Probably the most famous of all the Indonesian dishes are the satays. They can be served as an appetizer as well as an entree. Your will need to soak the wooden skewers overnight or for a couple of hours to prevent them from burning while grilling. This recipe is from Bali.
The odd-looking morel does not have a cap but rather a fruit body about four inches long that is pittted and resembles a honeycomb. Since the darker the mushroom, the stronger the flavor, the morel is prized as one of the strongest mushrooms with its earthy and smoky flavor. It is related to truffles, but far more common. They are spring mushrooms, available fresh from April through June, although specialty markets will have them all year long in the dried form. They are easily rehydrated. Morels are particularly common in the midwest, and a festival is devoted to them in Boyne, Michigan. Since morels have never been successfully cultivated, mushroom lovers depend upon foragers. A word of caution: never eat morels raw, as they contain toxic helvellic acid, which is destroyed by cooking.
These fried, puffed-up tortillas are common throughout the Yucatan peninsula. Although usually served as an appetizer, we enjoyed ours as a lunch entree sprinkled with liberal doses of habanero hot sauce.
This recipe combines crisp romaine lettuce with a spicy Caesar dressing, Parmesan cheese, and bite-sized chunks of grilled salmon. A great way to use up barbecue leftovers! Homemade croutons are a nice touch, but if you’re short on time, you may substitute storebought.
Note: this recipe contains a small amount of raw egg.
In Australia, we use a long loaf of Turkish bread for these sandwiches, but you can use Mexican bolillos or even Kaiser rolls. As you might expect, the sauce is the secret ingredient. The sandwiches can be assembled, wrapped in plastic wrap and refrigerated overnight for grilling the next day if desired.