Nitir kebe is Ethiopian spiced butter that is an ingredient in many that country’s dishes. It certainly gives an exotic twist to a summertime favorite in the U.S.A. Be sure to buy ears with some of the stalk attached for a great handle. The spiced butter freezes easily.
Chickens grilled in this manner are very popular throughout Thailand, where they’re sold in bus depots in villages, portable food stations, at the beach—everywhere. The Thais would use bamboo skewers, but metal ones work fine. The skewers keep the chicken flat as it cooks on the grill. You will notice that the chicken is doubly spiced, like American barbecue, but much hotter. Those Thais like their food very pungent! The chiles traditionally used are prik chee fa, with medium-hot, cayenne-like, bright red pods. Serve with sticky rice with mangoes and Thai iced tea.
This is not a lasagne to be taken lightly as it has with the robust flavor of habaneros and black olives--a real taste combination. As you bite into this luscious layered delight, you are temporarily lulled into the garlic-infused sauce when all of a sudden, the habanero layer hits your mouth and then it melds with the taste of the tomato and the vegetables. This recipe requires 3 days of prior preparation--marinating the olives and peppers, and then some steaming and shuffling on the day of preparation. But, making good lasagne has never been easy, or neat. Note: This recipe requires advanced preparation.
Many chili cooks like to adjust the heat in their chili by adding various kinds of hot sauces. For the purists in the crowd who insist on making everything from scratch, here is our recipe for a homemade hot sauce. Any chiles of choice can be used. When substituting dry chiles for fresh ones, soak them in warm water for ½ hour to reconstitute them. For more body in this sauce, add the carrots. You can easily double or triple this recipe.
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.