Here’s a kicked-up version of Italy’s famous grape brandy! Keeping chiles’ favorable influence upon digestion in mind, this "hot Grappa" is ideal as a digestive drink after a meal. Note that this recipe requires advance preparation.
Here is a tasty grilled dish featuring native New World game, chiles, and tomatoes, plus pepitas–toasted pumpkin or squash seeds. Garlic is not native to the New World, but is given here as a substitute for wild onions, which the people of Cerén would have known.
Making your own phyllo can be a time consuming project, but fortunately the dough you can purchase ready-made works equally well in this recipe. The filling can be pureed or left with some texture. If you do puree the filling, do it before adding nuts and eliminate the raisins. These little packages can also be dusted with powdered sugar before serving. The trick to working with phyllo is to work very quickly and to keep the dough covered when not using so that it does not dry out.
These small, tasty, meat-filled turnovers are a traditional accompaniment to many Polish soups. They also make an excellent finger-food for buffets and cocktail parties. The Poles cut the pastries into squares not circles, but no matter the shape, they still taste the same. This is a recipe that was collected by Sharon Hudgins on one of her trips researching the use of chile peppers in the area.
There are many versions of this dish, which has its origins in the Middle East. Increase the cayenne amount to ½ teaspoon for a more fiery dish. Fresh pomegranate juice gives the sauce a rich, fruity flavor.
According to Paul Sheehan Jr., owner of Coast Kitchen & Cannery Foods, "After considerable time spent on trial and error, and many additional pounds added, we finally settled on Recipe #17. It's actually one of the simplest recipes we came up with but is one of the best tasting." I've added a sauce, but the dish is also good served without it.