This is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines. To make the coconut vinegar, soak 2 tablespoons of grated coconut in 1/4 cup white vinegar for 30 minutes. You can use a fish basket on the grill so the fillets don’t stick. Serve with an Asian hot sauce as described above. Note: This recipe requires advance preparation.

Ingredients

• 4 cloves garlic, minced
• 1/4 cup coconut vinegar
• 1 small chilli, such as serrano, seeds and stems removed, minced
• Salt and freshly ground black pepper to taste
• 1 pound fish fillets
• Vegetable oil

Instructions

In a bowl, combine the garlic, coconut vinegar, chilli, and salt and pepper and mix well. Reserve some of the marinade for basting. Place the fish fillets in a shallow bowl and pour the marinade over them. Marinate for 30 minutes.

Brush the grill with vegetable oil and grill the fillets over medium-hot flames for 4 to 5 minutes, turning once. Remove from the grill, top with the reserved marinade, and serve immediately.

In Albuquerque, N.M. there is a small chain of locally owned fast-food restaurants called Bob’s Burgers. Although Bob’s is best known for the Ranchero Burger, which comes on a soft bun, smothered in super hot chile, the taco burger’s queso topping is absolutely irresistible. This version will get you close, but not quite all the way to the real thing – and also probably halfway to a heart attack.

Ingredients

• ^{1 1/2 pounds ground chuck}
• ^{1/2 teaspoon salt}
• ^{1/2 teaspoon freshly ground black pepper}
• ^{4 pre-made taco shells}
• ^{1 cup chile con queso (recipe follows)}
• ^{1 cup shredded lettuce}
• ^{1 tomato, diced}

Instructions

^{Preheat a charcoal or gas grill.}

^{In a large bowl, combine the ground beef with salt and pepper and gently form the mixture into 4 wide, flat patties. Do not squash the patties!}

^{Grill the burgers over high heat until they reach the desired level of doneness. On a cooler part of the grill, heat the taco shells in a small flame-proof baking pan.}

^{As soon as the burgers are cooked, slice them in half and put them in the taco shells. Top with warm chile con queso, followed by diced tomato and shredded lettuce. Serve immediately.}

This recipe is from my new cookbook, Cilantro Secrets, published in June, 2006 by Rio Nuevo. For this version, I’ve added some jalapeno for an extra kick. Buffalo meat is very lean, and it benefits from the rich flavor of this pumpkin seed (pepita) pesto. You can use any leftover pesto on black beans or nachos, or tossed with pasta. And yes, you can use store-bought pesto if you must.

Ingredients

• ^{1 1/2 pounds ground buffalo meat}
• ^{1/4 cup Pepita Pesto (recipe follows)}
• ^{4 hearty rolls, split}
• ^{3 tablespoons olive oil}
• ^{Lettuce leaves}
• ^{Tomato slices}
• ^{Avocado slices}
• ^{Thinly-sliced onion}

For the Pesto:

• ^{1/2 cup pumpkin seeds (without shells)}
• ^{2 cups coarsely chopped cilantro leaves}
• ^{2 jalapeno chiles, stemmed and seeded}
• ^{3 cloves garlic, finely chopped}
• ^{1/4 cup grated Parmesan cheese}
• ^{1/4 cup extra-virgin olive oil}
• ^{Salt and freshly ground pepper}

Instructions

^{In a large bowl, combine the meat and pesto and gently form the mixture into 4 patties.  Grill the burgers over high heat until they reach the desired level of doneness. Brush the rolls with the olive oil and toast them on the grill until golden.  Serve the burgers garnished with lettuce, tomato, avocado and onion.}

For the Pesto:

^{In a blender or food processor, process the cilantro, jalapenos, garlic, toasted pumpkin seeds, and Parmesan. Add the olive oil in a thin stream. Season to taste with salt and pepper.}

^{Use immediately or store in the refrigerator for up to a week}

Ice cream with hot sauce is all the rage in both South Africa and the U.S.

Ingredients

• 3 pears, cored and quartered

• 1/3 cup maple syrup

• 3 tablespoons aged balsamic vinegar

• 3 tablespoons melted butter

• 1 teaspoon crushed red chile

• 1 quart plus 1/4 cup milk

• 1/3 to 1/2 cup whisky

• 2 tablespoons Nando’s Peri Peri Sauce

• 12 egg yolks

• 1 cup plus 3 tablespoons superfine sugar

• 2 cups heavy cream

Instructions

Preheat the oven to 350°F.

In a bowl, combine the pears, maple syrup, balsamic vinegar, butter, and chile and toss to coat. Spread the mixture on a baking pan and roast for 20 minutes. Cool.

Heat the milk, whisky, and Nando’s Peri Peri sauce ,in a saucepan over a medium heat until small bubbles form around the rim of the milk. Cool slightly

In a bowl whisk the egg yolks and sugar together until combined. While whisking, strain the milk mixture into the eggs. Pour the mixture into the saucepan and return to the heat.

Heat the mixture over a low heat until it forms a thick custard, stirring constantly.

Strain the mixture into a bowl and stir in the cream. Allow the mixture to cool.

Freeze the mixture in an ice cream machine following the manufacturer’s directions until it freezes.