February 23, 2013 |
Dear SOS: Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called España . Its gambas Mozambique (shrimp Mozambique style) was extraordinary. I'd love the recipe so we could enjoy this fabulous dish more than just once a year. Keith Johnson Rancho Palos Verdes Dear Keith: If I didn't know how easy this dish was to make, I'd be planning a cross-country trip to Amelia Island too. Large shrimp are poached in a rich sauce flavored with garlic and spice, fresh lemon, coconut milk and a few dashes of hot sauce.
February 15, 2013 |
Chicken doesn't have to be boring. Show it a little love with a flavorful marinade and chicken can be downright amazing. Why not dress up your chicken with bright, fresh lime and lemongrass, a little sesame oil and coconut milk, a touch of brown sugar and a hint of heat from some fresh Thai chiles? A Thai coconut marinade is simple, and comes together in minutes. The trick is to give the chicken enough time to properly marinate, so the flavor really soaks in -- this may not be dinner tonight , but it's a perfect dish for this weekend.
January 15, 2013 |
INNAMREDIYARPATTI, India - Michael headed for work at a textile mill, leaving his wife, children and infirm mother at home in this impoverished part of southern India. When he returned a few hours later, his mother's body was propped up in a chair surrounded by villagers and decorated with flowers, poisoned by his wife with a potion in a local form of mercy killing known as thalaikoothal. Three decades later, he harbors no ill will toward his wife. "My mother had been sick and in pain for 20 days and wasn't eating properly," said Michael, 62, who like many southern Indians uses one name.
December 21, 2012 |
You're handed a glass of a familiar holiday drink, and a deliciously unfamiliar aroma greets you: toasted coconut with hints of Tahitian vanilla, cinnamon and Jamaican allspice. You raise the glass to your lips and are surprised by the satiny texture -- nearly thick enough for a spoon but souffle-like. The flavor is rich and harmonious -- warm, caramel notes of dark Jamaican rum playfully flirting with the slight sweetness of coconut milk. It's the perfect tropical eggnog for a brisk holiday evening.
November 14, 2012 |
Quick baking trick: To give your eggs more volume when baking, bring them to room temperature before adding them to a recipe. The eggs will beat more quickly and easily in a batter, and taking the chill off whites before whipping will give you a loftier meringue. To warm eggs: Set the eggs out on the counter to temper, or place them in a bowl covered with very warm water until the eggs lose their chill. If the eggs are already cracked, place them in a bowl over a larger bowl of hot water, stirring until warmed through.
March 31, 2012 |
Fresh mango glistening the brilliant orange of a late-summer sun, glutinous rice balls glowing a radiant pandan green, tender taro cakes blooming the same piercing purple as a field of lilacs. Bhan Kanom Thai is a rainbow rush of colors. The Hollywood favorite is a den of overstimulation, its shelves stuffed with Thai desserts alive with vivid colors, focused flavors and foreign textures. To a particular set of Los Angeles diners, the sweet shop is an essential experience. Yet even as Southeast Asian flavors move from places like Thai Town and Little Saigon into the mainstream, the region's diverse desserts remain largely unknown, tropical curiosities far more complex than a simple batch of banana fritters.