|
|
|
Cooking Method - Simmer
This recipe and others can be found in the following article: Borneo's Forest Food Article and Location Photos by Victor Paul Borg
Until recently, New Mexican chiles were rarely used in Texas cooking.
But as the popularity of chili con carne cookoff contests increased,
cooks began experimenting with chiles other than just piquíns and
jalapeños. Here is one result of this broadening of the chile pepper
experience.
This recipe and others can be found in the following article:
Here's a simple dessert that's full of raisiny ancho chile flavor.
This recipe and others can be found in the following article:
Ed Dorfman, winner of many awards and trophies for his barbecue and chili, says that the ambience of his restaurant (Texas Chili and Rib Company, Phoenix, Arizona) is that of a small Texas bar. Basically a carry-out, his "small joint" seats about thirty people who dig into his brisket, ribs, chicken wings, and several different kinds of chili. About his love for chiles, he calls himself a "capsaicin-holic" who uses chile in everything he cooks--note the eight chile-related ingredients of this recipe.
This is Bhutanese Comfort Food! It may also be the simplest dish you will ever make. Read more about the unique culture and food of Bhutan here.
This is an essential component in Emeril Lagasse’s Deer and Andouille Sausage Gumbo.
Eggs play an important role in the cuisine of Yucatán, especially hard-cooked eggs, which are a major ingredient in many popular recipes. Very unique to the Yucatán, these enchiladas are traditionally served garnished with a green oil that is squeezed from toasted pumpkin seeds, but they taste good with or without it. This is a very old Mayan recipe originally made with turkey eggs and it has reputed to have been served to served to the Spaniards when they arrived in the New World. After the Spaniards arrived, chickens and their eggs replaced turkeys in popularity.
Of all the spicy Calabrian dishes, this one is probably the best known. Feel free to increase the heat scale by adding more peperoncini.
|
|
Featured Rapid Recipe
|
|
Created by birdlover
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.
|
|
|
Copyright© 1997-2013, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.
