Around the World in 80 Dishes (Special): Puerto Rico

As part of my Around the World in 80 Dishes culinary adventure, I decided that I would prepare four special challenges. Each challenge would focus on a cuisine of a culture that does not have its own, fully recognized country. These challenges will also appear as part of my Beyond Borders project. 

This post represents my third special challenge. The previous two posts focused upon peoples -- namely, Tibetans and Palestinians -- who lack their own countries recognized by the rest of the world. They also face significant threats to their cultures and their cuisines from forces within the countries where they live. When it came time to prepare this challenge, I already had a plan in mind. The third post would have followed relatively along the same lines as the prior two special ones. 

However, all of my plans went out the window on February 8, 2026 at 8:00 p.m. Eastern. 

At that moment, Bad Bunny began to perform during the halftime of Super Bowl LX. As I was introduced to songs like Tití Me Preguntó, MONACO, LO QUE PASÓ a HAWAii and DeBÍ TIRAR MáS FOTos, Bad Bunny got me to thinking about the Puerto Rican people. When Bad Bunny waived the Puerto Rican independence flag during his performance of El Apagón, that sealed the choice for me. 

My third special would be about Puerto Rico and its people (or, as many of them refer to their islands and people, Boriquen and Boricua). The starting point is a familiar one for any non-white people in the United States: Puerto Ricans (or the Boricua) have never had their rightful place within our society, economy, or our history. And, just like every other non-white community in our country, Puerto Ricans get blamed for the failures that are the result of a government that at every level has failed them repeatedly, an economy that exploits their labor, and a white supremacist-based society that refuses to accept or acknowledge (sometimes intentionally, sometimes out of ignorance) that Puerto Ricans are citizens of the United States. (Just look at the racist, right-wing vitriol about Bad Bunny both before and after that Super Bowl performance.) Yet, the United States has benefitted from the many contributions that Puerto Ricans have made to our collective identity. 

My goal is to recognize and respect the Puerto Rican culture and cuisine. But, in all reality, it deserves much more than what I can do with a post on this blog. 

"Puerto Rican culture is very lively; very lively people, very warm people; and the food is really great. We are all about cooking a lot of food and having family around, we're kind of loud." 

-- David Lambert, Actor

The cuisine of Puerto Rico, much like its culture, a beautiful but complex layering of different influences over time. The dishes draw from the indigenous Arawak and Taino peoples, who cultivated root vegetables and corn on the island before colonization. The centuries of colonization also brought influences from peoples who came voluntarily and involuntarily, invited and uninvited to the island. There is a strong African presence in many of the cooking techniques, ingredients, and dishes, which arrived with the slave labor forcibly brought from the African continent to the island. The Spanish also left their mark in other ways, such as the use of olive oil, garlic and the variety of pork dishes. And then there is the American influence, with recipes that call for canned vegetables, mayonnaise, and, as you will read later, canned Vienna sausages. 

All of these different influences are weaved together into a cultural fabric that surrounds the family. There are many Puerto Rican dishes -- such as lechon asado (roast pork) and arroz con gandules (rice with pigeon peas) that are clearly intended to be served on platters placed in the middle of a long table  where family and friends gather for a meal. Preparing the recipes and dishes that followed got me thinking to times when I prepared a dinner for family and/or friends. 

APPETIZER

The starting point begins with street food. It seems an appropriate point given my increased focus on promoting learning, understanding and empathy through food. After all, street food is universal. It can be accessed by nearly everyone, regardless of class, social standing, citizenship, or any other factor that is typically used to divide people. Street food has also become an important part of my Around the World in 80 Dishes personal culinary challenge. While recipes for particular street foods may not qualify as a main dish, I think that those recipes are an important part of learning about a culture. 

So, my exploration into Cucina Criolla begins with Pinchos de Pollo. The recipe originates from the Basque region of Spain, where skewers like these would be served as Pintxos. Puerto Ricans made these skewers their own, drawing from the culinary essence of the island through the use of adobo and sazón. What really sets this recipe apart from any chicken kebab or chicken skewer is the Guava Barbecue Sauce. While I more often than not choose spicy sauces, this sweet sauce is very good and may become a go to sauce as long as I keep guava paste stocked in the pantry.

PINCHOS DE POLLO

Pinchos recipe from Loisa

Serves 4-6

Ingredients (for the Chicken Skewers):

• 3 pounds of chicken thighs
• 1 tablespoon of olive oil
• 1-2 tablespoons of sazon (regular or salt-free)
• 1-2 tablespoons of adobo (regular or salt free)
• 2 tablespoons garlic powder
• 1 tablespoon dried oregano
• 1 lemon, juiced

Ingredients (for the Guava BBQ Sauce):

• 1/2 cup pineapple juice
• 1/2 cup water
• 8 ounces guava paste
• 1/3 cup apple cider vinegar
• 2 tablespoons of tomato paste
• 1 lemon juiced
• 5 garlic cloves, minced
• 1 shallot, minced (1 tablespoon)
• 1 teaspoon minced ginger
• 2 teaspoons Worcestershire sauce
• 2 teaspoons ketchup
• 2 teaspoons honey
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt (or to taste) 

Directions:

1. Prepare the chicken. Cut the chicken thighs into small cubes. Place in a bowl and season with the olive oil, lemon juice, adobo, sazon, garlic powder and oregano. Mix well and let it marinate in the fridge for at least an hour, preferably overnight. 

2. Prepare the barbecue sauce. As the chicken marinates, you can begin making the barbecue sauce. Chop the guava paste into small cubes. Add the cubes into a skillet at medium high heat. Then add water as the guava begins to melt. Once the guava has melted, add the pineapple juice and all of the remaining ingredients. Stir to combine. Reduce the heat to low and simmer for 15-20 minutes until the sauce has thickened. Place the sauce in a container. It will keep in the refrigerator for up to 10 days. 

3. Grill the pinchos. Preheat the grill to 400 degrees Fahrenheit. Add the marinated chicken pieces to skewers to build the pinchos like a kebab. Grill the pinchos for 7-8 minutes on each side. Brush the skewers on each side with the guava barbecue sauce for an additional five minutes. 

MAIN COURSE

Given this entire post was inspired by Bad Bunny's performance at the Half-Time Show for Superbowl LX, it seems only appropriate that the culinary challenge should be to prepare one of the performers' most favorite childhood dishes. That dish is Arroz con Salchichas, which is a rice dish prepared with Vienna sausages. 

