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.
A gumbo is a Cajun soup that has a roux as a base and uses file (sassafras leaves) and/or okra as a thickening agent. This dish probably has African origins, as the Bantu word for okra is gumbo! Often served as a main dish, this "soup" may contain chicken, meat, or ham in addition to vegetables, tomatoes, and spices. Serve with potato salad, sourdough bread and blackbottom pie for dessert. Note: Gumbo can be prepared ahead of time. Prepare the gumbo up to the point to where the fish is added. Refrigerate until ready to heat and serve.
This recipe was developed by chef Ed Arace of Panama Red's Beach Bar and Seafood Grille in Nashville, Tennessee, who comments: "I couldn't cook without peppers or hot sauce--even in my delicate dishes a little dash of sauce or a small amount of peppers will enhance it without overpowering it." This poultry dish, however, is not delicate but rather robust.
I first sampled the easy way that Italians cook their pasta when I was fortunate enough to house sit for friends in Florence, Italy. When they would prepare a simple dinner, they would pick some herbs, dice a fresh tomato, combine them with some olive oil and butter. Sometimes they would heat the mixture and sometimes not, and toss it with pasta. Since I’m addicted to chile, I always add it to their basic recipe. In fact it, this is so easy to prepare it can hardly be called a recipe
When chile growers Joe and Martha Lujan of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their chile fields and roasting facility, Martha fixed them this tasty snack. Joe had just roasted a batch of green chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.