Cooking Method - Fry
Variations on this hot sauce appear all over Africa, with the key
ingredient being peanuts in any form. Here, peanut butter works
well--and it's the cook's choice to use smooth or crunchy! Ladle it over
fried chicken or fish.
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.
Pancakes as a side dish for dinner? If made from potatoes, they can be served as a crisp accent to a meal in place of bland mashed potatoes. This is another of those basic recipes that can be altered by changing the ingredients added to the potatoes to vary the taste and to complement the entrée with which they are being served. We’ve added horseradish, chiles, cheese, and other seasonings.
This is one of the more unusual vegetarian African appetizers. Note the combination of bananas, chiles, and ginger which make for a sweet and spicy taste.
This is a simple, hearty salad that is often served as an entree at our house. With a cup of chilled soup and a piece of hearty bread, it makes a great summer meal on a hot day. Use only the freshest of spinach—be sure the leaves are chilled before pouring the dressing hot over the top. This is a salad I finish at the table for a dramatic effect when it crackles and wilts.
This is a style of smoking that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine. Serious Chinese food geeks may be familiar with Zhangcha duck—a tea-smoked Sichuan delicacy that’s tough to make but impressive as hell to anyone who’s never had it before. This is the recipe Mark Masker used for his experiment. Read the entire article on the Burn! Blog here.
Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.