Difficulty - Moderate
All the flavors of Yucatán are found in this dish. The cilantro, habanero chiles, and epazote all come together here and the diner has a choice of green or red sauce or both over the poached eggs. Cook the sauces first, so that they are ready when the eggs are done.
This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.
Afghan dishes are rich in calories and perfectly suited to the dry and cold weather of this rugged terrain. Kabuli Pulao is the national dish of Afghanistan and is very popular in south Asia and throughout the Middle East.
Although most commercial salsas and picante sauces are made from similar
ingredients, their flavors differ because of spices, cooking techniques,
and the proportion of ingredients. Perhaps this home-cooked version
outdoes the original of the best-selling American salsa--you tell me. It
is important to use only Mexican oregano, as Mediterranean oregano will
make this taste like a pasta sauce.
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
This is my version of a recipe that originally appeared in Mary Land’s
Louisiana Cookery (1954). I have spiced it up a bit. Okay, more than a
bit, and added a few other spices. This sauce is served with grilled
seafood and chicken, but if you wanted to sneak it onto some steamed
shrimp or crawdads, I wouldn’t turn you in to the food police. It will
keep in the refrigerator for a week and freezes nicely.
The neighboring island of Mauritius in the Mascarenes has a harissa-like
sauce called mazavaroo that is usually served on sandwiches. This recipe
for it was given to one of my writers, Leyla Loued-Khenissime, by
Virjanan Jeenea, the sous-chef at the Oberoi Hotel in Mauritius. Leyla
writes: “I was happy to see that his recipe is simple compared to others
I have run into. I tried it four different ways: with fresh bird's eye
peppers and again with fresh Thai dragon peppers, then adding shrimp
paste to one and ginger to the other. The best result I obtained was by
following the Oberoi recipe with the bird's eye peppers, although it
still lacks that smoky fantasia found in the jar I initially bought.
Below is the Oberoi's adapted version.”
I grow a lot of Peruvian ají chiles in my garden every year, and I
always put aside a large bag of them to take to Miguel, our computer
wizard friend from Peru. On my second or third trip to Miguel's (it was
a bumper harvest of chiles), he was having a late lunch with this ají
sauce over his rice.
Named after the zombie-like stilt character that prowls around during
Carnival celebrations, this sauce features two ingredients common to
Trinidadian commercial sauces, papaya and mustard. The sauce can be used
as a condiment or as a marinade for meat, poultry, and fish.
This Brazilian sauce is traditionally served over black-eyed pea
fritters (acaraj, called accra in the West Indies), but can also be
spread over other bland foods such as potatoes. It has an intense shrimp
flavor and high heat. It is traditionally made with dende, palm oil, but
I have substituted one with less saturated fat. Variation: Add 1
teaspoon minced cilantro and 1/2 teaspoon ground ginger to the paste.