Then, add sliced scallions,
fresh sliced chiles, garlic, and ginger, or any combination that you happen to have on hand, cooking them just until fragrant.
Not exact matches
Their handwritten «cornetti al peperoncino» sign catches our eyes, and they turn out as a real treat: crunchy,
fresh - baked croissants,
sliced and filled with chilled sweet pudding that is spiced up with fiery
chile chunks.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice of 2
fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero
chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero
chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions,
sliced 2 tomatoes, chopped 2 green onions, chopped 2
fresh habanero
chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
1 stalk lemongrass, finely
sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird
chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon
fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
If you want to get real fancy, sprinkle some thinly
sliced radishes,
fresh chiles, or crispy shallots to finish.
and sautéed some
sliced fresh garlic and shrimp in olive oil, butter, red
chile pepper,
fresh parsley and a big splash of
fresh lemon juice.
1 pound
fresh large poblano
chiles 1 onion, quartered, cut crosswise into 1 / 4 - inch
slices 4 garlic cloves, minced 2 teaspoons dried oregano, preferably Mexican 3/4 cup sour cream 1/4 cup shredded Monterey Jack 1 package tortilla shells Kosher salt
Add 1 thinly
sliced large onion, 2 thinly
sliced bell peppers, and 1 or 2 seeded and minced
fresh hot
chile peppers.
3 bunches scallions, trimmed and thinly
sliced 1 small serrano
chile pepper, deveined, seeded and minced (opt) 1/2 cup / 120 ml extra virgin olive oil fine grain sea salt 3 big handfuls of big, rustic croutons a squeeze of
fresh lemon juice.
Top with
sliced avocado, toasted pepitas or sunflower seeds, cilantro leaves and tender stems, and / or
sliced fresh chile peppers.
1 pound
fresh grouper fillet Juice of 2
fresh limes or lemons 4
slices bacon, diced 2 small potatoes, peeled and diced 1 stalk of celery, diced 1 onion, diced 2
fresh cayenne
chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart water Salt to taste 1 egg, beaten 4 6 - inch circles of puff pastry
1/4 cup Recado Rojo (see above recipe) or substitute achiote paste 1/2 cup bitter orange juice (see recipe below) or freshly squeezed orange juice 4 chicken breasts, skin removed 1 medium onion,
sliced 3
fresh xcatic
chiles, stems and seeds removed, chopped or substitute
fresh banana or guero
chiles 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 sprigs
fresh epazote or substitute 1 tablespoon dried epazote
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped
fresh thyme 1 carrot,
sliced 2 whole dried cayenne
chiles (or other hot dried
chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.
1/2 cup tamarind pulp 3/4 cup water 4 green
chiles such as jalapeños, seeds and stems removed,
sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped
fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican
chiles, roasted and peeled, stems and seeds removed, chopped
2 pounds grouper fillets 2 tablespoons butter Juice of 2 lemons, limes or sour oranges 2 onions
sliced 4 whole
fresh cayenne
chiles (or substitute 1 habanero) 4 sprigs
fresh thyme Salt and pepper to taste
Stuffing: 1 6 - ounce lobster tail, boiled, minced 1 small onion,
sliced 2 tablespoons butter 3 tablespoons tomato paste 1 teaspoon thyme 2 cloves garlic, minced 3
fresh cayenne
chiles, stems and seeds removed, chopped (or substitute 1 habanero)
1 teaspoon thin
slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin
chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets,
sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound
fresh spinach, stems removed
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp
fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red
chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly
sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions,
sliced diagonally for garnish
1/4 cup achiote paste (available from MexGrocer.com) 1/2 cup bitter orange juice, or substitute 1/4 cut orange juice and 1/4 cup lime juice 4 chicken breasts, skin removed 1 medium onion,
sliced 3
fresh banana
chiles, seeds and stems removed, chopped 1 tablespoon vegetable oil Banana leaves or aluminum foil 4
fresh sprigs epazote or substitute 1 tablespoon dried epazote (available from MexGrocer.com) 4 tablespoons butter
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of
fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced
fresh hot
chile pepper / dried Thai
chiles / hot
chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small sweet onion, chopped (1 cup) 1 medium green or red bell pepper, chopped (1 cup) 1 jalapeno
chile pepper, seeded and finely chopped 8 large radishes, halved and thinly
sliced (1 1/4 cups) Kernels cut from 2 ears
fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black p
fresh sweet corn (1 1/2 cups)
Fresh thyme sprigs Fine sea salt Freshly ground black p
Fresh thyme sprigs Fine sea salt Freshly ground black pepper
organic chicken breasts,
sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of
fresh cilantro and a handful of
fresh mint, chopped, plus
fresh lime juice and additional tamarind - date paste or
chile sauce to taste
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red
chiles (such as cayenne or
chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2
slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
can diced tomatoes with green
chiles 1 cup
fresh or frozen corn kernels (optional) 3 green onions,
sliced 1 jalapeno, minced (optional) 1 tsp.
Dive into our freshly prepared Chipotle Orange Salad with mandarin oranges, fire - roasted corn, fresno
chiles, avocado
slices and black beans on
fresh mixed greens, topped with tortilla strips.
