Cuisine - French
This recipe features a 2011 Scovie Grand Prize Winner: Saucy Mama Creamy Horseradish by Barhyte Foods. Order it here.
This recipe is from the Inn at Loretto in Santa Fe, New Mexico.
Lamb axoa is a recipe typical of the Basque region, prepared in the same fashion as a stew. In France, lamb tongue and hooves are used to further flavor the dish, but I have omitted them here. Serve with a crusty French bread and red wine. Again, substitute hot paprika or New Mexican red chile powder for the Espelette. If you wish to make this more of a stew, add two potatoes, finely chopped, and double the bouillon.
This is an easy to prepare, and very tasty, alternative to bottled dressings. Increase or decrease the amount of blue cheese to suit your taste.
Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it boiled potatoes and green beans.
Thanks to Patrick Hancock, executive chef at El Pinto Restaurant for the concept for the sauce recipe. For the chicken, I used The Old Spice Shack’s Country French Rub, and it was delicious. Note that the sauce can be pureed or not, and that it is the most brilliant purple color that you will ever see.
Use over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.
Chef Jean-Pierre Brehier, originally from Aix-en-Provence, France, is the popular TV cooking show host of "Incredible Cuisine with Chef Jean-Pierre," owner of The Left Bank Restaurant, proprietor of Chef Jean-Pierre's Cooking School, and author of two cookbooks titled Sunshine Cuisine, and Incredible Cuisine with Chef Jean Pierre. Here, he offers an unusual, lighter variation of the standard crab cakes. Serve as an appetizer or a light lunch.
The most famous chile in France is piment d’ Espelette, or the Espelette
pepper, and it has become a cultural and culinary icon in the French
part of Basque country. At first the Espelette farmers formed
cooperative enterprises to protect their interests, and eventually they
applied to the National Institute for Trade Name Origins for an
Appellation d’Origine Controlee (AOC). On December 1, 1999, an AOC was
granted to Espelette peppers and products, giving it the same protection
as more famous names, such as Champagne sparkling wine. Only ten
villages are allowed to use the name “Espelette”: Espelette, Ainhoa,
Cambo les Bains, Halsou, Itsassou, Jatsou, Laressore, St. Pee sur
Nivelle, Souraide, and Ustarritz. The total growing area is about 3,000
acres. Piperade is a colorful pepper sauce that is only spicy when made
in the Basque region. This simple but delicious sauce is often served at
the Celebration of the Peppers in the village of Espelette. Serve it
over boiled potatoes and green beans.
Beer is frequently used as the tenderizing ingredient in marinades as it is in this recipe. Carbonnade refers to a type of French or Belgian beef stew made with beer and a little sugar. I’ve not only highjacked the title, but have spiced up my version of the recipe by adding chiles, our favorite ingredient, and cooking it on the grill, rather than the stove as a stew.