Cooking Method - Boil
From the Netherlands Antilles' island of Saba comes this simple,
steeped hot sauce that graces seafood dishes or simple rice. Malt
vinegar, made from malted barley, is the secret taste ingredient.
Because of the vinegar, this sauce can be kept for a month or so in the
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.
From the Sabine town of Amatrice comes this simple but great pasta
sauce. Traditionally, it is served over bucatini, a spaghetti-like pasta
that has a hole in it, like a straw. It is then sprinkled with grated
pecorino romano cheese.
A high heat source is essential for this dish. It was cooked for us outdoors over a large gas flame, and consequently took only a few minutes to prepare. It is usually served over plain white rice. San Jay says this chicken tastes better if the bones are left in. He also says that chileheads are permitted to add red chile powder.
Marcia McQuaig says this recipe has been "a local favorite here in St. Augustine for decades. It’s best made in a good heavy pot." 2 pounds smoked sausage
Buddy Taylor of Gator Hammock made this great stew at the 2001 National Fiery Foods Show. Using some of his products he made the Gatortail sauce that can be served with shrimp, fish, and of course Florida gator tail.
A Recipe From:
New Food From Mexico
by Fiona Dunlop
Photographs by Jean-Blaise Hall
Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork. The addition of black pepper may sound odd, but it does provide a tasty accent to the chutney.
Here’s a soup that’s fast and easy to make. It depends almost entirely on the flavor of the fresh snow pea, one of nature’s great vegetables. Add firm Japanese silken tofu to make a complete protein soup if you like soybean products. For a complete meal, serve this before a entrée of vegetable tempura. Read Dave DeWitt's entire spicy spring soup article here.
Thin wheat noodles, such as Japanese somen, are perfect for light dishes such as this. The bright green color of the peast is complemented by the yellow turmeric-based curry marinade in which the shrimp are cooked The pungeng flavors of garlic and lemon zest offer a subtle, bitter counterpoint to the sweet and tangy character of the dish.
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