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Cooking Method - Simmer

(Pot of Vegetable Stew with Chiltepins)

Like most stews, this one takes a while to cook, about 4 hours. It is interesting because it contains a number of pre-Columbian ingredients, namely Chiltepins, corn, squash, potatoes, and tepary beans. The spicy heat can be adjusted by adding or subtracting Chiltepins.

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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Grilling caramelizes the sugar and honey in the sauce, making the fruit sweeter. This is obviously a dessert, but it can be served as a side dish to barbecued ribs, poultry, or fish. Other firm fruits will work, such as peaches or pineapple, but make sure that they are slightly under ripe. It is difficult to grill ripe fruit.

Many South African recipes are spiced up by sambals such as these that the Malayan immigrants brought to the country.  Add it to grilled meats, soups and stews, seafood dishes and even over rice.

Here's a favorite Cape chutney that's served with curries and other South African dishes such as bobotie (curried casserole) and sosaties (kebabs).

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 Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included. This dish is very quick to make—about 15 minutes. Serve it with or over the Lime Rice recipe included here, or with your favorite version of saffron rice.

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.
These slivered reddish gems are the perfect addition to every Mexican meal. Ophelia’s have the best flavor and crunch, and, though cebollas are intended to be condiments, her guests often find it difficult not to pile their tortillas full. Add slivered chiles, a little or a lot, for some heat.
This chili is from the C.I.A.—the Culinary Institute of America, where Chef Jim Heywood teaches. He competed in fifteen chili cook-offs in 1992. "I&rquo;ve won a few along the way," he notes, "including the Connecticut State Championship in 1988 and the New Hampshire State Championship in 1991. Jim is also one of the star guest chefs at the National Fiery-Foods & Barbecue Shows in Albuquerque.
 

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