This recipe and others can be found in Dave DeWitt’s book, “A World of Curries.” Do your stomach a favor and pick up a copy of it here.
Carnitas are “little pieces of meat,” usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or soft taco.
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish.
This Lamb Fesenjan recipe is courtesy of Saad Fayed and we ran it in this article over at Fiery Foods and Barbecue Central. Pomegranate syrup (also known as pomegranate molasses) can be purchased online from The Spice House.
This crab callaloo variation features crabmeat, a common and tasty addition, and it is often served after the road marches.
It’s up to you to decide how hot you want these prawns, but we’ll give our recommendation for hot ones. Chile powder can be substituted for the fresh ones.
One of the many delights of spending the Christmas-New Year holidays in Paris (France, not Texas) is sampling the seasonal specialties in the bakeries, pastry shops, and delicatessens.