On Sun 16 Nov 2008 04:25:57p, Dimitri told us...

>
> "koko" > wrote in message
> ...
>>
>> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>> bring a side dish.
>> I would like my dish to be something different and maybe a bit out of
>> the ordinary, and that can be served at room temperature. I know,
>> picky huh! ;-)
>> The kitchen gets crowded and busy with everyone needing to get their
>> dish warmed up.
>>
>> Here's what I thought I'd do.
>> In this month's issue of Saveur magazine is a beautiful article on
>> Laos. In that article is a recipe for Jaew Mak Len, a tomato dip for
>> vegetables. It's shown served with steamed long bean segments, steamed
>> wedges of cabbage and raw quartered Thai eggplants.
>> I thought I'd make a platter of crisp steamed green beans, carrots,
>> cauliflower and potatoes or what ever other veggies look good.
>> I also was thinking about tucking in around the veggies some deviled
>> eggs using some of the Jaew Mak Len in the yolks.
>>
>> Open for suggestions.
>>
>> Here's the recipe.
>> @@@@@ Now You're Cooking! Export Format
>>
>> Lao Tomato Dip (Jaew Mak Len)
>>
>> sauces/dips
>>
>> 3/4 pound cherry tomatoes
>> 8 cloves garlic; halved
>> 6 Thai chiles; stemmed
>> 2 shallots; halved
>> 1/2 red bell pepper; stemmed and seeded
>> 1/4 cup chopped cilantro
>> 2 tablespoons fish sauce
>> 1/4 teaspoon kosher salt
>>
>> Charring the vegetables for this dip is the secret to it's smoky
>> flavor.
>>
>> Heat broiler; place a rack 4" from heat source. (Alternately, prepare
>> a medium-hot charcoal fire; place a vegetable grate over the grill
>> top.)
>>
>> Put the tomatoes, garlic, chiles, shallots and red bell pepper on a
>> foil lined baking sheet (or on grill top if grilling.) broil or grill
>> vegetables, turning once, until charred, about 8 minutes. Let cool.
>> Transfer garlic, chiles, shallots and bell pepper to a food processor;
>> pulse until chopped. Add tomatoes; pulse until just chunky. Transfer
>> dip to a bowl; stir in chopped cilantro, fish sauce and salt.
>>
>> Notes: Saveur Magazine Nov 2008 #115
>>
>> Yield: 4 servings
>>
>> ** Exported from Now You're Cooking! v5.84 **
>>
>> koko
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 11/15
>
>
> You know I love your recipe (the recipe you found) I suspect it may be
too
> spicy for the general public. One taste and people may be running for
the
> water fountain.
>
> I need to thin a little about an appropriate side. Is there an ethnic
mix
> that dominates at your office, work?
>
> Dimitri
>
>

I tend to feel the same way, Dimitri. I would love to make that recipe for
serving at home to guests that I know well and know their tastes.

Our office of around 300 people is approximately a 50% mix of Hispanic,
Black, and various Asian cultures, the remaining 50% White.

People pretty much expect more of a “traditional” Thanksgiving meal at this
potluck, so that’s what we aim for. It could be more “exciting”, but I’m
afraid some folks there would not appreciate it.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
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Countdown till U.S. Thanksgiving Day
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