Exotic Table: Flavors, inspiration, and recipes from around the world--to your kitchen

Exotic Table: Flavors, inspiration, and recipes from around the world--to your kitchen

Aliya LeeKong

Language: English

Pages: 320

ISBN: 1440550042

Format: PDF / Kindle (mobi) / ePub


Extraordinary global creations from the chef of Michelin-starred Junoon!

Aliya LeeKong, one of New York City's top culinary innovators, has traveled the world to fulfill her passion to translate global flavors into accessible, delicious meals for you to cook at home. In this book, she transports you to faraway lands with more than 100 recipes inspired by both familiar and traditional Western recipes and the cultures she's visited during her culinary journeys. You will also learn the fascinating stories behind many of these globally inspired dishes and her simple techniques for mouthwatering recipes like:

  • Harissa and cheese-stuffed fried olives
  • Israeli couscous salad with lemon, fennel, and basil
  • Kenyan coconut-coriander chicken
  • Honey-braised lamb shanks with butternut squash and apples
  • Mexican chocolate loaf cake

Whether you're a culinary adventurer or a weeknight cook looking to spice up you repertoire, Exotic Table will take you on an unforgettable tour around the world--without leaving your kitchen.

Quick & Easy Korean Cooking: More Than 70 Everyday Recipes

Where There's Smoke: Simple, Sustainable, Delicious Grilling

Woman's Day Wednesday Night is Vegetarian: The Eat Well Cookbook of Meals in a Hurry

Hungry Girl 200 Under 200: Just Desserts: 200 Recipes Under 200 Calories

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

favorite spot for an easy and light hors d’oeuvre. Tasty and addictive, you can prep these ahead of time and throw them under the broiler for a few minutes once guests arrive. I use Pisco here, which is a grape brandy popular in both Peru and Chile, but tequila, a little whiskey, or even white wine would produce equally delicious results. YIELDS 2 DOZEN CLAMS coarse rock salt for baking 2 dozen medium littleneck clams, shucked with half shells reserved 1 tablespoon aji amarillo or other

state—French, Spanish, African, Native American, Portuguese, Caribbean, Irish, Italian, and German. My Thanksgiving Mashup Growing up in Florida, Thanksgiving was the central holiday in my family and my personal favorite! I was lucky to have a bunch of family who lived in the area, and Thanksgiving was always held at my house. I actually still go down for it each year. My family does it big, with days of planning and prep and way too much food. I still love the coming together of friends

2–3 tablespoons unsalted butter, softened at room temperature 4–6 cloves Roasted Garlic (see Chapter 1) 2–3 tablespoons canola oil salt and freshly ground black pepper, to taste For the confit: Add all the ingredients to a small saucepan and place uncovered over medium-high heat. When it starts to bubble, reduce the heat to a very low simmer and let simmer uncovered for 1 to 11⁄2 hours. The lemon slices should become soft and almost jamlike, but you want them to still keep their shape. Let

honey 1⁄2 teaspoon fresh thyme, finely chopped Preheat oven to 350°F. To tenderize the pork, place chops between sheets of plastic wrap and use a mallet to pound them out a bit. You don’t want them super thin, just to about a 1⁄2" thick. Dredge chops on all sides in the tsire, pressing the blend in to stick, and season generously with salt and freshly ground black pepper. Heat a large skillet over medium-high heat. Add the oil and 2 tablespoons of butter. When the foam subsides, add the

seeds and ribs removed 2 tablespoons chopped cilantro 3 tablespoons unsweetened dessicated coconut, toasted salt, to finish Preheat the oven to 400°F or preheat the grill. Roast/grill corn in the husks for 25 minutes. Remove the husks and any remaining silk. In a small bowl, combine butter, salt, honey, serrano chili, and cilantro. Liberally spread chili butter on corn and sprinkle with the toasted coconut. Finish with a bit of salt and serve. Wild Mushroom Quinotto When I was

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