Thin wheat noodles, such as Japanese somen, are perfect for light dishes such as this. The bright green color of the peast is complemented by the yellow turmeric-based curry marinade in which the shrimp are cooked The pungeng flavors of garlic and lemon zest offer a subtle, bitter counterpoint to the sweet and tangy character of the dish.
These enchiladas are not the same as those served north of the border. The main differences are the use of freshly made, thick corn tortillas and the fact that the enchiladas are not baked. We dined on these enchiladas one night in Tucson as they were prepared by Cindy Castillo, a friend of the Duran family, who is well-versed in Sonoran cookery.
From Antonio Heras-Duran and Cindy Castillo, who took Dave and Mary Jane on a chiltepin tour of Sonora, comes this regional specialty. These enchiladas are not the same as those served north of the border. The main differences are the use of freshly made, thick corn tortillas and the fact that the enchiladas are not baked. We dined on these enchiladas one night in Tucson as they were prepared by Cindy, who is well-versed in Sonoran cookery.
There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the Yucatán Peninsula. Chicken is commonly used but you can substitute leftover turkey in this delicate soup. The Mexican limes that are used in the Yucatán Peninsula differ from the Persian limes that are common in the United States in that they are smaller, darker green, and more tart than sweet. Although they are preferred, any lime can be substituted. Be sure to add the tortillas right before serving or they will become soggy.
In New Mexico, enchiladas can be rolled or flat and stacked, made with yellow or blue corn tortillas, filled with any number of ingredients, and smothered in chile sauce. After you decide to order enchiladas here, there are still decisions to be made. First, blue or regular referring to the type of tortilla, rolled or stacked, red or green chile sauce and, if you can’t decide and want both sauces, order "Christmas." And finally you may order them with a fried egg on top, which is true New Mexican fare.
A "high tea" treat in South Africa, this spicy pastry of sorts originated in India but was transferred to South Africa by railway workers. Feel free to add more heat by increasing the amount of cayenne.
In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. But vinegar makes its appearance here as well, plus some hot sauce. As in North Carolina, the sauce is primarily used over smoked pork. But you could serve this over grilled pork chops.
This is our version of Mexican flavorings that would work on goat, as in cabrito, pit roasted goat. Can’t find goat at Winn-Dixie? Use this rub for either grilling or smoking beef, pork, and lamb.
This is a finishing sauce that perks up virtually any pit-roasted meat, even goat! Pineapple and habanero chiles complement each other and produce a sauce with fruity heat and lots of spices in the flavor. You may have to triple this recipe if your suburban umu has a bunch of guests.
Here is our recipe for a typically Southern sausage made with ground pork and lamb. For this recipe you will need a meat grinder with a sausage funnel, a tube that fits over the end of the grinder for filling sausage casings. You can also use a mixer such as KitchenAid, which has a sausage stuffer attachment. When stuffing, fill the casings until the sausage segments are about 4 inches long, then twist the casing and tie the sausages off with string. Then cut the casing off with scissors. Serve the links on buns with raw onions and barbecue sauce along with a macaroni salad and baked beans.
