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Chile - Piri-Piri
This is a typical Portuguese soup, here spiced up by the piri-piris. The sausage often contains piri-piri powder and is the same as the chorizo of Spain and Mexico.
One of the Portugal's most notable dishes is named after the wok-like, copper pressure cooker in which it is prepared. It can be made with various ingredients but most commonly clams (ameijoas) along with small pieces of Portuguese spiced sausage (chouriço), garlic, onions, tomatoes, and a little piri-piri. Serve this with boiled new potatoes.
This is the sweet heat dessert that perfectly finished the shrimp dish at Cuvée. Chef Dean says that you can use lemon, lime, or grapefruit, juice, or a combination. I’ll bet you could use orange juice if you wished.
This dish originates from Africa but was adopted by the Portuguese and is now one of their main dishes served in restaurants, cafés, and bars. It is a simple but tasty dish, and is a fond memory for me. The dish is usually served with crisp hot french fries, but you could serve boiled new potatoes if you prefer. Note: This recipe requires advance preparation.
Early in the sixteenth century, chiles were transferred from Portuguese 
Brazil to their colony of Angola. These small, piquin-like chiles (which
were probably Brazilian malaguetas) were called piri-piri
(pepper-pepper) and became an integral part of the local cuisine. The
sauce made from them was transferred back to Portugual, where it is a
staple on dining tables--served with seafood, soups, and stews. Since
the piri-piri chiles are not usually available, use chiles de árbol,
cayenne chiles, chile piquins, or chiltepíns. Note: This recipe requires
advance preparation.

This is the traditional sauce or marinade that is offered throughout Portugal in restaurants, cafés, and bars. The recipe can vary a little from place to place, but this is the basic one. Note: This recipe requires advance preparation.

This will give you an idea of how Nando’s works with chicken!
'Here is a great way to start a spicy meal!'
Cuvée Executive Chef Dean Brunner notes: "It consists of habaneros (and a few other seriously hot donations from local fans), plus jalapeños. We like the burn to have great spirit but also be well balanced." He suggests marinating the shrimp in the sauce for at least an hour before grilling them.
'Place Potato latkes on a serving dish and spoon a spoonful of Cream cheese on to each. Slice medallions of the fillet and place 2 medallions onto each potato latke. Serve hot.'
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