What are some recipes with old and new world ingredients?

1. Aztec Chocolate Mole

Ingredients:

- 1 pound pork shoulder, cut into 1-inch pieces

- 1 tablespoon olive oil

- 1/2 cup chopped onion

- 2 cloves garlic, minced

- 2 dried ancho chiles, seeded and deveined

- 1 dried guajillo chile, seeded and deveined

- 1 dried pasilla chile, seeded and deveined

- 1 teaspoon ground cinnamon

- 1 teaspoon ground cumin

- 1/2 teaspoon dried oregano

- 1/4 teaspoon ground black pepper

- 2 cups chicken broth

- 1/2 cup unsweetened chocolate, finely chopped

- 1/4 cup toasted almonds

- 1/4 cup toasted sesame seeds

Instructions:

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the pork and cook until browned on all sides.

2. Add the onion and garlic and cook until softened.

3. Add the dried chiles, cinnamon, cumin, oregano, and black pepper and cook for 1 minute, stirring constantly.

4. Add the chicken broth and chocolate and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.

5. Add the almonds, sesame seeds, and salt and cook for 15 minutes more.

6. Serve with rice or tortillas.

2. Peruvian Ceviche

Ingredients:

- 1 pound skinless, boneless white fish fillets, cut into 1-inch pieces

- 1/2 cup fresh lime juice

- 1/4 cup red onion, thinly sliced

- 1/4 cup chopped cilantro

- 1 avocado, diced

- 1 sweet potato, cooked and diced

- 1/4 cup roasted corn

- Salt and pepper to taste

Instructions:

1. In a large bowl, combine the fish, lime juice, red onion, cilantro, avocado, sweet potato, corn, salt, and pepper.

2. Toss to coat the fish.

3. Cover and refrigerate for at least 1 hour.

4. Serve immediately.

3. Moroccan Spiced Lamb Skewers

Ingredients:

- 1 pound lamb shoulder, cut into 1-inch pieces

- 1 tablespoon olive oil

- 1/2 teaspoon ground cumin

- 1/2 teaspoon ground coriander

- 1/2 teaspoon turmeric

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon ground cardamom

- 1/4 teaspoon cayenne pepper

- 1/4 teaspoon salt

- 1/4 teaspoon black pepper

- 1/2 cup plain yogurt

- 1 tablespoon honey

- 1/4 cup chopped cilantro

- 1 lemon, cut into wedges

Instructions:

1. In a large bowl, combine the lamb, olive oil, cumin, coriander, turmeric, cinnamon, cardamom, cayenne pepper, salt, and black pepper.

2. Toss to coat the lamb.

3. Cover and refrigerate for at least 1 hour.

4. Preheat a grill to medium heat.

5. Thread the lamb onto skewers.

6. Grill the skewers for 10-12 minutes, turning once, until cooked through.

7. In a small bowl, combine the yogurt, honey, and cilantro.

8. Serve the lamb skewers with the yogurt sauce and lemon wedges.

4. Indian-Spiced Cauliflower Tikka Masala

Ingredients:

- 1 head of cauliflower, cut into florets

- 1 tablespoon olive oil

- 1 teaspoon garam masala

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric

- 1/2 teaspoon red chili powder

- 1/4 teaspoon salt

- 1/4 teaspoon black pepper

- 1/2 cup plain yogurt

- 1/4 cup heavy cream

- 1/4 cup chopped cilantro

- Basmati rice, cooked, for serving

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a large bowl, combine the cauliflower, olive oil, garam masala, cumin, coriander, turmeric, chili powder, salt, and black pepper.

3. Toss to coat the cauliflower.

4. Spread the cauliflower on a baking sheet and roast for 25-30 minutes, or until tender and browned.

5. In a small bowl, combine the yogurt, heavy cream, and cilantro.

6. Pour the yogurt sauce over the cauliflower and bake for 5 minutes more.

7. Serve with basmati rice.

5. Thai Green Curry with Chicken and Vegetables

Ingredients:

- 1 tablespoon olive oil

- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

- 1 cup green beans, trimmed

- 1 cup broccoli florets

- 1 red bell pepper, cut into strips

- 1 tablespoon minced garlic

- 1 tablespoon minced ginger

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric

- 1/4 teaspoon red chili flakes

- 1 cup chicken broth

- 1 cup light coconut milk

- 1/4 cup fish sauce

- 1 tablespoon brown sugar

- 1/4 cup chopped cilantro

- Steamed jasmine rice, for serving

Instructions:

1. Heat the oil in a large pot over medium heat.

2. Add the chicken and cook until browned on all sides.

3. Add the green beans, broccoli, and red bell pepper and cook for 5 minutes, stirring occasionally.

4. Add the garlic, ginger, cumin, coriander, turmeric, and chili flakes and cook for 1 minute, stirring constantly.

5. Add the chicken broth, coconut milk, fish sauce, and brown sugar and bring to a boil.

6. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.

7. Add the cilantro and stir to combine.

8. Serve with jasmine rice.