh Northwest oyster. However, this topping, that you can prepare in advance, will up the flavor profile. Enjoy!

2-3 dozen medium oysters in shell ½ red pepper, finely chopped ¼ cup butter, softened ½ cup onion, finely chopped 2 tsp garlic, minced Juice of 1 lemon

2 tsp soy sauce 1 Tbsp Hoisin sauce 1 tsp sugar Salt and pepper to taste ½ cup chives, chopped (garnish) ½ cup Parmesan cheese, grated (garnish)

Combine ingredients (except oysters and garnish) and blend well. Sauce can be stored in fridge until ready to prepare. Remove upper shell of oysters and arrange on hot grill, Top each with a teaspoon of mixture. Garnish with chives and grated cheese. Cook until liquid bubbles and cheese has melted (5-10 minutes). Serve immediately.

Prepare ahead tip:

Oysters can also be cooked in the oven. Prearrange prepared oysters on lined baking pan (for easy clean up) and bake about 10 minutes at 350°F. This is an efficient way to prepare if you have a large group 73 as you can prepare in advance.

Xinh’s Avocado & Cucumber Salad 3 cups cucumber, chopped 2 cups tomatoes, cubed 1 cup red onion thinly sliced 1/4 cup mint, chopped 2 avocados, chopped 2 Tbsp fish sauce 1 Tbsp lime juice (or lemon) 1 tsp minced garlic 2 Tbsp brown sugar 2 Thai chilies (or jalapenos) finely chopped 2 Tbsp mayonnaise 1/4 cup olive oil In a small bowl mix fish sauce, lime, garlic, sugar, and chilies. Let stand 15-20 minutes. Place cucumber, tomato, onions, mint and avocado in salad bowl. Toss well. Mix mayonnaise and olive oil. When ready to serve, add mayonnaise mixture and fish oil sauce to vegetables and toss well.

Vegetarian Adaptation Replace fish sauce with 1 Tbsp soy sauce or purchase vegetarian fish sauce.

A table

by the Mediterranean Sea

Xinh’s signature style is to begin each dish with her Asian “twist” - soy, oyster sauce, ginger, lemongrass – and plenty of garlic and chopped onions, but did you know she can cook any style? Whether it be funnel cakes or Yorkshire Pudding, Xinh has a magical skill for decoding any dish. In that same token, she can recreate them –with her own special profile that takes the palate one step further. Reminiscing about the food on a recent trip to Mykonos, I shared my family’s favorite dishes with Xinh (yes, we talk about food a lot). “ I can do that,” she claimed vehemently, “I’ll show you. Tomorrow night, Honey. We’ll do Greek.” And so we did.

MENU XINH’S SAUTÉED CORN SALAD EASY HUMMUS LAMB SLIDERS WITH TZATZIKI SAUCE XINH’S MINT TABOULI CHICKEN GYROS & TAHINI SAUCE BALSAMIC & HONEY ROASTED ROOT VEGETABLES QUICK & EASY TAHINI CUCUMBER SALAD STUFFED PEPPERS TAHINI ROASTED EGGPLANT SPREAD LEMON MOUSSE 77

Sautéed Corn Salad This surprising blend of subtle and bold is fresh yet hearty and even tastes better as the flavors develop the next day (if there are any leftovers). This generous amount serves about 6 guests as a side. The dish is a wonderful potluck choice. Just tell them you used Xinh’s recipe! 3 ears corn 1 small cucumber, cubed 2 Roma tomatoes, diced 1/2 cup Italian parsley, chopped 1/2 cup mint, chopped 1/2 cup red onion, finely chopped 1/2 cup balsamic vinegar 1 Tbsp garlic, minced

Juice of 2 lemons 1/2 cup olive oil 1 tsp seasoning salt, heaping 1 tsp chili flakes (optional) Salt and pepper to taste 1/4 cup cilantro, chopped garnish

Remove corn from cob with knife. Sauté corn in 1/4 cup hot olive oil until corn is tender. This takes only about 3-5 minutes but test a kernel to make sure its cooked. The sweetness of the cooked corn is a nice contrast to the tangy dressing. When cooked, remove from heat and allow to cool. Combine balsamic vinegar, garlic, lemon juice, additional 1/4 cup olive oil, seasoning salt, and chili flakes (optional) thoroughly to make a dressing. In large serving bowl combine corn, cucumber, tomato, onion, parsley and mint. Add dressing to salad and toss well. Garnish with cilantro or whole mint leaves.

Easy Hummus 2 cups cooked chick peas 1/3 cup tahini 1 tsp garlic, minced 1/2 Tsp smoked paprika

1/2 cup olive oil 1 tsp cumin Salt and pepper to taste

Put ingredients in food processor ( reserve 1 Tbsp olive oil) and blend well. Let rest in bowl for 1 hour before serving. Sprinkle top with smoked paprika & 1 Tbsp of olive oil. Serve with warm pita bread. 79

Lamb Sliders The grated onion is the perfect complement to lamb. You can also form into kebabs, grilling on skewers and serving with warm pita bread. 2 lbs ground lamb 1 large red onion grated 1 Tbsp minced garlic

1 Tbsp seasoning salt 2 tsp finely chopped Rosemary 1 Tbsp finely chopped lemongrass

Mix well, form into small patties and cook on barbecue or in frying pan. Serve on fresh buns with sliced tomato, generous spoonful of Tzatziki (below), tomato and feta.

Tzatziki Sauce 1 large cucumber, grated 1/2 cup Greek yogurt (plain) Juice & zest of one lemon 1/2 tsp minced garlic

1 1/2 tsp seasoning salt 2 Tbsp chopped mint Black pepper to taste.

Combine ingredients in a bowl and mix well. Allow to sit at least 15 minutes before serving. Serve with sliders or chicken gyros (see page 83).

Xinh’s Mint Tabouli 1 cup tomatoes, small cubes 1 cup cucumber, small cubes 1/2 cup parsley, chopped fine 1/2 cup mint, chopped fine 1 cup red onion, chopped

2 cups cooked brown rice (traditionally bulgur) Juice of two lemons 3 Tbsp garlic, minced Salt and pepper to taste

Combine ingredients in a large bowl, toss well. Let rest for 1 hour before serving. 80

Mediterranean Chicken Gyro 1 1/2 lbs chicken, rustic chop 1/4 cup olive oil 1/2 cup onion, chopped 2 Tbsp garlic, minced 3 tsp balsamic vinegar 1 tsp oregano, dry 2 Tbsp lemon juice 1/2 tsp paprika 6 pitas 1 cup feta cheese, crumbled

SALAD 1/2 red onion, rough chopped 2 Roma tomatoes, chopped 1 cucumber, chopped 1/4 cupKalamata olives 2 Tbsp Italian parsley, chopped Juice of a lemon 2 Tbsp olive oil 1 tsp balsamic vinegar

Combine salad ingredients in a bowl and set aside. Sauté oil, onion and garlic in fry pan, then add chicken and oregono, cook on medium heat until chicken is nearly done (about 7-10 minutes depending on piece sizes). Add vinegar, paprika and lemon juice and finish cooking. remove from heat. Brush pita bread with olive oil and warm in medium heat frying pan. To serve arrange chicken, salad mixture, feta and pitas with choice of Tahini (below) or Tzatziki (page 80) on a platter and allow guests to fill pitas with desired ingredients.

