To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe. Dave may be the Pope of Peppers, but where cooking is concerned, Mary Jane rules the roost. Here’s her take on a classic recipe that features paprika, another much-loved kitchen staple in the U. S. You can read more about paprika on the Fiery Foods & BBQ SuperSite here.
This is one of the classic paprika recipes from Hungary. But sure to use only imported paprika in this dish, or the flavor will not be the same. It is traditionally cooked with lard or goose fat and served with dumplings. Serve over egg noodles, plain rice, or boiled potatoes.
Pronounced "saa-tay", these very popular Southeast Asian snack foods make delicious appetizers or a great barbecue dish, and are made with a variety of meats and seafood. For this recipe I have used chicken, cut in traditional strips and threaded on wooden skewers. Substitute pork, or even chicken wings.
This recipe is courtesy of the Equatorial Penang hotel in Penang, Malaysia. It is a classic Indonesian dish that combines the heat of chiles with the exotic fragrances of the Spice Islands. Note that this recipe requires advance preparation.
Chicos are dried roasted corn kernels and are also the name of a very popular dish in Northern New Mexico. Traditionally, the corn is dried in the hornos or Indian ovens, which gives it a smoky taste. Today, however, most of the chicos are dried in commercial ovens and lack the distinctive taste.
Jicamas are a bulbous root vegetable with thin brown skin and a crisp, crunchy, sweet flesh rather like a water chestnut. In Mexico, jicamas are a popular snack food sold by street vendors who cut them into sticks, douse them with lime juice, and sprinkle them with chile. Sometimes called a Mexican potato, it’s good both raw and cooked, although it is usually served raw as an appetizer or in salads such as this one. This spicy salad dressing goes well with a number of fruits and vegetables so experiment with your own combinations,.
Why wouldn’t the cooks of Cerén have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce was served over stewed duck meat, as ducks were one of the domesticated meat sources of the Cerén villagers.