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Ingredient - Pork
These small, tasty, meat-filled turnovers are a traditional accompaniment to many Polish soups. They also make an excellent finger-food for buffets and cocktail parties. The Poles cut the pastries into squares not circles, but no matter the shape, they still taste the same. This is a recipe that was collected by Sharon Hudgins on one of her trips researching the use of chile peppers in the area.
Any kind of meat or fish, including squid, can be substituted for the pork in this dish. Potatoes can be added with the onions--one medium potato, chopped in 1/2-inch cubes.
These are some of the most common tamales in the Southwest. They can be found in restaurants, cafes and in the coolers toted by strolling vendors. Everybody loves them, so make a bunch and freeze any leftovers. This recipe makes enough pork filling to make another batch of tamales, but you can always just use the extra pork for burritos.

Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist. They provide a tangy, citrus-like taste that can at times be very tart. The heat in this dish will very depending on the heat of the green chili you use. The Big Jim variety will be mild, the Sandia hot, and most will fall into the medium range.

Recipe courtesy of Senior Curaçao of Curaçao Liqueur.
  • 1 teaspoon vegetable oil

  • 4 medium thick pork chops

  • 1 large onion, sliced into 4 thick slices ½ teaspoon sage½ teaspoon ground cloves

  • Salt and pepper to taste)

  • 2 ounces.Curaçao

  • 1 teaspoon hot red chile powder

The addition of cumin and chiles give these pork chops a wonderful Southwestern flavor. You can grill them over charcoal, gas, or wood. Note: This recipe requires advance preparation.
Gurkhas, the sturdy soldiers from Nepal, took this curry formula wherever they went, be it Malaya or the Falkland Islands. The use of yogurt in this curry tempers the chiles. Note that this recipe requires advance preparation.
Note that this delicious recipe requires advance preparation.
Mexican adobos usually contain vinegar--an ingredient not found in very many chilis. Nevertheless, could a recipe such as this be the ancestral origin of chili?

This recipe is from meat mistress Bojana Mirkovic, overall champion at the Leskovac Barbecue Festival. This was one of her winning meals. Lambrequin is lamb peritoneum, or stomach lining, used to wrap steak, pljeskavica, or liver before grilling it. It gives the meat an extraordinary flavor. Ask your butcher for it and hope that he doesn’t laugh at you!


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