Tahini Sauce 1/4 cup tahini paste 1 Tbsp lemon juice 1/4 cup olive oil 2 Tbsp mayonnaise 2 Tbsp parsley, chopped 1 Tbsp sesame seed oil 1 tsp garlic, minced Put all ingredients in blender and mix on medium speed until creamy.

Balsamic & Honey Roasted Root Vegetables 3 cups butternut squash 1 eggplant, peeled and cut into pieces 2 cups Brussels sprouts 1 onion, wedge cut 2 carrots, chopped (bite-sized chunks) 1/2 cup sun-dried tomatoes, chopped 1 cup olive oil

1 Tbsp garlic, minced 1/3 cup honey 1/3 cup balsamic vinegar 1/2 tsp smoked paprika 1 Tbsp Italian spices 1/2 cup Parmesan cheese

Put squash, eggplant, Brussels sprouts, onion, carrots and sun-dried tomatoes in a baking pan. Mix olive oil, garlic, honey, balsamic vinegar, paprika, and Italian spices together in a small bowl. Put mixture in baking pan with vegetables and toss well. Cook at 375° F for 30 to 35 minutes. Remove from oven, sprinkle with Parmesan, and return to oven until cheese is melted.

Quick & Easy Tahini Cucumber Salad This fresh twist on the Greek salad is good with any meal. Quick to prepare, try adding feta or Kalamata olives for more Mediterranean flavors. 1 cup cucumber, small chunks 2 cups cherry tomatoes, cut in half 1 cup red onions, chopped 2 Tbsp tahini 1 tsp apple cider vinegar

1 Tbsp garlic, minced 1 tsp honey 1 Tbsp olive oil salt and pepper to taste 1/4 cup mint garnish (optional)

Place chopped cucumber, tomato and onions in serving bowl. In a small bowl combine tahini, vinegar, garlic, lemon, olive oil, and honey and mix well. Drizzle dressingover cucumber chop and toss gently. Garnish with mint leaves.

Stuffed Peppers 1 lb ground beef 4 peppers (various colors) 1/2 cup red onion 1 Tbsp garlic, minced 1 tsp smoked paprika Juice of 1/2 lemon 1/4 cup sun-dried tomatoes

1 cup cooked wild rice (or preferred rice) 1/4 cup spinach 1 tsp cumin 2 Tbsp olive oil 1/4 cup Parmesan cheese Salt/pepper to taste

Preheat oven to 350° F. Prepare rice as per instructions. Set aside. Sauté red onion and garlic in pan. Add ground beef and brown. Cut and clean peppers. Reserve 6 halves, finely chop 4th pepper. Mix beef mixture wth rice, lemn juice, sun dried tomatoes, finely chopped peppers, spinach, and cumin in large bowl. Set aside. Gently roll pepper halves in heated olive oil until roasted. Stand halves in pan (muffin tins work well) Stuff with rice mixture. Bake in oven for 30 minutes. Sprinkle with Parmesan cheese.

Vegetarian Stuffed Peppers Omit ground beef and replace with 1½ cup fried tofu, sliced into bite sized cubes. Add after cooking onions and garlic. .Cook for 2 to 3 minutes. Continue as directed above.

Roasted Eggplant Spread 2 green onions, finely chopped Salt and pepper to taste

2 large eggplants 1 Tbsp olive oil 1/4 cup Tahini Juice of one lemon

Split eggplants in half and roast in oven for one hour or until tender (350 F). Scoop flesh, remove from skin, and place in bowl. Add olive oil, tahini, lemon juice, chopped onions and salt and pepper. Mix well. Serve with pita bread. 86

Xinh’s Famous Lemon Mousse This is a cherished Xinh’s Clam and Oyster House restaurant recipe that has never been shared. Xinh is very proud of this one. And she should be. It is even better the next day. 10 egg yolks 1 1/2 cups white sugar ¾ cup butter 1 cup freah squeezed lemon juice Pinch salt 2 Tbsp lemon zest 2 cups heavy cream. 2 tbsp sugar ½ tsp lemon extract if you have it Cook yolks, first sugar, butter, lemon juice, salt and zest until bubbles on low to medium heat, constantly stirring. Strain to remove lumps. Remove from heat and let cool completely. Mix cream, 2 Tbsp sugar, and lemon extract until stiff. Set aside one cup for topping. Add lemon mix to whip cream and gently fold. Using a spatula pull from inside out and gently fold to top until we’ll mixed. Distribute into serving dishes before the mousse sets. Top with dollap of reserved cream when serving. Garnish with fresh mint. Makes 8-10 desserts depending on portion size.

Festival

A Bluegrass Dinner

When Shelton’s Kristmas Town Kiwanis struggled with a major move of their annual bluegrass festival – new dates and outdoor location – Xinh offered to create an incentive for locals to come enjoy the music and her cooking. Over 200 people, many which had never visited the Bluegrass From the Forest festival before, made the trek to the local soccer field for Xinh’s food – and many came back the next day to enjoy more fantastic musical performances!

MENU LEMONGRASS SAUTÉED CLAMS XINH’S ASIAN COLESLAW XINH’S CRISPY CHAR SIU CHICKEN TAHINI & BASIL GREEN SALAD CORN ON THE COB WITH CILANTRO LEMON BUTTER THAI SALAD ANGEL HAIR PASTA SALAD OLYMPIC MOUNTAIN ICE CREAM 91

Xinh hint:

This one can’t really be made ahead but if you have ingredients prepared; it cooks quick! Don’t put too many clams in at once, you could also plan on using two sauce pans and split the 92

ingredients!

