Caramelized Black Pepper Chicken

From Food and Wine magazine, September 2008

4 servings

1/2 c dark brown sugar
3 Tb Asian fish sauce
1/4 c water
3 Tb rice vinegar
1 tea minced garlic
1 tea finely grated fresh ginger
1 tea coarsely ground pepper
2 fresh Thai chiles, halved
1 Tb canola oil
1 shallot, thinly sliced
1 lb skinless, boneless chicken thighs, cut into 1 inch pieces
4 cilantro sprigs

1. In a small bowl, combine the brown sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.

2. Heat the oil in a large, deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken adn simmer over high heat until the chicken is cooked through, about 10 mintues. Transfer to a bowl and garnish with the cilantro.

Serve with Jasmine rice.

Pasta with Sausage, Basil and Mustard

From Food & Wine magazine, September 2008

4 servings

1 lb medium shells
1 Tb olive oil
1 1/2 lbs hot Italian sausages - casings removed, meat crumbled
3/4 c dry white wine
3/4 c heavy cream
3 Tb grainy mustard
Pinch of crushed red pepper
1 c thinly sliced basil

1. Cook the pasta in a large pot of boiling salted water until al dente; drain
2. Heat the oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat. Add the wine and simmer until reduced by half. Add the cream, mustard and red pepper adn simmer for 2 minutes. Stir in the pasta and basil and serve.