Even though this dish requires marinating overnight, the rest of the preparation is easy. It makes a spicy, fast meal, and you can fry it up and serve it at breakfast with eggs. Or, scramble some eggs, mix in the cooked chorizo, add shredded pepper jack cheese, and wrap in a tortilla for the best breakfast burrito you have ever tasted. Note: This recipe requires advance preparation.
These delicious sausages have a counterpart all over Latin America. The ingredients can vary widely; some recipes call for saltpeter, some use all pork, some include spices such as cloves and cinnamon, and still others prefer vinegar or wine. I have included this rather traditional recipe from Argentina utilizing the famed ají p-p, the "bad word" chile; for a substitute, use pure hot red chile powder, such as New Mexico Chimayó. In Argentina, these sausages are almost always included at an asado--a barbecue. Note: This recipe requires advance preparation.
There are many parallels between fish soup and bouilabaisse, which is popular in southern France. Tunisia has one of the richest fishing areas in North Africia. Any kind of fish and shellfish can be used but avoid oily fish such as mackerel or sardines.
This chili is often served over spaghetti and is then called chili-mac or TwoWay chili. According to Floyd Cogan, "The proper way to make chili-mac is to place cooked spaghetti (al dente) on a plate and cover it with chili, with grated Parmesan cheese on top."
If you want to have a blast on May 5th, literally and figuratively, serve this unique salad. It has texture, color, and flavor. The dressing is deceptive--it starts out mild, and then goes wild on the tongue. Serve lots of margaritas with this salad!
Don't ask me why, but it is essential to observe the sauteing and boiling times here. This is one of the favorite dishes in Cajun Country. We have spiced this recipe up a bit from its usual incarnation.
This is a recipe I’ve used for years and years and it always works and is always wonderful. Traditionally these are prepared with cheese fillings, but a cooked meat mixture, or a combination of meat, dried fruits and nuts also works well. When I’m processing a large bag of chile, I always set aside the largest, whole chiles for this dish.
This all-purpose sauce recipe is from the southern part of New Mexico, where green chile is the one of the state's top food crops and is used more commonly than the red form. It is a great topping for enchiladas and is often served over scrambled eggs. Variations: To thicken the sauce, make a roux by sauteing 1 tablespoon flour in 1 tablespoon vegetable oil, taking care not to let it burn. Slowly stir the roux into the sauce and cook to the desired thickness. Coriander and Mexican oregano may be added to taste. For added heat, add more New Mexican chiles or a serrano or two.