From Tlaxcala comes a wonderful sauce that utilizes chipotles, or any type of smoked chile. Most commonly, chipotles are smoked red jalapeños. This is a table sauce served at room temperature to spice up any main dish, including meats and poultry.
Use either frozen or fresh blueberries for this compote. You also can adjust the heat by adding fewer chipotles to begin with and then adding more until you reach the desired heat. Chipotles in adobo sauce can be found in the Hispanic section of your supermarket. Serve over pork tenderloin or meat of your choice. This recipe was developed by SuperSite Food Editor Emily DeWitt-Cisneros.From the article Blazing Blueberries.
Game is turning up more and more in many fancy restaurants because, like venison, most of it is low in fat and has about half the calories of most cuts of beef, pork and lamb. All game available from butchers is farm raised and is not as “gamey” as wild meat. Because venison is so low in fat, often the cook needs to add additional oil or fat during the cooking. It is best cooked rare or medium-rare. If you can find it, you can substitute elk for the venison.
Bluefish, readily available along the East coast during the spring, summer and fall, lend themselves well to smoking, as larger bluefish have a strong, oily flavor. The Chipotle Aioli diminishes the strong taste.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.