Who would of thought just a year ago a few words to update would result in this dish at your table?

I’m talking about Twitter. I met Monica Bhide author of Modern Spice on Twitter. She sent a tweet asking foodies to join her in a virtual dinner party. Since we both are so passionate about spices, I thought it would be a perfect way to enjoy time with Monica “virtually”.

This is Monica’s signature dish, and I can understand why. The fish curry is tomato based, which makes it light and refreshing. Turmeric adds a bright yellow hue but also gives a sharp and earthy flavor. The black mustard seeds add a delightful texture and pop when you bite into them. The fish curry is aromatic, with a subtle kick. I always associate curries with winter, and being heavy. Not in this case, the flavor combination that Monica creates is a burst of summer. Serve with your favorite white wine. We chose Sancerre. View recipe

Suffer from potluck anxiety? The mere mention of the word potluck strikes terror with me. You aren’t really told what to bring so you have to come up with a dish that will satisfy and impress everyone. It’s a daunting task.

I just discovered the secret potluck dish. Chicken is given a new lease on life with dried porcini mushrooms, potatoes, white wine, rosemary and fennel seeds to create a delicious and rustic meal. Porcini mushrooms add a rich earthy flavor, while the fennel seeds exudes an aromatic and brightness to the chicken. What I love most about this dish, is you get a forkful of chicken, potatoes and mushrooms in every bite.

It’s a potluck statement. You’ll be guaranteed an invite to the next party. View recipe

My friend Brian loves to entertain, but like most of us gets stuck on what to make for a big crowd of people. His request to me: “I’m having 20-30 people over for a BBQ. Would like to use the grill, the recipe needs to be full proof, and needs to be easy to prepare. I’m no Martha Stewart.”

After several emails, we decided that tri-tip was the way to go. It’s an affordable cut of meat, great for crowds and is easy to prepare.

To jazz up the tri-tip we bought pre-made harissa in a tub. You can buy harissa as a paste or as a spice rub. I have used both varieties, and both work great. Most harissa recipes include, cumin, coriander, red chili and caraway seeds, combined with garlic and a few other ingredients.

We added garlic, salt, pepper and olive oil to the harissa paste, then rubbed the tri-tip with the marinade and let sit in the fridge for over six hours.

Indeed the harissa marinated tri-tip was full-proof. The meat was tender and moist, and tasted exceptional with the harissa spice rub. The harissa marinade doesn’t dominate the tri-tip. You should try this at your next event. It’s a crowd pleaser.

P.S You can leave this marinade overnight in the fridge. It will taste even better! View recipe