European Stars And Stripes (Newspaper) - October 23, 1987, Darmstadt, Hesse                                Iloth magical key Lime pit. Ana no it t not just Lemon meringue can sweetened condensed milk i panned jute 1 shall Iii sugar on Cream of tartar. Combine condensed milk egg Yolks and Lime juice in mixing bowl. Beat i egg White stiff. Fold into mixture Ami turn into unbaked Pis Shell. Beat 3 egg Whites and gradually add sugar and Cream of tartar. Spread meringue Over filling and bake at 350 degrees f for about 20 minutes or until egg Whites Are Golden Brown. Chill before sen ing. Makes 6 Servings. Tor tropical tplc9t and Topping once Palm and vacation an Tut a Nemory. Ill almost smoking. Add the shrimp and seasoning followed by the wine. Reduce w to Bubble slightly. Add the Buller. Cook 3 to 5 minutes just until Ink and Crunchy. Serves 4. 1 to tamarind Orange Glaze Ham to tamarind Orange Glaze a to 325 degrees and bake Ham "23.1987 approximately 20 minutes per Pound about 30 minutes before the end of the cooking Lime remove rom the oven. Trim the Rind and fat to a Inch thickness then score the Lal in 1 Inch crisscross Hallern making cuts i Inch deep spread v cup of the Glaze evenly Over the Ham bake Al 100 degrees Lor 15 minutes repeat spreading with the remaining Glaze and bake for 15 minutes longer. This method will ensure a Rich Brown shiny finish serves 6 bouillabaisse goes Oriental United press internationale ast May be East and West May to Jesi but a you re Kon Horn you Bolius deeply that Iho Twain can Mel at Iho dinner Pablo. Ham a celebrated chinese chef born in Arizona and Laisco in Chicago has spent the past few years in Hering to bring his Oriental heritage his French culinary training and his american curiosity into a single Sharp locus. Finally with the publication of Ken Horn s East meets West cuisine the world can gel a look at what one of the nation s most respected culinary artists has been up to. It s hard to Lalk about this food without talking about myself said Horn whose both lakes the first serious look at a new Way of cooking without traditional boundaries. It s something that s probably happening to a lot of asian americans who Are just now becoming part of  to Horn the contrast within his own family is a striking reflection of what his innovative cuisine is All about. His Mother he said almost could be in China for t to Way she lives her life surrounded by chinese friends chinese language and chinese food. Horn on the other hand divides his time Between Berkeley Calif and Paris with plenty of room Lor trips to virtually anywhere his fancies Lake him. Horn Cooks and eats whatever Type of food seems right for the moment whether that be chinese sizzling from his wok French annoy need with butter irom his saute pan or Nouvelle american pulled smoking and spicy from his Grill. The Freedom to enjoy any of the world s foods separately inspired Horn Over Lime to seek out through contemplation and experimentation those unnoticed strands thai linked one food to another in far Flung Corners of the Globe. La s a style of living and  Horn said. I feel very Eclectic. I Don t eat chinese food every Day even though i love in. I have a very american palate and i have to satisfy those two desires within  the chef stresses repeatedly in his Book however thai mixing of cuisines cannot be entered into lightly. As he puts it. East moots Wesl is not As simple As tossing Ginger or Black Beans into a Beuic Blanc. There must be a logical reason or any changes made and any unusual linkages must be rooted in a Basic if undiscovered Pompati Billy of Laste and  Horn s vision of eating not surprisingly pulls together in striking ways the cuisines he most enjoys chinese. French. American. Japanese. Italian and mexican ii also uses Many of the wondrous types of exotic produce now being grown to the United slates or being imported with increasing regularity to american supermarkets it s Brave but if you look Al in carefully. Ils extremely restrained said Horn Whoso bbl cooking suns has made him even better known in Britain than in his native land they re innovations but they re ultimately conservative innovations they re not Way out food i want people to re con Cihat i be not Only experimented bul thought this out intellectually i think this is the Type of food thai people really can eat every Day hero Are Vivo recipes Hal reflect the nature of Horn s approach a fish slew thai takes French bouillabaisse on a Lour of the Orient and an accompanying Mayonnaise turned dramatic by the addition of garlic hoi Pepper and Sichuan Peppercorns Ginger fish Stew 2 pounds firm White fish fillets. Such As sea Bass Rock fish or monkfish marinade 2 tap Salt 2 tbsp finely chapped coriander 2 tbsp finely chopped scallions 1 tbsp fresh Ginger juice 3 tbsp Olive Oil 1 tsp chinese sesame Oil freshly ground Black Pepper to taste 2 quarts fish Stock 2 thick slices fresh Ginger 3 Cupi peeled seeded and chopped tomatoes 8 ounces Snow peas ends trimmed 2 ounces fresh kumquats coarsely chopped Cut the fish fillets into 1-by-2 Inch pieces. In a medium sized bowl mix the marinade ingredients add the Lish and marinate Lor 30 minutes. Bring the fish Slock to a simmer in a medium sized pot. Add the Ginger slices and simmer in the Slock for 15 minutes. Remove the slices Wilh a slotted spoon and discard. Add the marinated fish pieces and simmer for 5 minutes. Add the Lom aloes Snow peas and kumquats simmering 5 minutes More. Serve with Mayonnaise made Wilh recipe below serves 6. Garlic hot Pepper Sichuan Peppercorn Mayonnaise v Pound Frosh hot Chiles 2 medium egg Yolks 1 tbsp finely chopped garlic 1 tsp chinese seasoned Salt Salt and freshly ground White Pepper to taste 2 tap fresh Orange juice i cup Olive Oil i cup Peanut Oil roast the peppers Over a Gas or electric Burner until the skin is charred on an sides place the peppers in a plastic bag and close lightly. Allow the peppers to steam from their own heat Lor 1s minutes. Cul the peppers m half  fed the skin and remove the seeds finely chop the peppers and set aside Combine the peppers egg Yolks garlic. Chinese seasoned sail Salt Pepper and Orange juice in a mortar or Lood processor in until Iho ingredients form a thick paste add the Olive Oil and Hen the Peanut Oil in a slow steady Ilioram whisking until the Oil is Lully Corpora led the lint result will nol be As thick As most Mayonnaise the stars and stripes Page 15