Global Cuisine

I first fell in love with Indian food while working at a company in West Hollywood and my boss, who was a true asshole with excellent taste in food, always ordered lunches from Anarkali.  I would drive to pick up the large order for practically everyone in the office, and savored the few minutes I spent inside there while waiting for the food. Anarkali's low ceilings and uber-decorative booths offered a sweet escape from my days at work.  And they always gave me free beer, which I would give to the head of the company because I was still 18 and not quite ready to drink on the job. 

The array of foods on the table in the center of the office would bring everyone together and I slipped in and out of taste bud sensations.  I had never liked Indian food, until Anarkali. Then I started eating it all the time.  It worked perfectly for my family because now they didn't have to wait until I wasn't home for dinner before ordering Indian.  I still remember the styrofoam platters (a rare allowance for my mother) lined up across the kitchen counter as everyone served themselves buffet style.

In other places in the world, September is the month that the heat of summer gives way to the welcome chill of fall.  Sadly for those of us in L.A., September is just a cruel extension of August…but with more traffic.

And if you, like me, are looking to keep the heat out of the kitchen this fall, here’s another skinny dish you can make on the grill that’s easy enough for a weeknight supper yet festive enough for a weekend party: Southwestern Spiced Salmon with Black Bean, Cucumber and Mango Salsa.

Without much effort (unless you consider opening a can of beans a work-out), this delicious dinner can be made on the fly in less than 30 minutes.  Or, if you’re cooking for a crowd, the salmon can be seasoned and the salsa can be prepared ahead and you can have dinner plated and served in just 20!

But the real magic isn’t just how easy it is…it’s how satisfying and nutritious it is…

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. 

If you are planning a Cinco de Mayo feast, you are going to need a satisfying side dish to accompany your meal. A Savory Mexican Cornbread is the perfect canvas for sopping up the sauce. And for those of you who can't have your food touching (you know who you are) it's okay to keep it on a separate plate.

This cornbread does not have a dense, hockey puck-like consistency. Instead it is cakey and very moist. Void of any overwhelming flavor, it makes the perfect sidekick for an already flavorful meal. It melds nicely.

I know lots of people stick with their Jiffy cornbread from a box but this has such a better consistency and does not take much effort to put together. If you are like me and enjoy your cornbread sweet, butter and honey are a stunning addition to each slice. You must try it.