Everywhere that I’ve traveled in Mexico where there is an abundance of fresh seafood, there is an abundance of ceviche. This version, which I was served in a small restaurant in the seafood market in Cancun, is a variation of the more typical fish, onion, and chile ceviche.
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it boiled potatoes and green beans.
To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe. Dave may be the Pope of Peppers, but where cooking is concerned, Mary Jane rules the roost. Here’s her take on a classic recipe that features paprika, another much-loved kitchen staple in the U. S. You can read more about paprika on the Fiery Foods & BBQ SuperSite here.
This is one of the classic paprika recipes from Hungary. But sure to use only imported paprika in this dish, or the flavor will not be the same. It is traditionally cooked with lard or goose fat and served with dumplings. Serve over egg noodles, plain rice, or boiled potatoes.
"Holy" basil is widely available in Thai stores. The stems are purple and the leaves are pointed, distinguishing it from regular sweet basil. I actually prefer the flavor to "regular" basil—it’s slightly more bitter and fragrant, with a unique aroma. The basil doesn’t require much cooking, as too much heat makes it bitter and destroys the delicate flavor.
Thanks to Patrick Hancock, executive chef at El Pinto Restaurant for the concept for the sauce recipe. For the chicken, I used The Old Spice Shack’s Country French Rub, and it was delicious. Note that the sauce can be pureed or not, and that it is the most brilliant purple color that you will ever see.
Indonesia grows goats rather than sheep, yet "mutton' was the meat of choice in the wet market of Little India in Singapore, so I can only assume that this delicious, curry-like soup can be made from either lamb or goat meat. The recipe is courtesy of Mrs. Devagi Shanmugam of the Thomson Cooking Studio. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt