BELGIAN STEAMED MUSSELS
Serves 4

3 quarts mussels in the shell {about 4 pounds}
3 garlic cloves, minced
6 shallots or green onions, chopped
3 tablespoons olive oil
1 cup dry white wine
1/3 cup minced parsley
Freshly ground black pepper
Melted butter

Soak mussels for 30 minutes in salted water. Scrub well under cold running water with a stiff brush. In a ( Read more... )

AMERICAN CRAB, SHRIMP AND ARTICHOKE DIP WITH WALNUT BREAD

2 pounds Dungeness crab
1 pound bay shrimp
4 egg yolks
1 pound mayonnaise {or less to taste}
1/2 cup Dijon mustard
1 and 1/2 pound marinated artichokes, chopped
1 cup Swiss Cheese
1/2 cup heavy cream
1/4 cup lemon juice, fresh squeezed
2 tablespoon garlic, minced
1 tablespoon black pepper, cracked
1 cup ( Read more... )

INDIAN SPICY FRIED POTATOES
Serves 6

1/4 cup peanut oil
2 teaspoons black mustard seeds
2 teaspoons sesame seeds
1/2 teaspoon fennel seeds
6 cups diced, cooked white potatoes
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
Salt to taste

Heat oil in a large, nonstick fry pan. When hot, add mustard, and sesame and fennel seeds, stirring constantly. As soon ( Read more... )

FRENCH SCRAMBLED EGGS WITH SEA URCHINS AND CAVIAR
Oeufs Brouilles Au Caviar D'Oursins

Serves 2

50g/2oz/4 tablespoons butter
6 eggs
12 sea urchins, coral only
Salt and freshly ground black pepper
2 tablespoons double {heavy} cream
2 tablespoons whipped cream
2 tablespoons truffle juice
2 teaspoons caviar
Puff pastry strips formed into two small latticework ( Read more... )

TIBETAN SPICY CHEESE SOUP
Churu

This exotic mixture combines hot chili with pungent blue cheese, using a spice called emma that is similar to Szechuan pepper. Chop Beef {or chicken} by hand or in a food processor. Makes 4 servings.

1/2 onion, chopped
1/4 teaspoon of paprika, ground Szechuan or black pepper
1/4 teaspoon each of minced garlic and ginger
1/ ( Read more... )

This is a 'real' Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian influence is greatest in the South where curried dishes are more popular than elsewhere in Vietnam. This ( Read more... )

BANGLADESHI PRAWN CURRY
Serves 4

1/2 pound large prawns
2 pounds spinach, chopped
3 tablespoons ghee
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 stick cinnamon
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
2 teaspoons chili powder
1 teaspoon black pepper
1/2 cup tomato paste
1 teaspoon honey
1 teaspoon salt
1 ( Read more... )

Tomatillo, also known as 'husk tomato' or green tomato, is not an ordinary tomato. Each one is surrounded by a husky, papery leaf and the fruit often appears to be glued into the leaf because of the sap this unusual tropical plant excretes. Tomatillos are zesty in flavour when eaten raw; when cooked they lose their acidic taste but retain their ( Read more... )

Tajine dishes are slow cooked at low temp, resulting in tender, fall-off-the-bone meat with aromatic vegetables and sauce. More: http://en.wikipedia.org/wiki/Tajine

MOROCCAN LAMB AND PEAR TAJINE
Serves 6

2 large onions, sliced
1 kg lean lamb, leg or shoulder, cut into 4cm cubes
4 pears, peeled, cored and cut into 4cm chunks
1/2 cup sultanas {golden ( Read more... )

AMERICAN AVOCADO AND GRILLED SHRIMP SANDWICHES
Serves 12

3/4 cup olive oil
3 tablespoons fresh basil, chopped
1 tablespoon garlic, finely chopped
48 shrimp, peeled and deveined; about 3 lbs
Salt and black pepper to taste
3/4 cup mayonnaise 
24 pieces sliced egg bread, 1/4 inch thick
6 medium avocados, sliced
12 Roma tomatoes, sliced lengthwise
48 slices ( Read more... )