Recipe of the Month

LAMB 3-CUP “POT AU FEU”

Serves 2

Ping by Charlie Chiang’s

1 lb leg of lamb

2 oz fresh Thai basil

3 slices ginger, lightly smashed

2 scallions, chopped in 1-in segments

1 garlic clove, lightly smashed

1 tbsp soy sauce

1 tbsp red table wine

1 tbsp oyster sauce

1 tbsp sugar

2 cups vegetable broth

1 tbsp canola oil

1. Dice the lamb 1” x 2” cubes and add to boiling water for 30 seconds. Discard water.
2. Heat a deep pan or wok first. Once the pan is hot, add 1 tbsp canola oil and then add the ginger, garlic, and scallion, quickly stir-fry for 30 seconds to release the aromas.
3. Add the lamb dices. Immediately, add red table wine, soy sauce, oyster sauce, sugar, and vegetable broth. Cover and simmer for 10 minutes so that sauce will reduce and the flavor intensify.
4. Add the fresh thai basil, stir for 15 more seconds and serve.

This recipe is from the Asian-Fusion Cuisine episode airing in Fairfax this month. It is delicious!

News: August Airing Dates

Lots of exciting news today! We just found out our August airing dates for the show and I finally got some clips uploaded to YouTube. http://www.youtube.com/user/capitalcooking

Capital Cooking will air on Cox Cable Channel 10 in Fairfax in August on the following dates and times:

Cooking For Kids: This show will be centered around making healthy
food for the kids. Lauren and Kitty will show viewers a chicken
nugget recipe, fruit dip, smoothies, and healthy macaroni and cheese.

August 8: 5:30 p.m.
August 9: 9:30 a.m.
August 11: 11:30 p.m.
August 13: 11:30 a.m.
August 14: 3:30 p.m.

Asian Fusion Cuisine: Join Lauren and the chefs from Ping by Charlie Chiang's
while they make Pot Au Feu, Rosemary Red Pepper Chicken and Shiny
Slippery Shrimp. This innovative cuisine will highlight the fusion of
American tastes and local ingredients with the exotic, pleasing
flavors of Asia.

August 15: 3 p.m.
August 16: 3 p.m.
August 17: 9:30 p.m.
August 19: 12:30 p.m.
August 21: 10:30 p.m.