Gather up everything there is to love about Vietnamese food and put it in one dish and you'd probably have this salad.
Cooking outdoors without the high-tech benefits of thermostats and heavy gauge saucepans requires greater vigilance and knowledge than anything demanded from indoor cooking, but there's an easy way to tilt the odds in your favor -- indirect grilling.
Preheat the oven to 400°F.
Pambazos
It turns out organic beeswax is 100 percent safe to eat. Wax is a particularly dense lipid, akin to animal fat, butter fat and cholesterol. Like those other fats, it is loaded with calories: 12.7 kcal per gram (as compared to beef tallow at 9 kcal per gram). But unlike tallow and all those other fattening fats, beeswax provides us with nada nutrition, including calories.
The way America is eating chicken breasts, the day of the "Franken-chicken," one big breast staggering around on toothpick legs, cannot be far off.
Though not usually found in the typical local Chinese takeout menu, you have to try this pairing of tender lamb and sweet and savory hoisin sauce with the crunch of water chestnuts and fresh snow peas. Lamb is one of the hallmarks of northern Chinese cooking, especially Mongolia. It is logical when you think of the vast steppes of the region where sheep and goats thrive when little else will.
The term curry conjures images of sturdy sauces dense with spice, and some are just that. But they can also be light, fresh and surprisingly gentle in their spicing.
Ragù di carne (bolognese)
(Bolognese meat sauce)
Macanese Minchi is one of the most prized dishes of Macau and has as many variations as there are cooks that make it. Minchi derives its name from the English word "minced" indicating that the dish may have been introduced to Macau by the Anglophone community in Hong Kong, though other histories place its origins in Goa, another Portuguese province. Traditionally minchi is made with beef or pork (or a combination of the two) but it can also be made with chicken, fish, shrimp or vegetables like bitter melon or wood ear mushrooms. The best minchi is supposedly made by chopping the meat by hand using two cleavers (or parangs). The common practice of adding an egg on top may have its roots in Roman Catholicism, with the bright yellow yolk and egg white representing the color contrast of the Holy See coat of arms.