There are five major species of chile peppers and thousands of varieties, in a wide range of sizes, shapes and colors. Even experts disagree about how many there actually are. So it is probably not surprising that the spelling for the word itself is somewhat problematic. Is it chili, chilli or chile? You are likely to come across all of those spellings if you are reading up on the topic.
This comprehensive book (which serves as both a reference and a cookbook) from bestselling author and expert researcher Judith Finlayson takes you through dozens of chiles and provides absorbing information on everything from the historical and geographic origins of chiles to information on the Scoville scale (which measures the hotness of a chile and was invented by Wilbur Scoville) to the health benefits of chiles and finally, 250 delicious and inventive recipes.
Full color throughout, this book takes inspiration from chiles and embraces them with an enthusiasm that maximizes their true flavor potential. From fiery Tex-Mex inspired meals to savory and sweet Thai dishes, this incredible collection of recipes is sure to make you a lover of all things chile.
Creole Chicken with Red Rice I love the lively Cajun flavors of this dish. Served on a deep platter, surrounded by colorful rice and sprinkled with flecks of toasted sliced almonds, preferably with bits of skin for the visual effect, it’s pretty enough to serve to guests.
There is nothing fancy about this coleslaw – it’s the kind our mothers used to make. Here we’ve added some caraway seeds to bump up the flavor and made a jalapeño pepper an option for those who like a bit of heat.
The colorful name of this sauce, which comes from the city of Oaxaca, in Mexico, is a literal translation from the Spanish. It is distinguished by the addition of fruit, such as pineapple and bananas, and you can vary the quantity of chiles to suit your taste. Three produce a pleasantly spicy sauce. Serve this with warm tortillasto soak up the ambrosial liquid.Continue reading
This meat pie is a tradition in Quebec, where it is often served on Christmas Eve. It is rich and dense. All it needs is a green salad and your favorite chutney or relish.Continue reading
The robust flavors in this traditional Mexican dish are delicious and perfect for a casual evening with friends. Add the chipotle pepper if you like heat and a bit of smoke. To continue the Mexican theme, serve with a tossed green salad that includes a diced avocado, and warm fresh tortillas.
In many parts of Mexico, no special occasion is complete without turkey cooked in mole poblano. The authentic dish is quite a production; this simplified version is delicious nonetheless. Serve with hot tortillas, fluffy white rice and creamed corn.
This rich, comforting mélange is called Indian_Style to distinguish it from Thai Cashew Chicken, which is a very different dish, although equally delicious. Serve this over brown basmati rice with zesty mango chutney, but other robust fruit chutneys work well, too. Add a green vegetable, such as steamed broccoli, to round out the color palette.
Served with dark rye bread this hearty soup makes a soul-satisfying meal. It has the best flavor when it’s made with a combination of beef and vegetable broth, but if you’re a vegetarian, vegetable broth works well, too.