Grilling caramelizes the sugar and honey in the sauce, making the fruit sweeter. This is obviously a dessert, but it can be served as a side dish to barbecued ribs, poultry, or fish. Other firm fruits will work, such as peaches or pineapple, but make sure that they are slightly under ripe. It is difficult to grill ripe fruit.
One of the Portugal's most notable dishes is named after the wok-like, copper pressure cooker in which it is prepared. It can be made with various ingredients but most commonly clams (ameijoas) along with small pieces of Portuguese spiced sausage (chouriço), garlic, onions, tomatoes, and a little piri-piri. Serve this with boiled new potatoes.
These slivered reddish gems are the perfect addition to every Mexican meal. Ophelia’s have the best flavor and crunch, and, though cebollas are intended to be condiments, her guests often find it difficult not to pile their tortillas full. Add slivered chiles, a little or a lot, for some heat.
The marinade suggested in this recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça, made famous around the world in the sweet taste of the Caipirinha, one of Latin America’s most popular alcoholic beverages. Balanced with the tart taste of lime juice and zest, this marinade is versatile and is the first step to making your holiday turkey. Note: This recipe requires advance preparation.
This recipe comes from our friend, Loretta Salazar, who lived in Ecuador while she attended the university on an exchange program. The popcorn that is served on top of the ceviche is an American approximation probably of the toasted corn, or cancha, that is served over Peruvian ceviches. This ceviche is a quick one, if you use precooked, frozen mini-shrimp. Serve the ceviche on a bed of bibb lettuce, garnished with black olives, sliced hard boiled egg, feta cheese, a slice of cooked corn on the cob, and maybe some crusty bread for a very appetizing luncheon or light dinner.
This recipe is from Kathy Gallantine, who told about her search for the best ceviche. "If you wish to try Acapulco-Style ceviche at Palapa Adriana," she said, "a restaurant on the Malecón in La Paz, Baja California Sur, you must specially request it. The ceviche listed on the menu is served without the peas, carrots, and serrano chiles. Serve this dish for a light lunch or a light dinner on hot nights when you don't even want to turn on an oven!"
"Mixed Grill. Cut fruit of choice in half, remove core and seeds or pits, and arrange in a hinged grill. Squeeze a lemon over the surfaces; sprinkle with sugar and a dash of ground cinnamon and grill quickly until just hot. Brush with melted butter. Sprinkle a little brandy or sweet liqueur over all." –Maggie Waldron
Why wouldn’t the cooks of Cerén have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce was served over stewed duck meat, as ducks were one of the domesticated meat sources of the Cerén villagers.