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Ethnicgrocer-->cooking School-->all Countries-->entree : Featured

• Adobong Carne (beef Adobo)  ^new
  

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  Adobo, the classic Philippine dish, is also a style of cooking meat, poultry, or fish in vinegar, garlic, soy sauce, and peppercorns. There are many variations, but this one remains true to the basic recipe. Serve Adobong Carne with rice. (Preparation time does not include four-hour marinating time.)
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• Albóndigas Con Chipotle (meatballs In Chipotle Sauce)  ^new
  

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  Albóndigas, Spanish for meatballs, is a popular Mexican dish. In this recipe, the sauce gets its spicy, roasted flavor from chipotle peppers (smoked jalapeños packed in adobo sauce), which add a smoky flavor and a broad, lingering heat. Serve over white rice, or with rice and beans for an entrée, or as individiual hors d'oeuvres.
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• Almond And Honey Chicken  ^new
  

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  Almonds and honey are unmistakably Spanish, while ginger, saffron, cumin, and nutmeg lend Asian notes. Serve this dish with potato, rice, or couscous. For best results with the saffron, soften, or "bloom" it first by crumbling it into a bit of the hot stock before adding to the dish.
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• Alsatian Lamb Shanks  ^new
  

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  Bordering on Germany, the Alsace region of France blends culinary traditions from both those countries and is known for rustic dishes such as lamb shanks. Here, the shanks are simmered with fruity riesling and the quintessentially French flageolet for a rich, hearty meal. Preparation hint: The more slowly and gently the shanks are braised, the more tender the end result. Serve with boiled or mashed potatoes.
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• Alsatian Spareribs With Sauerkraut  ^new
  

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  France's Alsace region has many influences from its neighbor, Germany. This dish is the perfect illustration, with its combination of sauerkraut and pork. Juniper berries add a subtle, pine-like perfume. Rinse sauerkraut well before use. To speed up preparation, grate the apple and potato in a food processor. Serve spareribs with salad, bread, and a robust Alsatian Riesling wine.
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• Arroz Con Pollo (rice With Chicken)  ^new
  

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  Like many Spanish dishes, the classic Arroz con Pollo benefits from the flavor of a sofrito, a mixture of garlic, onions, green peppers, and sometimes other vegetables that are sautéed in olive oil, then added to the dish. In addition to olives, pimento peppers, and peas, arroz con pollo contains saffron, which anchors the dish in the Mediterranean, and sherry, an unmistakable Spanish touch. Serve with salad as a main course.
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• Beef Adobo With Coconut Milk  ^new
  

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  Adobo, the classic dish of the Philippines, is also a style of cooking meat, poultry, or fish in vinegar, garlic, soy sauce, and peppercorns. There are many variations. This one adds coconut milk and uses a traditional Philippine cane vinegar. Serve with rice.
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• Beef Panang Curry  ^new
  

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  This traditional Thai curry is named after an island off the west coast of Malaysia, just south of Thailand. Its distinctive, moderately spicy flavor includes red chiles, kaffir lime leaves, and lemongrass, combined with peanut and coconut milk. Serve with rice or rice noodles.
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• Bulgogi (barbecued Beef)  ^new
  

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  The quintessential Korean barbecue?thin slices of beef, marinated in soy sauce, flavored with sesame oil, garlic, scallions, and black pepper, and served with a chili-garlic sauce. Rich, spicy barbecue! Serve with rice and spicy pickled salads. Preparation time does not include 1-hour marinating time.
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• Chicken Badshahi  ^new
  

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  This elaborate Indian chicken dish contains three different spice blends, or masalas, making it truly live up to its name, as Badshahi suggests, a dish fit for royalty. You can adjust the character and heat of the dish by experimenting with the masala blends. Serve with basmati rice.
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• Chicken Tikka  ^new
  

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  These Indian chicken kebabs are tenderized with a yogurt marinade that includes the lively flavors of ginger, mint, cilantro, and tandoori powder. Serve with basmati rice. This dish can also be grilled. Preparation time does not include 5-hour marinating time.
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• Chicken With Mango And Chipotle Sauce  ^new
  

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  Using ready-to-go ingredients, this Mexican dish is easy to make, and delivers a nice balance of tropical sweetness and heat with mangoes in syrup and chipotles in adobo. Serve with Ensalada de Nopal (Cactus Salad) Preparation hint: Taste the marinade before adding chicken to adjust the balance of sweetness, smokiness, and heat.
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• Chicken With Mole  ^new
  

