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New Orleans Grillades and Grits

Well, shut my mouth! Is that there New Orleans Grillades and Grits?? Darn tootin’ it is! Now ain’t that the berries! Doesn’t this look tasty?  You wouldn’t normally think of this as a breakfast food though, would you? ...

Blog: The Daring Gourmet
Posted on: Apr 26, 2013 |  Original Post

Chinese Five Spice Powder

The exact origin of Chinese Five Spice Powder is unknown, but it is believed that it is the result of the Chinese attempting to produce the ultimate “wonder powder”, incorporating all five taste elements:  Sweet, sour, bitter, pungent, ...

Blog: The Daring Gourmet
Posted on: Apr 12, 2013 |  Original Post

Chicken Machboos (Bahraini Spiced Chicken and Rice)

Chicken Machboos, or Machboos ala Dajaj (“spiced chicken and rice”), is the national dish of Bahrain, a small island country in the Persian Gulf neighbored by Saudi Arabia and Iran.  Machboos is similar to Biryani (from the Indian ...

Blog: The Daring Gourmet
Posted on: Mar 25, 2013 |  Original Post

Pajeon (Korean Scallion Pancakes)

Pajeon are savory Korean pancakes and green onions are a dominant ingredient.  Pa literally translates to “green onion.”   Pajeon can be made with other ingredients as well.  For example, you can add shrimp, beef, pork, tofu, ...

Blog: The Daring Gourmet
Posted on: Mar 15, 2013 |  Original Post

Hungarian Mushroom Pasta

This is the pasta sauce version of my popular Hungarian Mushroom Soup.  I had noted at the end of that recipe that the soup was fantastic as a sauce and simply required extra thickening to transform it.  We had family over this past weekend and I ...

Blog: The Daring Gourmet
Posted on: Mar 12, 2013 |  Original Post

Mango Chutney Chicken

I promised you a follow up recipe using this delicious Indian Mango Chutney.  I will be posting a curry in the future using this chutney as well.  But today’s dish is succulent Mango Chutney Chicken. My husband and I loved this ...

Blog: The Daring Gourmet
Posted on: Mar 09, 2013 |  Original Post

Domada (Gambian Peanut Stew)

Domada is the national dish of Gambia.  It is a delicious “groundnut stew” (peanuts) consisting of whatever vegetable happens to be available, typically pumpkin or sweet potatoes, and a saucy base. Whether vegetarian or including meat, ...

Blog: The Daring Gourmet
Posted on: Mar 03, 2013 |  Original Post

Koshari (National Dish of Egypt)

Koshari (also spelled Koshary or Kushari) is the national dish of Egypt.  It’s served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner.  Street vendors serve the dish from carts to people ...

Blog: The Daring Gourmet
Posted on: Feb 22, 2013 |  Original Post

Tinga Poblana Tacos

Tinga Poblana is a classic pork stew from the Puebla region of Mexico.  It is simmered with tomatoes, onions, garlic, chorizo, chipotles and spices.  This Daring Gourmet pulled-pork version is for the slow-cooker and is used as a delicious filling ...

Blog: The Daring Gourmet
Posted on: Feb 20, 2013 |  Original Post

Polenta Lasagna

Polenta Pasticciata con Ragu di Carne, a dish from the Campania region of southern Italy. This is a polenta casserole with an typical Italian ragu di carne.  Polenta is made of coarse yellow cornmeal slowly cooked in water or stock until the ...

Blog: The Daring Gourmet
Posted on: Feb 18, 2013 |  Original Post

Chinese Orange Chicken

Tender, chewy, crispy, citrusy, sweet, tangy and spicy all in one.  Chinese Orange Chicken, a dish of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored, caramelized chili sauce, is a highly popular Chinese fast food dish ...

Blog: The Daring Gourmet
Posted on: Feb 08, 2013 |  Original Post

Mongolian Beef

Mongolian Beef.  Succulent.  Tender.  Full of flavor.  Though neither the ingredients nor the method of cooking is Mongolian in origin, the name is widely known and the dish is served throughout much of the Western world and in virtually every ...

Blog: The Daring Gourmet
Posted on: Feb 04, 2013 |  Original Post

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