Heat Level - 4
Here is a typical Bahamian fried chicken recipe that varies only slightly from island to island, and there are hundreds of islands. Serve with potato salad and a rum punch
This is another classic all-purpose sauce that is basic to the cuisine of New Mexico. It has its roots in the southern part of the state where the bulk of the green chile is grown. This is a lightly flavored sauce with a pungency that ranges from medium to wild depending on the heat of the chiles. Pour the sauce over chiles rellenos, enchiladas, beans, or simply eat it from a bowl because it tastes so good.
This versatile sauce is basic to New Mexican cuisine. It’s at it’s best made with fresh green chile. Finely diced pork can be added but cook the sauce of an additional half hour. Use this sauce over enchiladas, burritos, eggs for breakfast, or the above chile rellenos. It will keep for about 5 days in the refrigerator and freezes well.
Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!
This recipe and others can be found in the following article:
by Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
NOTE: This recipe requires advance preparation. Be aware that some vegetables such as olives and mushrooms absorb capsaicin well and can become quite hot.
From one of my far-flung writers, Linda Lynton, this recipe is a basic
sauce from northern India and Nepal. She noted: “Although this specific
recipe was given to me by a Patna housewife, some peasants originating
from a remote Himalayan village in Central Nepal and housewives from an
equally remote village in North Bihar gave us the same recipe.” Use it
as a topping for chicken, fish, or vegetables.
The U.S.A. has become one of the world's largest producers of hot sauces
and the flagship of the hot sauce fleet is Tabasco®, which is exported
all over the world from Avery Island, Louisiana. Because the chiles in
mash form are not aged in oak barrels for three years, this recipe will
be only a rough approximation of the famous McIlhenny product. You will
have to grow your own tabascos or substitute dried ones that have been
rehydrated. Other small, hot, fresh red chiles can also be substituted
for the tabascos. Note: This recipe requires advance preparation.
This is one of my favorite stir-frys because it is very quick and simple to prepare. To vary the dish I sometimes add fresh pineapple chunks, bell pepper, and/or green New Mexico chiles.
I was first introduced to pickled eggs in college, where a group of us would hang out in an old wood-paneled bar, drink beer, shoot pool, and eat pickled eggs and pretzel sticks. Even after all these years, I still like pickled eggs and pretzels. When making them, I add a little juice from pickled beets to color them just like the original eggs, but you can color them yellow with ground turmeric or leave them natural. To prevent the dark green line that sometimes forms around the yolk, immediately plunge the egg in cold water to cool them down. The ring forms because of a reaction with the iron in the yolk and the sulfur in the whites. Over the years, I began adding chiles to "jack-up" the heat level. Note: This recipe requires advance preparation.