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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here. 
 This sauce works particularly well with grilled beef, and it's great on steaks of all kinds. When cooking the steaks you will have intense smoke, make sure you have proper ventilation.
Chef Paul Prudhomme made blackened fish popular. Although very tasty, trying to prepare this dish in a home kitchen can set off smoke alarms within a two-mile radius. It is much easier to do on the backyard grill, where only your immediate neighbors will think your house is on fire. A number of fish fillets work well in this recipe, including redfish, sea bass, or grouper.
This recipe is from the classic vegetarian cookbook for chileheads: Hot & Spicy & Meatless 2, These bean balls from West Africa can be consumed hot or cold, as a snack or as a side dish. Some West Africans eat them with Nigerian Fried Red Pepper Sauce for breakfast! Others spinkle the balls while hot with additional red pepper or press crushed red chile pods into them.
Here's our kicked-up version of this classic Caribbean cocktail.
This is a "south of the border" Bloody Mary substituting tequila for the vodka. But if you are a purist, use the vodka or leave out the alcohol altogether and have a great morning wake-up drink. Adding the rocotos, rather than Tabasco, added flavor as well as warming the drink nicely. The heat came on slowly and lingered. This is one of the best uses for chile juice. A lighter alternative than vodka-based bloody mary mixes! A lighter alternative than vodka-based bloody mary mixes! |
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by Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock. Order a copy 