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This recipe and others can be found in the following article:

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 

Lemon grass makes a nice houseplant and a continuous supplier of lemony stalks–simply root a stalk in water and then plant it in a pot. Put it in partial sun and it will grow and separate. This marinade is excellent with chicken and fish. Warning: the marinade tastes so good your will want to drink it. Go ahead, call it lemon grass tea. Use this marinade for poultry, fish, or pork, or as a dressing for a salad. Dave serves it over noodles and calls it a pseudo-curry.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

recipe image
This signature but simple Thai dish is delicious with prime rib meat. Note the name, which shows the influence of Malaysia's Penang Island. Serve this curry over jasmine rice accompanied with grilled eggplant. Look for kaffir lime leaves, curry paste, fish sauce and coconut milk in Asian markets and gourmet food stores.

This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.

Why wouldn’t the cooks of Cerén have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce was served over stewed duck meat, as ducks were one of the domesticated meat sources of the Cerén villagers.
Why wouldn’t the cooks of the prehistoric, ash-covered village of Cerén 
in El Salvador have developed sauces to serve over meats and vegetables?
After all, there is evidence that curry mixtures were in existence
thousands of years ago in what is now India, and we have to assume that
Native Americans experimented with all available ingredients. Perhaps
this mole sauce was served over stewed duck meat, as ducks were one of
the domesticated meat sources of the Cerén villagers.
Serve with refried beans. In northern New Mexico, home-fried potatoes are also served.
'Dust with a pinch of cayenne powder and garnish with cinnamon. OR Dust with grated chocolate and garnish with dried red chiles'
Richard Sterling developed this recipe, which is his version of how the Spaniards transformed Montezuma’s favorite beverage, with the addition of alcohol. He commented: "Salud! Drink to the Old World and the New."
 

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