Story & Photographs by Patrick Holian Recipes: Chile Water Ono-Licious Corn Relish Frizzled Shrimp with Chipotle Aioli Sweet Chile Chicken Tidbits Sweet Chile Sauce Ahi Shoyu Poke The sound of the surf gently awakes me from my nap. The water laps at the foot of my beach chair. I am sitting on Oahu’s windward coast on Kailua Bay. I …
Guam: Bird Peppers of the Pacific
by Patrick Holian; Photos by Edwin Remsberg Recipes: Finadene Sauce Guam Smoked Ribs Basted in Finadene BBQ Sauce Mannock Kadon Pika (Peppery Chicken) Fish Kelaguen Guam Red Rice This was not a pepper adventure to be taken lightly. It began with a seven hour flight from the mainland to Hawaii, another seven hour flight to Guam, and then …
Nancy’s Fiery Fare: Salsas!
Recipes in this Article: Southwest Salsa Soup Noodle and Shrimp Saladwith Oriental Cucumber Salsa Oven Baked Quesidallas withRoasted Corn and Turtle Bean Salsa Empanaditas with MangoBanana Habanero Salsa By Nancy Gerlach, SuperSite Food Editor Emeritus Salsa! Just the word conjures up images of fiestas, brash rhythms, bright colors and …
Hot Times in Holland
Story and Photos by Patrick Holian Recipes: Joop’s Special Sambal Harissa Soup Octopus in Spicy Soy Dressing Cinnamon Chicken Vera Cruz Marinated Texel Lamb Potatoes are to Holland as corn is to the American Heartland. Since the times of Columbus, the Dutch have used this New World food (originally from Peru) to its fullest. This resilient tuber thrives in …
The Former Colonies Strike Back: Part 1, England
by Dave DeWitt, Research and Notes by Mary Jane Wilan Why Europe is Embracing Fiery-Foods Part One: England Part Two Part Three The first meal on our European trip was deliciously spicy. After we landed in London, we dropped in on Sanjay and Reena Anand, who are producers of elaborate Asian weddings. Because we had traveled …