Lemongrass Sautéed Clams A traditional favorite of Xinh fans; add your own style – you can’t go wrong with these base ingredients. 4-5 lbs manila clams, washed ¼ cup butter or margarine 1 Tbsp garlic, minced ½ cup onion, sliced 1 Tbsp lemongrass, chopped 2 Tbsp cooking sherry

1-2 stalks celery, chopped 3 Tbsp Hoisin sauce Juice of ½ lemon 2 Tbsp sesame seed oil 1 green onion, chopped (garnish)

In a sauce pan with a fitted lid (or deep frying pan or wok), melt butter. Add garlic and onion, cook until tender (about a minute). Add lemongrass, sherry, celery, Hoisin sauce, juice, and oil. Sauté lightly. Add clams and mix well. Cover and cook until clams are open. Shake pan periodically to shift clams. Sprinkle with green onion. Cover again. Cook for 3-5 minutes. Serve immediately.

Xinh’s Asian Coleslaw 4 cups cabbage, thinly sliced 2 stalks celery, chopped 1/4 cup mint, chopped 1 cup carrots, grated 1/2 cup red onion, sliced 1 Tbsp sesame seed oil

2/3 cup mayonnaise 1 Tbsp fish sauce (or soy sauce) Juice of 1/2 lemon 1 Tbsp brown sugar Pinch hot pepper flakes

Combine mayonnaise, fish sauce (or soy sauce), juice of 1/2 lemon, brown sugar and hot pepper flakes to make a sauce. Mix cabbage, celery, mint, carrots and red onion in a large bowl. Add sauce and mix thoroughly. Add sesame seed oil and toss gently. Vegetarian adaption, omit fish sauce, add soy sauce. 93

Xinh’s Crispy Char Siu Chicken 3 lbs boneless chicken thigh 1 Tbsp Chinese barbecue (Char Siu) powder 1 Tbsp oyster sauce 2 tsp soy sauce 1 Tbsp Hoisin sauce 1 medium onion, grated 2 Tbsp lemongrass, finely chopped 1 Tbsp garlic, minced 1 cup flour 2 cups oil ( fill pan to 1/2 inch) Combine barbecue powder, oyster, soy and Hoisin sauce with grated onion, lemongrass and garlic in a small bowl and mix well.. Put chicken in larger bowl and cover with marinade. Allow to rest for at least two hours in marinade (leaving overnight in marinade is preferred. Heat oil in deep frying pan. Dredge chicken pieces in flour. Fry until cooked through.

Chinese Barbecue

Chinese Barbecue (Char Siu) seasoning mix has the distinctive red color and delicious sweet and savory taste that is often found on a cold pork dish that is served with mustard and toasted sesame - this recipe is an amazing flavor twist using that flavor spectrum!

Tahini & Basil Green Salad 1 Tbsp soy sauce 2 cloves minced garlic ½ cup oil 1/4 cup tahini 1/2 cup sushi vinegar 1 tsp sugar 1/4 cup water

1/4 cup fresh basil leaves , chopped ½ tsp salt ¼ tsp black pepper Baby greens or leaf lettuce 2 Roma tomatoes, sliced 1 carrot, grated

Combine soy, garlicm oil, tahini, vinegar, sugar, water, basil, salt, and pepper in blender. Makes about 2 cups of dressing, scale as necessary. Dressing can be stored in fridge up to a week. Toss with lettuce, tomatoes and carrots just before serving. Add salad vegetables as desired.

Corn on the Cob with Cilantro Lemon Butter Fresh corn on the cob 2 Tbsp cilantro, finely chopped 1/2 tsp lemon zest Juice of 1/2 lemon 1/2 Tsp tarragon, finely chopped 1/2 tsp coarse salt 1/2 softened butter Pinch smoked paprika Combine cilantro, lemon, tarragon, salt, and butter well in a bowl. Allow flavors to blend ( at least 1 hour). Prepare corn on the cob ( boil, grill or bake in oven). Slather butter mixture on hot cobs. Sprinkle with paprika. Enjoy!

Thai Salad 1 1/2 lbs pork, ground 8 cups romaine lettuce, chopped 3 cups spinach 1 red onion, chopped 1 red pepper, thinly sliced 2 stalks celery, thinly sliced 10 eggs, boiled 1/2 cup mayonnaise 1/3 cup sour cream 1/2 cup peanuts, chopped (garnish)

1 tsp garlic, minced 1 Tbsp vegetable oil 1 Tbsp chicken soup powder 1/2 cup onion, chopped 1 Tbsp lemongrass, finely chopped 1 Tbsp soy sauce 1 Tbsp fish sauce 3 Tbsp lime juice 4 tsp brown sugar 2 Thai chilies, finely chopped (optional)

Boil eggs. Sauté pork in oil with onion , garlic, lemongrass, chicken soup powder, soy sauce and 2 tsp brown sugar in large pan or wok for 20 minutes on low heat. Remove yolk from boiled eggs and smash. When meat cools, add smashed yolks. To make dressing, blend mayonnaise, sour cream, fish sauce, lime juice, 2 tsp brown sugar, and Thai chilies. Add dressing to meat and toss altogether. Mix lettuce, spinach, red onion, celery, and red pepper in a large bowl. Add dressing and meat mixture and toss again. Slice egg whites and toss in salad at the very end. Top with peanuts.

Angel Hair Pasta Salad 1 lb angel hair pasta (cooked) 1/2 cup onion, chopped 1/2 cup cilantro (optional) 1/3 cup soy sauce 2 Tbsp sesame seed oil 2 tsp ginger, grated

1/3 cup rice vinegar 1 tsp garlic, minced 1/4 cup Tahini 1/3 cup roasted sesame oil Green onions (garnish)

Cook, drain, and set aside pasta. Blend soy, sesame oil, ginger, vinegar, garlic, and Tahini in a bowl to make sauce. In large bowl, mix pasta, onions, cilantro, and sauce. Top with sesame seeds and garnish with green onions. Add three cups of cooked chicken or 1 lb of shrimp if desired. 98

Mango Papaya Salad, page 109 100

101

102

Harvest Summer’s end feast MENU GREEN SALAD WITH GARLIC SESAME DRESSING BAKED ROSEMARY POTATO WEDGES XINH’S FAMOUS COCONUT SHRIMP MANGO PAPAYA SALAD BBQ PORK LOIN CHOP SEAFOOD BUNDLE SAUTÉED ZUCCHINI CHOCOLATE MOUSSE

103

Green Salad with Garlic Sesame Dressing ½ tsp garlic, finely chopped 1 Tbsp soy sauce 2 tsp rice vinegar ½ cup olive oil ½ tsp toasted sesame oil Salt and pepper, to taste baby greens or leaf lettuce 2 cups cucumber, choped Whisk garlic, soy sauce, and vinegar in a small bowl. Gradually whisk in olive oil, then sesame oil (dressing will thicken slightly). Season with salt and pepper. Toss dressing with baby greens and cucumber just before serving.

