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... )

Szechuan, Szechwan, or Sichuan cuisine is a style of Chinese cuisine, originating in Sichuan Province of landlocked Southwestern China. The food is famous internationally for being hot and spicy, but not all of it actually is. Sichuan means "Four Rivers", cooking styles within the region are separated by location: Chengdu, Chongqing, Greater River ( Read more... )

SPANISH TAPAS: AVOCADO AND PRAWN COCKTAIL
4 servings

3 large avocados
1 lb prawns
3 tablespoons olive oil
1 spring onion/green onion
1 clove garlic
Salt to taste
5oz whipping cream, unsweetened
5 tablespoons olive oil
Shredded lettuce {optional}

Peel prawns and remove heads. Season and fry in the 3 tablespoons oil. {Heads can be used to make stock}. Peel ( Read more... )

CUBAN CHICKEN WITH MUSTARD-YOGURT SAUCE
Pollo con Salsa de Mostaza y Yogur

In this recipe, the Dijon mustard and yogurt combine with cilantro and the fruit juice in a stimulating way that transforms these good ingredients into a great dish that will have you wanting more.

Serves 4

8 boneless, skinless chicken breast halves
2/3 cup sour orange juice
{If ( Read more... )

SWEET & SPICY PORK AND NOODLE SALAD
Serves 3

3 center cut loin chops, boneless, cut into stir fry strips
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon grated ginger root
1/4 teaspoon crushed red pepper
2 teaspoons vegetable oil
2 teaspoons sesame oil
1 bell pepper, cut ( Read more... )