 Heat Level - 4
This Brazilian sauce is traditionally served over black-eyed pea This hot sauce from Pernambuco is commonly served in a small dish at Early in the sixteenth century, chiles were transferred from Portuguese Here is a basic Brazilian hot sauce featuring malagueta chiles. It is This recipe comes directly from Colman’s. Use it to finish pork or lamb chops on the grill.
This easy recipe comes from Colman’s. Serve the breasts with a salad with Italian dressing and rice pilaf.
This version of horseradish sauce is excellent with roast pork or grilled chops. From Arequipa, Peru, one of the hottest (chile-wise) cities in Latin This recipe, from chili scholar John Thorne, was published in a slightly different format in the Winter, 1989 issue of The Whole Chile Pepper magazine, in the Special Chili con Carne Issue that I edited. John commented: "On the Texas range, firewood meant mesquite. Not only did the trail cook use it for his open pit cooking, but the ranch cook used it to fire his wood stove. Until it was replaced with gas and electric, mesquite-flavored grilling dominated rural Texas cooking with its distinctive sweet savor. The meat for this chili is seared over charcoal where mesquite chips have been set to flame (the taste of mesquite charcoal is indistinguishable from that of any other hardwood), which gives the resulting chili a haunting hint of smoke--and without tasting a bit like barbecue, since there is no onion or tomato in it, none at all."
Sometimes called "the bouillabaisse of Hungary," Paprika Fish Soup is simplicity itself. It originated centuries ago with the fishermen who cooked it in big metal pots over campfires on the embankments of Hungary’s great rivers, including the Danube. In Hungary this fish soup often contains several kinds of local fresh fish—carp, catfish, sterlet, pike, perch, bream, whatever is available as the catch of the day.
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