Thai Kaeng Phed Ped Yang will amaze you with its marvelous, complex, and elegant combination of textures and flavors.
(Photo Attributed to Author: Terence Ong)
Thai Kaeng Phed Ped Yang (Thai Roasted Duck in Red Curry) Recipe-
Author: Marvin Wilson
Maldivian Tuna Balls Fuhjehi Kavaabu
Maldivian Tuna Balls (“Fuhjehi Kavaabu”) are battered and deep fried. They are simply delightful, and immensely popular in Maldive. You can serve them on a plate with side dishes, or some people like to have them served on a skewer.
(Photo Attributed to Author: Chenghoiting701)
Maldivian Tuna Balls Recipe-
Moroccan Lamb Kebabs
Today’s post is a marvelous African (Moroccan) recipe – Moroccan Lamb Kebabs, served with golden couscous. You can find this and lots of other Moroccan dishes on our Moroccan Cuisine page.
Lamb Kebabs with Golden Couscous is a classic Moroccan dish, and a national favorite. The rich, tender, spicy flavorful lamb meat, with onions and apricots to compliment the meat is a remarkable and wonderful treat. Try grilling up some Moroccan Lamb Kebabs with Golden Couscous for your next backyard cookout – you and your guests will love it!
(Photo Attributed to Author: Rochelle Hartman)
Moroccan Lamb Kebabs with Golden Couscous Recipe-
Jamaican Jerk Pork Recipe
Jamaicans will “jerk” just about any kind of meat, and this Jamaican Jerk Pork Loin is an outstanding taste treat. The taste treat you will receive is far more pleasurable than the small amount of work it takes. Making a juicy, spicy slab of Jamaican Jerk Pork Loin is very easy.
Jamaican Jerk Pork Loin, shown in the middle of this Caribbean style full meal serving. (Photo Attributed to Author: Mulling it Over)
Jamaican Jerk Pork Loin Recipe-
Thai Spicy Coconut Shrimp Soup
Thai Spicy Coconut Shrimp Soup is without a doubt one of the tastiest seafood soups in the world. Super spicy, sumptuous, and hearty!
(Photo Attributed to Author: Takeaway)
Thai Spicy Coconut Shrimp Soup Recipe-
How to Cook with Moroccan Tagines
The tall, attractive, conical cookware common to Moroccan (and other North African cultures) known as the “tagine” is similar in function to the western world’s Dutch Oven.
(Photo Attributed to Author: Bawdeep2010)
However, knowing how to cook with Moroccan tagines is a different skill set in some ways. This article is intended to help those who would like to begin using the tagine effectively in their kitchens.
First, let’s get into exactly what the tagine is, how it is made, and how it cooks food. Then we will delve into how to cook with Moroccan tagines.
The tagine itself is named after a style of North African dishes by the same name. Tagines, the dishes or meals prepared in the tagine, can be stews (by far the most often prepared in them), meats, vegetables, rice, couscous, just about anything, really. For a great lamb tagine recipe, click here.
Traditionally, for centuries, tagines have been made of clay, baked into an extremely hard and durable type of porcelain. You can still get the traditional, clay-based tagines today, and they are still commonly used in North Africa. In modern times, however, some manufactures have been producing tagines with equally effective cooking capabilities made of other materials, such as enameled cast-iron.
The unique conical shape of the tagine provides a moist, hot cooking enclosure for the foods being prepared. Moroccan tagines have a shallow, wide base. The cone-shaped lid fits snug and tight inside the base. During the cooking process, steam rises up from the base into the cone. In the cone, the steam condenses, forms beads of moisture, and trickles down the sides back into foods cooking in the base.
If you are familiar with the Dutch Oven, you will recognize some similarity here. The difference is that the tagine is even more efficient with respect to how much liquid is needed overall. The design and method of cooking the tagine possesses is such that it requires far less liquid than the Dutch Oven in order to cook foods very slowly until completely tender.
Okay. With this information in mind, now here is …
How to Cook With Moroccan Tagines-
How to Eat a Rolex in Uganda
How to eat a Rolex in Uganda?
Now, first off, in Uganda, a Rolex is not usually going to be a fancy, high-priced wristwatch. Rolex is Uganda’s favorite fast food. It is available everywhere, in restaurants and in the market at street vendors, pre-prepared and ready to eat. Rolex is basically a chapati, rolled up with seasoned scrambled eggs, or maybe cabbage and tomatoes inside – sometimes all three. It is cheap, oh-so-tasty, and you can now experience how to eat a Rolex right at home!
(Photo Attributed to Author: Kalyan)
Eat a Rolex – a Ugandan Traditional Recipe-
Florida Key Lime Pound Cake
Florida Key Lime Pound Cake is as All-American as you can get. A truly original American dish is the Key Lime Pie, made with limes from the Keys at the southern tip of Florida. And this recipe is an outgrowth of the Key lime popularity, enjoying the delightfully tangy-sweet flavor in this Florida Key Lime Pound Cake.
