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" There&amp;#039;s nothing I love more than cooking a good meal and sharing it with friends. Since Thai food is my favorite\u2014hey, some things are just meant to be\u2014I went all-out and made dinner for a recent Saturday night get-together. My guests were treated to the dishes I like best: spicy Thai Beef Salad and tasty Green Curry Chicken and Broccoli accompanied by jasmine rice. Try these recipes yourself and let me know what you think. Cheers!          I know most men don&amp;#039;t go there, but I even set the table when Drea and I entertain. You can really create a mood with great looking dishes and colorful linens. And of course, just the right light, courtesy of candles, adds to the ambience. Start off with this tangy Thai Beef Salad\u2014it&amp;#039;s almost a meal in itself.          Thai Beef Salad Serves 4  1/2 tsp ground coriander 1/2 tsp ground ginger 1/4 tsp each salt and freshly ground pepper 1 1/2 tsp peanut or vegetable oil 1 lb boneless beef top sirloin steak, \u2014 1 1/4 inches thick, trimmed of fat  DRESSING 1/3 cup fresh lime juice 4 small fresh Thai or serrano chile peppers, coarsely chopped (3 Tbsp) 3 Tbsp Thai fish sauce (nam pla) 1 1/2 tsp sugar  1 medium unwaxed seedless cucumber, halved lengthwise, then cut crosswise into crescents (2 cups) 1 yellow bell pepper, seeded, cut in thin strips 3 plum tomatoes, cut lengthwise into thin wedges 3 ribs celery, thinly sliced on the diagonal (1 cup) 1/2 cup torn fresh cilantro leaves 1/2 cup torn fresh mint leaves 2 bunches watercress, thick stems cut off, separated into small sprigs Lime wedges, for garnish  1. Preheat a large nonstick skillet over medium-high heat. Combine coriander, ginger, salt and pepper in small cup. Rub oil all over steak, then rub with spice mixture. Add steak to hot skillet; sear 5 minutes, turning with tongs, until all surfaces (including sides) are browned. Turning steak frequently, continue to cook 5 minutes longer for medium-rare (135\u00B0F on an instant-read thermometer). Transfer steak to a cutting board; let rest while preparing salad.  2. Dressing: In a large bowl, whisk dressing ingredients until sugar is dissolved. Set aside.  3. To assemble salad: Cut beef crosswise into 1/2-inch-thick slices; cut long slices in half. Add beef, cucumber, bell pepper, tomato, celery, cilantro and mint to dressing in bowl and toss until coated.  4. Place watercress on a platter. Top with beef salad. Garnish with lime wedges.  Jasmine rice is a perfect accompaniment to the Green Curry Chicken and Broccoli.          Green Curry Chicken and Broccoli Serves 4  1 can (14 oz) unsweetened coconut milk (do not shake) 2 Tbsp peanut or vegetable oil 8 oz broccoli crowns, cut into 1-inch florets 6 oz small Thai or Italian eggplant, cut into 1/2-inch dice 1 lb chicken breast tenderloins, cut crosswise on the diagonal into thin slices 1 Tbsp green curry paste 2 Tbsp Thai fish sauce (nam pla) 1 1/2 tsp sugar 3 fresh or dried kaffir lime leaves, torn (if unavailable, use three 2-inch-long strips lime peel) 1 cup frozen green peas, thawed 3/4 cup loosely packed fresh Thai basil or small regular basil leaves 2 red fresh Thai, Fresno or serrano chile peppers, sliced into 1/2-inch pieces, for garnish (optional)  1. Open coconut milk and let stand at room temperature 1 hour or until it separates, allowing the thick coconut milk to settle at the top. Carefully skim off 2 Tbsp of the thick coconut milk and reserve.  2. Heat 1 Tbsp of the oil in a large wok or nonstick skillet over medium-high heat; add broccoli and eggplant and stir-fry 2 minutes, or until eggplant is lightly browned; remove mixture to a plate.  3. Add remaining 1 Tbsp oil to wok; add chicken and stir-fry 1 minute or until no longer pink. Stir in remaining coconut milk, curry paste, fish sauce, sugar and lime leaves or peel; bring to a simmer, stirring to incorporate curry paste. Continue stirring and simmer 2 minutes, or until chicken is cooked through.  4. Return broccoli mixture to wok; add peas and half of the basil. Stirring, cook 11/2 minutes longer or until the broccoli is crisp-tender and coated in the curry sauce.  5. Transfer to a serving platter. Scatter the remaining basil leaves over the curry. Drizzle the reserved 2 Tbsp coconut milk over the curry. Scatter the chiles, if using, over the top for garnish. Serve immediately. Reprinted from Woman&amp;#039;s Day Special Interest Publications&amp;#039; Ty Pennington At Home.  "^^<http://www.w3.org/2001/XMLSchema#string>
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