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Chile - Piquin
West African cooking quite often uses the mixture of chiles and peanuts, which are called groundnuts there. This unusual soup uses peanut butter as the peanut source and is one that you can have it on the table in under an hour. Don’t eliminate mixing the peanut butter with a little of the soup before adding to the pot, or the mixture may curdle.
Poke, pronounced (POH-kay) is the Hawaii version of Japanese sashimi and differs in that it is chopped, not sliced, and is highly seasoned.. Serve this appetizer over romaine lettuce.

Island legend holds that the name of this sauce is a corruption of "Limes Ashore!", the phrase called out by British sailors who found limes growing the islands. The limes, originally planted by the Spanish, would save them from scurvy. We presume that the bush peppers would save them from bland food. Add this sauce to seafood chowders.

Note: This recipes requires advance preparation.

Island legend holds that the name of this sauce is a corruption of 
“Limes Ashore!”, the phrase called out by British sailors who found
limes growing on the Virgin Islands. The limes, originally planted by
the Spanish, would save them from scurvy. I guess that the bird peppers
would save them from bland food. Add this sauce to seafood chowders or
grilled fish. Note: This recipes requires advance preparation.
These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.

Berbere is the famous, or should we say, infamous, scorching Eithiopian hot sauce.  One recipe we ran across called for over a cup of powdered cayenne!  It is used as an ingredient in a number of dishes, a coating when drying meats, and as a side dish or condiment.  Tribal custom dictated that it be served with kifo, raw meat dishes that are served warm.  This sauce will keep for a couple of month under refrigeration.  Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews.  Extremely Hot!

Here is the favorite hot sauce of the Canary Islands that is commonly 
served over papas arrugadas, new potatoes that are boiled in their skins
in sea water. It is also sprinkled over grilled or crispy fried fish.
Variation: Replace the parsley with freshly minced cilantro and you have
mojo picón de cilantro.
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.

recipe image
These butterflied, basted and grilled prawns are a sizzling sensation from South Africa.  Serve with rice and a Green Mango Salad, and make sure there are plenty of lime wedges.
This hot and sweet dish can be made even hotter by using chile-spiked soy sauce. Sichuan peppercorns are readily available in Asian markets as well as in large grocery stores.
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