Algerian Couscous

algerian couscous

 

About this recipe

Algeria is located in along the Mediterranean Sea and as such, the cuisine is greatly influence by those of it’s neighboring European countries across the sea.  They are quite proud of their couscous.  In the US we think of couscous as an accompanying side dish, but here it becomes a one-dish meal encompassing many food groups. Continue reading

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Longevity Noodles with Chicken, Ginger, and Mushrooms

This dish is traditionally eaten for Chinese New Year. Everything is cut long to symbolize longevity, hence the name. This version is adapted from “Stir-Frying to the Sky’s Edge” by Grace Young. Please note, this recipe uses fresh noodles; if using dried follow package instruction and it will take longer to make.

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Chinese Mustard Glazed Shrimp

These shrimps are glazed with the Chinese mustard that comes in those little packets. No, you don’t have to save one or steal one. They are simply made with dry mustard and water. And they’re hot. I mean hot. Prepared mustard has lots of other ingredients to temper the heat of dry mustard. Okay, this recipe tempers the heat with some sweet. Corn syrup and duck sauce to be exact. Actually, duck sauce comes in another of those little packets, but buy the jar!

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Bistec a la Criolla (Colombian Steak in Sauce)

This is marinated skirt steak that is cooked in sauce.  In Colombia this is eaten by many families every week (my husband had it every Wednesday).  Serve it with white rice and beans, avocado, and an arepa or corn cake.  The recipe makes more hogao than is needed.  Just drop the leftovers into your beans!

bistec a la criolla 1 Continue reading

Hallacas Guajiras de Pollo (Chicken Tamales)

This is a recipe for Venezuelan or Colombian style chicken tamales. These are unlike Mexican tamales since they are wrapped in banana leaves rather than corn husks. If you absolutely cannot find banana leaves (I buy them frozen sometimes and always find them in a Latino market) you can just use aluminum foil to make the packets. That would be a pity, though, because the banana leaves impart their flavor to these in a most appealing way. These are really easy, but a little tedious to make. The tendency is to make them too big, so curb your enthusiasm! Pun intended.

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Marinated Grilled Skirt Steak

marinated grilled skirt steak

This is served in Colombian restaurants as part of their “Mountain Platter” or Bandeja Paisa. It is served with rice and beans, fried pork rinds (chicharone), fried sweet plantains, a slice of avocado, corn cake and a fried egg on top.  Gotta be every Colombian’s favorite. Continue reading