When I write “flavored,” I mean it, as I have chosen the chiles that impart the most distinct flavors. The raisiny flavor of the pasilla melds with the apricot overtones of the habanero and the earthiness of the New Mexican chile to create a finely-tuned fiery sipping vodka. Of course, use an excellent vodka like Stolichnaya or Absolut. Note: This recipe requires advance preparation.
This easy sweet-hot glaze, developed by fisherman James Perez (formerly the Home Shore), demonstrates a perfect marriage between fruit and Alaska salmon. Delicious on any cut of salmon, this glaze (enough for 2 pounds of fish) can be used with either grilled or baked fish.
In this land of the pampas and gauchos, beef is king. And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina. This recipe is rather similar to a Puerto Rican picadillo, so substitute pork if you wish.
A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.” Chimichurri is the sauce most commonly served with beef straight from the parrilla, and there are dozens—if not hundreds—of variations of it, and a debate about whether it should contain chiles. You know which side we favor, and our version of chimichurri contains green ají chiles. Since cattle are so large in Argentina, why not use a huge steak? Serve with grilled sweet potato and poblano chile kabobs, and black beans and rice.
No matter how you spell it—shisk kabob or sis kebabi—this robust specialty features skewered chunks of meat and onions marinated in oil and spices and then grilled over an open flame. The technique apparently originated in the Caucasus and then spread southward to Mediterranean countries. The traditional meat has always been leg of lamb, a meat that seems to be permitted by most major religions. To make a perfect kabob, remove any tough membrane from the meat, cut meat across the grain—and don’t forget that the meat must be marinated before grilling. Serve with a salad of tossed greens, ripe olives, and feta cheese and for dessert, baklava and Turkish coffee.
This year we used about a pound of LC Cayenne pods to cook up a sweet and spicy Thai sauce. Unlike “Louisiana Style” hot sauce, this one is thick, almost like ketchup, and is a lot less vinegary. It is great with grilled shrimp, over rice, for Asian cooking, and even as a dip.
Read Harald Zoschke's entire article on the Burn! Blog here.
Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun. It is served like a relish or dip with many West African dishes, particularly grilled meats. Variation: Add 1 bell pepper, chopped
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.