Jambalaya is one of the most popular foods in the bayous of Louisiana. It was originally created by cooks cleaning out the icebox and using what foods were leftover; the term jambalaya even means mix of food or events, so whatever mix of meats and seafood you like, are appropriate. The word got its name from the French word jambon for ham, which the dish traditionally contains. The following recipe doesn’t contain any, but if you have some cooked ham in the refrigerator, dice some and add it to the pot.
Here is a quick and easy way to make a versatile chile oil that can be used in stir-fry, as a salad dressing, or as a spicy topping for all grilled meats. Sichuan pepper (fagara) are the spicy seeds from a native bush. Eliminate the Sichuan pepper if you can’t find it.
This is a simple but delicious soup. People have told us that this is the soup given to people with head colds; we assume this is the "African Penicillin Beef Soup Remedy," just as hot chicken soup is the U.S. Remedy! The chiles in this soup will certainly clear the sinuses, wheter you have a cold or not.
These are the famous Peruvian appetizers, sold by street vendors, and grilled to order. The customers just eat the beef right off the stick. Traditionally they are made with beef heart, but we like to use more tender and flavorful cuts of beef, plus chicken. With the highly acidic marinade, you can use tougher cuts if you marinate them longer. The chiles of choice here would be the native ají chiles, but virtually any small, hot fresh chiles can be used. Serve wrapped in a corn or flour tortilla. You can also serve the anticuchos as an entree with escalloped potatoes and green beans. Note: This recipe requires advance preparation.
This is a classic veal dish from southwest France. If you cannot find Espelette Puree, use fresh red New Mexican chiles and puree them in a blender with a little water. Another substitute is to use fresh red bell peppers with New Mexico red chile powder. Serve with mashed potatoes and yellow squash.