This dish is comfort food for many Puerto Ricans, as it has the aromas and flavors that remind them of their home. A kitchen where their mother or grandmother may have been preparing dinner. Without a lot of resources available to them, they would take basic ingredients, like rice, and inexpensive ingredients, liked canned sausages, to prepare a meal that would be filling and bring comfort. But, what really makes arroz con salchicas special are the aromas and flavors that come from fundamental aspects of Cocina Criolla: the use of sazón and sofrito. Indeed, those two ingredients are so iconic to the cooking of Boriquen that I have included recipes for making each at home. 

ARROZ CON SALCHICHAS

Recipe from Pop Sugar

Serves 10

Ingredients:

• 1 tablespoon olive oil
• 1/4 cup fresh sofrito
• 1/2 cup white onion, chopped
• 1/4 cup green bell pepper, chopped
• 1 chicken bouillon cube
• 1.5 teaspoons sazón
  
• 1 teaspoon adobo
• 1/4 cup tomato paste
• 5-7 canned Vienna sausages chopped
• 2 cups parboiled rice
• 3 cups chicken broth
• 2 dried bay leaves
• Salt, to taste

Directions:

1. Heat the sofrito. Heat a cast-iron or aluminum Dutch oven (calderop) to medium heat, then add olive oil and sofrito. Saute the sofrito for 3-4 minutes, or until fragrant. Add the green pepper and onion. Saute until the onion begins translucent.  

2. Continue with the dish. Add the Vienna sausages, tomato paste, sazón, adobo and chicken boillon cube to the pot, and stir until combined. Pour in the chicken broth and by leaves and then bring the mixture to a boil. While it is coming to a boil, taste the broth and add salt as needed.  

3. Add the rice. Once the mixture is boiling, add the rice to the Dutch oven - make sure all of the raw grains of rice are evenly submerged across the top of the caldero. Let the water and rice boil for a few minutes, or until you see the rice start to absorb the liquid in the pot. 

4. Continue to cook the dish. When the top layer of water has been absorbed, stir the rice once with a wooden spoon and then cover the Dutch oven and lower the heat to low. 

4. Finish the dish. Remove the lid when the rice is fully cooked, about 20-25 minutes later, and simmer for another 5-10 minutes. You will know the rice is done when all of the additional liquid within the pot is gone and the rice is plump. 

SAUCE

I have seen multiple sources describe sofrito - a blend of onions, peppers, tomatoes, garlic, cilantro and culuantro -- as the most important ingredient in Cocina Criolla or Puerto Rican cuisine. The sauce or paste serves as the foundation for a multitude of dishes across the culinary landscape of Boriquen. Yet, its origin comes, not from the Boricua, but the Spanish -- or, more accurately, the Catalonians. The first recipe for sofrito comes from a Catalan cookbook called Libre de Sent Sovi, which was published in 1324 C.E.  The Spanish brought the Catalonian flavor base with them and to the island of Puerto Rico.

P.S., if you have left over sofrito, as you will inevitably have if you make this recipe, it also doubles as a great dip for chips, whether tortilla chips or, more appropros, plantain chips. 

PUERTO RICAN SOFRITO

Recipe from Serious Eats

Makes 4 cups

Ingredients:

• 2 medium Spanish onions, cut into large chunks (about 2 cups)
• 4 cubanelle peppers, stemmed, seeded and cut into large chunks (about 2 cups)
• 1 large red bell pepper, cored, seeded and roughly chopped (about 1 1/2 cups)
• 4 medium ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
• 1 large bunch cilantro, washed and roughly chopped
• 18 medium cloves garlic, peeled
• 8 aji dulces
• 4 leaves culantro
• Kosher salt

Directions:

1. Process the onions and peppers.  Place the onions and cubanelle peppers in the work bowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.

2. Finish the sofrito. With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in refrigerator for up to 3 days or freeze.

SPICE MIX

The last recipe is another pillar of Cocina Criolla, the spice mix known as sazón. While one can find bottles of the spice mix in stores, as with any mix, there is usually a high amount of salt, up to 7% of one's daily intake. And, when you take into account the various other stages of meal preparation when you add salt, it can really add up. 

When you prepare spice mixes at home, you can reduce the amount of salt in the recipe, which makes it healthier. That is certainly the case with this sazón.

PUERTO RICAN SAZÓN

Recipe from Hispanic Food Network

Makes 1 cup

Ingredients:

• 2 tablespoons ground annatto achiote seeds
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon granulated garlic
• 1 tablespoon granultated onion
• 2 teaspoons dried oregano
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt, optional

Directions:

In a mixing bowl, whisk together all of the ingredients until they are thoroughly combined. Transfer the mixture to an airtight container and store in a cool, dry place for up to six months. 

*     *     *

In the end, I am glad that I made the switch and did a special featuring Puerto Rico. The islands are a constant reminder of the beauty of the United States ... a place where people can have their own culture, their own cuisine and their own identity, and still be considered Americans (at least by right-minded people). However, to truly honor Puerto Rican cuisine, I need to make my dishes for family and friends, as opposed to just for myself. That effort will be the subject of future posts. Until then, .... 

PEACE.

Lamb Stir-Fry with Potatoes and Pine Nuts

Chinese dishes always catch my attention, especially when they involve the use of unusual ingredients or give nods to regional cuisine. This particular dish -- Lamb Stir-Fry with Potatoes and Pine Nuts -- checks off both boxes. 

First, there are the pine nuts. That happens to be an ingredient that I do not use very often in my cooking. It is also an ingredient that I did not associate with Chinese cuisine. I was wrong on that point. There are quite a few dishes across trhe various Chinese regions that incorporate pine nuts, including dishes from my favorite region, culinarily speaking, Sichuan. 

That brings me to the other ingredients featured in this lamb recipe, namely, Chinese chile oil and red Sichuan pepper oil. The reason why I love Sichuan cuisine is the use of peppers to create spicy dishes. Most of the Sichuan dishes that I have made to date -- from Qiatou Yi Nen to Jiaoma Jipian -- feature chicken. So, cooking with lamb was a nice change of pace. 

The oils presented some challenge, at least when it came to acquiring them. I had some difficulty finding in them in Asian markets, although the difficulty was greater when it came to the red Sichuan pepper oil.  I also spent some time looking online; however, my relative unfamiliarity with a lot of the websites and products made me a little reluctant to try to the oils. Eventually, I took a risk and I think the dish turned out well. 

In the end, this dish got me thinking about going back to some of my cookbooks, especially the one by Jeffrey Alford and Naomi Duguid, Beyond the Great Wall. There may be more of those recipes to come. Only time will tell ....

LAMB STIR-FRY WITH POTATOES AND PINE NUTS

Recipe from Saveur

Serves 2

Ingredients:

• 3 tablespoons vegetable oil, divided
• 2 tablespoons soy sauce, divided
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar, divided
• 1/2 teaspoon cornstarch
• 9 ounces boneless lamb leg, cut into 1 1/2inch by 1/4 inch strips
• 1 Yukon Gold potato, peeled and thinly sliced
• 2 tablespoons red Sichuan pepper oil
• 1 1/2 teaspoon oyster sauce
• 1/2 teaspoon sesame oil
• 1 tablespoon finely chopped garlic
• 1 1/4 teaspoon finely chopped fresh ginger
• 2 scallions, coarsely chopped
• 1 medium onion, thinly sliced
• 1-2 tablespoons Chinese chile oil (optional)
• 2 tablespoons pine nuts, toasted
• Chopped cilantro, for serving

Directions:

1. Prepare the lamb. In a medium bowl, stir together 1 1/2 teaspoons of vegetable oil, 1 tablespoon of soy sauce, the Shaoxing wine, 1/2 teaspoon of the sugar and corn starch. Add the lamb and turn to coat, then cover and refrigerate for 40 minutes or up to 24 hours. 

2. Prepare the potato. In a medium pot, cook the potato until tender yet firm, about 2-3 minutes, then drain and set aside. 

3. Prepare the sauce. In a small bowl, stir together half of the Sichuan pepper oil, 1 tablespoon of the vegetable oil, the oyster sauce, sesame oil and the remaining soy sauce and sugar. Set aside. 

4. Cook the dish. Place a large wok or skillet over high heat. When it is hot, add 1 tablespoon of the vegetable oil and add the lamb and stir-fry until browned, 2-3 minutes. Transfer to a bowl. To the empty wok, add the remaining vegetable oil, the garlic, ginger, and scallions and stir-fry until fragrant, 30-60 seconds. Add the onion and cook until tender 3-4 minutes. Add the reserve potato and continue stir-frying until browned at the edges, about 3 minutes. Add the reserved lamb, leaving any juices in the bowl, and the Sichuan oil mixture and stir-fry to coat, about 2 minutes. Stir in the chile oil (if using), then transfer to a platter.

5. Finish the dish. Top with the remaining Sichuan pepper oil, pine nuts and cilantro. Serve hot with white rice. 

PEACE.

Turmeric Steamed Clams with Cabbage

I have made a commitment to myself to improve what I eat. The task requires me to focus on the balance in my cooking, incorporating new ingredients, new cooking techniques and, most importantly, new cooking philosophies. All of this work will hopefully improve my diet and my health. 

This effort has broadened my search for recipes, which is being documented as part of my culinary journey in The Mindfulness Foodways. The particular focus of this journey revolves around  how food can be used as "medicine." This focus has led me to longstanding culinary teachings like Ayurveda and Yakuzen, but it has also led me to other unexpected places. 

One such place is a website that has a mental health magazine, Awai Life. The website also has a wide range of recipes, each with an objective, such as improving sleep, regaining energy or eliminating loss of concentration. One recipe -- Turmeric Steamed Clams with Cabbage -- has the goal of relieving tension. Given the amount of stress and tension that I have in my work life, I thought it was a good idea to try this recipe. 

This recipe also represents a particular challenge for me. I am not a big fan of cabbage, and that is due to the taste of the vegetable. Over the course of my life, I only ate cabbage I was served cole slaw. Perhaps it was the vinegar dressing (that is the type of cole slaw that I prefer) or the celery seeds. Both of which can mask the flavor of cabbage. Yet, this recipe puts cabbage along side the clams. The use of turmeric adds flavor, but it is more of an earthy flavor rather than a tart or bitter flavor. The combination of turmeric and cabbage is not the same as vinegar/celery seeds and cabbage. 

Nevertheless, I made this dish and ate it, including the cabbage (although admittedly not all of it). This effort represented a first step forward to using cabbage, more specifically Napa cabbage, in my cooking. Time till tell how the journey will progress. 

TURMERIC STEAMED CLAMS WITH CABBAGE

Recipe from Awai

Serves 2

Ingredients:

• 1/2 pound of littleneck clams
• 1/2 pound of cabbage
• 1 tablespoon cilantro/coriander
• 1/2 teaspoon turmeric
• 4 tablespoons white wine
• 1 teaspoon butter

Directions:

1.  Prepare the clams. Wash the clams and place them in a tray. Add enough salt water to cover them (similar salt concentration to seawater, roughly 1 tablespoon of salt per 2 cups of water), cover with a dish towel, and leave in a cool dark place for 2-3 hours to remove the sand. Cut the coriander and coriander into bite-sized pieces.

2. Steam the cabbage. Place the cabbage in a heat-resistant container and place it in a steamer with the steam rising. Cover and steam for 5-6 minutes. Add the clams, along wtih the turmeric and white wine to a small pot, cover and steam for about 3 minutes. Remove the clams to a tray as they open, add butter to the broth and simmer for 1-2 minutes. 

3. Finish the dish. Return the clams to the cabbage, pour the broth over them and top with the coriander.

PEACE.

Around the World in 80 Dishes: South Africa

I have gotten to where I am in life not because of something I brought to the world but through something I found - the wealth of African culture. 

-- Hugh Masakela 

When reading these words, they sound like the notes emanating from the trump of the famous South African jazz musician. "The Father of South African jazz, Masakela was known for his anti-apartheid songs, such as Soweto Blues and Bring Him Back Home." His music encouraged and inspired South Africans in their struggle to end the racist system of apartheid. That struggle eventually prevailed on May 4, 1990, when an agreement was reached to establish a democratic government -- of all the people and by all of the people -- by 1994. And, in that year, South Africa held its first fully democratic election, in which the Rainbow Nation (a term originated with Archbishop Desmond Tutu) elected Nelson Mandela as its first black President.

South Africa has always interested me, as it represents one of the best examples of how a diverse people can tear down a racist system and replace it with one based on equality and freedom. To be sure, South Africa has its issues, particularly economic issues which have perpetuated and, in some respects, worsened the economic divides amongst its people. But, there is a wealth of South African culture, one that transcends dollars and cents, or Rands. One that is truly invaluable.

My Around the World in 80 Dishes challenge invites me to learn more about this wealth. The Rainbow Nation, South Africa, is truly a diverse one, as evidenced by the fact that it has eleven official languages (Afrikaans, English, Ndebele, Sepedi, Sesotho, Setswana, siSwati, Tshivenda, Xhosa, Xitsonga and Zulu). This diversity presents a lot of potential dishes for a main course. There are, of course, many dishes from the various African nations who live in South Africa, along with dishes from other significant ethnic groups, such as curry dishes from India and Malaysia, who were brought or made their way during the colonial period. And, there are, of course, the dishes of the colonizers themselves, such as the English and the Afrikaans. There are so many options that it took a very long time to decide. And, in the end, the decision was made not by myself but, interestingly enough, by Chef Gordon Ramsay. 

