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Scovie Awards: 3 Days left to get the Early Bird Discount
There are only three full days left to take advantage of the Early Bird Special for the Scovie Awards.
Chile-Grilled Scallops with Coconut Mint Chutney
The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor.
Wasabi Mayonnaise
Wasabi mayonnaise is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try it on anything that uses mayo.
Deep Fried Fish in Pineapple and Tomato Sauce
This fried fish recipe is a real upgrade over the old standard of tartar sauce and chips. It goes very well with steamed rice also.
Muchos Moles
Someone once said, “There are as many recipes for salsas as households in Mexico.” I submit the same goes for moles. They can be sweet, spicy, salty, and more.
Golden Triangle Curry in all its Glory
Although the term “Golden Triangle” often refers to opium production, in this case it means exotic curry.
Laotian Catfish Curry
While this Laotian catfish curry recipe goes great with said fish, other similar fishies would work well with the curry also. This recipe and others can be found in Dave DeWitt’s book, A World of Curries.
Singapore Fried Prawns with Dried Chile
Here is a Singapore classic featuring prawns. Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
Lighthouse Tuna Ceviche
Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to “cook” the fish.