Thursday, May 28, 2015

Food for Thought : Lunch

How healthy is  your lunch place ?
Officially , a healthy work place  is  one  where  employees and  managers  work  together  to continually promote the  improvement  of  the health , safety and well being of all workers . Work place  safety p;ans  can address  many aspects  of employee health  such as  the  physical  needs of  the  employees  . 
While  it  is  important  for  employers  to adress  the  overall health  of  employees  . It  is  also  important  for for  employees to take  steps  to  ensure   their  own  health as  well . Here  are  a few  tips  to help you create   a healthy  workplace  for  you and  your  co-workers .

1 .  Start with the  breakroom :
Do people  frequently  bring  less  healthy options  for  everyone  to share ? If  so , take  a step in the  right  direction  by  bringing  healthier  options  for  others .  Fruits , vegetables  and  nuts  are  great options .

2 .  Take  healthy  breaks  :
Walk around  your  office  or  office  building .  Use  break  time  and  part  of  your  lunch  time  to  get some  physical activity . You will be  healthier  and  more  productive .

3 .  Take  a look at  lunch :
Do you eat  lunch out  or  bring  your  lunch  ? If  you frequently eat lunch out  of  the  office  , take  an inventory  of  the  places  available . Get copies  of  their  menus  and  search online  or  ask  the  restaurant   for  the  nutrition facts . Use  this  information  to make  a healthier  choice  before  you order .

4 .  Look  for  habits : 
If  you frequently  purchase  items  from  the  vending  machine  , you may want  to consider  keeping  healthier  options  on hand  for  snacks .

Words of  Wisdom 
“Be careful not to mistake insecurity and inadequacy for humility! Humility has nothing to do with the insecure and inadequate! Just like arrogance has nothing to do with greatness!” 

"The human mind is very limited in that it can only ponder its current perception of reality and cannot stretch very far beyond what it 'thinks' it knows." 

"Productivity completely depends on a person’s will power as only people capable of utilizing their complete potential will be able to attain productive gains." Brian Adams, 

"Be curious about what’s going on around you, as well as within you. Learn about your emotions, your sensations, your thoughts and fears, and accept them as an integral part of yourself." 

"Life is too short to spend your precious time trying to convince a person who wants to live in gloom and doom otherwise. Give lifting that person your best shot, but don't hang around long enough for his or her bad attitude to pull you down. Instead, surround yourself with optimistic people."

A proud grand-poppa                     G.

Tuesday, May 26, 2015

Blueberry Brunch Bake

Prep : 15 minutes + chill Bake : 50 minutes 
Makes 8 servings

1                  loaf (1 pound) day old french bread , cut into 1/2-inch cubes 
1-1/2          cups fresh or frozen unsweetened blueberries 
12              ounces cream cheese , softened 
8                eggs 
1/2             cup plain yogurt 
1/3             cup sour cream 
1                teaspoon vanilla extract 
1/2             teaspoon ground cinnamon 
1/2             cup milk 
1/3             cup maple syrup
Additional blueberries and maple syrup , optional 

1 . Place half of the bread cubes in a greased shallow 3-quart baking dish . Sprinkle with blueberries .

2 . In a large mixing bowl , beat cream cheese until smooth . Beat in eggs , yogurt , sour cream , vanilla and cinnamon . Gradually add milk and 1/3 cup of syrup until blended . Pour half over the bread . Top with remaining bread and cream cheese mixture . Cover and refrigerate overnight .

3 . Remove from the refrigerator 30 minutes before baking . Cover and bake at 350* for 30 minutes . Uncover , bake 20 to 25 minutes longer or until a knife inserted near the center comes out clean . Sprinkle with additional blueberries if desired . Let stand for 5 minutes . Serve with additional syrup.

