Keepin' It Spicy

My boyfriend, Sergio moved to Hawaii (Yes, I know...) about a month ago after graduating with his Marine Biology degree from Florida International University. He is there working with the Pacific Whale Foundation until hopefully no later than January 2013.

I cope with him being gone by keeping things spicy in my life. A good team of spices/flavors can add depth to any dish when matched properly. Like ground cumin, chili powder, cayenne, and paprika; ground cumin, coriander, and marjoram or bay leaf; garam masala, curry powder, and all spice; rosemary and nutmeg. And red chili pepper flake can go with just about any of these.

We cook with the spices that we like. Our taste buds are all different, so certain combinations of spices for some may not mesh with the pallet of another. It is good to keep things interesting. Coffee can be a stimulating additive when used as a spice in stews or desserts (also rubs, for meat eaters). Coconut milk can be used a thickener, delivering a smooth creamy texture to curries while keeping it vegan. Indian and Asian spices are both unique and intriguing. Add a dash of a new ethnic spice to create a refreshing component to an old dish. If you are unsure about spice pairings, refer back to your two greatest indicators--your sense of smell and taste. Taste a dish as you go and smell spices to get an idea of how well it may contribute to a dish. Lastly, go with your gut.

Finally, pair or finish any meal with a complimentary beverage. A dark roasted coffee for a full flavored meal of legumes, or a light roast for pasta dishes. Different herbal teas can be chosen by their ethnic flavor or desired aroma. Beers and wines can be paired just the same.

Keep your cooking like you keep your life. Don't be afraid to try new things and keep things exciting. My life recipe and cooking style is best described as spontaneous, ethnic and dynamic. Sounds a lot like my relationship. Complimentary.