I wanted to create a sandwich that was filling, and this is definitely filling! Several ingredients, like the dijon mustard and the pablano chili bring its own sharp taste, so no extra seasoning is required.
The third of three glazes from the Montreal Gazette. Goes well with beef, chicken, pork or fish (I keep kosher, so I wouldn't put any of these glazes on pork, but everyone else is free to do so). It would be nice if people would review these glazes and let me know which glaze works best with what meat. The combinations appear endless, so some people should find the making of these recipes interesting and fun!
This recipe appeared in the Montreal Gazette a few weeks ago with two other recipes. I'm going to submit each one separately because each one is so different from the other. The glazes go well with beef, chicken, pork or fish, and can be brushed on during the last five minutes of grilling.
So I was asking my friends for recipes for the upcoming holiday of Shavuot (a time in which we celebrate the receiving of the Ten Commandments), and I got this one. I have to write thisone right away, because she just told me and there was no piece of paper to write it down. My friend uses a prepared pie crust, but that shouldn't stop you from making your own if that is your preference.
So I decided to generically look for Polynesian recipes and found this on Polynesian.ca These are sweet coconut cream custard cubes and are a favorite Alii Luau dessert. Luau, as I read at the bottom of the recipe is typical of Hawaiian recipes.
I was looking for Swiss recipes when I found this on GourmetSleuth.com. I was able to get to this website (and recipe) by looking up what Appellzeller cheese was, which is a Swiss cheese made in the Appellzeller region of Switzerland.
Tomatilla is a widely used ingredient in South America, according to my Canadian Living magazine from two years ago! It's a generic thing to say, since I'm sure each country has it's own way of using it.
This is from Canadian Living magazine, from two years ago. I've been going through my magazines and cookbooks to see what I have and was suprised to find this. I guess this is a general spice mix, used throughout Africa, although, if you go from country to country you might find some kind of variations.
I saw this on The Amazing Race last night. Each team of two had to make a 100 of these drinks while visiting Brazil, as it is a very popular drink with the Brazilians. Remember to use a highball glass to pur the drink into.
Buddy Valaski is an Italian, who makes a living as a pastry chef. He has two shows on TLC called Cake Boss and Kitchen Boss. On the latter show, Buddy makes primarily Italian food, mostly from Sicily, where his family is originally from. I don't know if Paninis are Sicilian in origin, but Buddy sure knows how to make good recipes!
This is from reciperewards.com and is good for a lot of different meats. I decided to put the minimun eight hours for marinading in the prep time, because there is no cooking involved, just the putting together of the ingredients for the marinade.
This is a Somali recipe from recipewikia.com. The spice is mentioned with the directions, because it is considered to be the most common spice for the area, although you can try something similar to cardomon if you like.
I got this from the TLC channel and is an Argentinean recipe. This recipe is baked in ramekins, which are individually sized baking dishes. Any other small ovenproof ceramic or glass dishes may be used instead, creating a welcome change from plain vegetables with your meals.