CUBAN BAKED RED SNAPPER WITH PAPRIKA AND GARLIC SAUCE
Pargo al Horno con Pimenton y Salsa de Ajo

When the fish is marinated, herbs and spices have the opportunity to enhance the natural qualities of the fish. And keeping the skin on this mild-tasting whole fish helps lock flavors in and protects the moistness of the fish. The foil helps to further ( Read more... )

Moroccan cuisine is known as one of the most diversified and complex cuisines in the world. It's a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean and African cuisines with French and Spanish influences -- as a result of history and geographical proximity. The midday meal tends to be the main meal, with the exception of the holy month ( Read more... )

MACADAMIA-CRUSTED PORK
Serves 6

This is the winning recipe from the 2005 'Taste of Elegance' contest, created by Chef Greg Schiesser. Note: Japanese bread crumbs, also called Panko, are coarsely chopped dried bread crumbs. Use if possible, as they do add a special texture to the dish.

Seasoned Flour
1/2 cup flour
1/2 teaspoon salt
1 teaspoon sugar

( Read more... )

GERMAN PORK CHOPS IN CREAMY WINE SAUCE
Schweinekoteletts in Sahnesosse

Serves 6

6 pork chops
1 garlic clove, minced
1 teaspoon caraway seeds, crushed
2 teaspoons Hungarian-style mild paprika***
1/2 teaspoon salt
Pepper to taste
1 cup dry white wine
1 cup sour cream

***NOTE: Use Hungarian/European-style paprika only - it's available at most larger stores ( Read more... )

SHRIMP IN GARLIC SAUCE
Camarones al Ajillo

This recipe, Spanish in origin, is a popular dish among Cubans. Fresh lime juice helps to "cook" the shellfish, while olive oil gives added depth. Many cooks saute the shrimp, but I [author] prefer the golden brown finish broiling affords. Brevity is the key -- don't overcook the shellfish. Always serve ( Read more... )

FRICASSEE OF SCALLOPS

In France, scallops are sold in their shells and one can see the poor things yawning with discomfort on the fishmonger's slab. It is always advisable to touch the back of a scallop with the tip of a knife. If the shell snaps shut on the blade this is a sign that the scallop is full of fight and in good health. If not, then it ( Read more... )

NICOISE SALAD
Salade Nicoise

Catherine-Helene Barale, who runs a restaurant in Nice of the same name, is a formidable elderly woman who fiercely upholdes Nicois cookery traditions. According to her, the true salade nicoise never contains potatoes or any other boiled vegetable. Here, then, is the 'real thing', made with raw vegetables only and ( Read more... )

In Myanmar {formerly known as Burma}, people enjoy rice as their main food. It comprises about 75% of their diet, and is served with meat or fish, soup, salad and vegetables all cooked in their own ways, and some relishes to complement the meal. During meals, all the dishes are laid out on the dining table and served together so that diners can ( Read more... )

TUNISIAN RED PEPPER RELISH
Slata Mechouia Nablia

One of the best features of Tunisian food are the many regional mechouia {roasted} salads in which the vegetables are grilled or roasted. This bright red one from Nabeul is a fiery appetite-whetter. A popular way of serving it is surrounded by olives and wedges of hard-boiled eggs. I also use it as a ( Read more... )