Fusion gone gloriously mad

When I first saw this recipe in a magazine, it sounded like one of those bad jokes: An Italian and a Thai man walk into a bar.... How else would you get the combination of rotini pasta and peanut sauce? Some jokes are disappointing, but this dish was one of those dishes where you put the first forkful into your mouth, chew once, and then have to stop to ponder the sheer awesome tastiness of what you've just put in your mouth. Then you realize that you didn't even pick this off a menu and have someone talented prepare this in a restaurant. Oh no, you cooked this yourself. Yep, it's that kind of awesome. All it needs is an Asian-style side to go with....and then you realize that yes, you cooked one of those too, and it is also supremely tasty. Dinner-time slam-dunk.

So that you too may appreciate your own sheer awesomeness at the dinner table, I give you both recipes below. Now go forth and amaze.

Rotini with Ground Pork and Spicy Peanut Sauce
Serves 6

16 oz rotini pasta
2 TBSP dark sesame oil
8 scallions (green/Spring onions), thinly sliced, green and white parts separated
3 TBSP minced fresh ginger
3 garlic cloves, minced
1 1/2 lbs ground pork
4 1/2 TBSP soy sauce
3 TBSP unseasoned rice vinegar
1 1/2 TBSP sambal oelek (sweet chili sauce)
1 1/2 TBSP sugar
3/4 cup crunchy peanut butter (preferably unsalted)
1 cup low-sodium chicken broth
2 medium limes, cut into wedges
1/2 cup chopped fresh cilantro (coriander leaves)

1. Cook the rotini according to package directions until al dente, and then drain, reserving 1 cup of the pasta cooking water.
2. Meanwhile, in a large skillet, cook the scallion whites in sesame oil until softened (about 1 minute). Add ginger and garlic and cook, stirring for another 30 seconds.
3. Crumble in pork, and cook, breaking up the pork for five minutes, or until pork is no longer pink.
4. Stir in soy sauce, sambal oelek, vinegar and sugar and cook until bubbling.
5. Stir in peanut butter and incorporate evenly into sauce. Bring to a simmering point, and cook, stirring, for a further 2 minutes.
6. Mix sauce with pasta and scallion greens and add enough pasta water to achieve desired consistency. Serve sprinkled with cilantro and with lime wedges to squeeze over the top.

Asian-style Roasted Cauliflower and Broccoli
from Food.com
Serves 6 as a side.

1 head cauliflower, cut into florets
1 head broccoli, cut into florets
3 TBSP soy sauce
2 TBSP canola oil
1/2 teaspoon dark sesame oil
2 garlic cloves, minced
1 TBSP minced fresh ginger
1 TBSP sambal oelek/chili sauce

1. Preheat oven to 375 F (190 C).
2. In a large bowl, toss the vegetables with the remaining ingredients.
3. Spread onto a large baking pan, coated with oil spray.
4. Roast for 40 minutes, or until vegetables are tinged with brown.