 Cuisine
This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we'll forget the rules. Three varieties of pepper are recommended, but it works just fine with just coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors. Also, experiment by using brown, red, or rose peppercorns. Wrap the black peppercorns in a cloth and crush them in a mortar with a pestle. Grinding them in a peppermill makes the pepper too fine.
This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we'll forget the rules. Three varieties of pepper are recommended, but it works just fine with just coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors. Also, experiment by using brown, red, or rose peppercorns. Wrap the black peppercorns in a cloth and crush them in a mortar with a pestle. Grinding them in a peppermill makes the pepper too fine.
Spinach never tasted so good or so hot! This is a very versatile filling that can be used as a dip with chips or a sandwich spread on a hearty bread such as a dark rye. It’s important to tightly roll and refrigerate the rolls or they won’t stay rolled up after they are sliced.
These are the famous Peruvian appetizers, sold by street vendors, and grilled to order. The customers just eat the beef right off the stick. Traditionally they are made with beef heart, but we like to use more tender and flavorful cuts of beef, plus chicken. With the highly acidic marinade, you can use tougher cuts if you marinate them longer. The chiles of choice here would be the native ají chiles, but virtually any small, hot fresh chiles can be used. Serve wrapped in a corn or flour tortilla. You can also serve the anticuchos as an entree with escalloped potatoes and green beans. Note: This recipe requires advance preparation.
This is a classic veal dish from southwest France. If you cannot find Espelette Puree, use fresh red New Mexican chiles and puree them in a blender with a little water. Another substitute is to use fresh red bell peppers with New Mexico red chile powder. Serve with mashed potatoes and yellow squash.
This recipe features Chipotle Pumpkin Salsa with Roasted Tomatillo, produced by Chef Rick Bayless’ Frontera Foods company. Serving the pulled pork over cooked spaghetti squash instead of on a bun makes this a low-carb meal. Read the entire article by Lois Manno on the Burn! Blog here. While there is no doubt that pork shoulder slow-smoked over hickory and apple wood for up to 14 hours creates delicious barbecue, not everyone has the time to tend a smoker for that long. This recipe – which barbecue purists would call heresy and an affront to the Gods of BBQ – makes it possible to have flavorful pulled pork during a busy work week by using a slow cooker. 
Love the taste of lamb for Easter but don't want to go to the bother of cooking a whole leg of lamb? This recipe combines stovetop smoking with slow cooking to produce fall-off-the-bone tender meat with a very rich, flavorful sauce. Although wonderful the day it is prepared, this entrée is even better after mellowing for a day. You'll need a stovetop smoker and a slow cooker (alternatively, the lamb shanks could be braised in a 325 degree F oven for 3 to 3 1/2 hours after being smoked). Serve with roasted spring vegetables (recipe follows) and garlic mashed potatoes. Smoke and braise extra shanks for a wonderful lamb stew. While you've got the smoker going, why not throw on dessert after the main course? Apples smoke in 45-90 minutes. They should be ready just about the time dinner has settled and guests are ready for the final round. This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds. 
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