 Chile - Bell Pepper
This fresh red pepper paste is popular among those Russians who like spicy foods. Use this as a condiment to accompany grilled meats, or stir a tablespoon or two into soups and stews, as a flavor enhancer. You can find other recipes and read about the Russian Far East in the article Siberian Hot Stuff By Sharon Hudgins
These quick snacks have a light and spicy Asian twist. You can easily omit the chicken for vegetarian guests.Lamb axoa is a recipe typical of the Basque region, prepared in the same fashion as a stew. In France, lamb tongue and hooves are used to further flavor the dish, but I have omitted them here. Serve with a crusty French bread and red wine. Again, substitute hot paprika or New Mexican red chile powder for the Espelette. If you wish to make this more of a stew, add two potatoes, finely chopped, and double the bouillon. Molho Campanha is the Brazilian version of the Mexican pico de gallo salsa. It’s best to prepare it fresh, as it doesn’t keep well. Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it boiled potatoes and green beans.
Perfect as a snack or a side dish, this pie is usually served topped with salsa. Dedicated chileheads can also add some hot sauce to the mixture. Raw cauliflower has great salad appeal, and many people prefer to eat it raw rather than cooked. This colorful salad mix, served on a bed of Boston lettuce, would go well with a grilled portobella mushroom entree or sandwich. This dish can be made ahead and is even better reheated or sliced for sandwiches.
Crazy Cajun Charley Addison shares a recipe for meatloaf that is not anything like Mom’s! This meatloaf has a Cajun twist and is delicious. This dish can be made ahead and is even better reheated or sliced for sandwiches.
This is the green chile counterpart to Ethiopian Berbere, but there are some differences. It's green, it's much milder, and instead of placing it in stews, it's a condiment or dip for breads and meats.
|
|
|
 |
|
