Credit for this tasty recipe goes to Mary Jane, who baked this banana bread on one of our visits to Albuquerque. While MJ used a chopped fresh habanero, I replaced it with a colorful mix of chopped candied peppers, making it almost look like a fruit cake.
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
This Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible, placed on black bread, and served with a little of the mustard sauce spread over it.