Baked Rosemary Potato Wedges 2 to 3 lbs potatoes 2 Tbsp butter 1 Tbsp garlic, minced 1 Tbsp rosemary, chopped 1/2 cup onion, diced 1/2 cup chives, chopped Salt and pepper to taste Peel potatoes, cut into wedges and place in baking dish. Melt butter in sauce pan, then add garlic and onions. Sauté until onions are translucent. Then add rosemary and mix well. Salt and pepper to taste. Pour sauce into baking dish and coat wedges thoroughly. Put baking dish in oven and cook at 350° to 375° F for one hour. Top with chives. 104

105

106

Coconut Shrimp Featured in Xinh’s first book,this classic, no-fail recipe is essential for every volume. . 2 lbs shrimp 2 cups Panko 2 cups shredded coconut 3 Tbsp flour 2 eggs 1 cup coconut milk

3 Tbsp cornstarch 1 tsp garlic, minced 1 tsp lemongrass, finely chopped 1 Tbsp soy sauce 1 tsp salt and pepper, or to taste corn or canola oil for cooking

Peel, devein prawns, leave tails on, and set aside. Make egg wash by combining eggs, coconut milk, cornstarch, garlic, lemongrass, soy sauce, salt, and pepper. Mix panko, flour and shredded coconut together in another bowl to create breading mixture. Dip shrimp in egg wash. Then dip in the breading mixture. Arrange on cooking sheet and refrigerate for at least 15 minutes to help breading stick to shrimp. You could prepare in advance and cook when serving. Heat a few inches of canola oil to 375°F. Place shrimp into oil and cook until golden brown.

Seafood Bundle This recipe is a simpler version of the Seafood Boil (page 40 ). Prepare ahead of time and throw on the barbecue as an appetizer prior to the main dishes. 3 lbs fresh manila clams 3 lbs mussels 1 lb smoked sausage, cut into pieces 2 lbs prawns 2 lbs medium red potatoes, quartered 2 corn on th cob (cut into chunks)

1 cup butter 2 Tbsp garlic, minced 1 Tbsp Old Bay seasoning 1 Tbsp seafood boil seasoning 2 Tbsp pesto (or chopped basil) Heavy duty aluminum foil

Blanch potatoes for 10 minutes. Heat butter and garlic, add seasonings, and pesto to make sauce. Cut foil into six 18” x 18” squares. Place seafood, potatoes, and corn on foil (Divide into 6 equal amounts). Spoon sauce into each bundle. Wrap foil around seafood. Place bundles in oven and cook at 400° F for 15 minutes or barbecue on medium heat for 15 minutes (until shells opens). Serve opened bundle on a plate. 107

108

Mango Papaya Salad 4 cups green mango, shredded or grated 4 cups green papayas, shredded or grated 1/2 cup purple onion, thinly sliced 1 tsp garlic, minced 1 cup carrots, grated 1 cup daikon radish, grated 1 cup cucumber, shredded

2 Tbsp lime juice 2 Tbsp brown sugar 2 Tbsp fish sauce 2 Thai chilies, finely chopped 1/4 cup roasted peanuts, chopped 1/4 cup cilantro, chopped 1 cup imitation crab meat (or shrimp)

Mix mangoes, papayas, onion, garlic, carrots, radishes, and cucumber in a large bowl. Combine lime juice, brown sugar, fish sauce, and Thai chilies and mix thoroughly to make dressing. Add crab or shrimp and dressing to salad. Toss well. Garnish with peanuts and cilantro. Omit fish sauce and replace with 1 Tbsp vinegar and 1 Tbsp lime juice. Omit crab /shrimp.

Lemongrass Pork Chops 1 Tbsp brown sugar 1 Tbsp soy sauce 2 Thai chilies, finely chopped 1 tsp garlic, minced

2 -3 lbs pork chops, bone in 1 Tbsp fish sauce 3 Tbsp lemongrass, minced 1 cup onion, grated

In a medium bowl, mix fish sauce, lemongrass, onion, brown sugar, soy sauce, Thai chilies, and garlic. Slather mixture over both sides of chops. Cover marinated meat and place in refrigerator for at least one hour. Chops can be cooked in the oven 2030 minutes (heat oven to 350° F, place pork in a little oil in a medium heat frying pan and brown on each side before placing in oven) or on the barbecue. Barbecue on medium heat until both sides are done. 109

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Sautéed Zucchini 2 lbs zucchini (two small) 1 chayote 2 carrots 1 Tbsp oyster sauce 1 Tbsp soy sauce 1 Tbsp garlic, minced 2 Tbsp olive oil or butter 1 cup onion, wedge cut 1 Tbsp sesame oil 1/4 cup green onions, chopped 1/4 cup cilantro, chopped Slice zucchini slice diagonally thinly. Peel chayote and cut in four. Remove seeds and slice thinly. Peel and slice carrots on an angle. In a large pan sauté butter, onion, and garlic until tender. Turn to high heat and add zucchini, chayote, and carrots, stirring constantly. Add oyster sauce, soy sauce, pepper. Cook unrtil vegetables are tender. Remove from heat. Add green onion, cilantro and sasame oil.

Oyster sauce contains oyster extracts and seasoning, Vegetarian oyster sauce has no oysters in it. Instead, it is made with mushrooms, though it’s similar in color and texture to regular oyster sauce.

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Xinh’s Chocolate Mousse 2 cups semi-sweet chocolate chips 10 egg yolks (room temperature) 1 cup sugar 1 Tbsp vanilla 2 cups heavy whip cream Whip cream and set aside. Melt chocolate chips in a double boiler. Let cool slightly. Beat yolks, sugar, and vanilla until foamy. Add egg mixture to warm chocolate. Mix well. Fold chocolate mixture and whipped cream with spatula. Gently folding from side to side. Be careful to not over-mix. Transfer to serving dishes. Let stand for at least three hours (or overnight) to allow mousse to set. Mousse should be eaten at room temperature, so remember to take them out of the refrigerator 30 minutes before serving. Top with more whip cream.

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make it a meal

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Pineapple Barbecue Pork Loin Chops 1 Tbsp sugar 1 tsp chicken bouillon 1 tsp chili flake Pineapple, sliced and grilled

2 -3 lbs pork chops, (3/4 inch cut) 1 Tbsp fish sauce 2 Tbsp lemongrass, finely chopped 1 cup onion, grated 1 tsp salt

In a medium bowl, mix fish sauce, lemongrass, onion, sugar, chili flake, bouillon, salt, and garlic. Spoon sauce over both sides of chops. Let rest, room temperature for half an hour. Barbecue on medium heat until both sides are done ( approximatively six minutes each side. Serve with grilled pineapple slices.

