Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish.
Scott BeBell, chef and owner of Guppy's On The Beach Seafood Grill & Bar, contributes a recipe representative of his restaurant's style. His menu combines a variety ethnic styles, using the freshest local produce and seafood.
This gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp. Don’t substitute dried cilantro for fresh as the flavor will be entirely different. Serve with Chile Lime Garlic Shrimp to make an unforgettable shrimp cocktail.
This is an island coleslaw with a bonney pepper kick, another one of the spectacular dishes served up by Anne Marie on our picnic. She says that it tastes best (of course) when made with her brand of hot sauce, Tropical Inferno. Warning: this is not a low fat recipe.
Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.
Indonesia grows goats rather than sheep, yet "mutton' was the meat of choice in the wet market of Little India in Singapore, so I can only assume that this delicious, curry-like soup can be made from either lamb or goat meat. The recipe is courtesy of Mrs. Devagi Shanmugam of the Thomson Cooking Studio. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt