Sentences with phrase «sliced chiles in»

The Chinese in Singapore love noodles and fortunately for lovers of spicy food, a hot condiment is almost always provided, whether it's sliced chiles in vinegar, or bright red chile paste.

Not exact matches

1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt

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.

In a large jar, combine the sliced chiles (and seeds), garlic, kosher salt and cider vinegar.

One popular way to serve ceviche in many Latin American countries is with thinly sliced jalapeño peppers or aji amarillo (yellow chiles).

3 cups filtered water, plus more for mixing 3 1/4 ounces sea salt 24 ounces rice bran 1 bread slice 4 garlic cloves 2 - inch piece ginger 4 - inch square dashi kombu (dried kelp), cut into thin strips 4 dried red chile peppers, split in half and seeds discarded Assorted starter vegetables

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.

Sometimes, it's rather the opposite: a dish like La Zi Ji — basically, spicy chicken — consists of chicken pieces hidden in a heap of sliced, fried chile peppers (see recipe below).

Clean the zucchini, cut it into 1 inch thick slices, and place it in a ceramic bowl with the serrano chiles.

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

I'm hoping that they don't drop off and we've have succulent mango slices in the late summer to pair with the chile peppers I always grow.

1) I sliced my chicken raw and heated in a skillet; its quicker 2) I used a 12 oz box of TriColor Rotini 3) I used 1 cup buttermilk instead of 2 % 4) I left out the green chiles 5) I tossed together chicken, bacon, and pasta in dish, then made cheese sauce separate and poured over top and mixed in.

To candy the jalapeños, they slice and quickly simmer the chiles in simple syrup, cooling them to room temperature.

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

* 1-1/2 cups water * 1 stalk lemongrass, bruised with woody ends removed * 1 teaspoon salt * 1 pound white fish filet * 3/4 cup thinly sliced shallots, soaked in cold water for at least 10 minutes and drained * 2 Tablespoons lime juice * 2 teaspoons fish sauce * 1 Tablespoon shallot oil * 3 Tablespoons golden crispy shallots * 1/2 teaspoon salt * 1 red Jalapeno chile, seeded and minced * 1/4 cup chopped cilantro and / or mint leaves (I like a 3 Tablespoons cilantro to 1 Tablespoon mint ratio)

I wanted to be all authentico with thin slices of pork shoulder stacked gyro - style on a rotisserie and slowly roasted until the outside is deliciously crisp and the inside is succulent but I have neither the equipment or the patience for that so I made a more güerita - friendly version with thinly pounded boneless pork chops that I coated in a chile and pineapple marinade and grilled over hot charcoal.

** Serrano Chile Vinegar & Chiles: Combine 8 serrano chiles, sliced 1 / 8th - inch thick with 2 cups white vinegar in a Mason jar, and refrigChiles: Combine 8 serrano chiles, sliced 1 / 8th - inch thick with 2 cups white vinegar in a Mason jar, and refrigchiles, sliced 1 / 8th - inch thick with 2 cups white vinegar in a Mason jar, and refrigerate.

Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds.

Or you can finely chop a good handful of cilantro, cover it with low - sodium soy sauce and brown rice vinegar, throw in some toasted sesame and some slices of Thai bird chiles, and use thtat as a dipping sauce for fried tofu.

All Taylor Railworks meals should start with The Boxer, four perfect slices of yellowtail tossed in avocado oil, arranged in wave - like folds above a shallow pool of ponzu sauce and decorated with baby cilantro, cured steelhead roe and Thai chiles that lend both spice and crunch...

All Taylor Railworks meals should start with The Boxer, four perfect slices of yellowtail tossed in avocado oil, arranged in wave - like folds above a shallow pool of ponzu sauce and decorated with baby cilantro, cured steelhead roe and Thai chiles that lend both spice and crunch... Van Kley's partner, Gabriela Ramos built a list of high - altitude wines, bottled beers, sturdy winter cocktails and an interesting selection of apertifs, digestifs and vermouths.

Serve rice soup in large bowls and top with bok choy, remaining chile, scallions, cilantro leaves, and sliced basil.

Rinse and slice the chile into very thin rings, keeping the seeds in.

The thick slices are expertly speared on wooden sticks, drenched in lime juice then sprinkled with coarse salt and chile powder.

Combine tomatillos, remaining onion half, sliced, remaining garlic cloves and, serrano chiles in a large saucepan.

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.

Stir in garlic, ginger, lemongrass, and half the sliced chile.

1 ripe avocado, cut in slices or cubes 1 cup queso fresco crumbled 1/2 cup Mexican style crema or Creme fraiche 1/2 cup diced onion 2 - 3 Limes 2 - 4 dry Arbol Chiles toasted with a little bit of oil, until they look dark.

