This is a classic cheesecake recipe, but the subtle flavor of habanero and lime zest really enhances the richness of the dessert. Serve it with a dollop of whipped cream or stream a little chocolate sauce over each slice. The habanero isn’t overwhelmingly hot in this recipe and offers a combination of sweet and heat flavors.
This pecan pie recipe is a little less sweet than most, so it works well with the added zest of the chile powder. If you can’t find Chimayo chile powder, just substitute any New Mexico red chile powder. If you only want a hint of heat, add 1 teaspoon. I usually add 2 teaspoons!
Potato pancakes, or latkes, are the most traditional dish that is served during Hanukkah. The texture varies, with some made with coarsely grated potatoes, some finely ground, and some are made with mashed potatoes. Adding ingredients such as herbs and vegetables is quite common, but these Southwestern ingredients are not. Traditional latkes are served with applesauce, but if you want to garnish these, try sour cream or Mexican crema.
Dave DeWitt’s mom always served a rare standing prime rib roast for Christmas, but I’m going to change this to just the ribs, and not roasted, but smoked. Buy a large prime rib roast and cut away the center. Then slice the ribless roast into ribeye steaks to use in steak recipes throughout Fiery Foods Central. Then slice the ribs apart so that more smoke will reach them. This recipe is from our book Barbecue Inferno. Note: This recipe requires advance preparation.
We don’t always end a holiday meal with pumpkin pie-sometimes we begin the feast with this spicy soup with its Caribbean island flavor. If you don’t want to use pumpkin, any winter squash, such as butternut, acorn or Hubbard, will do. This is an easy recipe to prepare, but if you want an even quicker version, used canned pumpkin puree or a 12-ounce package or frozen cooked winter squash as a base. This recipe is from Dave’s and my book, The Spicy Food Lover’s Bible.