While I was preparing a meal one afternoon, I happened to have Gordon Ramsay: Uncharted on the television in the background. The show chronicles Chef Ramsay's travels to various parts of the world, where he spends a week learning about the people, their culture, and their food, all tied together by a challenge to prepare a meal at the end. This particular episode followed Chef Ramsay as he learned about South African cuisine in the KwaZulu-Natal province, with a particular emphasis on the Zulu cuisine, but a recognition of other influences. He prepared a whole fish on the braai, learned how to make Ushatini and Chakalaka, and discovered the importance of pelepele or piri piri. 

Ramsay's adventures provided a roadmap for this particular challenge. I am going to make the principal dishes from that Uncharted show: whole fish on the Braai, which will satisfy the challenge, along with the sides of ushatini and chakalaka. I will even make pelepele (or peri peri).   

MAIN DISH

For the culinary challenge, I prepared a whole fish for the braai. Gordon Ramsay's preparation of this dish was very simple, basically just some salt on the fish before placing it on the grill. My recipe involves a little more preparation and ingredients. 

WHOLE FISH ON THE BRAAI

Recipe from Fish Wife

Serves 2

Ingredients:

• 1 whole fish (such as Red Roman, red snapper)
• 1 red onion
• 1 handful of cilantro
• 2 teaspoon minced garlic
• 1 teaspoon minced chiles
• 2 teaspoons grated ginger
• 1/2 cup soy sauce
• 1 lemon

Directions:

1. Prepare the fish. Score both sides of the fish.  Chop the red onion and the cilantro and stuff into the cavity of the fish. Grate some lemon rind and add to the cavity. Mix together the garlic, chiles, ginger and soy sauce. Spread one-half of the sauce over both sides of the fish. Keep the remaining half for basting the fish. Place the fish on a fish basket that can be flipped.

2. Grill the fish. Heat a charcoal or gas grill over high heat. Cook the fish over the heat for 20 to 25 minutes, flipping over 3 to 5 minutes. Using a basting brush, paint the fish with the marinade with every flip. When the fish is done, remove from the heat and allow to rest for a few minutes. 

SIDE DISH

Chakalaka is a South African side dish that is often served with the braai. Its origins lie in the townships around Johnannesberg, where Mozambican mineworkers lived and worked. These mineworkers would combine tinned food, like beans and tomatoes, with chiles to create a dish that they could eat with pap (porridge). Chakalaka represents an effort to take something that was brought to the region by colonialists (tinned food) and making it into something indigenous. 

CHAKALAKA

Recipe from Cooking Channel

Serves 4

Ingredients:

• 3 tablespoons oil
• 1 onion, finely chopped
• 2 green Thai Bird's eye chiles, seeded and chopped
• 2 garlic cloves, crushed
• 2 ounces ginger, finely grated
• 2 tablespoons mild curry powder
• 1 green bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 5 large carrots, scrubbed, topped, tailed and grated
• 14 ounces canned chopped tomatoes
• 12 ounces tomato paste
• 14 ounces canned baked beans
• 2 sprigs fresh thyme
• Salt
• Freshly ground black pepper 

Directions:

1. Saute ingredients. Heat the oil in a pan and fry the onions until soft and translucent. Add the chiles, garlic and half of the ginger (reserve the other half to add right at the end). Add the curry powder and stir to combine. Add the bell peppers and cook for another two minutes. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder. Add in the tomatoes and tomato paste and stir. Cook until the mixture is well combined and slightly thickened, about 5 to 10 minutes. 

2. Finish the dish. Remove from the heat and add the baked beans, thyme and remaining ginger. Stir to combine; season with salt and pepper. Serve hot or cold. 

RELISH

Ushatini is a South African version of a salad or relish that I have seen around the world. In the Americas, it resembles salsa or pico de gallo, with tomatoes, onions and chiles. In the Middle East, it is halfway to a salad e-shirazi (all it needs is cucumbers). Yet, ushatini is South African with its use of the piri-piri chiles (or, in my case, Thai green chiles). It is a great accompaniment to the Braai, as it should be spooned over the grilled meat or seafood.  

USHATINI

Recipe from Cookpad

Ingredients:

• 1 red onion, diced
• 2 big tomatoes, diced
• 3 chiles, minced
• Vinegar, to taste
• Salt, to taste 

Directions:

Combine all of the ingredients in a bowl and mix well. 

CONDIMENT

The final part of the Around the World in 80 Dishes challenge involves the preparation of peri-peri sauce, or what was referred to in Uncharted as "pele pele" sauce. This condiment was made possible by the Portuguese, who brought chiles to South Africa (as they did around the world), which served as the basis for the sauce. This is a very spicy sauce given the types of chiles used. 

SOUTH AFRICAN PERI PERI

Recipe from African Bites

Ingredients:

• 10 hot chiles (habanero, scotch bonnet or Thai chiles)
• 1 medium onion
• 4 cloves garlic
• 2 tablespoons bouillon powder or Maggi cubes
• 2 basil leaves
• 2 tablespoons parsley
• 1-3 roma tomatoes
• 1/2 to 1 cup vegetable oil
• Salt
• Freshly ground black pepper 

Directions:

1. Prepare the sauce. Coarsely chop the tomatoes and onions and discard the pepper stems. Then puree the tomatoes, onions, garlic, pepper, parsley, basil, and bouillon powder in a food processor with as much oil as needed to make a thick-ish puree. 

2. "Cook" the sauce. Pour the pepper mixture into a small saucepan, bring to a boil, reduce heat, and slowly simmer for about 15 minutes, stirring frequently to prevent burning. Adjust seasoning with salts.

 3. Finish the dish. Let it cool, pour into a mason jar or a container with a lid, and store it in a fridge for up to a week. For the pepper sauce to last longer, fully cover it with oil. 

*     *     *

In the end, I think these dishes turned out well, even if they may not have reached the standards of either Gordon Ramsey or his hosts when he visited South Africa. The dishes enabled me to participate in an endeavor to learn more about South African cuisine, especially the dishes of the indigenous peoples. This challenge was a success and motivates me to my next one. Stay tuned for more....

PEACE.

