FoodPress

Food soundtrack: Sea of love by Cat Power My favourite food is shellfish and any sort of crustaceans. I love mussels, oysters any seafood really that requires peeling out of a shell. Clams is one of those delights that in Thailand is easy to come by and it doesn’t matter what Italian restaurant I am in, I always get the pasta vongole. This recipe requires Thai chilli paste (nam prik paw) it adds that sweet but spicy flavour that is such a staple of Thai cooking.

Current obsession: canned chipotles in adobo sauce. I bought them specifically for Thanksgiving dinner to try out a new recipe and now I can’€™t get enough of them. I’€™ve been adding them to scrambles, mixing them into salsa to spice things up, and I’m constantly looking for new things to do with them. So when I saw this recipe in my overflowing Foodbuzz inbox, it got bookmarked and made the next day. The sweet & spicy combo can’€™t be beat.

I pulled out an old favorite cookbook and immersed myself in southwestern cuisine. The book is, Cayote Cafe by Chef Mark Miller. When I aquired this book, twenty some odd years ago, it was so edgy I didn’t know what most of the ingredients were, let alone where to get them. For example, the book includes recipes for tomatillo salsa, ancho chile rubbed rabbit, poblano pesto and grilled nopales (cactus leaves). Sounds pretty ordinary for these days, right?

It may be September but don’t be fooled by the calendar – it’s still summer and many areas continue to be hot and humid! A refreshing Vietnamese-inspired noodle dish with crisp vegetables, fresh herbs and spicy pork is the perfect dish to cool down with. A Note About Ingredients: When I first started this site, just over three years ago, my goal was to present recipes with ingredients that were accessible to most people in North America…