Baked Spare Ribs 2 Tbsp Hoisin sauce 1 Tbsp ginger, minced 1 cup onion, finely chopped

2 lbs baby back ribs 2 Tbsp soy sauce 2 Tbsp oyster sauce

Put all ingredients except ribs in a bowl to make a sauce. Mix well. Put ribs flat in a baking dish. Spoon in the sauce. Rub sauce on both sides of ribs. Let sit for 1 to 1 1/2 hours at room temperature. Bake in oven at 350° F for 1 1/2 to 2 hours .

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Yakisoba Noodle Beef Stir Fry 1 lb flat iron beef, sliced thinly 2 lbs Yakisoa noodles 2 cups Chinese Bok Choy cabbage, choped 1 cup onion, rough sliced 1/2 cup carrots, sliced 1/2 cup sliced bell peppers 1 Tbsp garlic, minced 2 tsp choppped ginger 1 Tbsp sesame oil 1/4 cup canola or corn oil 1/2 cup bean sprouts

Stir Fry Sauce

2 Tbsp oyster sauce 1 Tbsp Yoshida dsuce 1 Tbsp soy sauce 1 tsp sesame oil 1/2 cup chopped cilantro 1/2 cup sliced green onions Mix ingredients well. Set aside.

Blanch noodles two minutes in boiling water. Drain and set aside. In a wok (or large frying pan) heat oil and add garlic, onions, ginger and onions. Add 2/3 of Stir Fry Sauce (above), sauté beef on medium/high heat until loses color. Remove from pan and set aside. Add carrots, noodles and then cabbage and bean sprouts. Return meat to the pan. Add remaining Stir Fry sauce. Toss well. Serves 4-6 as a main dish.

Yakisoba Noodles Yakisoba noodles are steamed Chinese-style noodles. They are made of wheat flour, kansui, and water. Even though the color of noodles is yellow-ish, they are not egg noodles, and the color is the result of using kansui. Kansui is a food-grade alkaline solution.

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Saute Beef Steak 2 lbs beef thinly sliced 1 butter/head or leaf lettuce 3 Roma tomatoes 1- 2 Tbsp canola/corn oil 1 yellow onion rough cut slices 1 Tbsp minced garlic

Marinade Sauce: 1 Tbsp soy sauce 1 tsp cornstarch 1 Tbsp brown sugar 1 tsp chicken bouillon

Pickled Onion: 1 red onion thinly sliced 1 Tbsp vinegar 1 Tbsp sugar

Blend soy, cornstarch, sugar, and bouillon into paste. Spread over beef steak. Set aside. Mix vinegar and sugar in small bowl, pour over red onions. Set aside. Layer lettuce and sliced tomatoes on serving dish. Heat oil in large saute pan, high heat. Add onions and garlic, stir until translucent. Add beef, stir constantly until done. Do not cook too long or it will become tough. Spread over lettuce and tomatoes, top with pickled

Shaking Beef Marinade: 1 Tbsp oyster sauce 1 Tbsp soy sauce 1 Tbsp Hoisin Sauce 2 tsp brown sugar 1 tsp chicken stock powder 2 tsp fish sauce 1 Tbsp garlic, minced

2 lbs tri-tip steak (or preferred cut) 1 white onion, thinly cut wedge 1 red (or yellow) pepper, sliced 2 sticks celery, angle cut 1 carrot, long thin slices 2 Roma tomatoes, sliced 1/4 cup cilantro, chopped 1/2 cup oil 1 Tbsp sesame oil

Blend oyster sauce, soy sauce, Hoisin, brown sugar, bouillon, fish sauce and garlic. Set aside. Slice beef into 1/2 -1 inch pieces. Pour 2/3 of marinade mixture over beef and let sit for one hour. Heat oil in large frying pan, add meat, brown on both sides (one layer at a time in frying pan - 2 minutes on each side). Remove and set aside. Pour off excess oil and reheat pan. Add garlic, onion, and carrots. Cook for 3-5 minutes. Add celery, pepper, tomato, and reserve sauce. Return meat to pan. Stir well as it returns to temperature. Add sesame oil and cilantro. Combine. Remove from heat. Serve with Jasmine Rice. 121

Pork Meatballs or Patties

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2 lbs ground pork 1 cup onion, grated 1 Tbsp fish sauce 1 Tbsp brown sugar 2 Tbsp lemongrass, finely chopped 2 tsp salt 1 tsp chili flakes 1 tsp black pepper 2 eggs Mix all ingredients well and shape into meatballs or patties. Barbecue on medium heat until well done: 3 minutes on each side until golden brown. Serve with shredded carrot and daikon marinated 10-15 minutes in 1 Tbsp vinegar and 1 tsp sugar.

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Beef with Broccoli 2 lbs flat iron steak, thinly sliced 1 Tbsp vegetable oil 1 Tbsp ginger, chopped 1 Tbsp corn starch 1 Tbsp garlic, minced 1/2 cup onion, chopped 1 red/orange pepper, cut in strips

1 Tbsp soy sauce 1 tsp oyster sauce 1 Tbsp Yoshida sauce 1 lb broccoli, bite-sized pieces 1 Tbsp sesame seed oil Green onion, garnish

Combine soy, oyster, and Yoshida sauces, ginger, and corn starch in bowl. Marinate meat with 1/2 of soy mix for 20 minutes. Blanch broccoli in boiling water (2 minutes). Set aside. In a large pan, sauté garlic, peppers and onions in oil. Add meat, stirring constantly until medium cooked. Add broccoli and the rest of sauce. Add sesame seed oil and top with green onion. Serve with rice.

Asian Beef Sauté 2 lbs tri-tip beef, thinly sliced 1 Tbsp soy sauce 1 Tbsp oyster sauce 2 Tbsp Yoshida sauce 2 tsp corn starch 2 Tbsp vegetable oil 1 tsp garlic, minced

1/2 medium onion, sliced 1 tsp ginger, grated 1 cup green pepper, cut up 1/2 red pepper, cut up 1 Tbsp sesame seed oil 1/4 cup green onion (optional)

Combine soy, oyster and Yoshida sauces with cornstarch in a large bowl. Add meat and allow to sit for at least 30 minutes. Heat oil in a large stir fry pan on medium/high heat, add garlic and sliced onions and cook for one minute. Add ginger, green and red peppers and beef. Cook, turning often with spatula for about four minutes or until meat is done. Add sesame seed oil and gently toss. Garnish with green onions. Serve with rice.

