Curacao Special

Dave DeWitt Leave a Comment

Warning, warning! This is a powerful drink, so under no circumstances should you drink it and then attempt to capture an iguana.


  • ½ ounce light rum

  • ½ ounce dark rum

  • ½ ounce 151 proof rum

  • ½ ounce sweet vermouth

  • ½ ounce Blue Curaçao

  • 1 ounce orange juice

  • ½ ounce lime juice

  • ½ teaspoon Grenadine

  • ½ cup crushed ice

  • Slice of orange


In a mixing glass, combine the rums, vermouth, Curaçao, orange and lime juices, and Grenadine and mix well. Place the ice in a goblet and pour the mixture over it. Garnish with the orange slice and serve.


Birinj Kabuli

Birinj Kabuli (Kabul Party Rice)

Dave DeWitt Recipes Leave a Comment

This is a special dish prepared for celebrations when guests are expected. If pine nuts aren’t available, pistachio can be substituted. The Afghans use lamb tail fat to sauté the onions, but since this is not readily available, I suggest butter.


1 tablespoon chopped fresh green chile, such as serrano
2 large carrots, peeled and grated
3 large onions, chopped
4 tablespoons butter
2 1/2 cups cooked white rice
1/2 cup shelled piñon or pine nuts
1/2 cup seedless raisins
1 tablespoon each, ground cinnamon, cloves, cardamom, cumin


Place the carrots in a saucepan and add water to cover. Bring to a boil, reduce heat, cover and simmer for 5 minutes, then drain. Melt the butter in a skillet at medium temperature, add the onion, and sauté until lightly brown. Combine the drained carrots, rice and onions, and stir in the remaining ingredients while simmering over low heat for about 10 minutes.

This is an excellent side dish with meat, fish or poultry.

Heat scale: medium

Ants Climbing a Tree

Dave DeWitt Leave a Comment

This recipe and others can be found in the following article:

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Food Editor Emeritus 


For the Noodles:

  • 1 4-ounce package cellophane noodles

  • 1/4 cup shitake or other dried mushrooms

  • 6 ounces ground pork

  • 1 1/2 tablespoons vegetable oil, peanut preferred

  • 1 teaspoon minced ginger

  • 2 green onions, sliced including the green

  • 4 teaspoons hot bean paste

  • 2 teaspoons crushed red chile or substitute Asian chile paste

For the Marinade:

  • 1 tablespoon rice wine or dry sherry

  • 1 tablespoon dark soy sauce

  • 2 teaspoons cornstarch

For the Sauce:

  • 1/2 cup chicken broth

  • 1 tablespoon soy sauce

  • 1 tablespoon rice wine or dry sherry

  • 2 teaspoons cornstarch


Place the noodles in a bowl, cover them with hot water and allow them to soak for 15 to 20 minutes to soften. Drain and cut them into pieces about 4-inches in length.

In another bowl, soak the mushrooms in hot water for 10 minutes or until soft. Drain and mince the mushrooms.

Combine all the ingredients for the marinade, add the pork and marinate at room temperature for 5 minutes.

Mix all the sauce ingredients in a separate bowl and set aside.

Heat a wok over high heat and when hot, add the oil. When the oil just begins to smoke, add the pork and stir-fry until the pork begins to brown. Add the ginger, green onion, and the mushrooms, and stir-fry until the pork is well browned. Add the bean paste and stir-fry for about 15 seconds or until it is well-combined with other ingredients.

Add the noodles, the sauce ingredients, and chile. Bring to a boil, reduce the heat to medium, cover and cook for 5 minutes until the sauce is thickened and the bean threads just begin to stick to the wok.

Mound the noodles on a large platter and serve.


In Search of Sichuan Peppers

system Industry Issues Leave a Comment

Q: Hi Dave,I’ve just discovered the joy of dried chiles!  I get such a kick out of toasting the pods and making my own chile powder.  How do you recommend storing dried chiles, such as pasilla and ancho?  Also, I understand they have banned the import of Sichuan Pepper into the States. I have had no luck tracking anything down …