Here is an unusual sauce that is almost a stew. In Puerto Rico, some cooks depend on only the bell peppers for Capsicum flavor; others add some rocotillo chiles, as I do if I can find them. Otherwise, I use a fourth the amount of habaneros. Serve this sauce over a rice or black bean dish.
Here's a fruit-dominated mousse if there was one. Also dominating is the soft burn of the chile powder as it's blended into the whipped cream. This recipe is extremely simple to make. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.
Vindaloo describes a style of Indian cooking whereby the meat or fish is marinated in a vinegar- based sauce and then cooked in that marinade. This recipe can also be used for beef or lamb and, like a pasta sauce, is best if prepared a day in advance and reheated. Add ground cayenne if more heat is desired.
This salad is filling and light all at the same time. We've kept the calories low and satisfaction level high by including some of our favorite ingredients, including potatoes, mustard, and chipotle chiles.
Contrary to popular belief, in India, curry powders have become an integral part of middle class family life. This quick curry powder, called bafat, is from the southwestern region of India. It can be used for a meat, fish, or vegetable dishes. Traditionally, the spices are sun-dried for three days and then roasted.
This recipe is from Susana Trilling, who owns the Seasons of My Heart Cooking School in Oaxaca, Mexico. It uses an herb called hoja santa that has a large, fragrant leaf. Look for it in Latin markets but if unavailable, watercress is the best substitute. Serve this soup with a dark beer like Negra Modelo and cornbread. Read Dave DeWitt's entire spicy spring soup article here.
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.