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Meal/Course - Side Dish

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.

 

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I don’t always serve pumpkin pie for desert at Thanksgiving. Sometimes I make a pumpkin cheese cake, muffins, or this spicy soup with an island taste. If you don’t want to use pumpkin, any winter squash will do. Use butternut, acorn, or Hubbard, or for preparation ease, use canned pumpkin puree.
This recipe is extremely hot and very typical of Sonora, where people make salsa casera with 2 to 3 cups of chiltepins! Serve this with a mild fish or poultry entree. Feel free to reduce the amount of chiltepins, or to substitute 3 tablespoons chipotle powder for a milder, smokier flavor..

This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. There must be a federal law requiring steaks to be served with baked potatoes. Russets are the best baking potatoes, so use them in this dish.

This recipe creates a dry cure rub for fish; use instead of brining in preparation for smoking. Read more about smoked fish in Mike Stines' article here.

Use only fresh fish that has been kept clean and cold. Salmon are split with the backbone removed or filleted; bottom fish filleted; herring and smelts are headed and gutted. (Herring are also traditionally split for kippers.) Rinse the fish with running cold water to remove all traces of blood.

This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 


The idea of shitake mushrooms and piñons may sound a little strange, but it's amazing what wonderful things you can come up with when you are willing to work with what's in the cupboard! However, it does have a bit of a kick, so don't serve it to friends who are faint of heart!

This is a quick to prepare and unusual seviche. In Ecuador it’s served with cancha, which is a toasted corn but, since it’s not readily available, the popcorn is an American substitution. This seviche is a quick one because you use precooked, frozen, small shrimp. If the popcorn is a bit " out there" for you, there are a number of other garnishes that are also popular. Garnish with black olives, sliced hard-boiled egg, feta cheese, or a slice of corn on the cob.

Nopales or nopalitos are the leaves or pads of the opuntia or prickly pear cactus and are very popular throughout Mexico. They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs. In New Mexico as well as in Mexico, they are sold fresh, spines removed, and peeled. They are then diced or cut in strips, simmered in salted water until tender, and then drained and rinsed. This is an important step as they can be "slippery" like okra. If you can’t find them fresh, they are readily available in jars or cans.
 

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