A traditional Trini snack
Put mango strips into nonreactive bowl. Add remaining ingredients, toss to combine. Serve immediately
This Moroccan sauce made with fresh herbs, garlic and lemon is a great marinade or finishing sauce.
Use with meat or seafood
Toast coriander and cumin in a small dry skillet about 2 minutes, until fragrant.
Stir to keep from scorching.
cool coriander and cumin, and lightly crush with a heavy skillet.
Place coriander seeds, cumin seeds, garlic, lemon zest, lemon juice, paprika, salt, red pepper flakes, and dash of red Habanero sauce in blender and puree until mixture is very smooth
Add fresh cilantro, parsley, and mint.
Pulse until mixture is well blended but still textured.
keep in airtight container.
This marinade is reminiscent of bulgogi. The wings absorb alot of flavor and are great on the grill, just make sure not to scorch.
The longer the marinate the better they get.
Blend together Andalimin peppers, apple juice, tamari, gochujang, sesame oil, ginger, brown sugar, and garlic
Season wings with salt and put into large zipper bag.
Pour 2/3 o marinade over wings. Toss to coat and put in bottom of refrigerator for 2 days. turn to evenly coat.
Put on medium grill, turn occasionally watching closely because of the sugar content inmarinade.
grill about 15-20 minute total until crisp and lightly charred
For quick pickle,
Toss cucumbers, kimchi, vinegar, 3 of the scallions, ad 1 tsp salt in bowl.
let stand 10-20 min
put finished wing in a large bowl and pour remaining marinate over them prior to serving.
These spicy meatballs are loved by all, the fish sauce is a true background ingredient, but can be omitted if desired
Grilled Spicy Pork Meatballs with Nuoc Cham
Soak skewers if using wooden ones.
Finely grate ginger and 4 garlic cloves into medium bowl.
add salt, 1/2 cup cilantro, 1/4 chili paste, 1 dash XXX sauce, 2 Tbsp fish sauce, and 2 tsp sugar
Add pork and mix well with your hands
Form pork mixture into 20 oblong shaped balls.
Let chill 15 min
Place 2 balls onto each pair of skewers.
grill until charred and just cooked through.
remove to pan and cover with foil for sauce whisk lime juice, 1 Tbsp cilantro, 2 tsp chili past,1 dash XXX sauce, 2 Tbsp fish sauce, 2 tsp sugar, and 2 Tbsp warm water
grate remaining garlic clove int Nuoc Cahm and stir
Dal is a simple lentil curry with limitless variations
Heat clarified butter in large pot on medium heat.
Add onions and cook till just wilted.
Add garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes until fragrant.
Add the tomatoes and deglaze pan with the vinegar.
Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally.
Taste and adjust seasoning with additional cumin, salt, pepper, sugar
This Dish is reminiscent of a dish I ordered many years ago in a fine French Restaurant in Quebec.
I remember calling it Shrimp Proffa Sally: I was a little kid after all. It looked so good but….. I couldn’t stand garlic, and would not eat one bit of if after I tasted the garlic.
Now I love this dish and This is pretty close to the original, only better with the Lemoncello® Sauce.
You can do the same thing with sea scallops.
Shrimp Provencial with Lemoncello®
:note the garlic cloves are not pictured
In large skillet over medium high heat melt clarified butter and add 2 tbsp. olive oil.
Season shrimp with salt and pepper.
add to the skillet and cook till lightly browned around edges, about 2 min..
Add garlic and stir well while cooking
chop green ingredients:parsley, basil, cilantro
Add remaining 2 tbsp olive oil to pan,along with tomato paste and capers.
mix well add the lemon juice and the parsley, basil and cilantro.
cook over low heat until shrimp are cooked through and sauce thickens 4-5 min.
Transfer shrimp to serving plate and spoon some sauce over them put a drop of Lemoncello® on each shrimp.
Serve with rice or crusty French bread.