 Ingredient - Chile peppers
Here is a classic chile sauce from one of the hottest regions--foodwise--in China. It can be used in stir-fry dishes, added to soups, or sprinkled over rice.
This recipe and others can be found in the following article:
The Tongue-Numbing "Flower Pepper" of Sichuan Provinceby Kimberly Dukes
Here is a quick and easy way to make a versatile chile oil that can be used in stir-fry, as a salad dressing, or as a spicy topping for all grilled meats. Sichuan pepper (fagara) are the spicy seeds from a native bush. Eliminate the Sichuan pepper if you can’t find it.
This is a classic veal dish from southwest France. If you cannot find Espelette Puree, use fresh red New Mexican chiles and puree them in a blender with a little water. Another substitute is to use fresh red bell peppers with New Mexico red chile powder. Serve with mashed potatoes and yellow squash.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds. 
Here’s a double Mexican influence—turkeys as well as chiles are native to the Americas. This recipe will work with a breast as well as the legs. If using a whole turkey or breast, increase the amount of the marinade and inject the marinade in the bird as well as baste it when it’s smoking. Use any Mexican chiles such as ancho, pasilla, cascabel, or guajillo. Serve with avocado slices, beans, and grilled corn on the cob along with corn tortillas. You can read Mark Masker's article on smoking turkey on the Burn! Blog here.
This recipe is part of a five-part series devoted to chipotles—those many varieties of smoked chiles. You can go here to start reading about (and cooking with) chipotles of all kinds.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
From Antonio Heras-Duran and Cindy Castillo, who took Dave and Mary Jane on a chiltepin tour of Sonora, comes this regional specialty. These enchiladas are not the same as those served north of the border. The main differences are the use of freshly made, thick corn tortillas and the fact that the enchiladas are not baked. We dined on these enchiladas one night in Tucson as they were prepared by Cindy, who is well-versed in Sonoran cookery. |
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