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Heat Level - 3
Slow cooking is the key to a good biriani.  The Indian origina of this South African dish are evident with the many spices that are included.  It is frequently served at weddings and other celebrations.

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.

 

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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 exciting, thick soup marries the dark colors and flavors of the beans and chipotle chiles, but there's quite a few other ingredients as well. Serve this with a hearty bread and your favorite sharp cheese. Note that this recipe requires advance preparation.

This recipe is from the classic vegetarian cookbook for chileheads: Hot & Spicy & Meatless 2, Hot & Spicy & Meatless 2by Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock. Order a copy here. In this recipe, we combine not only a vegetable but also a fruit and a few well-chosen chiles. Use fresh blueberries when available, although frozen berries will work as well. From the article Blazing Blueberries.

Here's our kicked-up version of this classic Caribbean cocktail.

A lighter alternative than vodka-based bloody mary mixes!

A lighter alternative than vodka-based bloody mary mixes!

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."

This recipe comes from Dave DeWitt's book, The Southwest Table. The word "flauta" (flaow-tah) means "flute" in Spanish, an allusion to the rolled shape of the tortillas in this dish.

 

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