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Ingredient

Ata is the Yoruba word for chile pepper, and Nigerian chiles range from
the tiny ata wewe to the large ata funfun. It is served like a relish or
dip with many West African dishes, particularly grilled meats.
Variation: Add 1 bell pepper, chopped

This recipe is from the Inn at Loretto in Santa Fe, New Mexico.

Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.

If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.

Tostadas

This recipe from Chef V. Morin, who writes, "avocado is an awesome fruit. I like avocado for breakfast it is full of vitamin A. and it can be made into an incredible mousse as well, served with seared shrimp or scallops and your favorite chile. I like Chipotle. Check out one of my favorite recipes for Avocado Mousse. Enjoy !!!"

See more avocado recipes in the article Avocado Madness!

We found that it complemented both beef and fish tacos.

This recipe is from Zaire, where its is know as "Senegalese Quiche."  Feel free to choose another hot sauce to serve over this dish.

Just a great salsa!

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.

Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish.

To the members of the Madd Momma and The Kid barbecue team, sauce should be a finishing touch and only used during the final stages of barbecuing. In this recipe, they use honey to get the sweet heat they like.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels' Championship

 

 

Featured Rapid Recipe



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