This is a special dish prepared for celebrations when guests are expected. If pine nuts aren't available, pistachio can be substituted. The Afghans use lamb tail fat to sauté the onions, but since this is not readily available, I suggest butter.
The Galley del Mar in Ridgeland, Mississippi, is an "upscale resort-area restaurant for fine, casual dining," according to owners Wayne Craft and Larry McCandless. Its specialty is spicy seafood dishes prepared by a collaboration of their cooking staff supervised by Lloyd Kent, but occasionally they drift off into the area of chili con carne. Note: This recipe requires advance preparation.
This recipe was served at the Spoon River Charcuterie in Charlotte, North Carolina. At Spoon River, John Wysor, says, "We smoke our own bacon and chicken, and we make about five kinds of chorizo, including a chorizo borracho, made with Jose Cuervo Tequila, that we use in this dish. Any flavorful Mexican-style sausage will be wonderful, however, and smoked turkey can be used in place of the chicken."
Brazilian rice is one of the staples of a Brazilian dinner and the holidays are no different. Brazilians most often make use of long grain rice, and the shelled pumpkin seeds give it the holiday zest that it needs while the kale (as well as the rice) is sautéed in garlic to add a touch of flavor. A touch of hot sauce adds zest to this side dish.
This recipe is from Red Caldwell, who revealed the secrets of Texas barbecue to us when we were editors of Chile Pepper magazine. After a beef brisket has been smoked, it is basted in this sauce for a couple of hours before it is sliced and served. Some cooks slather the sauce on during the smoking. It can also be used with smoked lamb or pork.
This thick and hearty stew from Durango, one of the northern states, is another Mexican dish that closely resembles chili con carne. A very similar recipe, carne guisada, is given by Jim Peyton in his book, El Norte: The Cuisine of Northern Mexico. We use pork in our version, but beef (or even shredded beef) can be used.
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.