Vindaloo, one of many types of curry, originated in the western region of India. It is derived from a Portuguese dish “carne de vinha d'alhos,” pork marinated in wine and garlic. It can be prepared with beef, chicken, lamb or seafood; although not traditional, potatoes sometimes are added. Almost universal on Indian restaurant menus, Vindaloo is one of the hottest curry dishes. Traditionally, it is extremely hot, so adjust the amount of chiles to your tolerance level.
This recipe has three steps: preparing the marinade, making the curry paste, and cooking the curry. The curry paste and marinade may be made one day ahead.
One evening at Marie Permenter's house in Trinidad, with Scotch-and-coconut water cocktails in hand, Mary Jane and I began discussing the versatility of mangos. Marie dashed into the kitchen and proceeded to whip up the following chutney for us to taste. Because of the ingredients, one would think that the taste is overwhelming. But quite the contrary; it is delicate and can be used as a dip for chips (plantain chips work well), vegetables, or crackers. Spanish thyme is also known as Indian borage (Coleus amboinicus), and Cuban oregano. Its origin is unknown, but it is grown as a fresh herb in many parts of the Caribbean. From the article Mango Madness!
This is Leonelly’s recipe for soy-marinated chiles. She served these made with jalapeños, but said they were best made with guero chiles. Could the use of soy sauce be a further indication of the Japanese influence on the cuisine of the Baja? Note: This recipe requires advance preparation.
The technique of soaking a food in a liquid to flavor it—or in the case of meats, to tenderize the cut—was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.
The neighboring island of Mauritius in the Mascarenes has a harissa-like sauce called mazavaroo that is usually served on sandwiches. This recipe for it was given to one of my writers, Leyla Loued-Khenissime, by Virjanan Jeenea, the sous-chef at the Oberoi Hotel in Mauritius. Leyla writes: “I was happy to see that his recipe is simple compared to others I have run into. I tried it four different ways: with fresh bird's eye peppers and again with fresh Thai dragon peppers, then adding shrimp paste to one and ginger to the other. The best result I obtained was by following the Oberoi recipe with the bird's eye peppers, although it still lacks that smoky fantasia found in the jar I initially bought. Below is the Oberoi's adapted version.”
Most of the calories in fajitas come from the toppings that we pile on, including cheese, sour cream, and guacamole. If you replace these condiments with a high-flavor salsa, you won't miss any of the flavor.
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.