Ingredient: 2 Tbsp extra-virgin olive oil 1 Tbsp sherry or red-wine vinegar ½ tsp cumin, salt and freshly ground pepper 2 mahi mahi, sea bass, halibut, or snapper fillets (6 oz each) 1 jar (12 oz) roasted red peppers ½ tsp cayenne pepper 1 clove garlic (not the whole bulb)
Ingredient : 1 ½ tsp sesame or peanut oil 2 cloves garlic, minced 1 bunch spinach, washed and stems removed 1 ½ tsp soy sauce Pinch of sugar 1 Tbsp sesame seeds Step: Heat the oil in a wok or saute pan over medium heat. Add the garlic and cook 1 to 2 minutes until it's very
This contrast of from juicy prawns against the velvety smooth creaminess and peppery bite of the sauce is pure heaven. This is good with white rice is as a nibble, with beer. Straits Chinese matriarchs caution against eating this before retiring, as a night of tossing and turning restlessly in bed w
A guest is never turned away without a cup and even as you enter any shop in a Moroccan souk or bazaar, whether or not you buy anything, you will probably be offered some. This is surprisingly refreshing despite being served hot. Mint is known to warm the body and stimulate the appetite, although
This is very wonderful simple yet evocative meal that brings to mind a fest in a secluded, jasmine-scented, candle lit courtyard in Morocco. Harissa sauce would perfectly complement the rich, smoky lamb and succulent cous cous. The salad component is a mix of seeded and coarsely chopped cucumber,