If using frozen blueberries , do not thaw before adding to batter .
Taste and convenience is what this recipes provides , which makes it eapecially nice for overnight company . It's simple to make the day before and then bake it in the morning . Just sit back and enjoy your guests and a great breakfast. 
Heart Healthy

Thursday, May 21, 2015

Food for Thought : Memorial Day

Although  technically summer does  no  start for another  month , Memorial  Day marks unofficial start of the season .  Summer is synonymous with barbecues , grilling and fresh fruit. The mention of summer  conjures up thoughts of hamburgers , lemonade , ice cream  and , of course , bathing  suits .
Keeping healthy habits throughout the summer can be  easy  if  you do  a little planning ahead . Here  are  a  few  tips  to help  you healthfully  navigate  your  summer  menus .

1 .   Load up on in-season vegetables :
Squash , cucumbers , tomatoes  and  green beans  are  abundant  this  time  of year .  the are  low  calorie  and filling . Pre-meal snacking on these is great to help curb our appetite.

2 .   Cook  once and eat several times :
If you are going to fire  up the grill , you might as well get the most bang  for  you buck . Cook hamburgers for today , some chicken for  lunch  salads  this  week , vegetables  for  breakfast  omelets , and  so  forth . Get creative  with your  menu planning .

3 .   Use different marinades : 
To  keep leftovers  from seeming repetitive . Use  light-tasting vinaigrettes  for  meats  you plan to use  in salads  and  more  savoy ones  for  entree  meats .

4 .   Make  your  side  with a fruit , vegetable  or  plant  based  foods :
A cool three bean salad  or  simple  sliced  cucumbers  make  a healthful  and  flavorful dish .

Grilled Garden Vegetables and Smoked Sausage
Grilled smoked sausage served with grilled bell peppers, summer squash, zucchini and onions. 
Prep / Total Time: 50  minutes        Makes 6 servings 

1        regular size package Eckrich® Smoked Sausage
1        medium red bell pepper, seeded, quartered
1        medium yellow bell pepper, seeded, quartered
1        medium green bell pepper, seeded, quartered
1        large summer squash, halved lengthwise
1        large zucchini, halved lengthwise
1        large sweet onion, cut into 1/2-inch-thick slices (Do not separate into rings)
1/4     cup olive oil
1/2     cup sun-dried tomato dressing 

1 .   Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Brush bell peppers, squash, zucchini and onions with oil. Place vegetables and sausage on grate of grill; cover grill with lid. 
2 .   Grill 12 minutes, or until sausage is heated through and vegetables are crisp-tender, turning after 6 minutes. 
3 .   Remove sausage and vegetables from grill; cut into large pieces. 
4 .   Place sausage and vegetables on large platter. Drizzle with dressing. Serve warm.

Words of Wisdom :

For beautiful eyes, look for the good in others; for beautiful lips, speak only words of kindness; and for poise, walk with the knowledge that you are never alone.

One of the most beautiful qualities of true friendship is to understand and to be understood.

Memorial Day isn't just about honoring veterans, its honoring those who lost their lives. Veterans had the fortune of coming home. For us, that's a reminder of when we come home we still have a responsibility to serve. It's a continuation of service that honors our country and those who fell defending it.

137 years later, Memorial Day remains one of America's most cherished patriotic observances. The spirit of this day has not changed - it remains a day to honor those who died defending our freedom and democracy.

A proud grand-poppa    G.

Tuesday, May 19, 2015

Jalapeno Corn Bread

1              (8.25 ounce) can cream-style corn
1              cup yellow cornmeal
3/4           cup buttermilk
1/2           cup corn oil
3              ounces shredded Cheddar cheese
3              eggs
2              jalapeno peppers, minced
1              teaspoon salt
1/2           teaspoon baking soda
2              tablespoons butter

1. Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
2. Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
3. Put butter into a 9-inch square baking dish.
4. Melt butter in preheated oven, 2 to 3 minutes.
5. Pour corn bread batter into the baking dish over melted butter.
6. Bake in preheated oven until golden brown, about 35 minutes.

