 Heat Level - 3
Flautas (flaow-tahs) or "flutes" are rolled and fried tortillas similar to taquitos but 2 tortillas are rolled together to form a long flute and often served with a avocado sauce. The following is a recipe from a small restaurant located near the hospital in Juarez, Mexico--one of my favorites! This is a great way to use up any left-over chicken you may have on hand.
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. 
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. Typically, this fired up but sweet shrimp dish is served over rice with sliced cucumbers on the side. The recipe was provided by Indrapura Restaurant, but there were some language difficulties and I was forced to improvise.
The most important thing to remember in preparing this classic Sichuanese recipe is that the beef should be stir-fried until it is dry and crispy, but not burned. Use the shredding blade of a food processor to cut the celery and carrot. Serve over steamed rice.
This unusual salad is from Martin Yan, who gave it to us some years ago, but it still holds up well. It is easy to make and easy to eat! The ingredients all meld together to produce a salad with that is excellent to serve with almost any dish. From the article Exotic and Spicy Salads. I’ve substituted shrimp for the prawns in this dish as they are more available and less expensive. And after all, prawns are just really big shrimp. Since they signify good fortune and happiness they are usually included in a traditional New Year’s feast. If you want to increase the heat, use either small dried red chiles or crushed chiles as increasing the chile paste will change the flavor of the dish.
This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we'll forget the rules. Three varieties of pepper are recommended, but it works just fine with just coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors. Also, experiment by using brown, red, or rose peppercorns. Wrap the black peppercorns in a cloth and crush them in a mortar with a pestle. Grinding them in a peppermill makes the pepper too fine.
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.
While there is no doubt that pork shoulder slow-smoked over hickory and apple wood for up to 14 hours creates delicious barbecue, not everyone has the time to tend a smoker for that long. This recipe – which barbecue purists would call heresy and an affront to the Gods of BBQ – makes it possible to have flavorful pulled pork during a busy work week by using a slow cooker. 
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