Gurkhas, the sturdy soldiers from Nepal, took this curry formula wherever they went, be it Malaya or the Falkland Islands. The use of yogurt in this curry tempers the chiles. Note that this recipe requires advance preparation.
Plantains, those banana relatives that are eaten as a vegtable, are cultivated in many African countries. This melange of sweet and hot platains make a delicious crunchy appetizer. Serve it wit Ugandan Groundnut Sauce.
This recipe is from David Paul's Lahaina Grill in Lahaina, Maui. This dessert may make you sing and is a guaranteed hit at any fun affair. It's also a really pretty cake, and is especially attractive when you save an assortment of chiles to garnish the platter. Read more spicy cake recipe ideas here.
Connecticut barbequer and KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford’s WSFT-TV and with his friends at KCBS for this book. Chef Paul has tweaked it a bit and suggested other products in case you can’t find the ones in the recipe in your area. If you can’t get Luzianne Cajun Spice, you could mix 1 teaspoon salt, ½ teaspoon cayenne, ½ teaspoon black pepper, and 1 ½ teaspoons fresh thyme (or ½ teaspoon dried).
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.