Heart healthy

Saturday, May 16, 2015

Pan-Fried Catfish & Poblano-Corn Relish


1               large poblano chile pepper, cut into thin strips
1/4            cup plus 1 teaspoon extra-virgin olive oil
1               small onion, thinly sliced
1               ear of corn, kernels cut off
1               garlic clove, minced
1/2            large Hass avocado, diced
Juice of 1/2 lemon
1/4           cup chopped cilantro
Salt and freshly ground pepper
4              6-ounce catfish fillets
All-purpose flour, for dredging

1 .      In a large nonstick skillet, spread the poblano strips in an even layer and cook over high heat, without stirring, until lightly charred, 3 minutes. Add 1 teaspoon of the olive oil and the onion and cook over moderate heat until the onion is lightly browned, 3 minutes. Add the corn and garlic and cook, stirring, until heated through, about 2 minutes. Transfer the relish to a bowl and let cool to room temperature. Gently fold in the avocado, lemon juice and cilantro and season with salt and pepper. 
2 .      Season the catfish  with salt and pepper. Dredge the catfish in the flour, shaking off the excess. In each of 2 large, nonstick skillets, heat 2 tablespoons of the olive oil until shimmering. Add 2 fillets to each skillet and cook over moderately high heat until golden brown on the bottom, about 3 minutes. Turn and cook just until the fillets are white throughout, about 1 minute longer. Transfer the catfish to plates and top with the poblano relish. 

Serve With Lemon wedges. 

Suggested Pairing :

This delicate fish and its smoky relish need a Chardonnay that isn't overwhelmingly rich, with a touch of smokiness from French oak. 
Heart Healthy

Thursday, May 14, 2015

Food for Thought : Well Equipped Kitchen

Take  a shopping  trip  to a home or  kitchen supply store ( I did  recently with  my daughter) and you may start to feel  overwhelmed .
The large selection  of  specialized  tools  and  gadgets  can evoke  a feeling  of  nervousness  and  confusion . Having  a properly equipped  kitchen  with  the  tools  you need  to prepare  nutritious  and  delicious meals isn't  as hard (or  expensive) as  you may think .  Here  are  a few  tips  to  get your  kitchen stocked  and  ready  for  preparing  wonderful  meals. 

1 .  Make sure your  cabinets , drawers and  shelves  are  clean :
You should  wipe  them down  on a regular  basis  with a sanitizing  solution  and  let them air  dry . The  best  tools  and  gadgets  aren't  any good  if  they spread  bacteria  and  germs . Make  sure  you clean sinks  and  drains , too .

2 .   Knives  stored  in a  butcher  block :
May  look  attractive  on  your  counter  , but  you  really only  need  three basic  types  of  knives  . A  chef's knife (about  10 inches  long ) , a serrated  knife  and  a paring  knife  . When  buying  knifes  , look for  ones  that feel  comfortable  and  natural in your  hands . Purchasing  good  quality knives  a good  investment . 

3 .   Cutting  boards  made  from plastic :
They are  inexpensive  and  durable . They are  also  easy  to clean . Look  for  mixing  bowls  that nest  inside  each  other  to save  space . These  are  usually  very inexpensive  and  will last a long  time . 

4 .   Quality  cookware is  important :
You don't  have  to purchase  an expensive  set . But only  the  pieces  you need  or  think  you will use . While  non-stick  cookware  can be  good  for  those  who are  just learning  to cook ,  you must make  sure  to take  proper  care  of  it . Never  use  metal  utensils  on coated  cookware  if  the  coating  is  starting  to  chip  away .

5 .   As  you  are  building  your  kitchen  inventory :
Buy  items  slowly  and  on  an as  needed  basis  . Adding  to  your  inventory slowly  will give  you time  to learn  to use  the new  tool  and  you will  be  less likely to become  overwhelmed .

Words of Wisdom :

Just as treasures are uncovered from the earth, so virtue appears from good deeds, and wisdom appears from a pure and peaceful mind. To walk safely through the maze of human life, one needs the light of wisdom and the guidance of virtue.

If a country is to be corruption free and become a nation of beautiful minds, I strongly feel there are three key societal members who can make a difference. They are the father, the mother and the teacher.

A wise man once said you  must always be intolerant of ignorance but understanding of illiteracy. That some people, unable to go to school, were more educated and more intelligent than college professors .