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.

1/2 cup peeled and diced horseradish 1/2 cup peeled and diced garlic 1/2 cup peeled and diced onion 1/4 cup peeled and diced ginger 1/4 cup peeled and diced turmeric 1 habanero chile, split in half 1 orange, quartered and thinly sliced crosswise 1/2 lemon, quartered and thinly sliced crosswise 1/2 cup chopped parsley 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 1 teaspoon black peppercorns 2 to 3 cups raw unfiltered apple cider vinegar (at least 5 % acidity) 1/4 cup raw honey, or more 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

But instead of cooking a whole piece of marinated skirt steak (the traditional method), I bias - sliced a partially frozen steak and marinated the sliced beef with reduced - sodium soy, Thai chiles, ground coriander, lime juice, fish sauce, garlic and sugar for two hours in the refrigerator.

To prepare the sauce, brown the sliced onions in the shortening, remove from heat, then add the cardamom, cumin, and chile, and mash with the onions to form a puree.

The most basic nam phrik of all is nam plaa phrik: a small saucer of fish sauce mixed with thinly sliced chiles, and sometimes sliced garlic and lime juice, a rough equivalent to the salt shaker in western countries.

1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese

Both regions agree that pork is the preferred meat, but in the west they serve sliced smoked pork shoulders, and in the east they serve whole pigs, pulled very fine and topped with a vinegar and chile pepper - based sauce.

At this casual Williamsburg restaurant, the puffy, square - cut pies are baked in quarter - sheet pans (six slices to a sheet) to maximize golden - brown edges and piled with simple but impeccable toppings (like the Roni Supreme, which is loaded with pepperoni and pleasingly spicy Calabrian chiles).

1 large onion, chopped 2 cloves garlic, chopped 1 tablespoon vegetable oil 2 teaspoons New Mexican chile powder 4 slices uncooked bacon, cut in 1/2 - inch pieces 1-1/2 cups barbecue sauce 1/4 cup beer or water 1/4 cup dark brown sugar 1 teaspoon dry mustard 3 cups cooked Great Northern beans

Combine lemon slices, feta, chiles, bay leaves, lemon juice, and remaining 1/2 cup oil in a small dish; season with pepper.

freshly grated ginger, 1 1/2 grated garlic cloves, 1 thinly sliced Fresno chile, and 1/4 cup coconut oil together in that large bowl.

Use the same salting method and brine, but instead of chard stems and shallot, use 1 pound fresh banana chiles (cut a long slit in each pepper to allow brine to penetrate) and 1 sliced peeled carrot.

In a ceramic bowl, combine the lemon juice, ground chile, salt, black pepper, and the onion slices.

In Mexico, enchiladas are generally served with sliced onion, sliced radish, dried Mexican oregano, pickled or fresh slices of jalapeño or Serrano chiles, and lime wedges.

I'll brown legs and thighs in olive oil, then remove them and cook down thinly sliced onions and smashed garlic along with fresh thyme, lemon zest, and Turkish «Isot» ground chiles.

On their website, here, you'll also find: Stator, made from a very traditional mix of clover and wildflower honey; Priapus, a smoky sweet vanilla - and - maple mead made using a Celestial Seasonings tea; Cupid, with a bright «make you happy in the morning» cherry flavor with a dry start and a tart finish; Bellona, made with agave nectar begs for a sliced lime as an alternative to margaritas; Venus, an almond - tinged mead; Slascha, chocolate - spiced to warm your winter bones, and of course, Vesta, the chile - powered mead.

2 rocoto chiles, stems and seeds removed, thinly sliced into rings, or substitute 1 habanero or 3 jalapeño chiles, divided in half

24 medium shrimp, shelled and deveined, tails off Vegetable oil for frying 4 egg roll wrappers, cut in 1 / 4 - inch strips Ground New Mexico red chile Mixed baby greens 3 slices red onion

3 tablespoons Thai fish sauce (nam plaa) 3 or more phrik khii nuu (very small Thai chiles), sliced into rings as thin as possible 1 clove garlic, sliced Juice of 1/2 lime Put the fish sauce in a shallow dish, add chiles, garlic, and squeeze lime juice to taste.

4 tablespoons butter (divided) 1 large red onion, sliced 2 cloves garlic, chopped 2 cups small, hot, finger - size green chiles (Bhutanese Jitshe chiles or Ancho chiles) 1 cup water 6 ounces Bhutanese Datshi or crumbled mild goat cheese 6 ounces grated pecorino or Gouda cheese 4 small potatoes, peeled, sliced 1/4 ″ thick and cooked in salted water 1/2 cup milk mixed with 1 tsp.

Sliced jalapeno peppers means rajas in spanish and in Mexico are also known as strips of chiles.