According to the waiters at Sanamluang, this noodle dish is named for the restaurant’s former parking attendant whose authoritarian ways were legendary. Any kind of mixed meat can be used, although to stay true to form requires leftover roast duck, beef meatballs and squid.
Originally published in the Alice Bay Cookbook by Julie Wilkinson Rousseau, this recipe is a favorite with Alaska fishermen. It offers a simple and delicious way to serve salmon at a backyard barbecue.
Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.
Boneless pork loin is naturally very lean and very easy to overcook, so watch it carefully. The apple stuffing nicely compliments the relatively mild flavor of the pork. Serve with roasted sweet potato wedges, sugar snap peas, and cranberry sauce. Note: This recipe requires some advanced preparation.
This easy sweet-hot glaze, developed by fisherman James Perez (formerly the Home Shore), demonstrates a perfect marriage between fruit and Alaska salmon. Delicious on any cut of salmon, this glaze (enough for 2 pounds of fish) can be used with either grilled or baked fish.
In this land of the pampas and gauchos, beef is king. And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina. This recipe is rather similar to a Puerto Rican picadillo, so substitute pork if you wish.
Lamb axoa is a recipe typical of the Basque region, prepared in the same fashion as a stew. In France, lamb tongue and hooves are used to further flavor the dish, but I have omitted them here. Serve with a crusty French bread and red wine. Again, substitute hot paprika or New Mexican red chile powder for the Espelette. If you wish to make this more of a stew, add two potatoes, finely chopped, and double the bouillon.
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.