Culinary Adventures with Camilla

The beauty of this dish comes from the surprising burst of citrus of caviar limes. They are so pretty and so tasty. Don't they look just like fish roe? Ingredients 1 lb prawns, deveined with shell and tail intact 1/4 C freshly squeezed lime juice (I used fresh Bearrs lime) 1/4 C olive oil 2 T tamari or soy sauce 1 t ground coriander 1 t ground smoked paprika 1/2 t freshly ground pepper caviar limes for serving fleur de sel for serving Procedure Whisk all ingredients together - except for the caviar lime- and marinate prawns, on skewers, for at least 2 hours. Longer is better. Grill over hot coals till opaque. To serve, remove prawns from skeweres. Squeeze half a caviar lime on top of each prawn and sprinkle with fleur de sel . Serve immediately.

For a family who has no real culinary traditions for Thanksgiving, save our adventurous tradition, quail seems to make its way to our table almost every year. Done a different way each year, of course. So, this year, in line with my page to plate Thanksgiving theme, I served 'tequila mockingbird'. You know...after To Kill a Mockingbird. Ingredients 8 quail (the ones I found this year were deboned) 1/4 C tequila (I used a Buddha's Hand-Infused Tequila ) 1/4 C ginger syrup 1/4 C olive oil 1/2 C freshly squeezed orange juice 1/4 C freshly squeezed lime juice (I used fresh Bearrs lime) 1 T ground coriander 1 T ground smoked paprika 1 t sea salt 2 T fresh, rough-chopped cilantro Procedure Whisk all ingredients together - except for the cilantro - and marinate quails for at least 6 hours, longer is better. Grill over hot coals. Serve hot with a sprinkling of fresh cilantro and more salt, if desired.

One thing that is apparent from looking through dozens and dozens of recipes for Burmese salads: they have mastered the art of making salads, from choosing the vegetables to adding extra ingredients for saltiness, texture, fragrance and acidity. This cabbage salad was delicious! Forgive the lack of measurements and significant liberties taken from a traditional cabbage salad. I didn't measure. I simply combined, tasted, and adjusted as needed. I also didn't make this as spicy as it usually is. Chop a head of cabbage into bite-sized pieces, cover in salted water, and place in the fridge for an hour. In the meantime, saute dried shrimp and shallots in a splash of olive until they they are beginning to crisp. Drain the soaked cabbage thoroughly, then put into a bowl. Add the shallots and shrimp mixture, 2 tablespoons lime juice (I used Bearss limes), and a generous drizzling of oil. Mix thoroughly by hand, squeezing the cabbage slightly to bruise it. Taste and add more salt...

Here we are at week five of the Food Matters Project , the brainchild of Sarah of 20somethingcupcakes and Kate from Cookie + Kate . Each week we all - here's the 'we' and we've grown to just over three dozen fellow foodie bloggers - cook the same recipe, from Mark Bittman's The Food Matters Cookbook, posting our interpretations and adaptations. This week Dominica of  winefoodlove  assigned us Mark's Seared Bean Sprouts with Beef and Sesame Orange Sauce. Here's the hostess's post .  I switched things up a little bit, using pea shoots instead of bean sprouts and Bearss lime zest and juice instead of orange zest and juice. I added wild arugula and I served it over cappellini garnished with both black and white sesame seeds for a delightful dinner. 3 tri-tip steaks, sliced thin 1 T minced garlic olive oil pea shoots wild arugula zest and juice from two Bearss limes 3 T soy sauce 1 T organic honey freshly ground pink Himalaya salt and flower pepper rough...