Sweet in flavor and pink in color—optional—these tamales are a treat for breakfast or after a light dinner.
Tunisian Five Spice Powder
While Tunisian Five Spice Powder sounds like something the DEA looks for in your luggage at the airport, it’s really a simple blend of curry spices from North Africa.
Serrano Ginger Cranberry Chutney
Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork.
Pan de Muerto, Bread of the Dead
In Mexico, bakeries advertise different shapes of the bread for the holiday. The most common is round; others might be shapes of human beings, animals, especially rabbits in profile.
Dr BBQ’s Pumpkin Cheesecake
Dr BBQ’s pumpkin cheesecake here serves as a great alternative to pumpkin pie, bread, or the nasty wax mouth-hell we call “candy corn.”
Spiced-Up Chicken in Coconut Shells with Mango Cream
This dish is really worth the effort as it makes a very elegant and highly tropical presentation. To test if a coconut is fresh, pound a nail into one of the “eyes,” drain the coconut water and taste. If it tastes sweet it is fresh. Go ahead, mix a drink with some of the coconut water and rum or Scotch. You’ll be surprised by how good it tastes. Open the coconut by baking at 375 degrees F. for 15 minutes and let cool. Then, using a hacksaw, cut it in half. From the article Mango Madness!
Jamaican Jerk Rub
Here is a typical Jamaican jerk rub that can be used on any meat or fish. Feel free to improvise and add ginger, bay leaves, and coriander if you like.
