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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

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This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairyless, but "designed for a meat-eater's taste," according to W.C. It is easily frozen or canned.

If ever there were a macho potato salad, this is it! Grilled cactus and chopped jicima add an unexpected twist to this warm, spicy red potato salad. To complete the Southwestern theme, these ingredients are tossed in a dressing of freshly squeezed lime juice and adobo sauce mixed with a heavy dose of chopped cilantro. Though the cactus adds a unique flavor to this salad, if it is not available at your local grocery store, it can be omitted.

In 1969, our Canadian neighbors in Calgary invented the Caesar Cocktail to celebrate a new restaurant. The drink now consistently ranks in the top ten favorites. With the addition of wasabi, this recipe takes the Bloody Caesar to where no drink has gone before.
There’s nothing like a little wasabi to perk up ceviche. Just make sure you add it at the last minute, right before serving. You can eat the ceviche from tall glasses, or pile it on a salad of spinach, green onions, and tomatoes, topped with wasabi mayonnaise. A crusty slice of toasted garlic bread goes well with this.

Wasabi mayo is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try perking up anything that uses mayonnaise, such as deviled eggs, tuna salad sandwiches, or the po’boy sandwiches below. This mayo recipe eliminates today’s problems with raw eggs and possible salmonella because the egg base is heated before emulsifying it into mayonnaise. Serve this over grilled tuna or other fish.

Now that you’ve made the wasabi mayonnaise, why not make some wasabi po’boy sandwiches that’ll take your breath away? The following recipe makes four servings.

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.

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.
 

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