• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Cooking Method - Simmer

This dish is really worth the effort as it makes a very elegant and highly tropical presentation. To test if a coconut is fresh, pound a nail into one of the "eyes," drain the coconut water and taste. If it tastes sweet it is fresh. Go ahead, mix a drink with some of the coconut water and rum or Scotch. You'll be surprised by how good it tastes. Open the coconut by baking at 375 degrees F. for 15 minutes and let cool. Then, using a hacksaw, cut it in half. From the article Mango Madness!

This is my husband Jeff's favorite recipe for chicken livers. If liver doesn't appeal to you, substitute cubed beef and turn the recipe into a spicy stroganoff.

This stuff freezes well, it’s hearty, and you can adjust the heat level easily up or down, simply by adding more or less fresh habanero chile. The baseline heat level of the sausage is only warm, so if you want a real kick, add at least half a habanero to the pot. This features Mulay’s Killer Hot Italian Sausage, but you can use your favorite spicy Italian sausage.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

recipe image

This recipe is based on a sweet potato/chorizo soup recipe from chef Jamie Oliver, which I modified to feature pumpkin. And boy, did it ever work! Read the entire article on the Burn! Blog here.

This is a classic Spanish tapa with variations in every region and no tapas bar would be complete without garlic shrimp. Shrimp are abundant off the coast of Spain and soaking them in salt water before cooking gives them a fresh, briny flavor, that is reminiscent of being just caught. Serve this tapa with lots of crusty bread to soak up the sauce.

In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.

This is the classic enchilada dish served at the early 1960s Albuquerque restaurant, Videz, owned by Pete Benavidez. The restaurant was torn down to make way for Interstate 40, but the recipe lives on. From the article Albuquerque's Food History is All About Chiles.

Variations on this famous Nigerian dish appear all over West Africa, including versions with game, fish, chicken, and vegtables.
This stew recipe includes a small amount of salted beef, another holdover from "the old days," when that was the only way to ship beef, and it is an ingredient found in almost all the recipes for this stew. The usual meat for the Stoba is kid (goat or cabrito), but we have substituted lamb. If you have a source for goat, try it because it is delicious. The annatto oil is commonly called ruku.
 

Featured Rapid Recipe



Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.