Cooking Method - Broil
This is a typical Portuguese soup, here spiced up by the piri-piris. The sausage often contains piri-piri powder and is the same as the chorizo of Spain and Mexico.
Pomegranates go with green chile too, as demonstrated in this tasty twist on fresh avocado salad. This recipe (and many others) can be found on the "official" pomegranate industry website, www.pomegranates.org, along with the answers to deep existential questions such as "can you eat the seeds?"
The idea of shitake mushrooms and piñons may sound a little strange, but it's amazing what wonderful things you can come up with when you are willing to work with what's in the cupboard! However, it does have a bit of a kick, so don't serve it to friends who are faint of heart!
Here is a quick and easy twist on Louisiana hot sauce. The key here is to use fresh rather than dried chiles. Serve this sauce over fried foods such as fish or alligator.
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.
Piperies Gemistes me Feta may be Greek to you and me, but to a Greek, it means "Greek Peppers Stuffed with Feta." Because they're broiled, not battered and fried, these stuffed peppers are somewhat healthier than traditional chiles rellenos. Read the entire article about chiles rellenos here.
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ
This recipe is from The Hot Sauce Bible, by Dave DeWitt and Chuck Evans. They say that the key to success with this sauce is to use fresh rather than dried chiles and that any small fresh hot chile can be used.
As prepared at De Tropen Restaurant, Amsterdam. Use, young, tender lamb.