This recipe is courtesy of the Equatorial Penang hotel in Penang, Malaysia. It is a classic Indonesian dish that combines the heat of chiles with the exotic fragrances of the Spice Islands. Note that this recipe requires advance preparation.
Use this recipe to eliminate excess salt from your diet or to reduce the amount of salt in many recipes. It tastes the best, of course, when you grow and dry your own herbs, but commercially purchased dried herbs will work also. Try this mixture on baked potatoes, pasta, and vegetables—especially corn on the cob.
Yakatori got its name from the Japanese words—yaki for grilled and tori for chicken. I have already taken some liberties with traditional recipes in making this spicy version, so if you would prefer, it can also be made with pork. Plain white rice and a crisp cucumber salad is all that is need to complete a light and tasty meal.
Hawaiian chiles are difficult to find, even in Hawaii. There are no commercial growing operations and the ones grown in back yards are often eaten by birds. Substitute fresh piquins, bird’s eye, or the small Thai prik kee nu chiles.
The Russians are the true inventors of pepper vodka and they flavor their vodka most commonly with cayenne. Any type of small fresh or dried chile pepper that will fit 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 vodka will get! Serving Suggestions: Serve over ice or in tomato juice for an “instant” bloody mary. Note: This recipe requires advance preparation.
Don't ask me why, but it is essential to observe the sauteing and boiling times here. This is one of the favorite dishes in Cajun Country. We have spiced this recipe up a bit from its usual incarnation.
My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Chicken, a very refined version of this classic dish. Serve accompanied by egg noodles, plain rice, or boiled potatoes. In Hungary, this dish is traditionally served with small egg dumplings called galuska.
This traditional tapa is not anything like a Mexican tortilla. A Spanish tortilla is a large, thick, omelet-like cake made with potatoes and eggs and is served at room temperature. Romesco sauce is an all-purpose Spanish sauce that is served with a wide variety of dishes. From the Tarragona region, this Catalan sauce combines two of the most popular horticultural imports from the New World---chiles and tomatoes. The sauce gets its name from the romesco chiles that are used but are not readily available outside of Spain. The combination of ancho and New Mexican chiles approximates the taste.