If this cookbook is sitting in your kitchen I can assure you will be thinking, cooking and eating Lankan for a long long time. Thats the kind of spell it had put me under honestly. I went through my prized possession which I thankfully bought 2 of, eyeballed every single page, the photographs, the inspirational cuisine, the interesting spurts of writing scattered evenly; and I was injected with the Lankan bug. I cooked and dreamt of Lankan food for a whole 2 weeks. Not necessarily any specific recipes, but I had a natural reflex to reach for the freshly grated coconut while stirring any of my brewing gravy’s; I constantly tried to manipulate fruits to stand in my dish as veggies and everything had a spiced craze to it. Continue reading
Bobby Flay’s Mesa grill cookbook.
So the recipes in this big fella are as long and exaggerated as the title of the book. Don’t get me wrong, it’s an amazing book; but for us middle-easterners, “Rare” ingredients becomes an issue. In fact half the ingredients in the book comes off as an exotic product *sigh!* saturated with: Poblano chiles, guajillo chiles, serrano chiles, chipotle chile puree, ancho chile powder, chile de árbol, cremini mushrooms, blue cornmeal, arborio rice, rabbit loins, to name a few. Yes you may find some of these items here in Dubai, but the prices on them are bound to give you a nose bleed.
Bobby Flay’s book is inspired from.. well as you may have guessed – the southwest, with the likes of at least 50-100 steak and grill recipes; and if you may have noticed from the list of chiles above, ooooh they are HOT HOT HOT. It also has an array of drink recipes, scrumptious salads and exciting deserts. This book is excellent and creative, containing some stunning combinations of flavors and textures that I may have only imagined in dreams. Some really interesting recipes that jumped right at me are:
- Queso fundido with roasted Poblano Vinaigrette
- Coffee-rubbed filets Mignons with Ancho-mushroom sauce
- Seared Tuna with black bean-mango salsa (this i have to try!)
- Grilled Shrimp brushed with smoked chile butter and tomatillo salsa
- and Spicy coconut Tapioca with spiced fruit salad… and YES! I gave this little delight a go