Chile Verde Guacamole

If one looks at a guacamole recipe, they will most likely see an ingredient list that includes avocados, as well as perhaps tomatoes, onions, and cilantro. Almost all of those recipes have lime juice as an ingredient. But, as it turns out and I soon learned, that not all guacamole is prepared with lime juice. 

That happens to be the case in the Mexican State of Sonora. Chefs and cooks prepare their guacamole with out the added juice. Instead, they use other ingredients to provide additional layers of flavor, such as roasted anaheim chiles, to to enhance the "heat" of the dish, such as serrano chiles. 

A preparation of guacamole without lime juice may seem out of the ordinary (at least it did to me). However, I like to think that the Sonorans may be holding onto something that reflects a more traditional method. Something that goes back centuries. 

Allow me to explain.  The domestication of avocados in Mexico can be dated back at least 5,000 B.C.E. The dish that we know as "guacamole" is not as old, with its history going back to 14th to 16th centuries. At this time, the Aztec empire controlled much of central Mexico. History has accounts of Aztecs preparing a spread consisting of mashed avocados, along with added tomatoes, onions and chiles. That spread pretty much sums up guacamole. The name of that spread, ahuacatl  (avocado) and molli (sauce), gives us the term "guacamole." The Aztecs did not use lime juice, even though they did use that ingredient in other dishes. So, in a sense, the Sonoran way of preparing guacamole tracks the traditional and historical method of the Aztecs, at least with regard to the absence of lime juice. 

One final note: this particular Sonoran guacamole recipe adds two types of chiles - a roasted Anaheim chile and a serrano chile. The latter chile obviously provides heat to the dish and, if a serrano is too much heat for you, then you can substitute a jalapeno pepper. But, don't use a green pepper, you need to have some kick in the guacamole. The former chile chile provides some smoky and even sweet elements.  If you cannot find Anaheim chiles, you can substitute a poblano pepper. 

CHILE VERDE GUACAMOLE

Recipe from NYT Cooking

Yields 3 cups

Ingredients:

• 1 fresh Anaheim chile
• 1 serrano chile, finely chopped
• 3 tablespoons finely chopped white onion
• 2 tavblespoons coarsely chopped cilantro leaves and tender stems
• 1 teaspoon kosher or sea salt, plus more to taste
• 3 ripe avacados, haved and pitted, diced and mashed

Directions: 

1. Prepare the Anaheim chile. Place the Anaheim chile on a small baking sheet covred with aluminum foil. Roast it under the broiler, flipping a couple of times, until the chile is wilted and its skin is completely charred and wrinkly. (Alternatively, you can char the chile direclty on a hot comal or a cast-rion pan set over medium heat, or a grill set to high.)

2. Continue to prepare the Anaheim chile. Place the charred Anaheim chile in a plastic bag and close it well. Let it steam and sweat for 5 to 10 minutes. 

3. Prepare the rest of the ingredients. As the Anaheim chile steams, add the serrano chile, onion, cilantro and salt in a bowl or molcajete, and mash until combined. add the avacado and continue to mix and mash until you have formed a chunky puree.

4. Finish the dish. Once the Anaheim chile is cool to handle, remove fromthe bag, slip off the charred skin adn make a slit down the side and remove the seeds and stem. You could rinse the chile under a thin stream of water to help remove the seeds or rinse it off by dipping it into a bowl of water. Finely chop the Anaheim chile. Add to the avocado mixture and stir to combine. Season to taste with salt. 

PEACE.

Goat Sukha

Whenever I order food from a particular Indian restaurant, I always include an appetizer of goat sukka (or sukha). As an aside, this particular restaurant allows its customers to choose between an American level of spice and an Indian level of spice for their dishes. I like a restaurant that not only caters to the local Indian community in this way, but also offers those options to someone like myself, who is not Indian. Given my love for very spicy foods, I always order my dishes from this restaurant at the Indian spicy or Indian very spicy level. 

Being able to choose spice levels in accordance with the Indian palate is important to me, because I want to experience the foods of southern India as one would prepare them for people who live in that region. Chefs and cooks alike across southern Indian states like Karnataka, Kerala and Tamil Nadu have embraced chiles. In so doing, they create dishes that contrast with those from the north of India. 

A sukka (or sukha) is a dry curry dish that originates from the south of India. The word sukha is Hindi and means "dry." Unlike a typical curry, sukhas are not prepared with a yogurt, tomato, or coconut milk base. Instead, recipes typically call for a combination of chiles and spices that, when prepared, cling to the featuerd protein with a paste-like texture. And, as for that protein, it could be just about anything. The most common versions of sukhas feature mutton or lamb, but one can find many recipes for Mangalore Chicken Sukha or even Chana Sukha (for vegetarians).  

For this recipe, I attempted to recreate the goat sukka dish from one of my favorite restaurants. I had some extra goat meat from another recipe that I prepared (which will also be posted on this blog). I encountered some difficulty finding a goat sukha recipe, which I needed to ensure that I prepared the goat properly. I eventually decided to use a mutton sukha recipe, for which there are many, and incorporated the directions for preparing goat from that other recipe I mentioned above. 

In the end, this dish was good, but it was not the goat sukka that I would order from the restaurant. There are two reasons for this conclusion. First, I am not as good at cooking goat as the Indian cook or chef at that restaurant. (Despite my best efforts, the goat was a little overcooked.) Second, the recipe would probably translate to an Indian mild or Indian medium on spice level. As noted above, my minimum threshold is Indian hot. 

GOAT SUKHA

Recipe adapted from Relish the Bite

Serves 2-3

Ingredients:

• 1 pound goat, cubed, bone-in
• 1/2 teaspoon turmeric
• Salt, to taste
• Garlic, 5 cloves minced
• 5 dried chiles (e.g., Kashmiri)
• 1/2 teaspoon fennel seeds
• 1/4 cup onions, sliced thinly
• Few curry leaves
• 4 green chiles (e.g., jalapeno)
• 1 teaspoon chile powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Salt, to taste
• 2 teaspoons oil
• Lime juice and coriander (cilantro), chopped, for garnish

Directions:

1. Prepare the goat. Place the goat, turmeric and salt in a sauce pan and cover with water. Bring to a boil and boil until cooked, about 15 to 20 minutes. Remove the goat from the water, strain the water through a fine mesh and reserve. 

2. Prepare the base. While the goat is cooking, combine the garlic, dried chiles and fennel seeds in a mortar and pestle. Grind the ingredients, with a dash of salt, until they become a paste.

3. Prepare the curry. In a pan, heat the oil over medium high heat. Add the onions, green chiles and curry leaves. Saute until the onions become translucent and the chiles become softer. Add the paste, along with the red chile powder, coriander powder and cumin powder. Saute well. 