(Photo Attributed to Author: alanagkelly)
Florida Key Lime Pound Cake Recipe-
Chinese Crispy Steamed Duck
Chinese Crispy Steamed Duck is a classic and special dish that utilizes the Chinese bamboo steamer. We have a post dedicated to explaining the many practical and healthy reasons for cooking with this amazingly simple yet effective Chinese cookware. To read it, just Click Here.
(Photo Attributed to Author: Banej)
You will not find any Chinese cuisine recipe more tasty and elegantly prepared than this delicious and exquisitely textured Chinese Crispy Steamed Duck. Trust me, it is out of this world wonderful!
Chinese Crispy Steamed Duck Recipe-
New England Lobster Rolls
Today’s post is featuring a new recipe added to our Classic American/Soups and Sandwiches Page:
New England Lobster Rolls
(Photo Attributed to Author: Ehedaya)
To make perfect New England lobster rolls, you want to keep it simple. The succulent flavor of lobster meat is in itself what you want featured. Avoid the temptation to add much – if anything – to this simple, yet elegant recipe. Too many extra flavors can wind up overshadowing the unique and subtle flavor of the lobster salad filling. Even the use of sriracha hot sauce, if overdone, can ruin New England Lobster Rolls. You may even want to not use any hot sauce at all, but I find just a bit of it actually adds a “brightening-up” taste to the lobster. Experiment for yourself.
Note: If you are going to use fresh lobster meat, and will cook it yourself, you will need to buy four times the weight (in lobster tail form) of the amount you want to wind up with for your lobster salad. In other words, for this recipe, which calls for 1 pound of lobster meat, you would need four pounds of fresh lobster tails.
The below recipe does not take into account cooking time for the lobster, so for your convenience there is a chart below the recipe which shows how long to steam the tails.
New England Lobster Rolls Recipe-
No More Dry White Meat!
Just a short post to let you in on a little-known, but very helpful cooking tip. Almost nobody likes that dry white meat, the breast meat, of chicken or turkey, right? Here’s the simplest, easiest trick to having your poultry dishes turn out so that the white meat turns out juicy and oh-so-yummy!
When roasting your bird, for however long the cooking time is, place the bird into the roasting pan with the breast side down, and the backside up, with the lid placed on top of the pan. This will allow all the delicious fatty juices from the backside to seep down into the breasts. Halfway through the cooking, flip the bird over, take the lid off, and place back into the oven. This will allow the skin to brown, and seal those juices inside the white meat.
After your bird is fully cooked, take it out of the oven and allow it to sit for 10 to 15 minutes. When you slice into the breast meat, you will see those flavorful juices oozing out, and when plated, you and your family and guests will be amazed at how delicious your white meat is – no dry white meat on your table!
Full Belizean Pork Tenderloin Meal
Belizean Roasted Pork Tenderloin is amazing by itself. However, it is even better when served as it is traditionally in Belize, as the main meat entree in a three course full meal. The sides are Mediterranean Potatoes and Vegetables and Belizean Style Stewed Tomatoes. So, on this page you get a three-for-one special, with all three recipes. Together, this combines into a full, satisfying Belizean meal to remember, trust me.
Full Belizean Pork Tenderloin Meal Recipe-
Marinated Grilled Rib Eye Steak Cuban Style
Cuban Marinated Grilled Rib Eye Steak is as wonderful and special as any meat eating and grilling enthusiast could ever hope for. Many countries and cultures have grilled steaks in their cuisines, of course, but Cuban Marinated Grilled Rib Eye Steak is unique. This is because of the specific marination ingredients and preparation method – and it is very Cuban!
Marinated Grilled Rib Eye Steak (Cuban Style) Recipe-
Grilled Herbed Lamb Chops Down Under Style
Grilled Herbed lamb chops, seasoned and prepared in the “down under” Australian style – simply amazing! If you are a fan of grilled meats, and you like lamb meat, this one is definitely for you. Not only succulent, tender and juicy, these grilled herbed lamb chops are specially seasoned with exotic spices and rubs. A one of a kind ethnic foods culinary experience!
(Photo Attributed to Author: Naotake Murayama)
Grilled Herbed Lamb Chops “Down Under” Style Recipe-
Italian-American Shrimp Scampi Supreme!
Shrimp Scampi Supreme is a classic example of Italian immigrant influence on American cuisine. “Scampi” are actually lobster-like crustaceans, but much smaller – about the size of a jumbo prawn (shrimp). They have pale pink shells, also like the larger lobsters. When Italian cooks immigrated to America, true scampi were hard to come by. So, they started using jumbo prawns with exceptionally satisfying results. They continued to call the dish “scampi”, but added “shrimp” to the name. Hence, “Shrimp Scampi” came into existence, a truly original American dish. There are many versions of it, but this one is my favorite, thus the name: Shrimp Scampi Supreme!
(Photo Attributed to Author: Phil Whitehouse from London, United Kingdom)
One of the more traditional methods of preparing scampi in Italy is to sauté them in white wine, olive oil, chopped onion and minced garlic. This American Shrimp Scampi Supreme recipe follows that much of the tradition, but adds a couple herbs: parsley and tarragon.
Italian-American Shrimp Scampi Supreme Recipe-