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Chile - Serrano

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.

 

recipe image
'NOTE: this recipe requires advanced preparation.Serve with sandwiches, hamburgers, hot dogs, or as a condiment. They are especially good with tacos and fajitas.'

This is a great dish for vegetarians! Just make sure that you use vegetable broth, not chicken or beef stock.

A table condiment similar to ketchup--but much more pungent--sriracha sauce is named after a seaside town in Thailand. Increasingly popular, this sauce is found on the tables of Thai and Vietnamese restaurants all over North America. Fresh red chiles are the key to the flavor of this recipe.

Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords. A churrasco is simply a Brazilian mixed barbecue, featuring beef and pork—but feel free to throw in a few sausages, as that’s the way it’s done in Brazil.

Note: this recipe requires advance preparation.

Although this dish was developed as a way to prepare zucchini from my garden, you can substitute fresh asparagus and/or thinly sliced green beans in this recipe. The toasted garlic tastes like nuts when sprinkled on top of the vegetables. This elegant  dish is a great accompaniment to just about any meal so don’t limit yourself to Asian or Chinese.
This recipe calls for zucchini, but yellow squash or cucumber would work just as well.

To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the juice. Then dice them as finely as possible. Serve this intensely-flavored bisque with a good red wine and sourdough bread. Read Dave DeWitt's entire spicy spring soup article here.

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.

 

recipe image
When you order "green sauce" in Texas, this is what you will be served. 
It differs from New Mexico's green sauce in that the color is derived
from tomatillos rather than from green chiles. This sauce can be used as
a dipping sauce, with enchiladas, or as a topping for grilled poultry or
fish.
 

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