In the rugged but placid mountains near the northeastern tip of Sulawesi, I tasted a sambal cakalang of chiles, shallots, garlic, tomatoes, and smoked skipjack tuna, all deep-fried together, ground, and then refried to absorb the oil.
Garnish with thyme sprigs, if desired.Serve with blueberry sauce.. Make Ahead.
Blueberry sauce may be stored in an airtight container in refrigerator up to 3 days.Let come to room temperature before serving..Richly fruity Napa Valley Zinfandel: Brown Estate.
chopped seedless watermelon.white rum (such as Ten To One).
Watermelon slice.
Process chopped watermelon in a blender until smooth, about 30 seconds.In a medium bowl, toss the crabmeat with the peas.
Fold in 1/3 cup of the chive mayonnaise.. Place 1 pasta square on each of 6 plates.Spread a small spoonful of the chive mayonnaise on each square and top with a scant 1/4 cup of the crab salad, spreading it to the edge of the square.
Repeat the layering with another pasta square, another spoonful of mayonnaise and another scant 1/4 cup of the crab salad.Top with the final pasta square and a small dollop of chive mayonnaise.
(Editor: Space-Saving Towels)