Ingredient - Fruit
Use either frozen or fresh blueberries for this compote. You also can adjust the heat by adding fewer chipotles to begin with and then adding more until you reach the desired heat. Chipotles in adobo sauce can be found in the Hispanic section of your supermarket. Serve over pork tenderloin or meat of your choice. This recipe was developed by SuperSite Food Editor Emily DeWitt-Cisneros.From the article Blazing Blueberries.
While you've got the smoker going, why not throw on dessert after the main course? Apples smoke in 45-90 minutes. They should be ready just about the time dinner has settled and guests are ready for the final round.
This simple salad is amazingly delicious. It is difficult to find green papayas, so you will have to search Asian markets for it. You can make the dressing in a food processor as long as you do not pulse it too fine.
This is a finishing sauce that perks up virtually any pit-roasted meat, even goat! Pineapple and habanero chiles complement each other and produce a sauce with fruity heat and lots of spices in the flavor. You may have to triple this recipe if your suburban umu has a bunch of guests.
These muffins have all the ingredients you would find in a traditional Thanksgiving meal with the exception of one the Pilgrims never heard of–chile! With the availability of frozen cranberries and canned pumpkin, you can enjoy these tasty muffins anytime of the year–you don’t need to wait until the fall.
This dish is really worth the effort as it makes a very elegant and highly tropical presentation. To test if a coconut is fresh, pound a nail into one of the "eyes," drain the coconut water and taste. If it tastes sweet it is fresh. Go ahead, mix a drink with some of the coconut water and rum or Scotch. You'll be surprised by how good it tastes. Open the coconut by baking at 375 degrees F. for 15 minutes and let cool. Then, using a hacksaw, cut it in half. From the article Mango Madness!
European sailors in the 1700s called this “midshipman's butter” because they liked to spread it on hardtack biscuits. It's a great vegan substitute for mayonnaise because it has no eggs in it, and you can also use it as a sandwich spread, a condiment for grilled meats, or as a dip for veggies or chips. From the article Avocado Madness!
This recipe is the Thai equivalent to American coleslaw. It’s got a similar crunch, a similar freshness, but a lot of spice. Enjoy it on its own as a meal or along with your favorite curry.
This is a shocking dessert if there ever was one, with the sharp flavors of the pepper tequila and black pepper strangely complementing the sweetness of the strawberries. Only a truly daring chilehead would serve this over chile-infused icecream.
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