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. I like to serve this over polenta. Leftovers reheat well.
If you are longing for some chile heat, these spicy chicken wings from The Chile Pepper Bible are just the thing
This is my version of chicken cooked with Basque ham (either Bayonne or serrano) and plenty of peppers. It appears in my book The Chile Pepper Bible. I love the hint of heat that the French chile, piment d’Espelette provides.
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.
This is the kind of chili I grew up eating. Made with ground beef, red kidney beans and tomatoes, it is easy-to-make and oh-so-yummy.
Mexican tomatillo Salsa is a great accompaniment for grilled fish and meat, as well as for tortilla chips.
Grilled shrimp seasoned with Asian spices – a perfect summer dish. It works both as a main course or a starter for a Thai-themed meal.
This sauce is ubiquitous in South America, where it is a significant player in the art of churrasco: meat, most often beef, that is grilled over charcoal or a wood fire. Parsley is the traditional base, but cooks vary the herbs and spices. I flavor my green chimichurri heavily with robust, earthy oregano, which is what the gauchos use, according to famous Argentinean churrasco chef Francis Mallman. Chile is not typically added in Argentina, he says, but this seems to be a very purist approach in practice. Pass the sauce at the table or use it as a marinade.
Moreover … It is amusing to note that chile peppers do not grow well in the country of Chile. The climate is too chilly (pardon the pun) for them.
This classic Catalan sauce is often thickened with fried bread; here, I have used almonds, which are also traditional and make the recipe gluten-free. Romesco sauce is a wonderful finish for grilled fish and seafood (especially shrimp), poultry and meat (especially pork) and even vegetables. It is actually a slight variation on a sauce served in the province of Tarragona in Catalonia, where it stars in an annual celebration along with a local onion known as the calcot.