When the aroma of this dish rises up from the cooking fire, it tantalizes the nostrils. For the best results, use a mortar and pestle to combine the ingredients but if you lack such simple tools, use a blender. We thank our friend Richard Sterling for this Cambodian recipe, gathered on one of his extensive Southeast Asian trips.
Here is the favorite hot sauce of the Canary Islands that is commonly served over papas arrugadas, new potatoes that are boiled in their skins in sea water. It is also sprinkled over grilled or crispy fried fish. Variation: Replace the parsley with freshly minced cilantro and you have mojo picón de cilantro.
I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don’t ask me their scientific name. Substitute large lobster tails for them if they don’t live in your neighborhood. The wet rub or marinate is from Dale Carty at Tasty’s and it’s quite unique. The yield is about 1 cup.
Carnitas are "little pieces of meat," usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or soft taco. In addition I also like to serve them as an appetizer with a selection of salsas for dipping. Carnitas are an example of how a dry rub marinade can form a tasty crust on the meat, while the inside remains tender and moist.
The word cascabel means rattle in Spanish and this full-flavored dried chile probably received its name due to its shape and the fact that its seeds rattle around when you shake it. These turtles are like no others you've tasted before, hot as well as sweet. This recipe is from the book Sweet Heat by Melissa Stock and Dave DeWitt, Ten Speed Press.
Smoked beef brisket, traditional barbecue fare, usually takes a very long time to cook so that the meat is tender. By using a brisket flat instead of an entire brisket the cooking time is reduced. Note: This recipe requires advance preparation.