Tempeh, made from fermented soybeans, is an Indonesian specialty. Its firm, nutty texture makes for good grilling in these satays. Serve on white rice with the sauce on the side, a cucumber and vinegar salad, and hot sauteed green beans.
The Texas Jersey Cheese Company, near LaGrange, Texas, makes 750 pounds of cheese a week. The star is a pepper Jack cheese (using large chunks of jalapeño chiles), and this is one of their star chile cheeserecipes.
Chiles and cumin combine here to create the olfactory essence of the Border. Most any type of small chile pepper that you can get in the bottle will work. Be sure to taste it often and remove the chiles when it reaches the desired heat--the longer the chiles are left in, the hotter the liquor will get!
Okay, okay, we borrowed a Texas technique and changed the rub to reflect our chilehead tastes. For years we have been perfecting recipes using a smoker known as an Oklahoma Joe’s. It is a horizontal, cylindrical smoker about three and a half feet long and about fourteen inches in diameter. It has an attached, dropped fire box that allows smoking with fairly cool smoke because the fire is separated a bit from the smoking area. Because smoking is so time consuming, it makes sense to smoke several things at once. In addition to brisket, we also smoke a turkey breast. Some cooks use the basting sauce as a mop during the smoking process and eliminate the long marinade at the end of smoking. Leftovers, if there are any, make the best barbecue sandwiches when served on a crusty hard roll with your choice of sauce from chapter 3.
The wild chiles called chiltepins in Mexico and the Southwest are known as chilipiquins in Texas. We always have some of the berry-like pods available because we grow them as perennials, but they’re difficult to find in markets. So substitute any pequin or small, extremely hot chile. This is a finishing sauce for grilled or smoked beef, chicken, or pork to be applied before serving or served on the side.
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.