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Other Cuisines

  • Spice Up Your Dishes with Argentine Chimichurri

    Spice Up Your Dishes with Argentine Chimichurri

    One of the favorite cooking methods in Argentina is, without a doubt, grilling. This style of cooking is derived from the original Argentinian Gaucho tradition of cooking fresh meat over a charcoal fire. To add flavor and tenderize the meat, Argentinians often marinate meats in Chimichurri. Food without Chimichurri just wouldn’t be tolerated in Argentina especially grilled meat to which it adds an amazing flavor. Ingredients: 1/3 packet of garlic salt 6 chilli peppers 2 sachets bouquet garni 1 large onion ½ tub of dried peppers 1 pint of vinegar 2 pints oil Directions: Boil all the ingredients, excluding oil, together in the vinegar for five minutes. Wait until the mixture cools. When the mixture has cooled, add the oil. Store in refrigerator. When you’re ready to barbecue or…

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  • Cooking the Best Fajitas

    Cooking the Best Fajitas

    Fajita is generally beef, chicken, pork or shrimp grilled and served on a flour tortilla with condiments. The chicken is worked with onions and bell peppers. Fajita is served to the table sizzling loudly on a metal platter with tortilla and condiments on the side. Making your lips watery? Texans would love to take credit for giving the world fajitas but the honor goes to south of the border, Vagueros, who learnt the art of cutting tough beef into skirt steak. Fajitas are basically Tex Mex dishes. Nowadays Fajita is almost anything cooked and wrapped in a flour tortilla. Only true fajitas are skirt steak. The preparation of Fajitas starts with marinating the beef using limejuice to tenderize at least for 24 hours. Well, there are no set rules for marinating; you can use your creative sense…

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  • New Zealand Glazed Snapper with Vanilla Saffron

    New Zealand Glazed Snapper with Vanilla Saffron

    Ingredients: 4 vine-ripened tomatoes 12 baby gourmet potatoes 4 medium fillets of fresh snapper 1 cup fresh arugula For Vanilla Saffron Aioli 1 tablespoon white wine vinegar 1/2 teaspoon ground New Zealand or regular saffron 1 vanilla pod or 1 teaspoon of vanilla extract 1/2 teaspoon fine salt 1 egg yolk 6 oz. grape seed oil For Lemon Caramel 1/2 cup sugar 2 tablespoons water 1/2 teaspoon salt Juice of 1 lemon Directions: Place tomatoes on a tray of rock salt in the oven at 320° F and roast until skins begin to split. Remove from oven and keep warm. Slice potatoes into thin slices and pan fry in olive oil with sea salt till golden and crispy. In a large pan, fry the snapper (sprinkled with sea salt) skin-side-down until golden. Turn the fillets over to finish cooking the fish. To stop…

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