Fiery Foods and Barbecue SuperSite - Recipes - Vegetable

Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Ingredient - Vegetable

Couve a Mineira (Brazilian-Style Kale)

Garlic lovers, rejoice! Here is a perfect, garlicky accompaniment to the roasted turkey. And it’s so simple to prepare.

Cream of Turnip Soup with Garlic and Habanero

We know what you're thinking: turnips? Well, when prepared in a spiced-up soup like this one, they are transformed. Both of us humbly admit that we love the turnip family, and that they add a great dimension to soups and stews. This one stores well in the refrigerator but doesn't freeze well. Mixed herb croutons make a nice garnish.

Creamy and Spicy Ramp and New Potato Soup

If you can’t find ramps, substitute scallions with a few cloves of garlic. Of course, you can adjust the heat level by increasing or reducing the amount of chile powder added to the soup. Serve with crusty French bread.

Creamy Asparagus Rosemary Soup

I always make this soup in the spring when the fresh asparagus is plentiful. It does freeze well but the asparagus doesn’t, so I omit any garnish pieces of the vegetable when putting this soup up. Although a creamy soup, the texture is achieved by adding potato rather than cream (although I will sometimes add a dash before serving). I would normally add heat by throwing in some chiltepins when cooking, but the serrano juice worked well when added just before serving.

Creamy Horseradish Sauce

Horseradish is a classic condiment that’s served with roast meats—beef 
in particular—and cooked or raw vegetables. Since horseradish is very 
volatile (the active ingredient is isothiocyanate) and loses its flavor 
and aroma quickly, this simple sauce should be made close to serving 
time. For an added hit of chile heat, I sometimes add ground habanero chile.

Creamy Jalapeño Dressing

The use of watercress gives this dressing peppery overtones, and the jalapeños are what really gives it some zing. It is good served over salad greens, as well as poured over tender-crisp cooked vegetables such as asparagus. You might even like it as a dip for carrots, jicama, turnip spears, and celery.

Creole Pumpkin Soup

Here is a classic Caribbean soup, as served at the Sandy Beach Resort. Be sure to use a mustard-based Bajan sauce such as Windmill or Lottie’s. Remember that pumpkin in the Caribbean is winter squash, such as hubbard.

Creole Sauce

This sauce, similar to that served at the worldrenowned Antoine's restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery. It is wonderful when served over chicken, shrimp, or rice dishes.

Crispy Spring Rolls with Peanut Dipping Sauce

These Vietnamese rolls resemble Chinese egg rolls, but use rice paper instead of won ton wrappers, which produces a much more delicate product. Handling rice paper for the wrapping is easy if you use only a couple of sheets at a time and keep the rest covered with a damp towel to keep them moist. These rolls can be prepared in advance: reheat in a 350 degree oven until crisp, about 20 minutes.

Curried Coconut Soup

The use of curry is a more recent addition to West African recipes. Curry mixes well with the many clasical African ingredients to create modern versions of the tradition foods. The hot curry powder blends nicely with the coconuym milk to create a tangy Nigerian soup, tempered with the mild taste of the coconut milk.

«Start Prev12345678910Next End»

Featured Rapid Recipe

Chipotle Texas Mole Sauce

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.