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Heat Level - 3

This recipe is from Zaire, where its is know as "Senegalese Quiche."  Feel free to choose another hot sauce to serve over this dish.

Just a great salsa!

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.

Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish.
Scott BeBell, chef and owner of Guppy's On The Beach Seafood Grill & Bar, contributes a recipe representative of his restaurant's style. His menu combines a variety ethnic styles, using the freshest local produce and seafood.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

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This gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp. Don’t substitute dried cilantro for fresh as the flavor will be entirely different. Serve with Chile Lime Garlic Shrimp to make an unforgettable shrimp cocktail.

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This is an island coleslaw with a bonney pepper kick, another one of the spectacular dishes served up by Anne Marie on our picnic. She says that it tastes best (of course) when made with her brand of hot sauce, Tropical Inferno. Warning: this is not a low fat recipe.

Note: This recipe requires advance preparation.

Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.

 

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