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    89 Recipes

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    Delicious paella with asparagus, broccoli, shrimp, chicken, and manchego cheese. From "Paella Paella" by Ballinger and Ballinger.

    Recipe #461655

    1 Reviews |  By Da Huz

    So I wanted to make "Cochifrito"... pan-fried pork. Then I realized that I had pork butt, not loin. I had an hour and a half to cook dinner, so I busted out the ol' pressure cooker! This is a simple recipe.

    Recipe #461654

    Grilled salmon with a berry sauce. Fresh, easy, and delicious! Goes well with wild rice, baked sweet potatoes, or the like.

    Recipe #460189

    Toasted bread with tomato, mozarella, and anchovies. A great appetizer!

    Recipe #459144

    Fresh tomatoes and basil toasted on top of sliced baguettes. Delicious appetizer! This is a little different that some of the other recipes I've seen here because I like my tomato and basil to be warm, so I toast it all together.

    Recipe #459142

    A light, vege-ful pasta and sauce dish. Adapted from "The Essential Mediterranean Cookbook" published by Borders.

    Recipe #459141

    1 Reviews |  By Da Huz

    A delicious dish that looks fancy but is actually quite easy to make. A good dish for entertaining! Adapted from "The Essential Mediterranean Cookbook" published by Borders. Mussels can be used in place of clams. Make sure your clams aren't too small... you're eating them out of the shell!

    Recipe #459140

    Delicious, hearty stew. Also tasty with elk, deer, and (I assume) other similar meats. Adapted from "The Spice Cookbook" by Day and Stuckey 1964).

    Recipe #458920

    Beef (or pork, or elk, or whatever) marinated in a coconut milk curry, grilled, and drizzled with satay sauce. From "The Essential Curries Cookbook" by Steer (2008). My roommate said, "I don't know what 'satay' is, but we need to make it more often!"

    Recipe #458813

    A tasty, medium-hot stew of chicken, peanut butter, and tomatoes. Adapted from "Flavors of Africa Cookbook" by Dewitt, Wilan & Stock (1998). Note that the amount of chicken broth is approximate... you want the broth to barely cover the chicken.

    Recipe #458592

    A tasty, medium-spiced chicken curry. If you use "lite" coconut milk it's almost good for you... Adapted from "The Essential Curries Recipe Cookbook" by Steer (2008). Feel free to garnish with lime wedges and basil, and serve on top of steamed jasmine rice.

    Recipe #458543

    Chicken braised in red wine with celery, onions, and mushrooms. The burnt brandy brings a unique sweetness to this classic French dish. Adapted from "The Spice Cookbook" by Day and Stuckey (1964). It's my understanding that this kind of slow-cooked dish is best when using an old, free-range bird. Slow cooking in the wine tenderizes the otherwise tough meat, and older free-range birds develop more flavor than the young poultry-factory chickens we usually get in the store.

    Recipe #458367

    A hearty soup/stew from the desert region of Tunisia. Adapted from "Tunisia: Mediterranean Cuisine" published by Konemann. Note: there are a number of good recipes for harissa on Food.com, or you can just purchase it if your local store carries it. Also note: I listed this as "Libyan" in the recipe sifter because there's not an option for "Tunisian" or a generic "North African". I figured since Libya and Tunisia are neighbors, it was the best choice.

    Recipe #457761

    Prawns cooked in a dark red thai curry.

    Recipe #452665

    Banana deep-fried in a coconut-based batter.

    Recipe #451125

    More flavor and less grease than normal fried chicken! Note that lemon grass stalks may be hard to find... omit if you can't find them, or use a dash of lemon juice (not too much though). We grow our own.

    Recipe #451124

    Rice cooked in a coconut curry.

    Recipe #451123

    2 Reviews |  By Da Huz

    A peppered steak recipe from "Classic French Cooking" by Elisabeth Luard. Simple, quick, and absolutely delicious. Don't skimp on the steak or the wine, or you will be disappointed.

    Recipe #448637

    1 Reviews |  By Da Huz

    Mushrooms marinated in seasoned white wine and lemon juice. From "Classic French Cooking" by Elisabeth Luard. Goes very well with a nice pan-seared steak! Note that the "Cooking Time" for this recipe is only the marinating time. This must be made in advance, but there is very little work involved.

    Recipe #448636

    "Pork birds." Pork chops stuffed with bacon, onion, raisins, pineapple, and parsley. From "The Art of German Cooking" by Betty Wason (1967).

    Recipe #447259

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