Toss with oil, and arrange in a single layer on oiled grates over direct heat.
Meanwhile, in a blender or food processor, puree the garlic, basil, and the remaining 4 tablespoons oil and 1/4 teaspoon salt.Stir 1/4 cup of this.
Serve the soup topped with the remaining.A good German riesling will cut through the richness of the soup and refresh your palate with its lively flavor.Try a kabinett or spätlese wine, preferably halbtrocken (on the dry side)..
Originally appeared: December 2013.(Keep screen awake).seedless cucumber.
), peeled and thinly sliced.
(6- to 8-ounce).(from about 3/4 pound carrots).
, cut into 8 wedges, for serving.Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, soy sauce, sugar, tamarind paste and Sriracha..
In a large nonstick wok or skillet, heat 1 tablespoon of the oil until shimmering.Add the steak and cook over high heat, stirring occasionally, until browned and cooked to medium, about 3 minutes.
