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This has so much sugar you need to grill or broil, grilling is better. 1) combine 3/4 cup sugar 1/4 Cup + 1 tbs fish sauce 1 lemongrass stalk, minced (about 2tbs?) 1 1/2 tbs minced garlic 2 tbs minced shallots  1 thai chile, stemmed and minced 1/4 tsp fresh ground black pepper  Until sugar is disolved and use to marinate for 1 - 2 hours or overnight  3 12 oz bone in pork chops 2) char on hot part of fire for 1-2 minutes side then move to cooler side to cook for 10 minutes or so. Says: until thickest part of the chop registers 140 3) let rest, tented in foil ten minutes 4) cut across the grain and cut off bones for serving.

Adapted from Charles Pham In a small bowl combine 1/2 cup fish sauce 1/3 cup sugar 1/4 cup white vinegar or lemon juice 1/2 cup water Until sugar is dissolved, then add 2 cloves garlic, minced 1 thai Chile, stemmed and minced Keep a week if made with vinegar or 2 days if made with fresh lemon juice 

Adapted from Charles Pham Combine in a small bowl: 1/4 Cup distilled white vinegar 1/4 cup sugar 1/4 teaspoon salt 1/2 cup finely julienned carrots, or thinly sliced red onions or cucumbers  Let sit at least 20 minutes - keeps a week in the refrigerator 

Not sure exactly where this recipe is on the side / main course continuum. Ferrer serves it with fish soup and bread.  For 6 1.5 lb sausage 6 cloves garlic, crushed 1 sprig rosemary 1 sprig thyme 1/2 cup liquid 1) break sausage up into walnut size pieces and fry in olive oil for 3 minutes until golden on all sides.  Then add garlic, rosemary and thyme, fry for 5 more minutes, loosen the sediment at the bottom of the pan with the liquid  Meanwhile 1.25 lb medium white mushrooms, quartered 2) fry mushrooms for 5 minutes in another pan until golden. 3) add the the mushrooms to the sausage and cook all until cooked through - 10 minutes 1 tbs finely chopped fresh parsley  salt pepper 4) finish with parsley, salt and pepper 

   Don't marinate the chicken more than half an hour You can cook on skewers on the grill or on a rack on a baking sheet under the broiler  1.5 lbs boneless, skinless chicken thighs cut into large chunks, maybe thirds, not bite sized 3 lemons 1) Make marinade: 1 tbs lemon zest  2 tbs lemon juice  1/4 cup EVOO 2 garlic cloves, minced or grated 1 tbs fresh ginger, minced or grated 1 tbs ground cumin 1 tbs  ground coriander 2 tbs honey 2 tsp salt 1 tsp pepper  Toss chicken in marinade and let sit 15-30 minutes 2) Chicken on skewers or arrange on rack.  Cut lemons in half.  Cook chicken 10 -15 minutes with lemons next to chicken.  Lemon and Chicken should be charred  1/4 cup minced herb such as cilantro, parsley or mint 3) Put chicken on platter.  Drizzle honey and olive oil over a lemon or two.  Squeeze onto chicken and sprinkle with herbs.  Serve with remaining lemon halves. ...

For strong lettuces such as escarole, spinach or kale.  Toasting the curry powder brings the essential oils out but also I was told that there is flour or something as a binder in the curry powder sometimes?  1 tbs curry powder  1 cup  classic vinaigrette   In a dry pan toast the curry powder until it is fragrant but not burnt, about 30 seconds.  Combine wiht classic vinigrette.  Season with salt and pepper

The classic ratio was 4:1 oil to vinegar, that was with rougher red-wine vinegar. With modern balsamic vinegar or a milder one you can use 2:1 or 1:1.  This is the 2:1 version.  For fresh lemon juice base use 4:1 The Dijon mustard is the emulsifier Yield: 1 cup, about 8 servings 1/2 cup good balsamic vinegar  1/2 cup good olive oil 1 tbs Dijon mustard  [1 tbs herbs de Provence] salt and pepper Creme Fraiche can replace all or part of the oil, but then it doesn't keep as well so make less.  Whisk the mustard into the acid.  I like to add herbs de Provence   in a slow, thin stream add the oil whisking it into the acid, mustard mixture season with salt and pepper