Tribal customs dictate that the berbere is served over warm, fresh raw meat called kifto. But there’s no way we’re going to serve raw meat in a barbecue book, so we grill the kifto! This is also an excellent treatment for chicken wings on the grill.
Berbere is the famous, or should we say, infamous, scorching Eithiopian hot sauce. One recipe we ran across called for over a cup of powdered cayenne! It is used as an ingredient in a number of dishes, a coating when drying meats, and as a side dish or condiment. Tribal custom dictated that it be served with kifo, raw meat dishes that are served warm. This sauce will keep for a couple of month under refrigeration. Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews. Extremely Hot!
Here it is, Big Bob Gibson's recipe for his infamous White Barbeque Sauce. This recipe has been published for years on the Internet, but I trust that this one is the real thing. This is the version as published by Mike Mills in the fantastic book, Peace, Love and Barbeque. Enjoy.
Ray Lampe, aka "Dr. BBQ" is a competition cook on the barbecue cookoff circuit and the author of four books, including his latest, The NFL Gameday Cookbook. The following is an excerpt from the archives of "Ask Dr. BBQ"
Here’s Ray's version of a competition injection blend. This goes well in a slow cooked pork shoulder.
This is a special dish prepared for celebrations when guests are expected. If pine nuts aren't available, pistachio can be substituted. The Afghans use lamb tail fat to sauté the onions, but since this is not readily available, I suggest butter.
Although history doesn’t reveal the origin of these cookies, it’s believed that they were created by the descendants of the early Spanish settlers in New Mexico. Traditionally they are served at the holiday season and can be found gracing tables after the lighting of the luminaries on Christmas Eve. They are so popular that they have been declared the Official State Cookie. New Mexico is probably the only state that has one! These flaky cookies with a hint of anise must be prepared with lard for the traditional taste, although shortening can be substituted.
The Galley del Mar in Ridgeland, Mississippi, is an "upscale resort-area restaurant for fine, casual dining," according to owners Wayne Craft and Larry McCandless. Its specialty is spicy seafood dishes prepared by a collaboration of their cooking staff supervised by Lloyd Kent, but occasionally they drift off into the area of chili con carne. Note: This recipe requires advance preparation.
This exciting, thick soup marries the dark colors and flavors of the beans and chipotle chiles, but there's quite a few other ingredients as well. Serve this with a hearty bread and your favorite sharp cheese. Note that this recipe requires advance preparation.
Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.
If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.