Here is a classic pique recipe from Puerto Rico. As usual, the longer the chiles steep, the hotter the sauce will be. It should be stored in a bottle with a sprinkler cap so the amount of sauce can be controlled as it is sprinkled over grilled fish, poultry, or even into salads. Note: This recipe requires advance preparation.
Here is an unusual sauce that is almost a stew. In Puerto Rico, some cooks depend on only the bell peppers for Capsicum flavor; others add some rocotillo chiles, as I do if I can find them. Otherwise, I use a fourth the amount of habaneros. Serve this sauce over a rice or black bean dish.
The origins of this sauce are obscured in legend and lore. In Italian, salsa puttanesca literally means "harlot's sauce" and was thought to be a favorite meal of prostitutes because it was nourishing--and quick to make. Another source implies that it was a favorite sauce of married ladies who were having an affair; they would come home late and make this rich sauce which smelled as though it had been cooking all day. It can be served over your favorite pasta; or, spread it on Italian bread, top with parmesan cheese, and broil it for a hearty sandwich.
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
This is a classic Louisiana recipe with French roots. It’s traditionally made with mayonnaise, but mine is a more heart-healthy version. This sauce is great with shrimp, over sliced tomatoes, with pasta, over vegetables and cold meats, in chicken or potato salad, or as an ingredient in deviled eggs.
Chicken is one of the most popular meats to be cooked on an outdoor grill. Because chicken cooks quickly, it’s well-suited for winter grilling. This recipes pairs grilled chicken with a seasonally inspired relish that combines the tang of uncooked cranberries with the sweet heat of horseradish. (This recipe requires advance preparation.)
Prepare the cranberry relish at least one day in advance. This relish will keep, covered and refrigerated, for one week.
Romesco is a classic Spanish sauce that is served with a wide variety of dishes, including the famous tortilla Española from the Tarragona region, this classic Catalan sauce combines almonds with two of the most popular horticultural imports from the New World—chiles and tomatoes. The sauce gets its name from the romesco chile, but these are not readily available outside Spain. A combination of ancho and New Mexican chiles approximates the flavor.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.