Original San Antonio Chili

If you are looking for the ground beef chili your mother made for Friday night dinner, this isn’t it. If instead you want to taste what amounts to a fabulous, highly spiced beef stew, then I highly recommend this chili. Leftovers reheat well.

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Catalonian Grilled Vegetable Salad

Catalonian Grilled Vegetable Salad
This salad is a specialty of Catalonia where it is known as escalivada, which means "to cook in ashes". That's why, for the most authentic smoky flavor, I recommend roasting the vegetables on a barbecue.
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Ingredients
  1. 1/4 cup (60 mL) olive oil
  2. 1 eggplant (about 1 1/2 lbs/750 g), sliced
  3. 2 red bell peppers
  4. 1 red onion, cut into 1/2-inch (1 cm) thick rounds
  5. 4 tomatoes, cut into 1-inch (2.5 cm) thick rounds
  6. Salt and freshly ground black pepper
  7. 2 tbsp (30 mL) finely chopped fresh parsley
  8. 1 red finger chile, cut in paper-thin slices
  9. Dressing
  10. 1 tbsp (30 mL) red wine vinegar
  11. 1 tsp (5 mL) red wine vinegar
  12. 1 tsp (5 mL) ground dried nora pepper or sweet paprika
  13. 1 tsp (5 mL) salt
  14. 1 clove garlic, pureed
  15. 1/4 cup(60 mL) extra virgin olive oil
Instructions
  1. 1. Brush olive oil over eggplant, bell peppers, red onion and tomatoes. Place on preheated barbecue and cook, turning occasionally, until nicely charred. When bell peppers are done, place in a bowl and cover with a plate. Set aside to sweat. When cool, life off the skins, seed and cut into strips, reserving accumulated juices. When the onion is cool, cut the rounds into quarters.
  2. 2. Dressing: In a small bowl, combine vinegar, nora pepper and salt, stirring until salt is dissolved. Add garlic and reserved juices from roasted peppers. Whisk in oil.
  3. 3. Arrange vegetables on a platter.Drizzle dressing over top.
  4. 4. Season to taste with salt and black pepper. Sprinkle with parsley and finger chile. Set aside at room temperature until ready to serve.
Notes
  1. The vegetables will be done at different times; watch closely and remove them as completed and set aside to cool.
  2. Nora is a type of pepper that is associated with Catalonia. It has a rich, sweet flavor. If you can't find, sweet paprika (preferably Spanish) works just fine.
  3. If you want to add a bit of smoky heat to this salad, add 1/8 tsp (0.05 mL) hot smoked paprika to the dressing.
Judith Finlayson http://judithfinlayson.com/

Chile-Spiked Chocolate Pots

This is an updated version of classic French pots de crème. You won’t taste the chile, but it adds appealing depth to the flavor of the chocolate. Served with a big dollop of sweetened whipped cream, this dessert is a welcome indulgence.

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Spinach and Tomato Dal

 

Dal can be pungent or very tame, and it plays a significant role in Indian cuisine. This mildly spiced version makes a delicious main course over hot cooked rice; it can also be served as a side dish.

 

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Cuban-Style Hash (Picadillo)

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Picadillo is Spanish for “hash.” Essentially, this is a Cuban version of the good old American mélange, eaten on its own or used as a filling for empanadas. Spanish influences, specifically Andalusian, are obvious due to the addition of olives and raisins. Picadillo is often served topped with hard-cooked or fried eggs and is usually accompanied by fried plantains.

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Middle Eastern Walnut Dip (Muhammara)

 

 

Depending upon the source you consult, this roasted red pepper and walnut dip is Armenian, Arabian, Turkish or Syrian in origin. In any case, it is healthful, delicious and a welcome addition to any mezes platter. I like to serve it with warm pita bread or cucumber slices. If you are not meat-averse, this dip can also be used as a sauce for kebabs.

 

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Indonesian-Style Fried Rice (Nasi Goreng)

 

Nasi goreng is Indonesia’s national dish. At its simplest, it is cold leftover rice, seasoned with sweet soy sauce (kecap manis) and whatever leftovers and spices the cook has on hand. Often it is topped with a fried egg and served for breakfast. Of course, it can be much more elaborate, depending on the circumstances under which it will be served. My version leans toward simplicity, making it a quick and easy weekday meal.

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Tagine of Chicken with Apricots

 

Tagine is the name for a type of earthenware vessel as well as the stew-like dishes that are cooked in it. They are popular throughout North Africa and differ among locales. This one is my own invention, but the addition of harissa gives it a Tunisian spin. I love the juxtaposition of hot and sweet flavors. It is easy enough to make for a weeknight meal, but with a tiny bit of dressing up, it is also perfect for guests

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