Pancakes as a side dish for dinner? If made from potatoes, they can be served as a crisp accent to a meal in place of bland mashed potatoes. This is another of those basic recipes that can be altered by changing the ingredients added to the potatoes to vary the taste and to complement the entrée with which they are being served. We’ve added horseradish, chiles, cheese, and other seasonings.
A remake of a classic early English horseradish sauce, this pungent condiment is perfect for rare roast beef or steak, smoked salmon, and any fried or baked fish dish. Make it just before you are ready to serve the meal.
Wasabi is an extremely powerful Japanese horseradish that can be found as a powder or as a paste in easy-to-use tubes. If using it as a powder, reconstitute it in rice wine vinegar. This tuna should be served medium-rare.
Use a seedless watermelon, if you can find one and you'll save yourself a little hassle making this salsa. If you have pink and yellow watermelons you can use some of each for a prettier result. I like the combination of basil and watermelon, but you can also use cilantro or mint. Serve it over any kind of fish or seafood.
Pili pili, also called piri piri, is served as a table condiment in all West African countries, where it heats up grilled meat, poultry, shrimp, fish, and even vegtable dishes. Nearly any green chile can be used to make this sauce. Some recipes call for tomatoes or tomato sauce to be added, and some recipes call for red chiles, either fresh or dried. To make Pili Pili Mayonaise, combine 1 tablespoon of this sauce with one cup of mayonaise and serve with cold, cooked, shelled sprimps or prawns.
Pili pili, often called piri piri, is served as a table condiment in West Africa, where it heats up grilled meat, poultry, shrimp, and fish. Nearly any green chile can be used to make this sauce. Some recipes call for tomatoes or tomato sauce to be added.
Here is the traditional way the Sumatrans cook the often-tough meat of the water buffalo--by slowly simmering it in coconut milk. This recipe takes some time to make, but it's worth it. It keeps for months in the freezer, so make a lot. Serve the rendang over rice.
In 1989, Sheldon P. Wimpfen, of Luray, Virginia, wrote that he had been a chili cook for fifty-five of his seventy-five years and that fact makes him an expert on the subject. He lambasted us for our "mistaken tales" about the origin of chili con carne. He enclosed as his evidence the first recipe ever used for chili con carne, dating from approximately 15,000 B.C. The ancient recipe which follows was invented by the Alaxsxaq Indians of the Valley of Ten Thousand Smokes on the Bering Land Bridge. He apologized in advance for any insult to whale lovers and wrote, "that's just the way they cook up there."
Like most stews, this one takes a while to cook, about 4 hours. It is interesting because it contains a number of pre-Columbian ingredients, namely Chiltepins, corn, squash, potatoes, and tepary beans. The spicy heat can be adjusted by adding or subtracting Chiltepins.