• 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 >






Meal/Course - Side Dish
This refreshing, easy-to-prepare chilled soup actually needs to be made the day before to allow the flavors to blend. Make the soup a little thinner than you normally would as it will thicken some as it cools. For a creamier soup, stir in plain yogurt before serving.
Here is a recipe for unleavened corn tortillas with chile powder added. For a leavened version, see the recipe for Sonoran Enchiladas. The yield will vary as to the size that they are rolled out, but a 7-inch diameter is standard. Feel free to use blue corn masa harina to make the slightly coarser blue corn tortillas.
Garlic lovers, rejoice! Here is a perfect, garlicky accompaniment to the roasted turkey. And it’s so simple to prepare.
This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn’t keep their spoons out of it, so W.C. turned it into a soup. It’s very rich and hearty and can be garnished with fresh cilantro and a squeeze of lime.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:

 

Flypaper & Foie Gras
A Tale of Two Barbecue Restaurants 

 

By Rick Browne, PH.B. 

  

recipe image
These beans are an excellent accompaniment to a tropical barbecue. There are many variations of preparing turtle, or black beans, throughout the Caribbean. This recipe uses a Cuban sofrito, which is sauted onions, tomatoes pepper garlic and herbs, as a flavor base for the dishes. Remember to always add and salt or an acid after the beans are done, adding them sooner will make the beans tough.
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 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.

 

The use of curry is a more recent addition to West African recipes.  Curry mixes well with the many clasical African ingredients to create modern versions of the tradition foods.  The hot curry powder blends nicely with the coconuym milk to create a tangy Nigerian soup, tempered with the mild taste of the coconut milk. 
 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.