This dish is wrapped in banana leaves, which give it a subtle, earthy flavor. Serve the dish with plain corn tamales, fresh corn tortillas or rice. It takes a bit of effort, but it produces enough for a party, so make this dish for a special occasion.
Richard Sterling developed this recipe, which is his version of how the Spaniards transformed Montezuma’s favorite beverage, with the addition of alcohol. He commented: "Salud! Drink to the Old World and the New."
Denny Morrison is a Canadian champion long-track speed skater with an Olympic gold medal to his credit. His second passion? Grilling. His food of choice: burgers. You can read the full story at the link above, or check out his favorite burger recipe here:
"This recipe was handed down from a singer who swears she has stopped numerous sore throats by drinking this tea regularly upon any hint of a cold," says Brenda Roes of Glendale, California. "I've since added to it, and it has helped me combat the winter nasties. It tastes horrible."
This is an exciting blend of fresh, light flavors that makes a great beginning-of-the-meal palate stimulator during the summer. It has beautiful color and a slight bite from the ginger. A thinly sliced lime wheel makes an excellent garnish when floated on the soup with a dollop of sour cream.
Variations on this hot sauce appear all over Africa, with the key ingredint being peanuts in any form. Here, peanut butter works well--either smooth or crunchy. Its most common usage is to spread over fried chicken or fish or serve it over rice.
This aromatic mixture from North Africa is also found in Turkey and Jordan. It is sprinkled over tajines and vegetables. Tunisian cooks make a paste of it with olive oil and spread it on bread before baking. The cayenne is optional. Sumac seeds are found in Middle Eastern markets.
This traditional tapa is not anything like a Mexican tortilla. A Spanish tortilla is a large, thick, omelet-like cake made with potatoes and eggs and is served at room temperature. Romesco sauce is an all-purpose Spanish sauce that is served with a wide variety of dishes. From the Tarragona region, this Catalan sauce combines two of the most popular horticultural imports from the New World---chiles and tomatoes. The sauce gets its name from the romesco chiles that are used but are not readily available outside of Spain. The combination of ancho and New Mexican chiles approximates the taste.