Jambalaya is the kind of dish that can feed a big crowd. It takes a long time to cook, but it seems to get eaten pretty fast! Normally made with some combination of shrimp, chicken and andouille sausage, this recipe takes on an exotic twist with smoky wild boar bacon, chunks of alligator tail meat and kangaroo sausage.
Square dumpling wrappers are not just for making dumplings. They can also be cut into short, 1/4- to 1/2-inch-wide strips and cooked with delicious results. This spicy crab-and-bacon stir-fry combination was given to me by an Indonesian friend living in New England. Indonesians love hot, spicy foods, and this dish is no exception. Feel free to add the fresh chilies to your taste. I do not use oil for this stir-fry. The bacon usually has enough fat for stir-frying the other ingredients.
The region located next to Mongolia, called Xinjiang, is noted for its barbecue lamb, or mutton, even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes were the ones who introduced lamb to the rest of China. It’s easy to visualize this simple barbecue being prepared by the nomads on the steppes of Xinjiang. Note: This recipe requires advance preparation.
Xinjiang, which borders Mongolia, is noted for its barbecued lamb even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes introduced lamb to the rest of China. This simple barbecue could easily be prepared by the nomads on the plains of Xinjiang. Note that this recipe requires advance preparation.
This is a style of smoking that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine. Serious Chinese food geeks may be familiar with Zhangcha duck—a tea-smoked Sichuan delicacy that’s tough to make but impressive as hell to anyone who’s never had it before. This is the recipe Mark Masker used for his experiment. Read the entire article on the Burn! Blog here.
Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.
If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.