St. Thomas's version of patties combines spicy hot Scotch Bonnet chilies in a picadillo with just a hint of allspice, a local spice berry indigenous to the Caribbean. The patties are not juicy but they are moist inside with a short crust envelope, fried to perfection, so the dough is not greasy or leathery ...
A mezze platter would not be complete without MediterraneanMarinated Cheese. The cheese is traditionally feta but any firm fresh cheese will work; tangy, salted yogurt cheese balls (recipe included) or queso fresca cubed (recipe included). Serve this old-world favorite with pita bread, kalamata olives, shaved pastrami, eggplant crisps, lemon-rice dolmas, crust-less spinach quiche, tomato and anchovy bruschetta, cucumbers in tzatziki, proscuito wrapped ...
Manila clams are similar to “steamer clams” of the Pacific Northwest and “little neck clams” of New England’s Atlantic coast. They are common fare in the South Pacific where Polynesians gather them daily and sell them in coconut-leaf baskets for about USD $2.50 a kilo (2.2 pounds). Manila clams have a slightly thinner shell ...
In the previous recipe for Lumache di Mare, Italian snails in tomato sauce, I outlined the steps to clean and prepare sea snails. This Fricasseé recipe is from the Caribbean island of Martinque where sea snails have been prepared with this classic French method for over 150 years. It may be served as a main dish with ...
Escargot is not for everyone but lumache made with sea snails is a gourmand’s delight. This Italian dish is marvelous made with canned snails which are a garden variety and have an earthy flavor. The sea snail is larger than a whelk, more meaty and similar in flavor to a whelk or conch. If you’re lucky enough to ...