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Celebrate Cinco de Mayo with Mexican Grilled “Pizza” | Tlayuda

Sometimes I want it all: A clean house and a lazy weekend. A good night’s sleep and a Doctor Who marathon. Salad and pizza. Mexican and Italian food. I might not be able to balance out the former two, but as for the latter? Yes and yes.  The biggest tortilla in town. Tlayuda is Mexico’s answer to pizza. But don’t expect tomato sauce and basil leaves. This popular Oaxacan street food is made on an enormous tortilla and spread thickly with black beans (Take note: these aren’t ordinary black beans – they’ve been blended with a heaping of roasted garlic and onion, cumin, and chile powder). Purists will spread the tortilla with lard, too – though I prefer a light brush of vegetable oil. Finally, cheese is sprinkled on top, as is your choice of meat (beef, pork, or browned chorizo) and a garden’s-worth of toppings (think avocado, tomato, cheese, cilantro, lettuce, and jalepenos). It can be served open-faced or folded in half. When the first hot bite passes your lips, be prepared for a flavor explosion –  especially when you add a puckering of freshly …

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Lime & Cabbage Slaw with Yucca | Vigoron

Today we’re taking a bite of Nicaraguan sunshine. This is the kind of sunshiny soul food that satisfies cravings. Bored cravings. Excited cravings. Lonely cravings. I’m ready for winter cravings. I miss my man cravings.  I wish I could sing cravings. It’s like the fairy godmother of salads. This sunshine is magic. So what is it? Vigoron. A heaping mound of comfort, nestled on top of deep green banana leaves. This is Nicaraguan street food, designed to make your mouth happy. First comes cubes of boiled yucca, tender like a potato. On top of that sits the cabbage slaw – seasoned with zingy lime juice, fresh tomatoes, onion, a touch of jalapeno, and cilantro. It’s like… salsa and slaw mixed in the most refreshing way. Wait. Scratch that. Thanks to the happy helping of salt it’s a lot like … a margarita salad. The perfect margarita. Traditionally Vigoron is served with fried pig rinds, or chicharones. I tried this and it was fine, but I really enjoyed it with a vegan version I stumbled across at the Hispanic market down the …

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Fijian Coconut Ceviche | Kokoda

Serves 4 (as an appetizer) Until Kokada entered my life, ceviche was uncharted territory for me. Raw fish dishes are definitely not native to my hometowns – Boston, Atlanta, Paris, or Luxembourg – they’re really more of a tropical item. (Is it weird to say I have more than one hometown? It’s all I know…) I had my reservations about consuming raw fish in landlocked Tulsa, Oklahoma – but, after taking a big sniff, the fishmonger assured me the mahi-mahi was fresh. What a flavor sensation it is – mild fish swimming in a blast of tart lime juice and cloaked in creamy coconut milk. I added a bit of hot pepper to give even more dimension, but you can use regular green peppers if you’d prefer. TIP: Ask your fishmonger to skin the fish and remove its bloodline. TIP 2: If you have leftover coconut milk from a can, use it to make some Grilled Corn with Coconut Milk. Ingredients: 1/2 lb fresh mahi mahi (skinned & bloodline removed) 2 limes, juiced 1/4 tsp …

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Pili-Pili hot sauce

Pili-Pili (also called Piripiri) is the kind of hot sauce that puts hair on a man’s chest. And, possibly, even a woman’s. This basic African condiment was introduced by the Portuguese in the 1500’s. To give you an idea of how intense pili-pili is, imagine this true story: Positioned just outside the second room, where we would shake the president’s hand, sat a vast array of spicy delicacies, accompanied by bowls of pili-pili sauce for dipping. For the uninitiated, Pili-pili (pronounced “pee-lee pee-lee”) is a sauce made from a fiery pepper similar but more potent than a jalepeno. Crushed into an eye watering hot sauce, pili-pili is not for the weak and timid. The majority of assembled dignitaries, faint with hunger, attacked the assortment of peppery cocktail treats with gusto. However, immediately before their moment of glory with Mobutu [the president], most had mouths heartily stuffed with spicy finger foods laced with pili-pili – a deadly combination. Television cameras caught diplomat after diplomat walking the red carpet, mouths burning into a smile, and eyes watering. Far from emotional tears …

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Armenian Bulgur Pilaf Salad | Itch

Serves 8 This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb. Ingredients: 1, 15 ounce can diced plum tomatoes 1/2 cup olive oil 2 cups chopped onion 2 cups bulgur 1/4 cup lemon juice salt pepper 1 small jalapeno, minced 1 large red bell pepper, diced 1 large red onion, diced 8 scallions, sliced 1/2 cup fresh chopped parsley 1-2 cups very hot water (add as needed) Method: 1. Saute onions in oil over medium heat until golden. Add tomatoes and liquid and bring to a boil. Puree. 2. In a large bowl, combine all ingredients. Cover and let stand for 45 minutes, until the liquid is completely absorbed. 3. Taste and adjust seasoning if necessary. Let stand at least 30 minutes before serving. Serve cold or at room temperature. Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb.Armenian …

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Spicy Mango and Avocado Salad

Serves: 4-6 My husband said he would never order this on a menu but when he tried it, he bacame a believer. Sweet mango, buttery avocado, tart lime juice, and spicy jalepeno make a wonderful summertime salad. Make sure your fruit is juicy and ripe! Ingredients: 2 large mango, cubed 2 large avocado, cubed 2 limes, juiced 1/4 cup thinly sliced red onion 1-2 Tbsp minced jalepeno (mild-hot) salt pepper Method: 1. In a medium bowl, combine all ingredients together. Season with salt and pepper. Serve room temperature or slightly chilled – the flavors are more intense at room temperature. Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe My husband said he would never order this on a menu but when he tried it, he became a believer. Sweet mango, buttery avocado, tart lime juice, and spicy jalapeno make a wonderful summertime salad. Make sure your fruit is juicy and ripe!Spicy Mango and Avocado Salad CourseSides & Salads Lifestyle5-ingredients or less, Gluten-Free, Vegan, Vegetarian Food TypeFruit, Sasha’s Favorite Recipes, Spicy, Vegetables Servings 4-6people Servings 4-6people Ingredients 2large …

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