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.
Reeling in the Years
The famous food writer M. F. K. Fisher described this sauce as follows: “A peppery concoction suited to the taste of bouillabaisse, served separately from the soup to be ladled in at the discretion of the individual diner.”
This ceviche recipe comes from our friend, Loretta Salazar, who lived in Ecuador while she attended the university on an exchange program.
Linguine served with chile spiced clam sauce is a popular “il primo piatto” or the first course in a meal of many courses.
In this seafood specialty, the pimentón is used in the marinade and in the sauce that seasons it at serving.
This recipe by Mike Stines creates a dry cure rub for fish; use instead of brining in preparation for smoking.
This recipe also comes directly from Colman’s. Use the dip with crackers, tortilla or potato chips, or sliced celery or carrots.
I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture.
This basic shellfish brine comes from Mike Stines’ article “Smoking Succulent Shellfish.”
The marinade in this recipe also doubles as the dressing for the salad. We like to serve this salad with the shrimp hot off the grill, but it can be prepared ahead and served chilled.