This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

This particular recipe is a tweaked version of a Cuban marinade I've used on roasted chicken. It's packed with flavor and compliments my bread stuffing with chorizo and pine nuts. ...

The breading included Parmesan cheese in the crumbs and once breaded the cutlets rested on a rack until ready to fry to order. 70/30 butter to oil was used for a very quick saute and then lemon was added to the drippings. Capers topped the schnitzel to add a briny bite that perfectly ...

Though it is usually deep fried as a fritter, the cakes here are in the New England style...pan fried. Be sure to watch the video following for some tips on preparing salt cod for cooking and another variation with grated potato as the coating. ...

Harissa is a paste from North Africa with all the flavors of the Mediterranean; cumin, coriander, caraway, mint and chilies. It is great as a marinade for grilled lamb, beef, chicken or fish. ...

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 ...