An elegant presentation but easy to prepare even in the dead of winter…A perfectly roasted chicken, tender and juicy, with crispy skin makes a wonderful Sunday dinner when accompanied with roasted garlic mashed potatoes and a green vegetable or tossed salad.
Pomegranates go with green chile too, as demonstrated in this tasty twist on fresh avocado salad. This recipe (and many others) can be found on the "official" pomegranate industry website, www.pomegranates.org, along with the answers to deep existential questions such as "can you eat the seeds?"
Unlike bacon that comes from the pork belly, Canadian bacon (also called back bacon or Irish bacon) is made with trimmed pork loins or tenderloins. It is traditionally wet-cured by injecting the meat with a curing solution. In England this bacon includes the fat portion of the loin. Read more about making bacon in Mike Stines' article here.
Here is the favorite hot sauce of the Canary Islands that is commonly served over papas arrugadas, new potatoes that are boiled in their skins in sea water. It is also sprinkled over grilled or crispy fried fish. Variation: Replace the parsley with freshly minced cilantro and you have mojo picón de cilantro.
This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included. This dish is very quick to make—about 15 minutes. Serve it with or over the Lime Rice recipe included here, or with your favorite version of saffron rice.
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.