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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