To “mull” a beverage is to heat it with other ingredients to impart a 
flavor. We mulled over several formulas before choosing this one with 
its pungent punch.
 

When I write “flavored,” I mean it, as I have chosen the chiles that 
impart the most distinct flavors. The raisiny flavor of the pasilla 
melds with the apricot overtones of the habanero and the earthiness of 
the New Mexican chile to create a finely-tuned fiery sipping vodka. Of 
course, use an excellent vodka like Stolichnaya or Absolut. Note: This 
recipe requires advance preparation.

Extra stuffing may be put in a buttered casserole dish and baked, covered, at 350 degrees F. for about 30 minutes.

This sauce is an excellent accompaniment to grilled meats, including sausages, as well as cold meats (beef, tongue, pork, ham) and smoked fish (salmon, sprats). You can find this recipe and others in the article Siberian Hot Stuff By Sharon Hudgins

Boneless pork loin is naturally very lean and very easy to overcook, so watch it carefully. The apple stuffing nicely compliments the relatively mild flavor of the pork. Serve with roasted sweet potato wedges, sugar snap peas, and cranberry sauce. Note: This recipe requires some advanced preparation.

A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.” Chimichurri is the sauce most commonly served with beef straight from the parrilla, and there are dozens—if not hundreds—of variations of it, and a debate about whether it should contain chiles. You know which side we favor, and our version of chimichurri contains green ají chiles. Since cattle are so large in Argentina, why not use a huge steak? Serve with grilled sweet potato and poblano chile kabobs, and black beans and rice.