4. Finish the dish. Add the goat and stir. Add some of the reserved water and let it cook until the water evaporates. Drizzle some lime juice and garnish with the chopped coriander (cilantro). Serve with rice and naan. 

PEACE.

Grilled Octopus, Roasted Salsa Verde, Tomato Piquillo

For the past several years, my work would take me to Fort Lauderdale, Florida. Most of those trips involved a stay at the Hilton Fort Lauderdale Beach Resort. Each stay inevitably included at least one lunch and/or dinner at a restaurant within the hotel. The restaurant is Sun Surf Sand or S3. 

I spent each occasion sitting at a table on the outside patio of the restaurant, staring at the Atlantic Ocean whose waves rose up to the beach across the street. I rarely spent much time looking at the menu, because I always knew what I wanted. It was an octopus dish, prepared with a salsa verde and a tomato piquillo. 

During my last trip to Fort Lauderdale, I probably ate that dish three times over the course of two weeks. It is perhaps the best dish on the restaurant's menu and it was always something that I looked forward to when I was in town. A plate of nice sized octopus pieces and large beans, brought together with the salsa verde and highlighted with the tomatoes and leafy greens. 

When I returned home, I decided that I would try to prepare this dish myself. I purchased some pre-cooked octopus tentacles (which makes preparation of this dish really easy), and all of the other ingredients. While I could try to prepare the dish as I remembered it at S3, I decided to do things a little differently. First, I decide that I would grill the octopus tentacles. That would provide a slight crunch that could contrast with the beans and the tomatoes. I also decided to prepare a roasted salsa verde. This required a quick roasting of the tomatillos, chile and garlic before blending them together with the cilantro to create the sauce. 

In the end, I am glad I made this dish. It made for a delicious, light lunch. Given how easy it is to make, it will be made again and again in the future. 

GRILLED OCTOPUS, ROASTED SALSA VERDE, TOMATO PIQUILLO

A Chef Bolek Original

Serves 4

Ingredients (for the octopus):

• 1 pound octopus tentacles
• Olive oil
• 1 can of gigante beans or butter beans
• Handful of micro-greens 

Ingredients (for the sala verde):

• 1 pound tomatillos, husked and rinsed
• 1/4 cup fresh cilantro, minced
• 1 garlic clove, peeled
• 1 serrano or jalapeno pepper, stem removed
• Sea salt

Ingredients (for the Tomato Piquillo):

• 1 cup grape tomatoes
• 1/4 piquillo pepper

Directions:

1. Complete initial preparation. Rinse the beans under cold water and set aside. Rinse the microgreens under cold water, set aside. 

2. Prepare the salsa verde. Spread tomatillos out on a baking pan. Roast tomatillos about four inches under the broiler for about 6 minutes until they start to brown on one side. Flip the tomatillos and continue to roast them for another 6 minutes. Remove the tomatillos and set aside to cool. Once they are cool, add the tomatillos to a blender wtih the cilantro, chile, and garlic. Blend until you reach your desired consistency, season with sea salt.

3. Prepare the tomato piquillo. Finely dice and mash the piquillo pepper into a paste. Add the tomatoes to a bowl and then the pepper paste. Combine until the tomatoes are covered and season with a little salt. 

4. Grill the octopus. Heat a grill over medium high heat. Brush the octopus legs with olive oil. Grill the legs, about 3-4 minutes per side, until the legs are charred. Remove from the grill. 

5. Finish the dish.  Portion out the beans on four plates or dishes. Slice the octopus tentacles in relatively even pieces, and portion them to each plate or dish. Drizzle the roasted salsa verde over the octopus and beans. Garnish with the tomatoes and microgreens. 

PEACE.

Around the World in 80 Dishes: Nepal

For many, the mention of Nepal conjures images of Mount Everest. Known locally as Sagarmatha or Qomolangma, Mount Everest boasts of the highest point above sea level. The thought of the mountain also conjures up images of intrepid mountain climbers moving from base camp to base camp, with their sherpas. Indeed, the mountain casts a long shadow, one that often obscures the tens of millions of Nepali who live not just in the mountains and the valleys, but also the plains below. 

I find the stories of the Nepali people far more interesting and compelling than those any person -- such as Sir Edmund Hillary or  George Mallory -- who ascended Mount Everest. Their stories told by the Nepalis are ones of struggle, resilience, and hope. Unlike those of Hillary or Mallory, these stories recount lived experiences that span three hundred and sixty-five days per year, each and every year.  

Many of those stories can be found on a website, Stories of Nepal. The website curates the short stories of everyday Nepalis by subject and by cmmunity. The subjects that got my attention had names such as A Right to Earn a Living, Of Hope and Resilience, Strive Struggle Trive, and The Future I Want. I also browsed the stories by communities, looking at the stories from each of Nepal's three ecological regions: the mountains, the hills and the terai (or plains). 

As I read through these stories, I began to notice the common threads: the poverty at home, the desire to have a better life, the paths that they took to achieve that goal, and the obstacles that they had to overcome. There are two measures of poverty: income poverty and human poverty. The former measures whether a person has enough income to meet basic needs, while the latter has a broader focus on whether a person has access to essential resources and opportunities necessary for a decent life. Significant portions of Nepalis across all regions suffer from both types of poverty: in the mountains, 38% suffer from human poverty and 42 percent suffer from income poverty; in the hills, 24% suffer from human poverty while 29% suffer from income poverty; and, in the terai, 33% suffer from human poverty while only 23% suffer from income poverty.

But, as they say, numbers don't tell the whole story. That is where the Nepalis themselves come in. Their contribution demonstrates the hard work that they endure, but the hope that they have for either themselves or their children. For example, Beyond these Mountains tells the story of one Nepali woman, Bhomo Karto Tamang, in Gatang, which is high up in the mountains. She was born in a relatively well-to-do family whose father herded 18 yaks, 200 sheep, and, in her words, "I did not count the goats." She talked about how strong her mother was and how she helped her mother prepare the barley flour. That flour was payment to her father's shepherds. When she grew up, she got married and her life continued much like her mother. However, unlike her mother, this woman decided with her husband to send their children to school. She wanted her children to experience what lies beyond the mountains, something that she never had.

