Whether you call it Chap Chee, Chap Chae, or Jap Chae (a combination of Japan and China),
this is a very popular dish that combines a variety of textures, colors, flavors, simple seasonings along with one of their staples, noodles. Koreans love beef and serve it more often that pork and chicken, and they never eat lamb or goat. Garlic, ginger, and sesame are common to most Korean beef dishes and this one is no exception. Traditionally, Chap Chee is spiced up with a bowl of kimchi. Available in Asian markets, it’s a fiery hot condiment containing fermented vegetables such as cabbage and turnips. An acquired taste! The meat will be easier to thinly slice if put in the freezer for about 30 minutes and have all the ingredients assembled before stir-frying.
These delicious crab cakes are a wonderful way to use crab meat. The sauce is unusual and adds a dash of flavor. Serve the cakes with a spinach salad, garlic mashed finger potatoes, and fresh asparagus. Note: This recipe requires advance preparation.
Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.
This is one of those cross-over dishes that can be served whole as an entree or cut into wedges as an appetizer. If ever there were such a thing as a "Grilled Shrimp Mexican-Style Pizza," this would be it. Feel free to substitute chicken pieces for the shrimp if you like. Would you dare serve this with Tropical Rum Slush? Well, why not? We do.
This marinated appetizer will keep for a long time and is better if made up a day in advance to allow the flavors to be absorbed by the mushrooms. It should be transported in a cooler but is best served at room temperature.
This ceviche is different from the others because the spicy chile-vegetable mixture is spread on the fish after it has finished "cooking." Add more chiles to pack more punch into your ceviche. And, speaking of packing a punch, Latin legends hold that ceviches are aphrodisiacs and will give a woman many sons. Note: This recipe requires advance preparation.
The technique of soaking a food in a liquid to flavor it—or in the case of meats, to tenderize the cut—was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.