Infuse your life with action. Don't wait for it to happen. Make it happen. Make your own future. Make your own hope. Make your own love. And whatever your beliefs, honor your creator, not by passively waiting for grace to come down from upon high, but by doing what you can to make grace happen... yourself, right now, right down here on Earth.

Just as treasures are uncovered from the earth, so virtue appears from good deeds, and wisdom appears from a pure and peaceful mind. To walk safely through the maze of human life, one needs the light of wisdom and the guidance of virtue.

A proud  grand-poppa 

Wednesday, May 13, 2015

Cajun Seafood Chowder


1/4             cup canola oil
1                yellow onion, coarsely chopped
5                garlic cloves, smashed
2                large ancho chiles, seeded and torn into large pieces
1                teaspoon fennel seeds
1                cup dry white wine
1                28-ounce can crushed tomatoes
1                cup 2-percent milk
2                dozen cherrystone clams, scrubbed
Salt and freshly ground pepper
1               pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1               small red onion, finely chopped
1              celery rib, finely chopped
1              fennel bulb, finely chopped
1              10-ounce package frozen corn kernels, thawed
1-1/2       teaspoons smoked sweet paprika
1              pound skinless halibut fillet, cut into 1 1/2-inch cubes
1             pound shelled and deveined medium shrimp
Oyster crackers or crusty bread, for serving

1 .     In a large pot, heat 2 tablespoons of the oil. Add the yellow onion, garlic, ancho chiles and fennel seeds and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 8 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crushed tomatoes and 4 cups of water and bring to a boil. Cook over moderate heat until the vegetables and anchos are very tender and the broth is slightly reduced, about 15 minutes. Stir in the milk. 
2 .     Working in batches, puree the soup in a blender. Strain the soup into a heatproof bowl and rinse out the pot. 
3 .     Add 1 cup of water to the pot along with the clams. Cover and cook over high heat until the clams open, about 8 minutes. Transfer the clams to a bowl and remove them from their shells; rinse to remove any grit. Chop the clams. Pour the clam cooking broth into a bowl and let the grit settle, then add the broth to the soup, stopping before you reach the grit at the bottom. Season the soup lightly with salt and pepper. 
4 .     Rinse out the pot and wipe dry. Add the remaining 2 tablespoons of oil to the pot and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the red onion, celery, chopped fennel and corn. Add the paprika and cook over moderate heat, stirring until the celery is crisp-tender, about 7 minutes. Add the soup and bring to a boil. 
5 .     Add the halibut, shrimp and chopped clams to the soup and simmer until the halibut is white and the shrimp are pink, about 5 minutes. Season with salt and pepper. Serve the soup in shallow bowls with oyster crackers or crusty bread. 

Make ahead :
The recipe can be prepared through Step 4 and refrigerated overnight. 
Suggested Pairing :

Round, full-bodied Viognier. 
Heart healthy

Monday, May 11, 2015

Bass Fillets with Parsley Sauce or Lemon-Hazelnut Brown Butter

TOTAL TIME: 40 MINUTES                 SERVINGS: 4 

1-3/4            cups fresh bread crumbs
1                  cup finely chopped flat-leaf parsley leaves
Salt and freshly ground pepper
4                 tablespoons unsalted butter
1                 shallot, minced
1-1/2          cups chicken stock or low-sodium broth
3                tablespoons fresh lemon juice
3                tablespoons crème fraîche
1/4             cup extra-virgin olive oil
All-purpose flour, for dredging
2                large eggs, beaten
4                6-ounce bass fillets

1 .    In a large bowl, mix 1-1/2 cups of the bread crumbs with 1/2 cup of the parsley, 1-1/2 teaspoons of salt and 1/2 teaspoon of pepper. 
2 .    In a small saucepan, melt 2 tablespoons of the butter. Add the shallot and cook over moderate heat until translucent, about 1 minute. Add the chicken stock and lemon juice and boil over high heat until reduced to 1 cup, about 15 minutes. 
3 .   Whisk the crème fraîche into the sauce along with the remaining 1/2 cup of parsley and 1/4 cup of bread crumbs. Scrape the sauce into a blender and puree. Strain the sauce back into the saucepan and rewarm gently. 
4 .   In a large skillet, melt the remaining 2 tablespoons of butter in the olive oil over moderate heat. Season the  bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer. Transfer the fish to plates, spoon the sauce alongside and serve. 

