When you think of American food, what immediately comes to mind? A thick juicy steak? Buttery corn on the cob? Or perhaps a slice of warm apple pie? \nThese are certainly some all-American favorites, but in recent years new condiments and ingredients have expanded the American palate of flavors as well as American pantries and refrigerators. After all, we are a land of immigrants -- over 250 million strong and still growing -- and just as various nationalities become a part of American life, so do the foods they introduce. \nIn farms across the country, and here in the Midwest in particular, you can now find crops of radicchio, endive and arugula alongside fields of iceberg lettuce; and a dazzling array of specialty foods such as oils, spice pastes, vinegars and cheeses are all now produced domestically. Many of these items, impossible to find just a few years ago, are readily available to all of us at the average supermarket. \nOne such new staple is sesame seed oil. If you have ever had Chinese food, it is more likely than not that you have had sesame oil. It has a subtle yet full flavor that enhances and embellishes a wide range of dishes and sauces.\nPressed from sesame seeds, sesame oil comes in two basic types. One is light in color and flavor and has a deliciously nutty nuance. It is excellent for everything from salad dressings to sautéing. The darker, Asian sesame oil (sometimes labeled as "toasted" or "Oriental" sesame oil) has a much stronger flavor and fragrance and is used as a flavor accent for some Asian dishes. A little goes a long way, so use sparingly.\nSesame oil is good for you, too. It is high in polyunsaturated fats ranking fourth behind safflower, soybean and corn oil. Research shows that sesame seed oil is a potent antioxidant, neutralizing oxygen free radicals and aiding in the maintenance of good cholesterol (HDL) and lowering bad cholesterol (LDL). \nThe following two recipes are especially simple ways to experiment with the flavor of sesame oil. The dipping sauce will make the most of light summer eating. Use it for dipping vegetables, meat and tofu. Make the chicken for your first summer barbecue of the season. The hoisin sauce in the recipe is akin to barbecue sauce. It is inexpensive (less than two dollars per jar) and is typically located with the soy sauce in the supermarket. For a quick vegetarian alternative to chicken, substitute a pound of extra-firm tofu.
SENSATIONAL SESAME-GINGER DIPPING SAUCE \n \n4 tablespoons soy sauce \n2 tablespoons Chinese hot or Dijon mustard \n2 tablespoons honey \n1 teaspoon Asian sesame oil \n2 teaspoons chopped peeled fresh ginger root \n2 tablespoons water \n \nIn a small bowl whisk together all dipping sauce ingredients. Makes about 1/2 cup. (Recipe can be doubled. Will keep in refrigerator up to two weeks). \n(SERVING NOTES: Use as dipping sauce for: (1) steamed or grilled vegetables; (2) raw, baked or grilled tofu cubes; or (3) grilled or broiled skewers of chicken, beef or pork. Also good sprinkled over rice with chopped scallions and toasted sesame seeds) \n \nCHINESE CHICKEN SKEWERS
1/2 cup hoisin sauce \n2 tablespoons minced peeled fresh ginger \n2 tablespoons oriental sesame oil \n1 and 1/2 tablespoons lime or lemon juice \n4 skinless boneless chicken breast halves, cut into one-inch pieces \n2 tablespoons sesame seeds
Prepare barbecue (medium-high heat). Whisk first four ingredients in medium bowl to blend. Place half of sauce in small bowl for glaze. Mix chicken into remaining sauce; let stand 10-15 minutes. Thread chicken onto eight metal or bamboo skewers, spacing pieces 1/2 inch apart. Sprinkle lightly with salt and pepper. Grill chicken until cooked through and slightly charred, brushing with glaze and turning often, about eight minutes. Sprinkle with sesame seeds. Makes four servings. \n(TOFU OPTION: substitute 1 pound extra-firm tofu for the chicken. Cut tofu into 1-inch pieces. Place tofu pieces between several thicknesses of paper towel; gently press, pressing out extra liquid. Proceed as directed above.)
