Ingredient - Seafood
According to the waiters at Sanamluang, this noodle dish is named for the restaurant’s former parking attendant whose authoritarian ways were legendary. Any kind of mixed meat can be used, although to stay true to form requires leftover roast duck, beef meatballs and squid.
Poke, pronounced (POH-kay) is the Hawaii version of Japanese sashimi and differs in that it is chopped, not sliced, and is highly seasoned.. Serve this appetizer over romaine lettuce.
Originally published in the Alice Bay Cookbook by Julie Wilkinson Rousseau, this recipe is a favorite with Alaska fishermen. It offers a simple and delicious way to serve salmon at a backyard barbecue.
This easy sweet-hot glaze, developed by fisherman James Perez (formerly the Home Shore), demonstrates a perfect marriage between fruit and Alaska salmon. Delicious on any cut of salmon, this glaze (enough for 2 pounds of fish) can be used with either grilled or baked fish.
Whisk together all ingredients and allow to sit, covered, at room temperature for thirty minutes to blend the flavors.
This recipe features PAMA Pomegranate Liqueur in a vinaigrette that could be used on a variety of salads. For more recipes, visit www.pamaliqueur.com.
This recipe is from the Inn at Loretto in Santa Fe, New Mexico.
This recipe from Chef V. Morin, who writes, "avocado is an awesome fruit. I like avocado for breakfast it is full of vitamin A. and it can be made into an incredible mousse as well, served with seared shrimp or scallops and your favorite chile. I like Chipotle. Check out one of my favorite recipes for Avocado Mousse. Enjoy !!!"
See more avocado recipes in the article Avocado Madness!
This recipe is from Zaire, where its is know as "Senegalese Quiche." Feel free to choose another hot sauce to serve over this dish.
Scott BeBell, chef and owner of Guppy's On The Beach Seafood Grill & Bar, contributes a recipe representative of his restaurant's style. His menu combines a variety ethnic styles, using the freshest local produce and seafood.