Sauce Variation Lemon-Hazelnut Brown Butter  (recipe below) 
Fish Variation Striped bass or snapper.

Lemon-Hazelnut Brown Butter: 

1/2            cup hazelnuts
1-1/2         cups fresh bread crumbs
1/2           cup finely chopped flat-leaf parsley leaves
Salt and freshly ground pepper
6              tablespoons unsalted butter
2              tablespoons fresh lemon juice
1/4          cup extra-virgin olive oil
4             6-ounce  bass fillets
All-purpose flour, for dredging
2             large eggs, beaten

1 .    Preheat the oven to 350°. On a baking sheet, toast the hazelnuts for 8 minutes, until fragrant. Using a clean kitchen towel, rub the skins off the nuts. Coarsely chop the hazelnuts. 
2 .    Meanwhile, in a large bowl, mix the bread crumbs with the parsley, 1-1/2 teaspoons of salt and 1/2 teaspoon of pepper. 
3 .    In a skillet, cook 4 tablespoons of the butter over moderate heat until browned, about 4 minutes. Add the chopped nuts and fresh lemon juice. Season with salt and pepper. 

4 .    In a large skillet, melt the remaining 2 tablespoons of the butter in the olive oil over moderate heat. Season the sea bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer. 
Transfer the fish to plates, spoon the browned butter alongside and serve. 

Heart healthy 

Friday, May 8, 2015

1-Minute Chocolate Chip Cookie (in a mug)

- Easy for the Kids to Make


Butter- 1 tbsp
Granulated white sugar- 1 tbsp
Dark brown sugar- 1 tbsp, firmly packed
Vanilla extract- 3 splashes
Salt- a pinch
Egg yolk- 1
Plain flour- 3 tbsp
Chocolate chips- 2 tbsp ( I used dark choc. chips)


Melt butter in the microwave, preferably in the same cup you are planning to make the cookie in (to make it mess free and simpler). The butter should not boil, it should be just melted.
Add the white and brown sugars, vanilla and salt and mix well to combine, using a spoon.
In goes the egg yolk. Mix it in properly till no traces of the yolk is seen.
Mix in the flour completely and then fold the chocolate chips.
Cook on high in the microwave for 40 seconds, or a maximum of 50 seconds.
Serve warm (maybe even with a dollop of ice cream).

Note: If you over cook it, the cookie dries out and is awful (yes it has happened). So reduce cooking time, the next time you try, if that happens to you
Like most cookies, this one will continue to cook as it cools.
Feel free to double it, in case your partner longingly looks at you gobbling it all up :)
I used a small espresso cup which was about 3/4 full. The dough rises a bit so make sure you dont fill it to the brim.
Feel free to use a ramekin, coffee cup or any small dish.


Thursday, May 7, 2015

Food for Thought : Sleep

    Do you get enough sleep ? According  to a report  from the  Centers  for  Disease  Control (CDC) , insufficient sleep is  a  public  health  epidemic . While we  need seven to eigh  hours  of  sleep , many of  us do not get  near that much on a regular  basis. Getting enough sleep can help you maintain  a healthy  weight , reduce  stress , improve  your  mood  ,  think more  clearly  at work or  school  and  reduce  your  chances  of  getting  sick . 

Avoid large  meals  before  bedtime :
While  a balanced  snack  can help  you relax , over eating  certain foods  can cause  problems  such as  heartburn  and  insomnia .

Limit  cafferine  and  acohol , especially close  to bedtime :
One  study  suggests  stopping  your  intake  of  cafferine  at  least  six  hours  before  bedtime  to prevent  any negative  side  effects .

Establish a routine :
Do household  chores  , lay  clothes  out  for  the next day , take  a bath ,read , work a crossword  puzzle  or  anything  that helps  you  relax  and  set the tone .
Keep  your  routine  in order  as  much as  possible  . Let  your  body be  prepared for  rest . 

