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Cuisine - Vegetarian
As you know, avocados quickly turn brown after they're cut, so guacamole starts to look pretty yucky if you make it too far in advance. The best way to prepare and serve this traditional Mexican appetizer is to let your guests watch you grind up the ingredients in the molcajete, then let them start dipping right away.

Peaches are the leading deciduous fruit crop grown in Texas and it is estimated that there are more than one million trees planted statewide. Average annual production exceeds one million bushels.  Some of the best peaches I’ve ever eaten are grown in the Hill Country outside of Austin and San Antonio.  They are so important there that a Hill Country Fruit Council has been established to guide tourists to the best orchards.  Here’s how to use them in a wonderful dessert. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.

 

From one of my far-flung writers, Linda Lynton, this recipe is a basic 
sauce from northern India and Nepal. She noted: “Although this specific
recipe was given to me by a Patna housewife, some peasants originating
from a remote Himalayan village in Central Nepal and housewives from an
equally remote village in North Bihar gave us the same recipe.” Use it
as a topping for chicken, fish, or vegetables.

The "horn" in this salad is actually a roasted poblano chile. The stuffing is a zesty mixture that is both rich and refreshing, with a contrast of textures. Serve it with a Mexican meal. From the article Exotic & Spicy Salads.

This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.

For this recipe, you could use fresh beets and prepared horseradish, but by making your own horseradish you can control the heat level. Canned beets make this a breeze to prepare.

This recipe uses a lot of cheese, but it’s worth it. It is a very attractive ball for a party. Serve with a variety of crackers. Feel free to use chile cheddar and chile cream cheese to make this cheese ball hotter.

Mango and habanero offer a tantalizing salad combination. As always, be judicious with your use of the world's hottest chile -- remember you can always add more, but it's hard to take away the heat if you add too much.

First you will need to make Chef Harv’s famous Hot Pepper Jelly and Cream Cheese.
This fast, easy and delicious recipe from Chef Harv of Gourmet Central makes the perfect presentation.
Edyth James of Saffron's Restaurant grew up in Jamaica, and here she treats us to a traditional recipe from the Caribbean. This jerk sauce can be used as a marinade, dressing or sauce on many different dishes. Try experimenting with different meats. You can also use this jerk sauce as a marinade for chicken to be cooked on an open grill.
 

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