In a small skillet or heavy saucepan, heat 2
tablespoons of the chile oil and lightly fry the chopped peanuts and the sesame seeds.
Also, you have the good makings of a traditional Mexican enchilada sauce, remove the beans and the tomato products from the chili and add several more
tablespoons of chile powder, some flour to thicken, chopped onion, broth, corn tortillas and a filling of cheese or your favorite.
Salt liberally and grind in some black pepper, and, for a starter, two or three
tablespoons of chile powder.
Transfer half of each veg to one large bowl and toss with 1
tablespoon of the chile vinegar and 1 tablespoon of the cider - honey syrup from the pork belly recipe.
Not exact matches
10 small dried red
chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1
tablespoon chopped garlic 1
tablespoon shrimp paste 1
tablespoon corn or peanut oil 1
tablespoon lime zest 1/4 cup water
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
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)
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6
tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon
chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch
of cilantro (or basil), chopped
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2
tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and
chile flakes for sprinkling
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2
tablespoons minced jalapeño
chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6
tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
1 clove garlic, peeled 1 medium jalapeno (or serrano)
chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1
tablespoons sunflower oil 1 small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can
of coconut milk (full fat) 3
tablespoons freshly squeezed lemon juice, plus more to taste
Add two
tablespoons of reserved
chile water.
2 whole roasted red peppers, seeds removed 6 dried guaijillo
chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander Juice
of half a lemon Salt, to taste 4 to 5
tablespoons canola oil
1 1/2 teaspoons dried mint 1/2 teaspoon red
chile pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1 teaspoon ground ginger 4
tablespoons extra virgin olive oil a squeeze
of fresh lemon juice
Add one
tablespoon chopped cilantro, one teaspoon
of minced serrano
chile, one teaspoon
of ground mustard seed, one
tablespoon of lemon juice, 1/4 teaspoon
of salt, and 1/4 teaspoon
of olive oil.
In a medium sauce pot combine the orange juice, balsamic vinegar, honey, tomato paste, minced chipotle
chiles + 1
tablespoon of the adobo sauce, cumin, olive oil and a pinch
of salt and pepper.
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle
chile powder Pinch
of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1
tablespoon plus 1 teaspoon finely chopped fresh cilantro
INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized piece
of fresh root ginger 1 fresh red
chile A small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped
tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut milk A handful
of bean sprouts 1 lime
2
tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s)
of defrosted superhot
chile juice, to taste Freshly minced chives, for garnish New Mexican red
chile powder, for garnish
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 egg, beaten 2
tablespoons finely chopped walnuts 1
tablespoon finely chopped fresh mint 2 teaspoons all - purpose flour 2 teaspoons Baharat Seasoning, commercial or see recipe, below 1 teaspoon ground cayenne or piquin
chile 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut in wedges 1 small onion, cut in wedges and separated 4 Italian frying
chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces
of pita bread, cut in half, optional
Glaze: 1 cup rice wine or dry sherry 2/3 cup mirin (sweet sake, available in Asian markets) 3
tablespoons sugar 2
tablespoons minced ginger 2
tablespoons minced green onion, including some
of the greens 1
tablespoon Asian
chile oil (available in Asian markets) 2 teaspoons wasabi paste 1 teaspoon soy sauce 1 teaspoon Togarishi Seasoning, commercial or see recipe, below 1/4 teaspoon sesame oil
Vegetable oil 2 to 2-1/2 lbs chicken breast, quartered 3 to 4 medium shallots, minced 1 habanero
chile pepper, minced (without the seeds)-- you can substitute a jalapeño for a less spicy version 2
tablespoons flour 1 15 - ounce can coconut milk 8 ounces chicken stock Juice
of one lime 3 to 4
tablespoons curry powder 1 to 2
tablespoons Garam Masala Salt, to taste Pepper, to taste
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch
of cilantro, chopped and divided into 2 parts 2 serrano
chiles, seeds and stems removed 1
tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
Orange Chile Oil Marinade: 6 cascabel
chiles, stems and seeds removed, or substitute 2
of the
chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1
tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
3 to 4
tablespoons crushed togarashi
chile, or substitute takanotsume, santaka, or piquin
chiles 1
tablespoon dried orange or tangerine peel 2 teaspoons white sesame seeds 2 teaspoons black sesame seeds 1 teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts
of anise and allspice 1 teaspoon shredded nori (seaweed)(available in Asian markets) 1/2 teaspoon ground ginger
3
tablespoons vegetable oil 4 onions, chopped 1 small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1
tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1
tablespoon medium - hot
chile powder 2 cups browned meat
of choice Fresh chopped cilantro for garnish
6 shallots, peeled 3 cloves garlic, peeled 1
tablespoon freshly grated ginger 1 teaspoon turmeric Pinch
of salt Defrosted superhot 1 / 2 - inch
chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves for garnish
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red
chiles, such as serranos, stems removed 2 small green
chiles, such as serranos, stems removed 1
tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2
tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4
tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
Reduce the heat to a simmer, add 3
tablespoons of water, and cook the potatoes at a low heat while you are making the
chile sauce.
