In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico.
Salsa di Pomadoro Crudo (Fresh Tomato Pasta Sauce)
This is a very basic sauce that can be easily changed to create a variety of different pasta dishes. For example, substitute feta cheese for the mozzarella, oregano for the basil, add some kalamata olives and chopped capers and you have Greek pasta. This dish can be served hot or at room temperature making it great for summer entertaining.
Ingredients
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4 tomatoes, chopped
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½ cup chopped fresh basil
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2 to 3 jalapeño or serrano chiles, stems and seeds removed, minced
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2 tablespoons minced red onion
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2 cloves garlic, minced
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6 oz. fresh mozzarella, asiago, or ricotta cheese, diced small
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1/4 cup olive oil
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Salt and freshly ground black pepper
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Chopped walnuts for garnish
Instructions
Combine the tomatoes, basil, chiles, onion, and garlic in a large serving bowl. Stir in the cheese, olive oil, and season with salt and pepper. Let the sauce stand for 30 minutes to blend the flavors. Cook the pasta until the done and drain. Add the pasta to the sauce and toss to coat. Garnish with the walnuts and serve.
Fresh Herb Pasta
I first sampled the easy way that Italians cook their pasta when I was fortunate enough to house sit for friends in Florence, Italy. When they would prepare a simple dinner, they would pick some herbs, dice a fresh tomato, combine them with some olive oil and butter. Sometimes they would heat the mixture and sometimes not, and toss it with pasta. Since I’m addicted to chile, I always add it to their basic recipe. In fact it, this is so easy to prepare it can hardly be called a recipe
Ingredients
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1 cup chopped assorted fresh herbs, such as basil, cilantro, chives, marjoram, oregano, parsley, summer savory, tarragon, and thyme
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2 shallots, finely chopped
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2 tablespoons olive oil
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2 tablespoons butter, cut into small pieces
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1 tablespoon crushed red chile
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Salt
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2 tomatoes, finely diced
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Freshly grated Romano or Pecorino Romano cheese
Instructions
Combine the herbs, shallots, olive oil, butter, chile, and a little salt in a serving bowl and mix well.
Cook the pasta until done and drain. Add the pasta to the bowl, toss to coat. Top with the tomatoes and grated cheese and serve.
Muzik di Zumbi
In Papiamentu, the Creole dialect, musik di zumbi is “spirit music,” a combination of African rhythms, reggae, and South American music. This cocktail will get you into the spirit, alright!
Ingredients
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1 small ripe mango, peeled, cubed, and blended with ½ cup water
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3/4 cup water
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3 tablespoons white rum
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3 tablespoons Blue Curaçao
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1 tablespoon lime juice
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4 ½ tablespoons superfine (caster) sugar
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3 tablespoons Grenadine
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Crushed ice
Instructions
In a bowl, combine the mango flesh with the water and strain into a blender. Add the rum, Curaçao, lime juice, 1 ½ tablespoons of the sugar, and blend for 1 to 2 minutes.
Place the remaining sugar in a saucer and the Grenadine in another saucer. Dip the rim of a glass in the Grenadine and then in the sugar. Fill the glass with crushed ice and pour the blended mixture over it.
Curacao Special
Warning, warning! This is a powerful drink, so under no circumstances should you drink it and then attempt to capture an iguana.
Ingredients
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½ ounce light rum
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½ ounce dark rum
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½ ounce 151 proof rum
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½ ounce sweet vermouth
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½ ounce Blue Curaçao
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1 ounce orange juice
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½ ounce lime juice
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½ teaspoon Grenadine
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½ cup crushed ice
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Slice of orange
Instructions
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.