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By Dave DeWitt Note: This is a glossary of the most common ingredients in world curries. I have eliminated some of the more common foods that are curried, such as meats, seafood, fruits, and vegetables, and have concentrated on herbs, spices, seasonings, flavorings, and unusual condiments. Ajowan (Carum copticum). Called “Bishop’s weed” in some parts of Africa, it is a hairy …
By Suzanne Hall Recipes in this article: Beer-Braised Sirloin Chili Southwestern Beer Marinade Grilled Shrimp Fajitas withBeer-Braised Onions Mixed Sausage Grill Sweet-Hot Beer Mustard Onion-Beer Tri-Tip Roast Indonesian-Style Salmon Grill Grilled Beer Pork Chops Pineapple Mango Brochetteswith Sweet Beer Glaze “I’ll take a grilled piece of food over a sauteed one ninety percent of the time,” says Kent Rathburn, …
By Dave DeWitt and Nancy Gerlach Here in the United States, it is often assumed that we invented the concepts of grilling and barbecuing. Although our early outdoor cooks perfected the art of American barbecue that involves meats rubbed with spices that are slow-smoked and finished with sauces, the thought that somehow James Beard or Sunset Magazine invented grilling in …
by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes in this Issue: Mayan Achiote-Marinated Chicken Cooked in Banana Leaves and Served with Pickled Red Onions Cebollas Encuridas (Pickled Red Onions) Cuban Habanero-Spiced Black Beans Jamaican Jerk Pork Tandoori Murg (Chicken Tandoori-Style) Garam Masala Mint Raita Satay Daging (Beef Satay with Peanut Sauce) Sambal Kacang (Spicy Peanut Sauce) Since I now live …
by Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock Part 2 Part 3 Recipes: Tofu and Cucumber Salad with Spicy Peanut Sauce Sichuan Cucumber Salad La Phet (Green Tea Salad) Kula Greens With Ginger ChileVinaigrette and Caramelized Macadamia Nuts White Radish Salad Horn of Plenty Salad Salata Tomatim Bel Daqua (Sudanese Tomato Salad) As part of our summer …
