Fiery Foods and Barbecue SuperSite - Recipes - French

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Cuisine - French

Alsace Onion Tart

This recipe features a 2011 Scovie Grand Prize Winner: Saucy Mama Creamy Horseradish by Barhyte Foods. Order it here.

Avocado and Ancho Chile Cheesecake with Crab Fondue

This recipe is from the Inn at Loretto in Santa Fe, New Mexico.

Axoa Lamb with Espelette Pepper

Lamb axoa is a recipe typical of the Basque region, prepared in the same fashion as a stew. In France, lamb tongue and hooves are used to further flavor the dish, but I have omitted them here. Serve with a crusty French bread and red wine. Again, substitute hot paprika or New Mexican red chile powder for the Espelette. If you wish to make this more of a stew, add two potatoes, finely chopped, and double the bouillon.

Blue Cheese Dressing

This is an easy to prepare, and very tasty, alternative to bottled dressings. Increase or decrease the amount of blue cheese to suit your taste.

Chicken Basquaise with Espelette Piperade

Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it boiled potatoes and green beans.

Chicken with Chipotle-Mulberry Sauce

Thanks to Patrick Hancock, executive chef at El Pinto Restaurant for the concept for the sauce recipe. For the chicken, I used The Old Spice Shack’s Country French Rub, and it was delicious. Note that the sauce can be pureed or not, and that it is the most brilliant purple color that you will ever see.

Crab Fondue

Use over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.

Crab, Salmon & Scallop Cakes w/fruit relish

Chef Jean-Pierre Brehier, originally from Aix-en-Provence, France, is the popular TV cooking show host of "Incredible Cuisine with Chef Jean-Pierre," owner of The Left Bank Restaurant, proprietor of Chef Jean-Pierre's Cooking School, and author of two cookbooks titled Sunshine Cuisine, and Incredible Cuisine with Chef Jean Pierre. Here, he offers an unusual, lighter variation of the standard crab cakes. Serve as an appetizer or a light lunch.

Espelette Piperade

The most famous chile in France is piment d’ Espelette, or the Espelette 
pepper, and it has become a cultural and culinary icon in the French 
part of Basque country. At first the Espelette farmers formed 
cooperative enterprises to protect their interests, and eventually they 
applied to the National Institute for Trade Name Origins for an 
Appellation d’Origine Controlee (AOC). On December 1, 1999, an AOC was 
granted to Espelette peppers and products, giving it the same protection 
as more famous names, such as Champagne sparkling wine. Only ten 
villages are allowed to use the name “Espelette”: Espelette, Ainhoa, 
Cambo les Bains, Halsou, Itsassou, Jatsou, Laressore, St. Pee sur 
Nivelle, Souraide, and Ustarritz. The total growing area is about 3,000 
acres. Piperade is a colorful pepper sauce that is only spicy when made 
in the Basque region. This simple but delicious sauce is often served at 
the Celebration of the Peppers in the village of Espelette. Serve it 
over boiled potatoes and green beans.

Grilled Steak Kebabs

Beer is frequently used as the tenderizing ingredient in marinades as it is in this recipe. Carbonnade refers to a type of French or Belgian beef stew made with beer and a little sugar. I’ve not only highjacked the title, but have spiced up my version of the recipe by adding chiles, our favorite ingredient, and cooking it on the grill, rather than the stove as a stew.

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Featured Rapid Recipe

Cape Town Apple-Raisin Chutney

Created by recipe_editor

Here's a favorite Cape chutney that's served with curries and other South African dishes such as bobotie (curried casserole) and sosaties (kebabs).