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Flat Iron Steak with Sweet Potato Glass Noodles

This dish may seem difficult when you look at the extensive ingredient list, but as Xinh often says, “use what you have, Honey.” Don’t let that deter you as the combination of flavors is rewarding. Glass noodles and King mushrooms are available at Asian markets and specialty stores. Be creative! 126

1 1/2 lb flat iron steak, thinly sliced 1 pkg sweet potato glass noodles 1 1/2 cup white mushrooms, sliced 2 cups King mushrooms, sliced 2 cups carrots, cut into “toothpicks” 1 1/2 cup broccoli, chopped (blanch in microwave) 1/2 cup Thai basil, chopped 1/2 cup soy sauce 1/3 cup oyster sauce 1/3 cup brown sugar 1/2 cup cilantro, chopped 1 Tbsp garlic, minced 1/2 cup onions, chiffon chopped 1 1/2 cup spinach 1/2 cup green onions, chopped 1 tsp fresh ginger, grated 2 Tbsp vegetable oil 2 Tbsp sesame oil Combine soy and oyster sauces with brown sugar and pour over meat. Allow to marinate for about 1 hour. Heat pot water, when boiling add noodles. Let cook until soft, about three minutes. They will not be fully cooked, just blanched. Strain and set aside noodles. Heat 1 Tbsp vegetable oil and sauté garlic, onions and ginger. Add meat and sauté until just cooked (still some pink). Remove from pan and set aside. Add 1 Tbsp vegetable oil to pan, return to heat. Add mushrooms, carrots, broccoli and sauté until tender. Add noodles, meat, cook about 5 minutes and then add Thai basil, spinach, cilantro, green onions. Remove from heat. Toss well with sesame oil. Serve and enjoy! 127

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Rib-eye Roast 1 Tbsp brown sugar 2 cups celery, chopped 2 cups onion, chopped 1 Tbsp rosemary

4 - 5 lbs Rib-eye roast 1/3 cup soy sauce 1 Tbsp seasoning salt 2 Tbsp garlic, minced

Mix soy sauce, seasoning salt, garlic, brown sugar, 1 cup celery, 1 cup onion, and rosemary to make a rub. Put 1 cup celery and 1 cup onions in bottom of baking dish that is right size for roast. Put the rub on both sides of the roast and place in baking dish and put aside for one hour. Bake in oven at 350° F until medium to well done. Will need meat thermometer to check internal temperature. Remove from oven and rest meat for 20 minutes.

Xinh’s Southern Gravy 3 Tbsp oil (use beef drippings if possible) 2 Tbsp flour 2 cups milk 1 cup heavy cream 1 tsp beef bouillon Salt and pepper to taste In a medium saucepan (or meat cook container if it can go on the stovetop) Blend oil and flour to make a simple roux. Let heat to boiling stirring constantly. Slowly add in milk. Continue to stir. Add boullon and cream. Bring to boil, be careful not to allow to boil over. Serve with meat dishes. Make about 3 cups of gravy.

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New York Strip with Parmesan Roast Potatoes 4 lbs New York strip roast ( sliced 1 inch steaks) 2 Tbsp soy sauce 1 Tbsp garlic, minced 2 Tbsp brown sugar Pepper to taste Arrange steaks in baking pan. Mix soy, garlic, and brown sugar in small bowl. Spoon mixture on meat, pat with fingers to work sauce into steak on both sides. Let sit at room temperature for 30 minutes to one hour. Sprinkle with fresh ground black pepper on both sides. Barbecue on medium heat. Let rest 10 minutes before serving.

Parmesan Roast Potatoes 3 lbs red potatoes, cut in half 1 Tbsp garlic salt 1/2 cup browned butter (heat until starts to turn brown) 1 Tbsp garlic, minced 1/2 cup green onions, chopped 1 cup Parmesan cheese, grated Place potatoes in baking pan. Make browned butter in small sauce pan (see above) add garlic salt and garlic. Sprinkle potatoes with 1/2 of browned butter sauce on potatoes. Bake in 350oven for 45 minutes, flip half way through. When cooked remove to serving dish and add remaining browned butter and grated Parmesan. Enjoy!

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Xinh’s Famous Pad Thai

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1 lb prawns 1 Tbsp soy sauce 1 Tbsp fish sauce 1 Tbsp oyster sauce 1 tsp garlic, minced 1/4 cup Tamarind concentrate Pinch red pepper flakes Juice of one lime 3 Tbsp cooking oil 16 oz package of Pad Thai noodles 2 cups cabbage, shredded 1/2 cup onion, sliced 1/2 cup carrots, cut in matchsticks 3 green onions, chopped

Peel and devein prawns and set aside. Place noodles in hot boiling water for 3-5 minutes, or until they “relax,” and then drain. Set aside. In a bowl mix soy sauce, fish sauce, oyster sauce, tamarind, red pepper flakes, and lime juice. Saute prawns in oil until nearly cooked. Using a large wok or frying pan sauté garlic, carrots, cabbage and onions in oil on high heat until vegetables reduce. Add noodles. Turn mixture with tongs and wooden spoon, Add green onions and cooked prawns. Continue on heat, turning often until incorporated (about two minutes). Remove from heat. Serves 4.

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Savory Pot Roast 3 to 4 lb chuck roast 1 lb carrots, peeled, cut into 1 inch sections 2 lbs potatoes cut into chunks 1 package onion soup mix 2 celery hearts, cut in half 2 Tbsp soy sauce

2 Tbsp seasoning salt 1 cup onion, chopped 1 cup celery, chopped 1 Tbsp garlic, chopped 2 rosemary sprigs 1 tsp black pepper

Put roast in baking dish. Mix soy sauce, seasoning salt, celery (not hearts), garlic, rosemary, and black pepper well and pour over roast. Bake in oven at 325° F for 2 hours. Then put in potatoes, onions, carrots and celery hearts and bake for one hour until roast is fork tender. Remove meat from pan. Gravy can be made from remaining liquid.

Maple Brussels Sprouts 1 pound Brussels sprouts, trimmed ¼ cup olive oil 3 Tbsp pure maple syrup 1 Tbsp garlic, minced 1 tsp seasoning salt 3 Tbsp sun dried tomatoes, rough chopped 1/2 cup Parmesan cheese Pepper to taste Trim Brussels sprouts and cut in half. Layer in baking pan. Add all ingredients except cheese and toss well. Bake in oven at 350° F for 30 minutes oruntil tender. Transfer to serving dish and top with Parmesan while still hot. Serve immediately. 4-6 as a side.