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled
fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai
chiles (depending on your heat tolerance / preference), thinly
sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet of your choice * 6 - 8 green onions,
sliced on the diagonal into approx 1 / 2 - inch lengths
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion, diced 1 pound ground chicken (preferably 2/3 white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno
chiles, finely chopped 1/4 cup chopped
fresh cilantro 1 tablespoon Cholula Hot Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper Whole grain buns,
fresh spinach leaves and
sliced cucumbers
2 tbsp olive oil 1 medium yellow onion, thinly
sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced
fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo
chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped
fresh mint, plus extra for garnish 1/4 cup chopped
fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
bottle of beer, divided 1 very large white (or yellow) onion, thickly
sliced 4
fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green
chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
1 batch pizza dough 1/4 cup pesto 1 organic zucchini, thinly
sliced 1 fennel bulb, thinly
sliced 1 Japanese eggplant, thinly
sliced 4 tablespoons olive oil Salt and pepper to taste 1 tablespoon
fresh thyme, chopped 1 pound organic chanterelle mushrooms, cleaned 1/2 cup red onion, thinly
sliced 4 Roma tomatoes, thinly
sliced 6 sun - dried tomatoes 1 tablespoon
fresh parsley, chopped 1/4 teaspoon red
chile flakes (optional)
House - made pork belly topped with
Chile lime Asian slaw, pickled onions,
sliced jalapenos,
fresh cilantro and
chile mayo
House - made pork belly topped with
Chile lime Asian slaw, pickled onions,
sliced jalapenos,
fresh cilantro &
chile mayo
Quinoa Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium red or green bell pepper, chopped 1 cup grape or cherry tomatoes, quartered 4 green onions, thinly
sliced 1/4 cup
fresh cilantro, coarsely chopped 1/4 cup
fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon ancho
chile powder Fine sea salt Freshly ground black pepper
1/4 teaspoon cumin seeds 1/4 teaspoon coriander seeds 2 tablespoons extra-virgin olive oil 5 tomatillos, husked and halved 3 jalepeño
chiles, roughly chopped 2 shallots, roughly chopped 2 garlic cloves,
sliced Kosher salt Freshly ground black pepper 1/2 cup chopped
fresh cilantro 1/2 cup chopped
fresh flat - leaf parsley 1 tablespoon white wine vinegar 2 tablespoons
fresh lime juice
Vegetarian Mushroom Soup with Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces)
fresh crimini mushrooms,
sliced 1 jalapeno
chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece
fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili sauce
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot
fresh Thai
chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or
sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped
fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
1 dried Anaheim
chile, stemmed, seeded 1
fresh red Fresno
chile,
sliced 1/4 - inch thick 1/2 red bell pepper, seed,
sliced 1/4 - inch thick 2 tablespoons roughly chopped garlic 1/4 cup finely diced shallot 1 cup white vinegar 2 tablespoons salt
1 large yellow onion,
sliced Salt 1 tablespoon canola oil 1 jalapeño or other
fresh green
chile 1
fresh hot red
chile, or another jalapeño 1 teaspoon mustard seeds 1 teaspoon ground cumin 1 teaspoon coriander seeds 1 teaspoon brown sugar
Variety: eight ball (l.) Topping:
fresh sliced Fresno
chiles + crumbled chèvre + arugula + lemon vinaigrette
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers,
sliced, seeded and coarsely chopped 2 organic green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim
chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup
fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black pepper 4 organic ripe tomatoes, cut into thick
slices organic sour cream (optional garnish)
For nibbles I settled on an easy warm weather favorite, shrimp ceviche, but decided to toss in the delicious, ripe melon I had picked up as well as some diced
fresh tomatillos for crunch and thinly
sliced serrano
chiles for heat.
4 to 6 scallions, thinly chopped include greens 1/3 cup chopped
fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can use regular) 12 to 15
fresh culantro leaves 2 or 3 Thai, serrano or jalapeño
chiles, thinly
sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
I garnished with some
sliced fresh red
chiles (not particularly spicy) and some chopped
fresh cilantro — all optional.
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves,
sliced 2 teaspoons finely grated
fresh ginger with the juice 2 long green Thai
chiles, seeded and chopped (I used
fresh cayenne
chiles) 1 small bunch
fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of
fresh mint leaves 1 large handful of
fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
Red Chileatole with Mushrooms, Corn, Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and
sliced 4 cloves garlic, peeled 2 tbsp ancho
chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and
sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig
fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick
slices salt, to taste
Curry Paste 6 dried guajillo
chiles, stemmed, seeded, cut in 1 - inch pieces 1/2 teaspoon kosher salt 1 lemongrass stalk, bottom 4» only, tough outer layer removed, cut into 1 - inch pieces 2 tablespoons
sliced peeled
fresh galangal or young ginger (not ginger root) 2 tablespoons
sliced peeled
fresh turmeric 1/2 cup chopped shallots 1/4 cup halved garlic cloves 1 tablespoon shrimp paste, shrimp sauce, or belacan
1/2 lb dried spaghetti 1 large onion, finely chopped 4 garlic cloves, finely
sliced 2 tbsp Ancient Organics Ghee 2
fresh red
chiles, finely chopped 16 anchovy fillets 2 fennel bulbs, finely chopped, tops reserved for garnish 1 tsp crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2 lemons
8 cups sun - dried tomatoes Water to cover 2 5 - inch sprigs young sage 2 6 - inch sprigs
fresh rosemary 1 small bunch thyme 1 small bunch Italian parsley 1 lemon, cut into 1 / 2 - inch
slices 4 teaspoons olive oil 1 medium red onion, diced 3 cloves garlic, minced 2 serrano
chiles, seeds and stems removed, minced 1/2 cup red wine 1/2 cup balsamic vinegar 2 cups tomato concassé Melted butter for garnish
1 tablespoon chopped or minced
fresh green or red
chile, such as serrano or New Mexican 1 pound very lean boneless beef or lamb, cubed 1/2 cup shortening 1 medium onion,
sliced 1 clove garlic, minced 1/4 teaspoon black pepper 1 cup water 1/4 cup dried peas or beans, soaked overnight