Global Cuisine

My improvisational style of cooking involves templates. Especially when it comes to cold noodles. I hate thinking of them as “salads” since that implies a “dressing” that is at the forefront. Instead, they’re bowls of cool freshness, or fresh coolness. When it’s hot I want a flavor bomb, some spice and not a lot of fat. That fat part? Speaking not from a diet perspective but from a mouth feel. Hot weather eating cries out for something clean, with a defined flavor profile. Not sludgy. So I tend to look toward Asia for flavor influence.

These spontaneous noodles come together with whatever I happen to have on hand. This time I used rice noodles which are perfect for hot weather since you don’t really need to boil them. I bring water to the boil, add the noodles and turn off the heat. The rice noodles soften in a matter of minutes. Drain them and squeeze out more of the water and you’re ready to toss them with the Nuoc Cham. I like tossing the noodles in the sauce then putting them in the refrigerator to cool and soak while I prepare the rest of the ingredients. You can also prep the veggies and let them marinate in the sauce while you cook the noodles.

Doesn't sound very fast. Also sounds serious. Manchego y Chorizo Tapa con Membrillo Does it sound any simpler in Spanish?

Let's just call it good. This crunchy, little toast is the perfect pile of salty, meaty and sweet with a jigger of freshness by way of mint leaves. The most difficult, and okay, a bit spendy, part of this tapa, is the tracking down of the fine, Spanish ingredients – Manchego, Chorizo and Membrillo (quince paste – a spicy, sweet, firm jam that is a traditional accompaniment to cheese – oh, and if you don't know what quince is....).

A cheese boutique, a Spanish specialty shop or a Fancy Food Mega Store should carry everything needed. If you live where there are no such markets, consider some click-and-spend shopping with La Espanola.(While there, order some cantimpalitos, Spanish cocktail sausages, for your next soiree – they're awesome.)

Spicy and tropical flavors always transport my imagination to lush jungles or azure beaches belonging to more temperate climates. Mexican food in particular has that effect on me. At home whenever I want to add a south-of-the-border touch to recipes I reach for dried chiles.

Ancho chile powder, made of ground dried poblano peppers, lends a smoky and earthy flavor to recipes (think of the many famous mole sauces). Combine it with lime juice and oil and you have the perfect Mex-like marinade for meat or fish. In this case it's shrimp, briefly marinated and then grilled. Paired with a fresh salsa, it's a summery dish that serves well as a quick appetizer when friends stop by.

The grilled shrimp is spicy and savory whereas the mango salsa is sweet and tangy. It may sound a bit unusual to have fruit in a salsa, but it's not uncommon in Mexico and the Caribbean. Fruits indigenous to these areas are utilized in many different ways in recipe preparations.

When ever I am asked what would my last meal be, the answer is always the same; a crispy taco.  Crispy tacos are way at the top of my list of favorites and I have absolutely no will power when it comes to ordering in a Mexican restaurant.  Intellectually, I know I should be ordering the soft tacos with grilled chicken or grilled shrimp in a Verde sauce.  But I just can’t seem to help myself.

Growing up, a typical day was swimming at the Nathan’s pool, doing some arts and crafts, and then gathering up my friends and riding our bikes to Taco Tio. Taco Tio was a typical little taco stand about 3/4 of a mile from my house. Food was ordered through a sliding mesh screen and there were a few stools that sat under the outside, very high counter.  I would order my crispy tacos, sit on those stools,  and watch the lady make and assemble my afternoon snack. When Taco Tio closed and a sub shop tooks it place, it was a sad day in the neighborhood.  And to this day, I have had a hard time replacing the taste of both their tacos or those memories.