This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan.
Africa has the most varied curries in the world–with the possible exception of India. They range from spice mixtures with aphrodisiac beetles to scaldingly hot chile pepper blends to elegant weekend curry lunches at the club.
Afghan dishes are rich in calories and perfectly suited to the dry and cold weather of this rugged terrain. Kabuli Pulao is the national dish of Afghanistan and is very popular in south Asia and throughout the Middle East.
Almost universal on Indian restaurant menus, Vindaloo is one of the hottest curry dishes. Traditionally, it is extremely hot, so adjust the amount of chiles to your tolerance level.
Lots of recipes call for chipotles in adobo sauce and while the stuff is readily available in little cans at the grocery store, it’s also easy enough to make at home.
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving).
Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called vindaloo.