Shrimp preparations are a specialty of Chile’s small coastal villages. If you don’t want to fuss with skewers, grill the shrimp in a grill wok or grill basket. The sauce is best when made shortly before serving. Ingredients For the shrimp and marinade: 2 pounds jumbo shrimp, peeled and deveined Juice of one large lime […]
Chile is one of the world’s largest exporters of avocados (called palta), after the Quechuan word for “hanging weight”, but some 30 percent of the crop stays in the country and is used in many dishes. The pairing of grilled carrots with palta may seem unusual, but extra virgin olive oil presides over a beautiful […]
Grilled Cauliflower Fajitas, Spotlight on Ancho Chiles, How to Create Grill Marks, Outdoor Cooking Safety and Health Benefits of Swimming I love to mix up my grill menu, and this week’s recipe is a winner—even if you’re not a vegetarian. Cauliflower is a wonderful vehicle for classic fajita flavors—poblano and ancho chiles, merquén and cumin, […]
Two of Spain’s iconic foods—oranges and olives—mesh beautifully in this colorful pimentón-infused salsa. Wonderful with chicken, it also plays well with veal chops, pork tenderloin, shrimp, salmon, tuna, cod, and, of course, your favorite chips! Ingredients 1 large navel orange 1 clove garlic, finely minced 1/2 cup rough-chopped pimento-stuffed green olives 1/3 cup diced celery […]
