Heat Level - 5
Serve this condiment over any grilled fish or poultry. A combination of Scotch bonnet and Madame Jeanette chiles are used in Bonaire, but any variety of habanero can be used.
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.
No project on chili con carne would be complete with out a recipe from a guy from Texas named Bubba. This wonderful recipe requires 3 hours cooking time and a bit of Texas magic!
(Pot of Vegetable Stew with Chiltepins)
Like most stews, this one takes a while to cook, about 4 hours. It is interesting because it contains a number of pre-Columbian ingredients, namely Chiltepins, corn, squash, potatoes, and tepary beans. The spicy heat can be adjusted by adding or subtracting Chiltepins.
This is a basic Chiltepin soup. This one is for true garlic lovers. Serve with flour tortillas.
This recipe is the Caribbean answer to Buffalo wings. Although it calls for the chicken to be grilled, the drumsticks can also be broiled, baked, or even deep-fried before being dipped in the sauce.
Use this "hot" fruit compote to accent any breakfast or brunch. Since this habanero syrup compliments a wide variety of fruits, vary the ones you use depending on what is in season.
'Rotis are traditional fare throughout the Caribbean and have been called a West Indian version of a burrito. The bread wrapper is East Indian in origin and always contains something curried. '
The combination of fresh fruit and chile produces a salsa that goes well with lighter fare such as grilled chicken or fish. This will keep for up to a week in the refrigerator.
This will last up to eight weeks in the refrigerator.
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