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... )

CUBAN RICE
Arroz a la Cubana

Here's your basic rice without a lot of outside enhancement. The fresh garlic, tomato sauce, and stock are enough to make it a very satisfying side dish or main vegetable choice.

Serves 4

1 tablespoon olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
2 cups long-grain white rice
1 cup tomato sauce
1 bay leaf, crushed
1 ( 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... )

CUBAN SNOW PEAS IN OLIVE OIL SAUCE
Vainitas Chinas en Salsa de Aceite de Oliva

Snow peas, not typically Cuban, are enjoyed today in many Cuban-American homes. Mint leaves, still widely used in Cuba today, add the crowning touch to this simple saute prepared in olive oil.

Serves 4

1/4 cup olive oil
1 medium yellow onion, chopped
2 garlic cloves, peeled ( Read more... )

INDIAN COCONUT CHICKEN WITH ORANGE RICE
Serves 6

2 tablespoons canola oil
6 boneless, skinless chicken beasts, halved
1/2 cup chopped onions
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 tablespoon minced shallots
1/4 cup chopped macadamia nuts
1 whole habanero chile pepper, stemmed and seeded
1/2 teaspoon grated lemon rind
1/2 ( Read more... )

CHINESE CRISP FRIED PORK WITH SWEET & SOUR SAUCE
Gwoo Lo Yook

1 pound pork tenderloin
1 tablespoon soy sauce
1 tablespoon Chinese wine or dry sherry
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon five-spice powder
1 cup all-purpose flour
3/4 cup warm water
1 tablespoon peanut or vegetable oil
1 egg white
Peanut or vegetable oil for ( Read more... )

SPANISH TAPAS:
CASTILLIAN PRAWNS IN A SPICY SAUCE
Serves 4

A simple dish that makes a good start to an informal meal, preferably in the open air, served with good Castilian bread to dip in the sauce. The rivers in the province of Burgos used to have a plentiful supply of prawns, which children caught by attracting them with a red rag. A few years ago ( Read more... )

AMERICAN CHILI
Serves 6-8

Everyone has their own version of chili. To this basic, meatless version you can add any meat or poultry you desire. For a vegetarian meal, add chopped mixed vegetables. You can serve chili with or without rice, but always with extra Hot Sauce on the side.

1 pound dried pinto or pink beans
3 tablespoons corn oil
1 cup chopped ( Read more... )

MOROCCAN TOMATO SALSA
Matbucha

8 ripe, plump tomatoes
Garlic
Hot paprika
Black pepper
Red and green peppers
Onions
Mushrooms
Olive oil

Peel the tomatoes by plunging them into boiling water, then into cold water. Cut in half and squeeze the juice out by squeezing through your hands (I recommend doing this in the bottom of your sink as they squirt!) Cut into ( 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... )