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
To prepare your stir - fry: Put a large pan of water
on to boil • Peel and finely
slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the ginger and garlic • Finely
slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the
chile •
Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave whole
Spread the chopped green
chile and
sliced shrimp
on top.
Decoratively place an avocado
slice and reserved whole shrimp
on top as a garnish and sprinkle with
chile powder and freshly cracked black pepper.
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
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.
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.
Slice the pizza into wedges and serve with the remaining
chile flakes
on the side.
The thick
slices are expertly speared
on wooden sticks, drenched in lime juice then sprinkled with coarse salt and
chile powder.
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.
Once the grill is hot (or place a grill pan over medium - high heat), place pork
slices on the grill along with the remaining serrano
chiles.
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh
chile (such as red jalapeno or serrano), thinly
sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
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.
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano
chiles 1 large sweet yellow onion, peeled and cut into four
slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending
on desired heat level 1/4 teaspoon cayenne pepper 24 ounces vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground black pepper 1 teaspoon Maya Natural Sea SaltTM
Arrange the
sliced cucumbers
on the lettuce, top with the chicken salad and garnish with the peanuts,
chile flakes, and cilantro.
Toss the broccoli with some quinoa,
sliced avocado and a drizzle of feisty
chile pepper oil, and you've got a nice meal
on your hands.
Instead of salmon, you may get mackerel, black bass, or — my new favorite — fatty, full - flavored scup; when it's
sliced thin and topped with spicy Tuscan olive oil and
chiles, you'll wonder why it's not
on every menu.
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.
4 boneless, skin -
on duck breasts 1 tablespoon olive oil salt and pepper 4 tomatoes 3 poblano
chiles 2 ears of corn, shucked 1/4 cup chopped cilantro 2 tablespoons
sliced green onion juice of 1 lime
If you love jalapenos, salsas or any type of
chiles or know someone that loves jalapenos, then give yourself or the aspiring chef
on your shopping list the gift of flavor and spiciness with the Jalapeno Lovers Gift Pack so you can use the poblanos to do killer rellenos, a can of jalapenos to cook up a plate of delicious nachos, the serranos to make authentic Mexican salsa or to serve chipotles in adobo over sea bass; or with the
Chile Pepper Lovers Pack which is perfect if you want to become a jalapeno connoisseur, with it you will taste the many different ways jalapeno peppers are applied as the main ingredient in salsas like La Victoria Salsa Jalapena, El Pato Salsa de Jalapeno (Jalapeno sauce) and Buffallo Jalapeno, sauces like El Yucateco Jalapeno Sauce and Pico Pica green sauce jalapeno, canned jalapeno
chile peppers both as whole or
sliced from Herdez and Embasa and dips with cheese or beans by Fritos.
Salad 4 medium carrots, peeled and shredded
on the large holes of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly
sliced into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño
chile, ribs and seeds removed, thinly
sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups romaine lettuce, chopped 1/2 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped
Place the
chile strips and chicken strips alternately
on top of the egg
slices.
1/4 cup extra virgin olive oil 1/4 tsp red pepper
chile flakes plus extra for sprinkling 2 cloves garlic, smashed (skins removed) 1/2 loaf ciabatta or other crusty Italian bread,
sliced on the bias (diagonally to maximize surface area), about 1/2 - inch thick 2 ripe avocado, pitted, removed from skin, and cubed 1 tbsp fresh lime juice Kosher salt and freshly ground black pepper
I've also thinly
sliced a pork loin, marinaded those
slices in a
chile paste, then stacked the
slices on the rotisserie for Tacos al pastor.
Layer a few
slices of avocado
on top and drizzle your
chile sauce and horseradish mayo
on top with a dusting of chopped chives.
* 2 Tablespoons coconut or vegetable oil * 1/2 teaspoon yellow or brown mustard seeds * 1/2 teaspoon cumin seeds * 1/2 medium to large onion, finely chopped * 2 cloves garlic, minced * 1 Serrano
chile pepper, finely
sliced * 1 large bunch asparagus, ends trimmed and cut into 1 - inch pieces
on the diagonal * 1/2 teaspoon salt * 1/4 cup water * 1/2 cup dried, unsweetened shredded coconut
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red
chiles, seeded and finely
sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly
sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and
sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano
chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest of 1 large lemon small handful flat leaf parsley, leaves only, chopped small handful fresh mint leaves, chopped