Heat Level - 3
This soup recipe originated in South Africa, and the curry flavor is thought to have come from the influence of the many East Indians brought into South Africa to work on the railroads. Where there are groups of people with specific food tastes, ther are bound to be crossovers into the existing cuisine of a place.
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.
This is the sweet heat dessert that perfectly finished the shrimp dish at Cuvée. Chef Dean says that you can use lemon, lime, or grapefruit, juice, or a combination. I’ll bet you could use orange juice if you wished.
Chili philosopher John Thorne comments: "Texas prison chili got its good reputation from Sheriff Smoot Schmidt’s truly fine recipe for the Dallas County Jail. Recently, however, a Texas prison chili contest was won by the Huntsville Penitentiary with a godawful recipe that called for twice as much cumin as chili powder and ‘2 handfuls’ of monosodium glutamate. In Texas, this is called crime deterrence."
If you can't find the Datil Dew Burgundy Mustard, use any mustard with chile peppers in it.
This method of making chile sauce differs from others using fresh New
Mexican chiles because these chiles aren't roasted and peeled first.
Because of the high sugar content of fresh red chiles, this sauce is
sweeter than most. I harvested some chiles from his garden one late
summer day, made a batch of this sauce, and ate every drop as a soup! It
makes a tasty enchilada sauce, too.
This soup is an adaptation from Dr. Ziment's own chicken soup recipe, which first appeared in Health Magazine in February 1992.
Until recently, New Mexican chiles were rarely used in Texas cooking.
But as the popularity of chili con carne cookoff contests increased,
cooks began experimenting with chiles other than just piquíns and
jalapeños. Here is one result of this broadening of the chile pepper
This recipe and others can be found in the following article:
Note that there are hundreds of olive varieties, some might work better than others. Results may vary, so start with small quantities. And as with any produce that you plan to preserve, use only fresh, ripe and spotless fruit. Read the entire article from Harald Zoschke on the Burn! Blog here.