• Fresh Red Chile Sauce
    This method of making chile sauce differs from others using fresh green New Mexican chiles because these chiles aren't roasted and peeled first, as you must do with green chiles. Because of the high sugar content of fresh red chiles, this sauce is sweeter than most. We 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. It will keep for about a week in the refrigerator. Ingredients 1/4 cup vegetable oil8 fresh red New Mexican chiles (or more to taste), seeds and stems removed, chopped1 large onion, chopped3 cloves garlic4 cups water1/4 teaspoon ground cumin1 tablespoon minced fresh cilantro1/2 teaspoon Mexican oregano leavesSalt to taste Instructions Heat the oil in a large saucepan and saute the chiles, onion, and garlic until the …
  • Smoky Black Beans
    Meaty, slow-cooked beans make an appearance on Latin and Caribbean plates from Little Havana to Little Haiti and everywhere in …
  • South African Samosas
    A "high tea" treat in South Africa, this spicy pastry of sorts originated in India but was transferred to South …
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    Denny Morrison is a Canadian champion long-track speed skater with an Olympic gold medal to his credit. His second passion? …