Grilled shrimp seasoned with Asian spices – a perfect summer dish. It works both as a main course or a starter for a Thai-themed meal.
I’m hosting book club tonight and spent the morning making a variety of nibbles – including these delicious parmesan crackers. They are shortbread like with butter, parmesan and cayenne dissolving in a creamy umami bite. They’re really delicious with a glass of red wine…
Depending upon the source you consult, this roasted red pepper and walnut dip is Armenian, Arabian, Turkish or Syrian in origin. In any case, it is healthful, delicious and a welcome addition to any mezes platter. I like to serve it with warm pita bread or cucumber slices. If you are not meat-averse, this dip can also be used as a sauce for kebabs.
This recipe hails from northern Thailand. It is a kind of all-purpose sauce: you can use it as a dip for rice crackers or raw vegetables, or as a topping for plain rice or noodles, or stir-fried vegetables. Depending on the chile you use, it can be a bit fiery—that’s to be expected, as it is Thai, after all.
- Grill basket or baking sheet required
- Food processor required
- 5 hot banana peppers
- 2 shallots, peeled and quartered
- 8 cloves garlic, peeled and halved
- 8 oz cherry tomatoes (about 11⁄2 cups/375 mL) 250 g
- 2 tbsp finely chopped fresh cilantro 30 mL
- 2 tbsp freshly squeezed lime juice 30 mL
- 1 tbsp fish sauce 15 mL
- Preheat barbecue to high or preheat broiler
- 1. Place banana peppers, shallots and garlic in a grill basket on preheated barbecue or arrange on a baking sheet and place under preheated broiler. Grill or broil, turning occasionally to ensure even cooking, until shallots and garlic are blackened and pepper skin is blistered, about 8 minutes for garlic and shallots, and 10 minutes for peppers.
- 2. Transfer peppers to a bowl, cover with a plate and let cool enough to handle. Remove stems and lift off skins. Transfer peppers along with accumulated juices to food processor fitted with the metal blade.
- 3. Add shallots and garlic and pulse until chopped and well combined, 5 or 6 times. Add tomatoes, cilantro, lime juice and fish sauce and pulse until chopped and well combined, about 5 times. Season to taste with salt. Transfer to a serving bowl and let stand at room temperature until the flavors are melded, about 30 minutes. Serve immediately.
- Makes about 2 cups (500 mL)
- You want a relatively large and not-too-hot chile for this salsa—that is the best substitute for the prik num chile that would likely be used in this recipe
If you have the ingredients on hand, this tasty dip can be ready to serve in about 5 minutes. Serve it with crudités, crackers or pumpernickel rounds for an elegant appetizer at room temperature for 20 minutes before serving.
The combination of soft, sweet mascarpone, slightly astringent Gorgonzola and bittersweet walnuts is quite glorious. Spread this on a plain cracker and enjoy with a glass of robust red wine.
This variation on tortilla, a traditional Spanish tapas dish resembling an omelet, adds green and red bell peppers, a chile pepper and a liberal amount of sharp cheese to the traditional potato and egg combination. Traditionally it is served cold or at room temperature.
This is a Mexican fresh salsa, often called pico de gallo. Make it when tomatoes are in season — otherwise the results are likely to be disappointing. It’s delicious with tortilla chips.
Because it is made from a cold water fish, this is not a traditional ceviche but it is delicious nonetheless. Serve it on tostadas, tortilla chips, plain crackers or even crisp lettuce leaves such as hearts of romaine. If you’re offering larger servings, think about spooning it into chilled martini glasses and passing forks or small spoons.