Get the latest recipes from Rhianna http://www.grouprecipes.com/people/rhianna A classic side to any meal, & a well-loved Spanish tapa, from Catalonia, Spain. Pair this simple appetizer with a Spanish red wine, or keep diners contentedly waiting for the main course while enjoying this grilled or broiled garlicky tomato bread. (Prep Time does not include preheating of broiler or grill.) http://www.grouprecipes.com/96407/pa-amb-tomaquet.html Present leftover chicken with a whole new flavor profile. A delightful play of sweet mango chutney, spiced curry powder, hot cayenne, crisp cooling celery, & crunchy almonds. This chicken salad with Indian influences is not overly mayonnaised. It is delicious in a sandwich, or on a bed of lettuce, or even eaten as is. If you do not make curry powder , then purchase a new bottle every year, as most powdered spices lose their flavor & aroma within a year. http://www.grouprecipes.com/95918/chutneyed-chicken-salad.html So simple & so delicious, a steak sauce isn't even needed. This is a common method of seasoning steak in Brazil, where I had it many times. It is preferable to use a charcoal &/or wood fire, as the Brazilians do. (Prep Time does not include heating up the grill.) http://www.grouprecipes.com/95914/grilled-steak-brazilian-style.html So simple! Preparing grilled fish in this manner will yield delectable results. I learned this method from my Brazilian family. This is the fastest & simplest way to prepare grilled fish, allowing the natural flavor to shine forth. (Prep Time does not include heating the grill. It is preferable to use a charcoal &/or wood fire, as almost all Brazilians do.) http://www.grouprecipes.com/95782/grilled-salmon-brazilian-style.html