Our delicious pad thai recipe showcases the classic Thai harmony of sweet, sour, spice and salt with plenty of sweet veggies, fresh lime juice, chili spices and roasted peanuts. For a vegetarian version, simply omit the shrimp and replace fish sauce with soy sauce.
Crispy pancetta stands up beautifully to grilled shrimp and makes for easy finger food when served on a skewer. There's no added salt in this recipe, because the shrimp and pancetta are naturally quite salty on their own. Serve with lime wedges.
Just like pastel de choclo, a popular dish from Chile, this pie is loaded with raisins, olives and hard-cooked eggs. With puréed corn and cornmeal, it has a double-corn topping. Serve with fresh tomato salsa or a squeeze of lime.
A gummi worm garnish adds a whimsical touch to this sour green martini. For best flavour and colour, choose a sour apple liqueur (such as Sour Puss Sour Apple). If using a sweet schnapps (such as Berentzen Apflenkorn), add 1 tbsp (15ml) lime juice.
To whet appetites, sip some chilled white wine while enjoying cold grilled shrimp with a refreshing citrus dipping sauce. Use a variety of citrus fruit or use 1-1/2 tsp (7 mL) grated rind and 1 tbsp (15 mL) juice of either orange, lemon or lime.
This recipe is based on the classic formula of 1 part sour, 2 parts sweet, 3 parts strong and 4 parts weak. Lime juice and rum stand in for the sour and strong; the sweet and weak are left to your taste. These juice combinations are just starting points.
This is a meatless version of the popular Vietnamese pho, a hearty beef-based noodle dish. To add meat, substitute paper-thin slices of top sirloin for the tofu. Serve with an assortment of fresh garnishes such as cilantro, sliced green onions, sliced chilies, bean sprouts and lime wedges.
Panko bread crumbs (which are coarser than regular bread crumbs) give this fish an extra-crunchy crust. Allspice lends the tacos a decidedly Caribbean flavour. For an authentic kick to the salsa, add a dash or two of hot pepper sauce made from Scotch bonnet peppers. Serve with lime wedges.
The larger, firmer and starchier cousin to bananas, plantains are best when the skin is mostly black with some yellow. Grilling brings out their inherent sweetness, and the mildly spiced steak and refreshing coleslaw will have you dreaming of the Caribbean. Serve with lime wedges, if desired.