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Xinh’s Chicken Cacciatore 4 lbs chicken thighs and/or legs 2 Tbsp sugar 1 Tsp garlic, minced 1 Tbsp Italian herb mix 1 Tbsp seasoning salt 2 Tbsp olive oil 1 cup onion, chopped 1 cup celery, chopped 1 tsp cumin 1 bay leaf 1 12 oz can diced tomatoes 1 12 oz can tomato sauce Salt and pepper to taste 1/4 cup Parmesan (optional garnish) 1/4 cup Italian parsley (optional garnish) Mix sugar, garlic, seasoning salt, and herb mix and rub on chicken. Allow to marinate for at least one hour. In large frying pan sauté 1 Tbsp oil, cumin, onions, and celery on medium heat until onions and celery are tender. Transfer to bowl, set aside and reserve frying pan for chicken. Preheat oven to 350° F. Add remaining oil to pan, return to heat, add chicken to pan and fry on medium heat until brown on both sides. Remove from heat. In medium bowl blend diced and sauce tomatoes and bay leaf with onion/celery mixture. Place chicken pieces in baking dish, top with tomato mixture, then bake in oven one hour. Garnish with Parmesan and chopped Italian parsley. Serve with pasta, salad, roasted whole cauliflower, and/or garlic bread.. 139

Chicken Rice Soup with Cabbage Salad Served separately - salad and soup – or poured together in one bowl, the tangy and crisp salad combined with the subtle comfort of the chicken and rice soup make for a great comfort flavor - with a twist!

Chicken Rice Soup 1 whole chicken 2 quart of water 1 Tbsp salt 1 Tbsp chicken bouillon

1 Tbsp brown sugar 1 large onion, rough chopped 1 1/2 cups Jasmine or long grain rice, washed

Bring water to boil in large pot, add salt, boullion, sugar and chicken. Boil on medium heat for 45 minutes - 1 hour. Remove chicken from pot. Allow to cool. Add the rice to seasoned water and bring to boil and cook until rice is tender. While rice cooks, shred the chicken meat, removing bone and skin. Set shredded chicken aside in bowl.

Cabbage Salad 1/3 cup chopped roast peanuts 4 cups shredded green cabbage 1 cup grated carrots 2 Tbsp chopped mint Chopped cilantro (garnish)

1 Tbsp sushi vinegar 2 Tbsp brown sugar 1 Tbsp minced garlic

Combine vinegar, sugar and garlic in small bowl. Mix together salad ingredients and add chicken meat along with about 2/3 of sauce (to taste). Serve with the rice soup by topping with salad. Garnish with fresh cilantro.

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Peking Duck Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Prized as a delicacy, this is a surprisingly easy dish to prepare. 1 young duck 1 pkg Barbecue Chinese Seasoning Mix (Char Siu) 1 Tbsp soy sauce

1 Tsp cloves 1 chopped onion 1 small stick cinnamon

Combine ingredients Rub all over duck. Leave in refrigerator overnight. Next day, bake in oven at 375 for 1 1/2 to 2 hours, until golden and liquid comes out clear when pierced. Rest for 20 minutes. Cut up and serve with bread, rice noodles or Cucumber Salad. Serves 2 - 4.

Fried Chicken 2 whole chickens, cut up 1 cup corn oil 1 cup butter milk 1 tsp garlic, minced 1 cup onion, grated 1 Tbsp seasoning salt 1 Tbsp soy sauce

2 tsp brown sugar 1 Tbsp paprika 1 tsp chili powder 1 cup flour 1/2 cup cornstarch or rice flour 1 tsp dry Italian seasoning

Put chicken in a large bowl. Mix garlic, onion, seasoning salt, soy sauce, brown sugar, paprika, chili powder, Italian seasoning, and buttermilk Pour this mixture over the chicken and put aside for at least one hour (preferably overnight). Combine flour and rice flour (or cornstarch) and use this mixture to bread the chicken. Put chicken on a cookie sheet and set aside for 10 minutes. Fry chicken in 1 inch oil on medium heat. Fry both sides of chicken to golden brown, then put in oven on a cookie sheet on a rack and bake at 350° F for 20-30 minutes. 143

Stuffed Chicken Breast 3 lbs chicken breast (3 full breast pieces) 1 pkg egg roll wrappers (six total) 1/2 cup onion, chopped 1 Tbsp garlic, minced 1/4 cup butter 1 cup garlic chives (green onions OK) 1/2 cup cream cheese 1/2 cup red pepper, finely chopped 2 cups spinach, chopped

2 tsp seasoning salt Pepper to taste 1 tsp garlic salt 2 tsp chicken bouillion 1 tsp white sugar 1 tsp garlic/herb seasoning blend 6 slices smoked ham (thinly sliced) 6 slices Pepper Jack (or any white cheese) Vegetable oil for frying

Sauté onion, garlic, butter, garlic chives, cream cheese, red pepper, spinach, and 1 tsp seasoning salt until done. Add pepper to taste. Remove from heat and allow to cool. Cut chicken breast in half length ways like a butterfly (do not cut all the way. Pound each piece (malletor heavy rolling pin) to make even width and set aside. In a small bowl, combine 1 Tbsp seasoning salt, garlic salt, bouillon, sugar, and garlic/ herb seasoning to create a dry herb mixture to press on both sides of chicken pieces. Layer each chicken piece with 1 Tbsp cooled cream cheese sauce, 1 slice of ham, and 1 slice of cheese. Fold chicken in half. Place chicken on egg roll wrap and fold wrap around chicken like an envelope. Put 1/3” vegetable oil in fry pan, when hot place chicken edge side in fry pan and fry until brown on both sides (about 5 minutes). Put chicken on foil-lined baking pan. Bake at 375° F for 15 to 20 minutes until chicken is cooked.

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Ingredient List

YOUR XINH RECIPES ESSENTIAL SHOPPING LIST BAMBOO SHOOTS or bamboo sprouts are the edible shoots of many bamboo species They are used as vegetables in Asian dishes. They are available in fresh, dried, and canned versions.

SOY SAUCE If you want Xinh’s flavors, do not use standard soy sauce. She uses a basic soy seasoning sauce, also known as Thai Seasoning Sauce. It has a mild and soft salty flavor not present in regular soy sauces. Regular soy sauce is too salty. See page 98 for picture.

FISH SAUCE flavor comes from the process of fermenting fish for a couple months to a few years. This is a very necessary ingredient for much of Xinh’s recipes. Purchase at an Asian store.

SRIRACHA is a type of Thai hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. Easy to find everywhere.

HOISIN SAUCE is darkly-colored in appearance and sweet and salty in taste. Although regional variants exist, Hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. You will need to pick up a jar of this but it lasts a long time.

TAHINI is made from sesame seeds that are soaked in water, crushed and ground to produce a paste.

LEMONGRASS is a tall tropical grass. The fresh stalks and leaves have a clean lemon-like odor because they contain an essential oil, which is also present in lemon.

