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Cooking Method - Fry
A signature fusion dish at 3660 on the Rise, in Honolulu, Frizzled Shrimp was created by Executive Chef Russell Siu.
This South African recipe is a party favorite.  However, take care to not over cook the calamari; it turns from tender to tough and chewy very quickly, so removed from the pan the moment it is done.

Mushrooms are a popular tapa ingredient all over Spain and they are fried, gilled, marinated, or stuffed. Another popular ingredient is Spanish garlic. Prized around the world for its flavor, it is abundantly used in Spanish cooking There are many variations of mushrooms and garlic but the following with chile is one of my favorites. White, button mushrooms are traditionally used, but any mushroom, such as a sliced portobello or cremini mushroom, are a good substitute. If you have access to wild mushrooms, they are wonderful in this recipe.

The marinade in this recipe also doubles as the dressing for the salad. We like to serve this salad with the shrimp hot off the grill, but it can be prepared ahead and served chilled. This is a meal in itself, but why not treat yourself to a chilled gazpacho and a dry white wine?

Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called “vindaloo,” a name that is derived from the Portuguese dish Carne de Vinha d' Alhos, a combination of meat (usually lamb) with wine and garlic. Of course, Indian curry spices have transformed the original recipe. I’ve eaten many, many variations on vindaloo, but this one is my favorite. Serve with any rice dish. Note: This recipe requires advance preparation.

Here is a typical Bahamian fried chicken recipe that varies only slightly from island to island, and there are hundreds of islands. Serve with potato salad and a rum punch

Foo Swasdee at Texas Food Research, Inc. developed this recipe to complement the "unique" flavors of the salsa. Serve this as an entree or as a tasty appetizer.
Gorditas means "little fat ones" and are thick, fried, tortillas that are stuffed with any number of fillings--beef, chicken, pork or beans. Cabbage may seem like an odd garnish but it is very popular topping in Mexico where it holds up better than lettuce in the heat. The use of black beans reflects a Yucatacan influence, so I serve them with a habanero-based sauce.


Although the recipes may vary from place to place, the bottom line with ranch-style eggs is that they are delicious for a hearty breakfast or a brunch served with refried beans and hash browned potatoes.


Indonesia grows goats rather than sheep, yet "mutton' was the meat of choice in the wet market of Little India in Singapore, so I can only assume that this delicious, curry-like soup can be made from either lamb or goat meat. The recipe is courtesy of Mrs. Devagi Shanmugam of the Thomson Cooking Studio. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt

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