Heat Level - 5
This will last up to eight weeks in the refrigerator.
This simple but tasty dish evolved from the need to preserve meat without refrigeration since chile acts as an antioxidant and prevents the meat from spoiling. It is a very common restaurant entree in New Mexico.
Note: This recipe requires advance preparation.
(Sonoran-Style Marinated Pork)
This unusual recipe is half jerky and half grilled pork. Don't worry about exposing the meat to the air; the vinegar is a high-acid preservative.
This hot and sweet dish can be made even hotter by using chile-spiked soy sauce. Sichuan peppercorns are readily available in Asian markets as well as in large grocery stores.
This spicy ceviche from the southern Mexican state of Chiapas can be served on fresh greens for lunch or for a light dinner, accompanied by warm tortillas. Any of the fish substitutions will work equally as well in this dish. Note: This recipe requires advance preparation..
Ceviche (also spelled "cerviche" and "seviche") is kind of a "Latin American sushi," raw fish "cooked" in fresh lime juice. Because of the high acid content of the ingredients, prepare this fish recipe only in a glass dish, never in a metal one.
This chili is from the C.I.A.—the Culinary Institute of America, where Chef Jim Heywood teaches. He competed in fifteen chili cook-offs in 1992. "I&rquo;ve won a few along the way," he notes, "including the Connecticut State Championship in 1988 and the New Hampshire State Championship in 1991. Jim is also one of the star guest chefs at the National Fiery-Foods & Barbecue Shows in Albuquerque.
This recipe, by Chef Abdul Wahab of the Equatorial Penang Hotel in Penang, Malaysia, is a classic Malay dish that combines the heat of chillis with the nutty taste of peanuts and the exotic fragrances of the Spice Islands. Note: This recipe requires advance preparation.
Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt
Groundnut or peanut soups and stews are extremely popular in the cooking Ghana and Mali in West Africa; in fact, some consider it to be the most popular of all Sunday meals. Chicken is usually the preferred meat, but we have found that a variety of meats and seafood are also used, including beef, lamb, smoked fish, and crabs.
Yakatori got its name from the Japanese words—yaki for grilled and tori for chicken. I have already taken some liberties with traditional recipes in making this spicy version, so if you would prefer, it can also be made with pork. Plain white rice and a crisp cucumber salad is all that is need to complete a light and tasty meal.
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