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.
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.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.