Exercising  before  before  bed  can  affect  people  differently :
You must deternine  what works  for  you . Light  stretching  and  some  deep  breahing  exercises are  always  a good  idea  foe rexlation .
If  you  have  trouble  falling  asleep  or  staying  asleep  , especially  over  a  period  of  ttime  ,  you should  discuss  tthis  with your  physician. 

Words of  Wisdom  :

Life has a way of kicking us when we’re down. And just when we think we can’t fall any lower, we get kicked again.
But it’s important to remember that setbacks, failures, and tragedy are a part of life. Whether we manage to find joy and success in the daily struggle of life is largely dependent on our ability to persevere through even the toughest adversity witthoutt  giving up .

Our greatest weakness lies in giving up. The most certain way to succeed is always  try just one  more  time .

Wisdom is the right use of knowledge. To know is not to be wise. Many men know a great deal, and are all the greater fools for it. There is no fool so great a fool as a knowing fool. But to know how to use knowledge is to have wisdom.

Enlightened leadership is spiritual if we understand spirituality not as some kind of religious dogma or ideology but as the domain of awareness where we experience values like truth, goodness, beauty, love and compassion, and also intuition, creativity, insight and focused attention.

This quote  is  to my  two  dearest  friends : Harvey  Serafino  and   Larry  Wilkerson

We  have   been through  some  good  times  and  bad  times  in over  the  last  60 years   and  here's  to the  next  60 years  my dear  friends . 
True friendship multiplies the good in life and divides its evils. Strive to have friends, for life without friends is like life on a desert island... to find one real friend in a lifetime is good fortune; to keep him is a blessing.

A proud grand-poppa        G.

Wednesday, May 6, 2015

Honey-Glazed Baby Back Ribs with Whiskey Marinade

Marinated Ribs :
3 racks baby back ribs (about 5 pounds)
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons whiskey
1/4 cup honey
2 tablespoons finely grated fresh ginger
1-1/2 teaspoons freshly ground white pepper
1 teaspoon Asian sesame oil
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Honey Glaze and Dipping Sauce:
1/4 cup honey
2 tablespoons hot water
1/2 cup fresh lime juice
1/4 cup fish sauce
1/4 cup soy sauce
1/4 cup Korean red pepper flakes or 1 teaspoon crushed red pepper
1/4 cup chopped cilantro
2 tablespoons sugar

1 .    Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours. 
2 .    In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved. 
3 .     Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture. 
4 .     Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside. 

Suggested Pairing: 
These slow-cooked pork ribs have a sweet-tart marinade that makes them delicious with a dry, crisp Provençal rosé. 
Heart healthy 

Sunday, May 3, 2015

Chicken with Hot-Sour-Salty-Sweet Sauce

1/4             cup chopped cilantro
2                tablespoons Asian fish sauce
1-1/2         teaspoons freshly ground pepper
4                whole chicken legs, skinned
Dipping sauce:
1/2             teaspoon tamarind concentrate (see TIP) dissolved in 1 teaspoon water
1/4            cup Asian fish sauce
2               tablespoons fresh lime juice
1               small garlic clove, minced
1               small Thai chile, seeded and minced
2               teaspoons sugar
1               tablespoon water
1/2            tablespoon vegetable oil
1/2            cup chopped cilantro
Marinate the chicken :

1 .     In a mini food processor, process the cilantro, fish sauce and pepper to a coarse puree. Coat the chicken with the marinade. Let stand at room temperature for 20 minutes. 
2 .    Prepare the dipping sauce In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chile, sugar and water. 
3 .    Preheat the oven to 400°. Light a grill. Rub the chicken with the oil and rub the grill with an oiled paper towel. Grill the chicken over moderately high heat, turning, until charred, 12 minutes. Transfer the chicken to a baking sheet and roast for 30 minutes, until cooked. 
4 .     Just before serving, stir the cilantro into the dipping sauce and serve with the chicken. 
Tamarind concentrate is available at Indian and Latin food shops.

Suggested Pairing 
Peppery, raspberry-rich Zinfandel. 
Heart healthy