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.
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.
The most famous chile in France is piment d’ Espelette, or the Espelette pepper, and it has become a cultural and culinary icon in the French part of Basque country. At first the Espelette farmers formed cooperative enterprises to protect their interests, and eventually they applied to the National Institute for Trade Name Origins for an Appellation d’Origine Controlee (AOC). On December 1, 1999, an AOC was granted to Espelette peppers and products, giving it the same protection as more famous names, such as Champagne sparkling wine. Only ten villages are allowed to use the name “Espelette”: Espelette, Ainhoa, Cambo les Bains, Halsou, Itsassou, Jatsou, Laressore, St. Pee sur Nivelle, Souraide, and Ustarritz. The total growing area is about 3,000 acres. Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious sauce is often served at the Celebration of the Peppers in the village of Espelette. Serve it over boiled potatoes and green beans.
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.