Ingredient - Vegetable
An elegant presentation but easy to prepare even in the dead of winter…A perfectly roasted chicken, tender and juicy, with crispy skin makes a wonderful Sunday dinner when accompanied with roasted garlic mashed potatoes and a green vegetable or tossed salad.
For hundreds of years squash and corn have been the staples of the Pueblo Indians in northern New Mexico, and in this popular dish, they are combined with chile. The delicate flavor of the corn and squash with the bite of the chile is a combination that can act as a basis for other variations. Use different types of summer squash, add cheese such as cheddar, Monterey jack, or feta, and/or chicken to turn this recipe from a side dish into an entree.
(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.
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.
This is a basic Chiltepin soup. This one is for true garlic lovers. Serve with flour tortillas.
Dr. J. Michael Queen swears by this remedy's astringent, mucous-reducing and general stimulating qualities. Use this regularly as a tonic for general health, or specifically to treat cold symptoms.
'Rotis are traditional fare throughout the Caribbean and have been called a West Indian version of a burrito. The bread wrapper is East Indian in origin and always contains something curried. '
The combination of fresh fruit and chile produces a salsa that goes well with lighter fare such as grilled chicken or fish. This will keep for up to a week in the refrigerator.
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.
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.