In Albuquerque, N.M. there is a small chain of locally owned fast-food restaurants called Bob's Burgers. Although Bob's is best known for the Ranchero Burger, which comes on a soft bun, smothered in super hot chile, the taco burger's queso topping is absolutely irresistible. This version will get you close, but not quite all the way to the real thing - and also probably halfway to a heart attack.
In addition to tacos, this simple sauce goes well with a variety of foods such as eggs and hamburgers. Before serving, try adding spices such as oregano, cinnamon, ground cloves, or cumin. For a hotter sauce, substitute jalapeños for the green chile.
Tamales can be filled with almost anything from meat or poultry to fruits and nuts. To create variations on this traditional recipe, simply replace the pork with the ingredients of choice. Tamales are traditionally served covered with red or green chile sauce–but use both for red and green "Christmas" tamales.
Tandoori chicken, a famous Indian dish, is also one of the tastiest. The word tandoori refers to any food cooked in a tandoor, which is a giant, unglazed clay oven. The chicken in this recipe is marinated twice, first with the lemon juice, then with the yogurt mixture. You can approximate a tandoor by using a charcoal grill or gas broiler, but the food won’t achieve the exact flavor. The taste is hard to duplicate since the tandoor reaches such high temperatures, up to 800 degrees F, but even if the chicken is not strictly traditional, it’s still flavorful. Those who are watching their fat intake, will like cooking chicken in the tandoori-style, since the skin is removed from the chicken before it is cooked. And, by using a low fat yogurt in the marinade, the fat is reduced even further. This chicken is traditionally served with cooling mint chutney. Note: This recipe requires advance
Here is Harald Zoschke’s recipe for truffles. He notes: "If you are a chocoholic (like me), and like it spicy (like me), you’ll love these melt-in-your-mouth chocolate truffles. They have a pleasant zing, which you will notice shortly after you taste the nice chocolate-fruit flavor. Best of all, this is a truffle recipe that’s easy to prepare! Melting the chocolate in a bowl over hot water is necessary because it would burn easily with direct heat, rendering it useless. Also, avoid even smallest amounts of water getting in contact with your melted chocolate; it would get lumpy, and you would have to start over, melting fresh chocolate."
This is a style of smoking that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine. Serious Chinese food geeks may be familiar with Zhangcha duck—a tea-smoked Sichuan delicacy that’s tough to make but impressive as hell to anyone who’s never had it before. This is the recipe Mark Masker used for his rib experiment. Read the entire article on the Burn! Blog here.
This sauce is thought to be of Tunisian origin, but is found throughout all of North Africa and the Middle East under various names and spellings. It is used to flavor couscous and grilled dishes such as brochettes, and also as a relish with salads. Cover this sauce with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.