I’m not sure I stand a chance with Bhutanese food. You may find me with my head in a bucket of ice before this week is over.
I’m originally from New England where we don’t “do” spicy. In fact, my strapping Oklahoman husband is the only reason I can eat anything remotely spicy. Just looking at him down so-called “hot” buffalo chicken makes me sweat (although some of that is because of the crush I had – and continue to have – on him). Year after year of his teasing has worn me down and I’ve graduated from mild to medium. Let’s just say I’m nervous.
NOTE: This week’s Global Table is completely vegetarian. Recipes and photos will be up on Monday, as usual.
Butter Grilled Poblanos
Poblano’s stuffed with a generous pat of butter and grilled until soft and smoky
Ema Datshi (chili pepper and cheese sauce)
Firey hot chilies and cheese melt together in the beloved national dish of Bhutan
Cracked Red Rice
Himalayan rice with a reddish/pink hue and slightly bitter, whole-wheat flavor. Available online and at many Indian markets.
Hot black tea made with butter and milk
Himalayan Fruit Salad
Bhutanese love cool, fresh fruit at the end of their meals. Our salad is made with a few of their favorites: Papaya, Mango, and banana