Make sure to keep an eye on your quesadillas while they're cooking; you don't want to overcook the cheese, which should ooze gradually into the fish to create a mixed and delicious flavor. You can substitute any type of fish for marlin.
This is one of the simpler and quicker ways to prepare turkey. You can add mesquite chips soaked in water to the fire to add a little smoke flavor to the turkey legs. And go ahead, be daring and add a couple of tablespoons of tequila to the sauce. Grill over a fire with soaked mesquite chips added. Serve with hot German potato salad and ranch-style baked beans.
You can read Mark Masker's article on smoking turkey on the Burn! Blog here.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.
This recipe by Gary Toyama features Ono Drizzle Sauce, the best-selling sauce at It’s Chili in Hawaii. You can order it from the shop by calling (808) 945-7070 or substitute your favorite hot and spicy salad dressing. Gary says this recipe makes a delicious side dish.
From Sierra Leone, here is one of the more unusual hot sauces. Besides palm oil, it is charaterized by greens such as cassava or sweet potato leaves: spinich makes an adequate subsititute. Some versions of this dish are more of a stew than a sauce, but this one is designed to be served over 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.