Then there is the story of Hiralel Rai, who lives in Khotang, which is firmly nestled in the hills of Nepal. Rai loved to sing and dance as a kid. His conduct was frowned upon in school, as it was deemed the type of activity inappropriate for boys. That led to corporal punishment by teachers. Rai persevered and, eventually, became a teacher himself. In his own words: 

I am aware that the choices I make as a teacher, inside the classroom, will have a great impact on the lives of these children. Of what they will do and who they will become. So I am always careful as to what I do and what I say in class. I am not a strict teacher who only disciplines students. We all know we get bored in class so I make things fun. I tell stories. While I teach English, I also dance with them. I also sing with them. And everyone sings and dances with me. Freely, without any fear.

There are many more stories that are illuminating and inspiring about how people overcome their circumstances for the betterment of not just themselves but others. When one can see that in people, they are seeing the innate dignity that lies within all of us and that we all deserve. 

I strongly recommend reading Stories of Nepal, where the above stories and pictures come from. They provide a very good starting point to learn about the people. Now, it is time to learn about their cuisine, which is the focus of my personal culinary challenge, Around the World in 80 Dishes. The main course, Bhuketo Maso, and the side dish, Piro Alu Dum, have their own stories to tell.

MAIN COURSE

My love for eating goat meat has made its appearance in my culinary challenge on more than one occasion, with Goat Curry from Guyana and two dishes -- Chichinga and Jollof Rice with Goat -- from Ghana. In preparing those dishes, I only tangentially touched, at best, or completely missed, at worst, an important subject: the role that goats play to help lift the poor out of poverty. That subject is harder to miss when one looks at Nepal, because quite a few non-governmental organizations have pursued initiatives to introduce goat farming to those who have little, and researchers followed behind to measure the impact. 

Goats are often referred to as the "poor man's cow." Like cows, goats produce milk and meat, but at a cheaper price to purchase and at a lower cost to maintain. One study estimated that a person could maintain four goats at the same cost as one cow. In addition, one can raise goats in areas where, due to lack of substantial vegetation, it would be harder to raise cows or other animals.  

There are many organizations that have worked to provide goats to poor Nepalis, to provide them with a means through which they can earn money through the sale of goat milk, or, over time, goat meat. Those programs were, in turn, monitored through research, including efforts that were funded by the United States Agency of International Development or USAID. One such research effort found that the provision of goats by Heifer International to poor Nepali women, along with training in animal husbandry, had positive outcomes on the living standards of those women. (I had to look for sources other than those of USAID because the current American administration has taken down EVERYTHING that USAID has done to help the poor around the world.)

For my main challenge, I decided to prepare Bhuketo Maso, which is a dry curry. The dish could be prepared with any kind of protein, such as chicken or lamb. However, I decided to use goat as a nod to the importance that this particular protein has in lifting many Nepalis of poverty. 

BHUKETO MASO

Recipe from Nepali Tummy

Serves 4

Ingredients:

• 1 pound goat meat (clean and cut in 2 inch cubes)
• 1/2 tablespoon of cumin seeds or 1/2 tablespoon cumin powder
• 1/2 tablespoon coriander seeds or 1/2 tablespoon coriander powder
• 1 cinnamon stick or 1/2 tablespoon cinnamon powder
• 3-4 dried red chiles or 1/2 tablespoon red chile powder
• 1 teaspoon turmeric powder
• 1 tablespoon ginger-garlic paste
• Salt
• 4 tablespoons oil

Directions:

1. Prepare the spice mix. Add the cinnamon stick, cumin seeds, coriander seeds, and dried red chiles in a spice grinder. (If you are using ground spices, just combine). Grind until the spices are a powder. Remove to a small bowl. Add 2 tablespoons of water to make a thick paste.

2. Boil the meat. In a deep pan, add the meat, water (to cover) and 2 pinches of salt. Boil the meat until it is cooked, approximately 20 minutes.  Be careful not to overcook. 

3. Finish the dish. Heart the oil in a separate pan. Add the boiled meat and the spice paste, stir over medium heat and cook for 10-12 minutes. 

SIDE DISH

While Bhuketo Maso may be a dry curry, I prepared a side dish that did have a curry-like sauce. Piro alu dum is a potato curry that has a tomato base.  This provided a little contrast to the overall meal. 

Potatoes were actually introduced into Nepal back in the mid-19th century, when a British naturalist, Sir Joseph Dalton Hooker, during an expedition to that country. While Hooker ultimately left, the tubers remained and became a vital crop across the country. They have an adaptability that works well in a country with differing regions, soils and climates. Nepalis are able to grow potatoes in areas where other crops could not thrive, thereby enabling them to produce a commodity that has taken a featured spot in their cuisine.

PIRO ALU DUM

Recipe from Cookpad

Serves 2

Ingredients:

• 4 medium sized potatoes, cut into 4 pieces
• 10 cloves garlic
• 2 whole red chiles
• 1 medium sized tomato paste
• Salt, to taste
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chile powder
• 3 tablespoons mustard oil
• 1/2 teaspoon kalonji
• 1/4 teaspoon fenugreek seeds
• 2 tablespoons cilantro (coriander leaves)

Directions:

1. Boil the potatoes. Peel the potatoes. Heat a pot of water to boiling. Add potatoes and boil until tender. Remove from heat and drain the potatoes. While the potatoes are boiling, mince the garlic cloves and chiles, and then combine the two into a paste. 

2. Prepare the tomato-spice paste. In a bowl, add the garlic-chile paste, tomato paste, salt, turmeric powder and Kashmiri chile powder. Mix well. 

3. Finish the dish. Heat the oil in the pan on medium heat. Add kalonji and fenugreek seeds. Add potatoes and stir, mixing well. Add the tomato-spice paste and mix well. Add hot water and continue to cook, while the sauce thickens. Once the sauce is at the desired consistency, add coriander leaves and serve hot. 

*    *    *

In the end, I am grateful for having the opportunity to prepare this meal. I am much more grateful for taking the time to learn about the roles that the primary ingredients -- goat meat and potatoes -- has had in Nepali life and cuisine. Not everything that I read is reflected in this post. But, I wanted to make sure one thing is prominently set forth here ... the importance of development programs to help the poor lift themselves out of their poverty, and the critical work of those who oversee and implement those programs. Their work takes on moral and ethical obligations, which are gravely under threat. That is best saved for another post. Until then ... 

PEACE.

White Mushroom & Cilantro Soup

"Peace comes from within. Do not seek it without."

-- Siddhartha Gautama

Those words came to mind as I stared down at this bowl of soup. A warm broth, infused with miso and sesame flavors, full of mushrooms and garnished with cilantro leaves. 

In the hours that led to this bowl of soup, I had a conflict. I was standing in the aisle of my local supermarket, staring down at a bottle of miso. That bottle cost $12.99. That was a lot of money for one bottle of an ingredient that I do not normally use in my cooking. Truth be told, I am not even much of a fan for miso soup, which I often skip if it is served as part of a meal at a Japanese restaurant.

