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Meal/Course - Side Dish
The vegetable sold as "morning glory" in stores like Silom is sometimes called "water spinach"—the leaves are slightly bitter, but taste absolutely perfect with a handful of burning red Thai chiles. The exact quantity of each ingredient in this dish is somewhat variable; I like to use approximately the proportions given here, but Sanamluang’s version is a little more salty and less spicy. I’m not sure where the name comes from, but perhaps the red chiles have something to do with it.
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.

One of the most basic Chiltepin dishes known, this recipe is prepared only in the state of Sinaloa, where the Chiltepins produce fruits all year long. This simple soup is served in mountain villages, and everyone makes his own in a soup bowl.

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

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This recipe features a 2011 Scovie Grand Prize Winner: Saucy Mama Creamy Horseradish by Barhyte Foods. Order it here.

Extra stuffing may be put in a buttered casserole dish and baked, covered, at 350 degrees F. for about 30 minutes.

Whisk together all ingredients and allow to sit, covered, at room temperature for thirty minutes to blend the flavors.

This recipe features PAMA Pomegranate Liqueur in a vinaigrette that could be used on a variety of salads. For more recipes, visit www.pamaliqueur.com.

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I don't know about you, but I like to nibble on sweet, salty, and tangy vegetable pickles with my meals. They help digest food and provide balance during the meal, especially when you are eating starchy foods like noodles. They also whet the appetite, which is probably why they are served the minute you sit down in many Asian restaurants. I call for kirby, Persian, or Japanese cucumbers, all of which are slender when compared to regular cucumbers. Kirby and Persian pickles are 4 to 5 inches long, while Japanese cucumbers are a couple of inches longer. The pickling liquid here is traditionally used for pickling sliced cucumber, carrots, and daikon, so feel free to try these vegetables as well. The amount of pickling liquid may look inadequate, but there will be enough because the cucumbers give up some of their natural water while sitting in the brine.

This recipe is from Zaire, where its is know as "Senegalese Quiche."  Feel free to choose another hot sauce to serve over this dish.

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