Meal/Course - Main Course
Goat meat, which is not commonly eaten in the United States (except in the Southwest), appears in many West Indian recipes. The Trinis sometimes eat curried goat Jamaican-style, but this version with coconut is more customary.
This thick and delicious soup from North Africa should be served as a supper dish, which is when many thick, spicy soups are traditionally served. Even though 10 cloves of garlic sounds like a lot, the garlic mellows as it cooks. Serve it with crusty warm bread.
There are over 30 varieties of Turkish kebabs which locals call “siskebabi,” “sis kebaps,” or “kebabi. Fish, vegetables, pork, beef, fruit, or fowl, are all put on wood or metal skewers and grilled over open flame or coals. Note: If you want to grill vegetables along with fish, chicken or small cubes of meat it’s best to parboil vegetables such as bell peppers, zucchini, carrots and other dense foods before skewering. Baby new potatoes can be scrubbed and par-boiled in skins or use canned whole potatoes. This recipe is courtesy of Rick Browne. Read more about favorite Superbowl Party dishes from chefs on the Burn! Blog here.
In Italian, this chicken is called pollo alla diavolo because of the addition of crushed red peperoncini chiles, the same kind that is sprinkled on pizzas to liven them up. Traditionally the chickens are split before grilling, but you can use a rotisserie if you wish–it just takes longer to cook. Adding rosemary branches to the fire makes a very aromatic smoke.
Between albums, Canadian cowboy musician Ian Tyson always makes time to enjoy his wife's chili. Chock full of venison, this chili is truely unique. His song, "Early Morning Rain," made famous by his first group, Ian and Sylvia, is one of my favorite tunes of all time. Here is his highly unusual chili.
This recipe hails from 1896. For reasons of authenticity, we have not altered the original wording. The recipe is given "per soldier."
An unusual chili that could also be termed a stew. This is not for beginning chileheads but for the serious aficionado. The name was inspired by the pantywaist heat scales of most other chilis.
W.C. has taken some grief over the turnips and potatoes here, but does he care? In case it’s too hot, serve this with milk or beer.
This simple dish is for people who like their seafood spicy. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt
Beef short ribs are rich, and they make for great winter dishes. Here the short ribs are braised in a caramel sauce spiced with chilies, star anise, and five-spice powder until fork-tender. Green beans are added to the stew and cooked until just tender. The succulent meat and green beans are served over the noodles with some of the braising liquids. If you like, serve Japanese pickled ginger on the side for a delicious counterpoint to the sweet and spicy flavor notes.
The longer it rests, the tastier this dish will be, so braise the ribs the day before you plan to serve them, if possible. I tend to serve less noodles than normal with this hearty dish. The pork butt (shoulder) makes for an equally delicious variation.