However, I really wanted to make a particular soup -- White Mushroom & Cilantro Soup -- which I found on the website of the International Buddhist Society. I had all the ingredients that I needed -- white mushrooms, cilantro, soy sauce, sesame seed oil and even Korean barbecue sauce (which was far cheaper per bottle) -- but the miso. I searched up and down the shelves, looking for any other bottle of miso that was less than $12.99. I had to have searched at least two or three times, but to no avail. I was on the verge of returning those ingredients and giving up with preparing the soup. 

Then my eyes trained on something else ... a $2.99 package of red miso soup mix. That package had more than just red miso. It had dried bits of tofu and seaweed (the usual ingredients one would expect in a miso soup). I thought that if I could sift those bits out, I could have dried red miso, which I could make into a paste with a little water.  I bought the package and headed home. 

I prepared the soup, using the sifted and picked through red miso powder, which I made into a paste. The end result was an absolutely delicious soup that was stunning in its presentation. (And, presentation is one of my weaker qualities as a cook.)

Once I finished the preparing and eating the soup, I realized that the struggle I found myself was not going to be answered by anything on a grocery store shelf. It would only be answered by myself, relying upon my own ability and creativity to come up with a solution. To find the peace that I needed to prepare this recipe. 

WHITE MUSHROOM & CILANTRO SOUP

Recipe from International Buddhist Society

Serves 8

Ingredients:

• 8 ounces of white mushrooms, sliced
• 1 bunch cilantro
• 1 tablespoon sesame seed oil
• 3 teaspoons miso
• 1 tablespoon black soy sauce
• 1 teaspoon vegetarian barbecue sauce

Directions:

1. Prepare the mushrooms. Heat a wok over medium high heat. Add the oil. Add the sliced mushrooms. Sauté the mushrooms for a couple of minutes. Set aside.

2. Prepare the broth. Bring 8 bowls of water to a boil. Add the miso, black soy sauce and barbecue sauce. Stir well. Add the mushrooms. Cook for 2-3 minutes. 

3. Finish the dish. Stir in the sesame oil and cilantro. Remove from heat. Serve immediately.

PEACE.

Molho a Campanha

The "rule of three" takes many forms, including as a literary device. In this particular form, the rule represents an understanding that people better remember and understand concepts when presented in groups of three. It is the pattern -- and it takes at least three of something to create one -- that fixates itself in the human brain.  If one pays attention to the numbers in any method of communication, then they will be surprised how often words and concepts appear in groups of three. 

In many respects, food is a form of communication. The term, communication, can be defined (ironically) as a duality: the process by which we understand the world and the means (verbal or nonverbal) by which we convey that understanding to others. Food thus becomes a way that we communicate amongst ourselves; and, in doing so, it is one of the fundamental means by which we create cultures, whether through personal identity or group association. 

These concepts unfolded before me as I was preparing molho a campanha, which is basically a vinaigrette sauce prepared to accompany grilled dishes in Brazil. While the word molho translates from Portuguese to English as a "sauce," what I was preparing looked more like a salsa. The ingredients -- tomatoes, onions, and peppers -- confirmed that fact. Those three ingredients got me thinking about all of the other recipes that I have made from around the world where tomatoes, onions, and peppers (or chiles) constitute the basis of the dish. Indeed, if one looked at a basic pico de gallo (or salsa) from Mexico, its core ingredients are tomatoes, onions and peppers. Sometimes, they are the foundation of the dish, followed by the addition of other ingredients that results in a larger presentation. Sometimes, they are the dish, as is the case with pico de gallo or this molho. 

As with any means of communication, it can be used to bring people together, but it can also be used to differentiate. For example, a pico de gallo in Mexico is typically prepared with the addition of a citrus juice, such as lime juice; however, the molho a campanha is prepared with vinegar. The vinegar is better suited for flavoring and tenderizing grilled meats, such as beef, chicken and even fish (as the recipe below will attest). Such differences are minor, and, to most people, go unnoticed. They are more likely to note, as I did, the use of three -- tomatoes, onions and peppers -- and its similarity with other dishes that they have eaten. And, they are more likely to think about other groups of three, which, for me, gets me thinking about sofritos, mirepoix and the Cajun/Creole "holy trinity." All of those may be posts for a later date.

MOLHO A CAMPANHA

Recipe from Serious Eats

Serves 4 

Ingredients:

• 1 large tomato, cored, seeded and cut into 1/4 inch dice (about 3/4 cup)
• Kosher salt
• 1/2 red onion, diced (about 1 cup)
• 1/2 green bell pepper, stemmed, seeded and diced (about 3/4 cup)
• 1/2 red bell pepper, stemmed, seeded and diced (about 3/4 cup)
• 2 tablespoons chopped cilantro leaves and tender stems
• 2 tablespoons chopped flat-leaf parsley leaves and tender stems
• 2 tablespoons white wine vinegar
• 1 tablespoon extra-virgin olive oil, plus more for oiling fish
• Freshly ground black pepper
• 2 pounds whole fish, such as branzino, mackerel or trout, scaled or gutted

Directions:

1. Prepare the tomatoes. Season tomatoes with 1 teaspoon of salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl to allow to drain for 20 to 30 minutes. Discard liquid.

2. Prepare molho. In a medium bowl, stir together tomatoes, red onion, green pepper, red pepper, cilantro, parsley, vinegar and olive oil. Season with salt and pepper. Let molho stand for at least 30 minutes, or refrigerate for up to 24 hours. Return to room temperature before serving.

3. Prepare the grill. About 30 minutes before grilling, remove fish from refrigerator and let come to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively set half of the burners of a gas grill to high heat. Set cooking grate in place. Cover and grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

4.  Prepare the fish. Thoroughly pat fish dry with paper towels. Season inside and out with salt and pepper. Rub fish all over with olive oil. 

5. Grill the fish. Set fish over hot side of grill and cook until bottom sides are browned, about 5 minutes. Using a carving fork (the tines of which can slide down between the grill grate) or a thin metal spatula, carefully attempt to lift fish from below; if it resists, allow to cook for 1 more minute and try again. When fish lifts easily from grill, turn onto other side and cook until an instant-read thermometer inserted into the thickest part registers 135 degrees Fahrenheit, about 5 minutes longer. If the skin begins to char before the fish is cooked through, transfer fish to the cooler side of the grill to finish cooking. Let the fish rest for 5 minutes.

6. Finish the dish. Serve the fish with the molho spooned over top.

ENJOY!