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Cooking Method - Simmer

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.

 

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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.

The heat factor in this dish can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes.

Indonesian satays (or sates) are grilled, skewered bite-sized pieces of meat that are eaten as a appetizer or part of the meal itself. They contain meat only and are served with a sauce on the side. When serving a marinade as a sauce that has been used with raw meat, it is essential that it be boiled and simmered for 15 to 20 minutes to kill any bacteria. Or, reserve some of the mixture to be used as a sauce and not use it as the marinade.
 

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