Ingredient - Seafood
There’s nothing like a little wasabi to perk up ceviche. Just make sure you add it at the last minute, right before serving. You can eat the ceviche from tall glasses, or pile it on a salad of spinach, green onions, and tomatoes, topped with wasabi mayonnaise. A crusty slice of toasted garlic bread goes well with this.
Now that you’ve made the wasabi mayonnaise, why not make some wasabi po’boy sandwiches that’ll take your breath away? The following recipe makes four servings.
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.
In 1989, Sheldon P. Wimpfen, of Luray, Virginia, wrote that he had been a chili cook for fifty-five of his seventy-five years and that fact makes him an expert on the subject. He lambasted us for our "mistaken tales" about the origin of chili con carne. He enclosed as his evidence the first recipe ever used for chili con carne, dating from approximately 15,000 B.C. The ancient recipe which follows was invented by the Alaxsxaq Indians of the Valley of Ten Thousand Smokes on the Bering Land Bridge. He apologized in advance for any insult to whale lovers and wrote, "that's just the way they cook up there."
This recipe and others can be found in the following article:
Borneo's Forest Food
Article and Location Photos by Victor Paul Borg
Square dumpling wrappers are not just for making dumplings. They can also be cut into short, 1/4- to 1/2-inch-wide strips and cooked with delicious results. This spicy crab-and-bacon stir-fry combination was given to me by an Indonesian friend living in New England. Indonesians love hot, spicy foods, and this dish is no exception. Feel free to add the fresh chilies to your taste. I do not use oil for this stir-fry. The bacon usually has enough fat for stir-frying the other ingredients.
This recipe can be a great lunch entree or a wonderful side dish with a seafood dinner.
This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant taste of pepperoncini adds a unique zest.
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