Cuisine - Vegetarian
The interesting cheese crust with minced chiles sets the scene for the filling of this Southwestern-style quiche. Serve it with fresh fruit and yogurt for a wonderful breakfast.
This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.
Empanadas are filled pies or turnovers that are found in one form or another around the world. This recipe is based on one from Argentina and is tasty, yet simple to prepare.
These beans go well with simple meats, such as turkey, or cheese dishes. They add color and just a mild heat to any meal. For a different taste, I’ve also used this recipe substituting zucchini squash for the beans and serrano chiles for more heat.
Total time: about 24 minutes
This is a shocking dessert if there ever was one, with the sharp flavors of the pepper tequila and black pepper strangely complementing the sweetness of the strawberries. Only a truly daring chilehead would serve this over chile-infused icecream.
This popper recipe is from Mark Masker's review of the Jalapeño Jeaven's rack. Read the entire Burn! Blog article here.
To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the juice. Then dice them as finely as possible. Serve this intensely-flavored bisque with a good red wine and sourdough bread. Read Dave DeWitt's entire spicy spring soup article here.
This vegetarian consommé can be substituted for vegetable stock in any recipe. The flavor of peppers dominates this powerful, spiced up broth. It is an elegant example of a first course soup that can precede any entree. Read Dave DeWitt's entire spicy spring soup article here.
The credit for this recipe goes to Big Daddy, whoever he is. Feel free to spice this up by adding a couple of teaspoons of minced serrano or jalapeño chiles.
This mustard will keep in the refrigerator for up to three weeks.
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