This curry is inspired by Pork Colombo, a stewed dish popular in West Indian cuisine. It takes its name from the Colombo spice blend, which can be found in major supermarkets or West Indian grocery stores. You can also prepare it yourself.
Give your family's favourite pasta a zesty twist with some Mexican-inspired staples, including cumin, salsa and stretchy Monterey Jack cheese.
A classic Canadian staple becomes an instant hit in bite-size form. Mini-buns are available in many grocery stores or on special order from some bakeries. Or cut a loaf of focaccia in half through its depth to make two layers, then cut into 1-1/2-inch (4 cm) squares.? Garnish these delightful little sandwiches with pickled onions and gherkins.
Yellow peppers lend beautiful colour and a burst of sweetness to this meal. Don't be intimidated by the amount of spinach—you'll be surprised by how much it wilts after steaming.
This rustic flavourful textured pâté needs only crusty French bread and tiny pickles to become the perfect bite. Serve with a Brandy Sour.
If we close our eyes, the memories of mojo — citrus juice sauce spiked with garlic and cumin — drizzled over spit-roasted pork are as alive as when we tasted it in Cuba. We've recreated the experience with a roast marinated in these ingredients and served with its own drippings. Cubans would use 1 cup (250 mL) sour orange juice from Seville oranges, but because they are impossible to find out-of-season in Canada, we have substituted lime and lemon juice. Be sure to use a roast with the backbone removed or ask the butcher to remove it for you. The slices are neater than if the butcher simply cuts between the chops.
This stuffing is dark and aromatic with a generous amount of herbs.
Always check packaged food labels for gluten, including ketchup (Heinz is gluten-free), sriracha, fish sauce and broth (homemade stock is best – and safest). It's best to steer clear of dry-roasted peanuts for the same reason. To toast nuts, toast in dry skillet over medium heat, shaking pan often, until fragrant and golden, about 4 minutes.
Grilling shrimp in their shells both protects the delicate meat from the direct heat of the barbecue and seriously boosts the satisfying barbecued shellfish flavour. It’s definitely worth the extra effort of peeling them at the table.
