If you can’t find ramps, substitute scallions with a few cloves of garlic. Of course, you can adjust the heat level by increasing or reducing the amount of chile powder added to the soup. Serve with crusty French bread.
Chili philosopher John Thorne comments: "Texas prison chili got its good reputation from Sheriff Smoot Schmidt’s truly fine recipe for the Dallas County Jail. Recently, however, a Texas prison chili contest was won by the Huntsville Penitentiary with a godawful recipe that called for twice as much cumin as chili powder and ‘2 handfuls’ of monosodium glutamate. In Texas, this is called crime deterrence."
This method of making chile sauce differs from others using fresh New Mexican chiles because these chiles aren't roasted and peeled first. Because of the high sugar content of fresh red chiles, this sauce is sweeter than most. I harvested some chiles from his garden one late summer day, made a batch of this sauce, and ate every drop as a soup! It makes a tasty enchilada sauce, too.
Until recently, New Mexican chiles were rarely used in Texas cooking. But as the popularity of chili con carne cookoff contests increased, cooks began experimenting with chiles other than just piquíns and jalapeños. Here is one result of this broadening of the chile pepper experience.
New Mexican red chile is the heat source in this tremendous treat. With the combination of baking chocolate and white chocolate, it's exceptionally wonderful to munch on. Try substituting 2 teaspoons of cayenne powder to heat the truffles up even more.
White "Haricot Beans" include types such as Great Northern, navy, cannellini, white kidney, and small white beans, and they comprise the most versatile of the common beans. Serve these as a hot replacement for the traditional baked beans at your next picnic or barbecue.
I first sampled the easy way that Italians cook their pasta when I was fortunate enough to house sit for friends in Florence, Italy. When they would prepare a simple dinner, they would pick some herbs, dice a fresh tomato, combine them with some olive oil and butter. Sometimes they would heat the mixture and sometimes not, and toss it with pasta. Since I’m addicted to chile, I always add it to their basic recipe. In fact it, this is so easy to prepare it can hardly be called a recipe
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.