This is Leonore’s answer to the “chicken soup” of the Anglo world. The guajillo chiles can be prepared ahead and kept in the refrigerator for up to two weeks.

Ingredients

• 12 whole guajillo chiles

• 1 tablespoon canola oil

• 1 medium onion, chopped

• 2 cloves garlic, diced

• 6 cups chicken stock, homemade or Knorr’s

• 2 cups water

• 1¾ cups prepared guajillo chiles

• 2 pounds medium shrimp, peeled, deveined and rinsed

• ¼ to ½ teaspoon dried epazote (1 stalk of fresh, chopped leaves only)

• ¼ cup fresh chopped cilantro

• 1or 2 limes, cut into wedges

• Prepared rice for 6-8 people

• Your favorite hot sauce

Instructions

To prepare the guajillo chiles, rinse the pods and place them in a heat tolerant bowl. Fill the bowl with enough boiling water to just cover the chiles when pressed down. Submerge the chiles with a pan lid or other heavy object and leave to soak for 45 minutes. Stem the chiles, reserving the soaking liquid. In batches, puree the chiles with the liquid until they are mostly liquefied. Strain the puree into a container. Discard the solids and store the liquid in the refrigerator for up to two weeks.

To make the soup, add the canola oil to a pot over medium heat. Once heated, turn the heat to low and add the chopped onion and sauté until soft but not brown. Add the garlic and sauté for 1 minute. Add the chicken stock, water and 1 ¾ cups of prepared guajillo and bring to a boil. Add the shrimp and boil until the shrimp are pink. Scoop off any foam with a ladle. Stir in the epazote. Serve with the fresh cilantro, lime wedges, rice and your favorite hot sauce.

Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.

Ingredients

• 4 shark steaks

• 1 cup freshly squeezed lime juice

• ½ teaspoon crushed black pepper

• 1/8 cup sherry

• 1 habanero chile, seeds and stems removed, minced

• 1/4 cup olive oil

• 1 teaspoon salt

Instructions

Combine the shark steaks, lime juice, black pepper, sherry, and habanero in a non-reactive bowl and marinate for 2 hours in the refrigerator.

Remove the steaks and pat them dry. Combine the olive oil and salt and spread the mixture over the steaks. Place the steaks in a hinged wire basket (for easy turning) and grill over hot hardwood coals, taking care that the dripping olive oil does not cause flames to burn the steak. Grill for about 15 minutes, depending on the thickness of the steaks, or until the fish flakes easily.

The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor. If you don’t have fresh coconut, substitute 1 ½ cups flaked coconut. Serve with lemon rice pilaf and grilled mango slices.

Ingredients

 For the Chutney:

• 1 cup grated fresh coconut

• 1/4 cup lemon juice

• ½ cup chopped onions

• 1/4 cup chopped ginger

• 1 habanero chile, seeds and stem removed, minced

• ½ teaspoon salt

• 1 tablespoon vegetable oil

• 1 teaspoon mustard seeds

• ½ cup chopped fresh mint

For the Scallops:

• 2 pounds scallops

• 1/4 cup vegetable oil

• 2 tablespoons ground New Mexican red chile

• Salt and freshly ground black pepper

Instructions

The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor. If you don’t have fresh coconut, substitute 1 ½ cups flaked coconut. Serve with lemon rice pilaf and grilled mango slices.

Coconut Mint Chutney

• 1 cup grated fresh coconut

• 1/4 cup lemon juice

• ½ cup chopped onions

• 1/4 cup chopped ginger

• 1 habanero chile, seeds and stem removed, minced

• ½ teaspoon salt

• 1 tablespoon vegetable oil

• 1 teaspoon mustard seeds

• ½ cup chopped fresh mint

Chile-Grilled Scallops

• 2 pounds scallops

• 1/4 cup vegetable oil

• 2 tablespoons ground New Mexican red chile

• Salt and freshly ground black pepper

To make the chutney, combine the coconut and the lemon juice in a blender or food processor and puree until smooth. Add the onion, ginger, chiles, salt and blend, adding enough water to make a smooth paste. Heat the oil, add the mustard seeds and fry until they begin to sizzle. Add the coconut paste and heat. Allow to cool and stir in the mint.

To make the scallops, blanch the scallops in boiling water for 2 ½ minutes. Drain and pat dry. In a bowl, add the oil and toss the scallops. Sprinkle the scallops with the chile, salt, and pepper and toss well to coat evenly.. Thread the scallops on skewers and grill over medium hot fire until they are golden brown outside and opaque throughout, about 5 to 6 minutes, turning occasionally.

Serve the scallops with the chutney drizzled over them or on the side.

Yield: 4 to 6 servings

Heat Scale: Medium