Eat your way around the world
Serves 6 If you're looking for a quick and easy marinade, forget the supermarket bottles, loaded up with high fructose corn syrup and chemicals. Our sweet, natural glaze is made with dijon mustard, crushed garlic and rich maple syrup. Special thanks to Kevin from Toronto whose recipe Maple Dijon Grilled Chicken inspired our version. If you haven't already checked out his blog "Closet Cooking," you are in for a treat. This guy is an inspiring cook and photographer. … [Read more...]
Makes a dozen eggs I met my match with Cambodian Grilled Eggs. My patience and sanity were pushed to the limits. Not one to take a beating, however, I salvaged what I could from this tricky recipe and ended up with twelve super tasty eggs. This popular Cambodian street food makes for a fun side dish at a barbecue. You'll be *almost* stress-free if you prepare everything a day ahead, saving the last step for the barbecue itself. Definitely DON'T make this dish last minute. You'll be … [Read more...]
Serves 4 Sweet and tropical, our recipe is inspired by Steven Raichlen's Planet Barbecue. His version adds sugar and other goodies to the coconut milk basting liquid. Our corn on the cob is a little simpler - basted straight up with plain coconut milk. The creamy coconut milk gives corn a mild tropical flavor - perfect for a summertime barbecue. Serve with extra coconut milk on the side, for those who like to slather on extra coconut goodness. Ingredients: 1 small can of coconut milk … [Read more...]
Serves 4 Borasheht (or brochettes/kabobs) can be any sort of skewered meat. In our recipe, tender pieces of lamb are marinated in a spicy sauce. As you bite into the lamb, your mouth fills with a hint of cinnamon and garlic, mild tang from the vinegar, and a steady, creeping burn from the cayenne (about mild, on my scale). NOTE: If you would like some extra heat on the side, try our Kan Kan Kan spice blend, popular in Burkina Faso. Ingredients: 1/2 tsp paprika 1/2 tsp … [Read more...]
Serves 4-6 Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish. Be sure to prepare a day ahead (or at least several hours) so that the flavors can properly distribute. Otherwise the garlic will be too sharp and bitter. If you simply must serve this dish right away, use less garlic. Ingredients: 3 eggplants 4 red bell peppers 3 tomatoes (I used roma) 2-5 cloves garlic fresh parsley, … [Read more...]
Makes about 16 finger sausages Cevapi, pronounced cheh-VAH-pee, are highly addictive mini sausages served in a special Bosnian pita bread called Somun. You may substitute either naan or other thick, doughy bread. Some Bosnians swear by quickly dipping the bread in beef broth and heating for a minute over a hot grill. The hot, slightly brothy bread with Cevapi is a bite of heaven. Simply inspired! Although this recipe contains pork, you may also make it with equal parts lamb and … [Read more...]
Makes 1 Butter Grilled Poblano Here's to my new favorite way to eat peppers! I got the idea from Kunzang Choden, a Bhutanese author who speaks of her father grilling chili peppers this way. We had to wait as he incised slits in the chillies and filled them with fresh butter and salt. When the chillies were ready they were put on bamboo skewers and placed over the flames in the hearth. After much sizzling and hissing took place, each of us received two to three chillies on our rice. The … [Read more...]
Serves 4 Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water! Ingredients: 3 eggplants 4 cloves garlic, crushed 2 Tbsp olive oil 1/4 tsp cayenne 1 1/2 tsp sweet paprika 2 Tbsp lemon juice 1/4 cup fresh parsley, minced 1/2 - 1 tsp salt Method: 1. Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or until soft. NOTE: Today it's pretty hot in Oklahoma, so I decided … [Read more...]
