Ed Dorfman, winner of many awards and trophies for his barbecue and chili, says that the ambience of his restaurant (Texas Chili and Rib Company, Phoenix, Arizona) is that of a small Texas bar. Basically a carry-out, his "small joint" seats about thirty people who dig into his brisket, ribs, chicken wings, and several different kinds of chili. About his love for chiles, he calls himself a "capsaicin-holic" who uses chile in everything he cooks--note the eight chile-related ingredients of this recipe.
The area of Madras has one of the hottest cuisines in India, which is known for spicy food. In fact it is one of the biggest exporters of Indian spices. This very simple dish is a favorite there in the south where the use of coconut milk in curries is popular. The sweetness of the milk compliments the pungency of their curries. Egg curry is served at any time and is a great spicy addition to brunch or for a light supper. Serve Mottai Kolambu with white rice and an Indian relish or salad.
The concept of marinating chicken in a spicy fruit juice and then char-broiling originated in Mexico and is becoming quite popular throughout the Southwest. The chicken is served with warm corn tortillas, fresh salsa, and a side of pinto beans. Customers then remove the chicken from the bones, place it in the tortilla, top with salsa, and enjoy. Note: This recipe requires advance preparation.
In tiny Bathsheba on the wild Atlantic coast, Enid Worrell creates some of the best Bajan cuisine at her establishment, the Bonito Bar and Restaurant. She was kind enough to give us her recipe for corned--or pickled--bonney peppers. The vinegar acquires the heat of the peppers, and then it’s sprinkled over fish or curries. The pickled peppers are chopped up and used when fresh ones are not available. Note: This recipe requires advance preparation.
This is the latest recipe in Nancy's never ending quest to duplicate that wonderful Caribbean hot sauce that we love. Fresh, frozen, or pickled habaneros can all be used, but if using pickled chiles, there is no need to rinse them. Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor. This version of the recipe is designed to be processed in a water bath.
The use of peanuts, also called groundnuts, in soups and stews is common over all of Africa but is especially popular in the west. "Chop" is African slang meaning food or a meal. The vegetables in this stew can be varied to suit your tastes; if you do, however, eliminate the okra it will alter the consistency of the sauce. The important step to remember in preparing this soup or stew is to mix some of the broth with the peanut butter before adding to the soup to keep it from curdling and breaking apart.
This traditional tapa is not anything like a Mexican tortilla. A Spanish tortilla is a large, thick, omelet-like cake made with potatoes and eggs and is served at room temperature. Romesco sauce is an all-purpose Spanish sauce that is served with a wide variety of dishes. From the Tarragona region, this Catalan sauce combines two of the most popular horticultural imports from the New World---chiles and tomatoes. The sauce gets its name from the romesco chiles that are used but are not readily available outside of Spain. The combination of ancho and New Mexican chiles approximates the taste.