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Meal/Course - Lunch

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 comes from Colman’s. Serve the rolls with potato salad that also has Colman’s mustard in it. A beer would complement the sandwiches nicely.
This is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines. To make the coconut vinegar, soak 2 tablespoons of grated coconut in 1/4 cup white vinegar for 30 minutes. You can use a fish basket on the grill so the fillets don't stick. Serve with an Asian hot sauce as described above. Note: This recipe requires advance preparation.
Oh no, not a grilled tamale! But it works–if you can keep the corn husks from burning. And for that, be armed with a spray bottle filled with water. These tamales can be served as an entree or as a side dish. You can tie the tamales together with string or with a thin strip of corn husk. Serve with Mexican rice, squash with tomatoes and green chile, and flan for dessert.
We have written before about northern Mexican roasted salsas, and here’s a practical application of the concept. While we’re at it, we’ll add chiles to everything and even grill the polenta. Serve as an entree with a vegetable and a salad or as a side to grilled meat or chicken.

Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture.

Okay, we confess we invented this recipe while in Belize. It is a variation on \"piri-piri,\" an African dish which utilizes grilled shrimp with pepper butter. We could not find any ground red chile in the local Belizean markets, but since we never travel without it, we had it available to use with all the fresh fish we caught. Adding coconut husks to the charcoal fire imparts an exotic, tropical flavor.
Tortas are sandwiches and they are made with Mexican bolillo rolls. Similar to crusty French rolls, they are the most popular bread in Mexico after tortillas. Surprisingly, ham and cheese is a common torta combination although almost anything can be used as a filling, including beans. I’ve taken some liberties with the mayonnaise by adding chipotles, but it tastes so good with any number of fillings, I had to include it.
Since capsaicin breaks up nasal congestion and gives us the "salsa sniffles," try this quick chicken soup cure for your next cold.
This taco recipe from Chris Way has a nice bite.
 

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