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  One of Mexico's fiesta dishes, the lore of mole mostly centers around the effort devoted to making it. While this dish requires a certain amount of effort, it's not difficult to do. The combination of the fruity heat of the dried chiles with a touch of dark, smooth chocolate and the resulting complexity of flavor is one of the great achievements of Mexican cuisine. Serve with rice.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Chicken With Mushrooms And Bamboo Shoots  ^new
  

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  This chicken stew from Vietnam is remarkable for its simplicity and subtle seasoning, which consists of only three flavorings: red wine, salt, and fish sauce. Part of its appeal also lies in its varied textural elements, such as reconstituted black mushrooms and bamboo shoots. Serve with rice. Preparation hint: For a more intense flavor, substitute red wine, chicken stock, or both for the mushroom soaking liquid.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Chopping Block Paella  ^new
  

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  This classic Spanish dish, named "paella" after the two-handled pan in which it is cooked, combines saffron-flavored rice with a bounty of vegetables, shellfish, and meats. Though paella is considered a classic dish, it's still open to improvisation. If the recommended shellfish is unavailable, use what is fresh at your local market. Other common ingredients include chicken, ham, and lobster.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Cod Steaks With Spinach And Potatoes  ^new
  

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  Though bearing a deceptively simple name, Cod Steaks with Spinach and Potatoes is really a very sophisticated dish. With its tender cod sandwiched between layers of potato, spinach, and tomato and topped with bread crumbs, this dish balances sweet-and-sour elements against garlic, onions, raisins, and pine nuts. If cod is unavailable, substitute grouper, snapper, or another firm-fleshed white fish.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Coriander-crusted Salmon With Rice Noodles And Ginger Broth  ^new
  

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  Rich, aromatic roasted salmon, coated in an exotic coriander crust. Chef Ming Tsai offers this delightful noodle dish, flavored with cilantro, ginger, and lime, topped with delicious fish.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Couscous With Lamb Stew  ^new
  

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  This traditional Turkish dish features braised lamb, simmered with garlic, tomato, nuts, dried fruit, and savory herbs. It's served over couscous, which is easy to prepare and makes an interesting alternative to rice and pasta.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Crispy Garlic Chicken  ^new
  

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  Classic Chinese flavors are captured in this marinated chicken dish. Serve chicken over rice, with seasoned soy sauce.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• Diced Chicken With Hoisin Sauce And Sugar Snap Peas  ^new
  

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  Chicken, crisp sugar snap peas, sweet peppers, and tangy hoisin sauce fuse seamlessly in this Chinese wok-fried dish, while garlic, sesame oil, and dark soy sauce add depth. Serve diced chicken with hoisin sauce with steamed jasmine rice, green tea, and fresh melon. This dish, like most wok preparations, is best served immediately after cooking, so when finishing the sauce make sure the accompaniments are waiting tableside.
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• Dijon Chicken Breasts  ^new
  

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  Elegant but simple, Dijon chicken breasts are accented with a pan-sauce made from white wine. Vary the herbs in the coating to suit your taste. Serve with new potatoes tossed with herbs. Preparation time does not include 1 - 2 hour marinating time.
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• Doro Wat  ^new
  

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  This spicy chicken stew is a typical Ethiopian dish, flavored with lime juice, wine, garlic, and ginger, plus hard-boiled eggs. Serve with injera, a spongy Ethiopian flat bread. Preparation time does not include 1-hour marinating time.
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• Drunken Fish  ^new
  

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  Many traditional Mexican recipes call for a "drunkenqout sauce made from tequila, red wine, or other local spirits. This dish is simmered in red wine with ancho chiles, tomatoes, cumin, capers, and cilantro. Serve with rice, beans, and tomatillo salsa. Preparation hint: Use fish fillets instead of a whole fish if desired. Be careful not to burn chiles during toasting. Preparation time does not include 1-hour chile soaking time.
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• Duck Confit  ^new
  

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  Confit, a very old method for preserving poultry, is synonymous with classic French cuisine. The confit method involves salting duck, slowly cooking it in its own fat, and then storing it in fat; this makes the meat succulent and tender without leaving it greasy. Confit is often used in cassoulet. It is also enjoyed on its own as an entrée with a side salad or potatoes. If refrigerated, it will keep for up to six months.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

• French Poached Salmon  ^new
  

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  This elegant dish combines salmon with chanterelle mushrooms, delicate haricots verts (tiny green beans), and herbs. The method is a simplified version of "en papillote", gentle poaching in sealed parchment paper. Serve with roasted potatoes. If parchment paper is unavailable, use aluminum foil. Be careful to not overcook the fish. Remember, it continues to cook a bit after being removed from the oven.
  (Added: 2006 Hits: 2 Rating: 0.00 Votes: 0)   Rate It   Review It
  

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