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Full steam ahead: The 'dog days' of summer are a perfect time to start thinking about fall fare

By Wolfgang Puck, Tribune Content Agency on

4 dried red chiles

2 cups (500 mL) bottled pomegranate juice

1/2 cup (125 mL) rice wine vinegar

1/4 cup (60 mL) soy sauce

6 ounces (185 g) tamarind paste

1/2 cup (125 mL) packed dark brown sugar

1/2 cup (125 mL) chopped garlic

1/2 cup (125 mL) thinly sliced peeled fresh ginger

1 bunch green onions, trimmed and chopped

2 tablespoons coriander seeds, toasted in a small, dry pan just until fragrant, then crushed

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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