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Cooking Method - Fry
Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt

Poblano Pepper Rings

There are many versions of this dish, which has its origins in the Middle East. Increase the cayenne amount to ½ teaspoon for a more fiery dish. Fresh pomegranate juice gives the sauce a rich, fruity flavor.

Use this pungent curry to spice up a breakfast or to accompany the main meal. This simple curry from the Mangalore region in southwestern India makes a colorful, tasty addition to any meal. For a spicier curry, double or triple the amount of cayenne powder.
Plantains, those banana relatives that are eaten as a vegtable, are cultivated in many African countries.  This melange of sweet and hot platains make a delicious crunchy appetizer.  Serve it wit Ugandan Groundnut Sauce.

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.

 

Here is an unusual sauce that is almost a stew. In Puerto Rico, some 
cooks depend on only the bell peppers for Capsicum flavor; others add
some rocotillo chiles, as I do if I can find them. Otherwise, I use a
fourth the amount of habaneros. Serve this sauce over a rice or black
bean dish.

There are many meat-based hot sauces in Africa, but also some distinctly vegetarian sauces such as this one from Ethiopia.  Sever this sauce over starchy dishes such as plantains, yams, or rice.

 

This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

For years I've been trying to duplicate the homefries served since the early 1960s at Monroe's Restaurant in Albuquerque. This version is the closest I've come to it. Don't let the bacon fat or lard worry you—this is a very special exception to all the rules and you don't need that much of it. Serve topped with New Mexico Red Chile Sauce.

 

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