THAI BASIL is widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil.

TAMARIND CONCENTRATE is a critical ingredient in many Thai foods, including Pad Thai.

OYSTER SAUCE is a viscous dark brown condiment made from oyster extracts, sugar, salt ,and water thickened with cornstarch. This is in many of Xinh’s recipes.

THAI CHILI is a thin hot red chili, probably the most well-known name is the bird’s eye chili, with variant names like Thai Dragon Peppers and African Devil.

PANKO bread crumbs are a Japanese-style bread crumb made from white bread without the crusts.

YOSHIDA SAUCE is a marinade of soy sauce with garlic and other seasonings. Available everywhere.

SESAME SEED OIL is a vegetable oil derived from sesame seeds. Besides being used as a cooking oil, it is used as a flavor enhancer in many cuisines, having a distinctive nutty aroma and taste. 146

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Appetizers Chinese BB Pork, 67 Crab Cakes, 55 Crab Dip, 55 Easy Hummus, 79 Pork & Vegetable Egg Rolls, 66 Roasted Eggplant Spread, 86 Seafood Bundle, 107

Index

Beef Asian Beef Sauté, 124 Beef with Broccoli, 124 Flat Iron Steak with Sweet Potato Noodles, 126 New York Strip with Parmesan Roast Potatoes, 130 Rib-eye Roast, 128 Sauté Beef Steak, 120 Savory Pot Roast, 134 Shaking Beef, 120 Yakisoba Noodle Beef Stir Fry, 119 Calamari Deep Fried Calamari and Prawns, 46 Sautéed Calamari and Vegetables, 46 Seafood Salad, 39 Seafood Sauté, 36 Chicken Chicken Cacciatore, 139 Chicken Rice Soup with Cabbage Salad, 140 Chicken Yellow Curry, 68 Crispy Char Siu Chicken, 95 Fried Chicken, 143 Ginger Chicken Lettuce Wraps, 52 Mediterranean Chicken Gyro, 83 Stuffed Chicken Breast, 144

Clams Butter Clam Casino, 33 Clam Fettuccine, 31 Lemongrass Sautéed Clams, 93 Seafood Boil, 44 Seafood Bundle, 107 Seafood Salad, 39 Xinh’s Clam Chowder, 33 Crab Crab and Pork Cakes, 55 Crab Dip, 55 Mango Papaya Salad, 109 Curry Chicken Yellow Curry, 68 Vegetable Tofu Curry, 68 Desserts Charlotte’s Chocolate Cake, 58 Chocolate Mousse, 112 Lemon Mousse, 88 Dressing Garlic Sesame, 104 Tahini and Basil, 96 Duck Peking Duck, 143 Egg Rolls Signature Pork and Vegetable, 66

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Geoduck Baked, 22 Ceviche, 22 Pan Fried, 24 Sashimi, 24

Pork Baked Spare Ribs, 116 Chinese BBQ Pork, 67 Crab and Pork Cakes, 55 Lemongrass Pork Chops, 109 Pineapple Barbecue Pork Loin Chops, 116 Pork and Vegetable Egg Rolls, 66 Pork Meatballs/Patties, 123

Halibut Baked Halibut, 52 Stuffed Halibut, 44 Lamb Lamb Sliders, 80

Prawns and Shrimp Coconut Shrimp, 107 Deep Fried Calamari and Prawns, 46 Easy Seafood Fettuccine, 42 Mango Papaya Salad, 109 Pad Thai, 133 Seafood Bundle, 107 Seafood Salad, 39

Lobster Seafood Boil, 44 Seafood Sauté, 36 Mahi Mahi Mahi Mahi Tacos, 34

Rice

Mussels Italian Mussels in Red Sauce, 71 Seafood Boil, 44 Seafood Bundle, 107 Seafood Salad, 39 Xinh’s Marinated Mussels, 65

Chicken Rice Soup with Cabbage Salad, 140 Stuffed Peppers, 86 Xinh’s Mint Tabouli, 80

Salads Angel Hair Pasta Salad, 98 Asian Coleslaw, 93 Avocado and Cucumber, 74 Cabbage Salad and Rice Soup, 140 Green Salad with Garlic Sesame Dressing, 104 Mango Papaya Salad, 109 Mint Tabouli, 80 Tahini and Basil Green Salad, 96 Tahini Cucumber Salad, 84 Thai Salad, 98 Sautéed Corn Salad, 79 Seafood Salad, 39

Oysters Baked or Grilled Oysters, 51 Baked Oysters with Potatoes and Bacon, 30 Oysters on the Half Shell, 73 Sautéed Ginger Oysters, 27 Sweet and Sour Oysters, 30 Toppings for Raw Oysters, 28

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Salmon Baked Fillet of Salmon, 52 Easy Seafood Fettuccine, 42 Salmon Croquettes, 40 Salmon Steaks, 39 Salsa Mango Salsa, 34 Sauces Garlic and Pepper Sauce for Baked Oysters, 28 Hot and Spicy for Baked Oysters, 27 Tahini Sauce, 83 Tangy Tartar Sauce, 40 Tzatziki Sauce, 80 Xinh’s Southern Gravy, 28

Vegetables Baked Rosemary Potato Wedges, 104 Balsamic and Honey Roasted Root Vegetables, 84 Corn on the Cob with Cilantro Lemon Butter, 96 Maple Brussels Sprouts, 134 Parmesan Roast Potatoes, 130 Roasted Cauliflower, 57 Sautéed Zucchini, 111 Stuffed Peppers, 86

Scallops Deep Fried Calamari and Prawns, 46 Seafood Sauté, 36

Shrimp and Prawns Coconut Shrimp, 107 Deep Fried Calamari and Prawns, 46 Easy Seafood Fettuccine, 42 Mango Papaya Salad, 109 Pad Thai, 133 Seafood Bundle, 107 Seafood Salad, 39 Soup Chicken Rice Soup with Cabbage Salad, 140 Clam Chowder, 33

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CHEF XINH DWELLEY was born in

South Vietnam, in a village near Saigon, where she discovered her natural talent of making people happy with her food as she cooked for an entire U.S. battalion. When she moved to Washington in 1970, she sold spring rolls at the Olympia Farmers Market, and became an ace oyster shucker, winning the West Coast Oyster Shucking Championship at OysterFest five times in a row. She finally found her home at Xinh’s Clam & Oyster House in Shelton, WA where she was a local legend and renown nationally a chef that knew how to push flavor limits. This second book continues her journey with Nothwest flavors, sharing again some of her classics and introducing many new inspired recipes to elevate your next dinner!

N O RT H W ES T CO O156K I N G & I N S P I R AT I O N S