Heat 2
tablespoons of the oil in a large skillet or wok and fry the
chile paste over low heat for 2 to 3 minutes, stirring constantly.
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2
tablespoons brown sugar 2 Scotch bonnet (or habanero)
chiles, stemmed and seeded 2
tablespoons fresh lemon juice 2
tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3
tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes
of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated
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
2
tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red
chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece
of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
Add Tabasco, heaping
tablespoons of chili powder, oregano, comino powder, onions, garlic, salt, cayenne, paprika, red peppers, and
chile pods.
5 ears
of corn in husks 5
tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano
chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2
tablespoons minced cilantro 1
tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
1 whole fish, grouper preferred Chile paste (
chiles of choice blended with a little vegetable oil) Juice
of 1 lime Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2
tablespoons tomato paste 1 teaspoon fresh thyme
Put the
chiles, onion, garlic, tomatoes, 1
tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander in a blender or food processor.
When the
chiles have finished softening, add the crushed tomatoes and 1
tablespoon of the garlic - infused oil to the water.
* 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.
Combine three
tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds,
chile sauce, and five - spice powder in a large bowl and whisk to blend.
1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped scallions (about one small bunch), or red onion 3
tablespoon capers, rinsed Juice and zest
of one organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red
chile flakes — optional
In a dry wok, heat 1
tablespoon of oil, then add celery, ginger and
chile sauce, and stir until sizzling.
1 1/2
tablespoon hoisin sauce (preferably Koon Chun) 1
tablespoon soy sauce 1
tablespoon crushed salted roasted peanuts (smashed with side
of chef's knife) 1 1/2 teaspoons ketchup 1 teaspoon unseasoned rice vinegar 1/4 teaspoon sriracha
chile garlic sauce 1
tablespoon water
Ingredients 1 poblano
chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3
tablespoons chopped cilantro 1 teaspoon ground coriander Zest
of 1 lime Juice
of 1 lime, plus more to taste Kosher salt 1/2 cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
2 - 3
tablespoons olive oil 3 jalapeño
chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1
tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two
of us) 1/2 cup feta cheese, crumbled 1
tablespoon chopped flat - leaf parsley Warm pitas, for serving
Add the chick peas,
chile powder, and 6
tablespoons of chick pea liquid, and pulse until smooth.
I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese
chile garlic paste for the red curry paste, three times as much garlic, a full
tablespoon of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount
of chopped scallions, and an equal amount
of chopped peanuts as a garnish.
In addition to the cheesy sauce, the patty is loaded with flavor from pinto beans, green
chiles, green onions, and a heaping
tablespoon of chopped garlic.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1
tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a fresh
chile pepper) * 1 1/2 cups coconut milk (I used one can
of organic «whole» coconut milk) * handful
of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1
tablespoon finely chopped chives (I left these out and added a minced hot
chile pepper instead)