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. Pineapple, papaya, or guava are also commonly used in salsa frescas. Once combined with savory elements and herbs, such as onions and cilantro, and lime juice to add acidity, the salsa becomes a wonderful condiment, especially for seafood. Use it as a topping for any seared or grilled fish. This dish truly brings to mind Mexico and its unique culinary heritage. Its flavors will have you there in no time.
Josh Ruxin did not write a book about food, although his story takes place against a backdrop of heart-wrenching hunger and Eden-esque abundance, tracing a journey from famine to feast.
On vacation for a week in Carlsbad, we enjoyed days without a set schedule. When to get out of bed? Maybe 7:30, or maybe not until 8:30. What time for a walk on the beach? Let's see when low tide is. We slept, ate, read, watched TV and went to the movies when we felt like it.
If you are looking for a quick evening meal packed with flavor, you've found it.
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.