Shrimp Pili-Pili

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Pili-Pili is the generic name for African chiles as well as the name of this shrimp dish from Mozambique. Shellfish is abundant off the coast, and the prawns are so large that a couple will make a meal. The marinade not only goes well with shrimp or prawns, but also with fish and chicken. Note: This recipe requires advance preparation.

Ingredients

Marinade:

  • 1 tablespoon crushed dried African birdseye chile, or substitute piquin

  • 1/4 cup butter or margarine

  • 1/4 cup peanut oil

  • 4 cloves garlic, minced

  • 3 tablespoons lime or lemon juice, fresh preferred

  • 1 pound large shrimp or prawns, shelled and deveined

Instructions

Melt the butter and add the oil and the remaining marinade ingredients. Simmer for a couple of minutes to blend the flavors. Transfer to a ceramic bowl.

Toss the shrimp in the marinade and marinate for a couple of hours in the refrigerator.

Thread the shrimp on skewers and grill over charcoal or broil, until the shrimp are slightly browned and done.

Note: Double the marinade recipe and use it as a sauce over the cooked shrimp. and serve on the side.

 

Four-Pepper Garlic Chicken

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This recipe was developed by chef Ed Arace of Panama Red’s Beach Bar and Seafood Grille in Nashville, Tennessee, who comments: “I couldn’t cook without peppers or hot sauce–even in my delicate dishes a little dash of sauce or a small amount of peppers will enhance it without overpowering it.” This poultry dish, however, is not delicate but rather robust.

Ingredients

  • 1/4 cup diced onion

  • 1/4 cup diced green bell pepper

  • 1/4 cup diced red bell pepper

  • 1/4 cup diced celery

  • 4 cloves garlic, minced

  • 1/4 cup sliced mushrooms

  • 1 Tablespoon peeled and minced fresh ginger

  • 2 Scotch bonnet (habanero) chiles, stems removed, seeded, and finely minced

  • 1 cup olive oil

  • 1 fresh cayenne chile (or other hot variety), stem removed, seeded, and finely minced

  • 2 tablespoons soy sauce

  • 1 and 1/2 pounds boned and skinned chicken breasts, cut into 1-inch squares

  • Flour for dredging

  • 1 cup chicken stock

  • 1 teaspoon sugar

  • Juice of 1 lime

  • 2 teaspoons cornstarch

  • 2 teaspoons cooking sherry

  • 3 cups cooked wild or white rice

  • 1/4 cup sliced green onions for garnish

Instructions

Sauté the onion, bell peppers, celery, garlic, mushrooms, ginger, and Scotch bonnet in a large skillet in 1/4 cup of the oil for about 3 minutes. Add the cayenne and the soy sauce and cook for 2 minutes more.

Roll the chicken pieces in flour and, in another skillet, fry them in the remaining oil until brown, about 5 minutes. Drain the pieces on paper towels and keep warm.

To the sauted vegetables, add the chicken stock, sugar, and lime juice and bring to a boil. Add the cornstarch to the sherry, mix well, and add it to the vegetables, continuing to cook over medium heat. Add the chicken and stir constantly until thickened.

Divide the rice equally among 4 plates, serve the chicken around it, and garnish with the green onions.

Steak aux Trois Poivres

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This intriguing dish violates at least two laws Americans have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we’ll forget the rules. Three varieties of pepper are recommended, but it works just fine using only coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors. Also, experiment by using brown, red, or rose peppercorns.

Ingredients

  • 4 sirloin or New York strip steaks, at least 1 inch thick

  • 2 tablespoons black peppercorns, coarsely crushed*

  • 1 tablespoon white pepper powder

  • 1 tablespoon green peppercorns, crushed*

  • 1 teaspoon salt

  • 4 tablespoons butter

  • 1/4 cup Worcestershire sauce

  • 1 teaspoon hot pepper sauce

  • 1/4 cup brandy

* Wrap the peppercorns in a cloth and crush them with a pestle. Grinding them in a peppermill makes the pepper too fine.

Instructions

Coat both sides of the steaks with the crushed peppercorns and the white pepper. Press the pepper into the steak with a blunt instrument and leave the steaks out, uncovered, at room temperature, for at least one hour.

Sprinkle the salt in a large skillet and heat until the salt begins to turn brown. Sear the steaks on each side quickly. Add the butter and cook the steaks for one minute on each side. Add the Worcestershire sauce and the hot sauce and cook another 1 to 3 minutes per side, depending on the thickness of the steaks and the doneness desired. Pour the brandy over the steaks, wait 10 seconds, and then set aflame. When the flame goes out, remove the steaks to a serving platter. Reduce the remaining liquid in the skillet and serve it over the steaks. The steaks should be served rare.

Variation: For a heavier sauce, add 1/4 cup cream after removing the steaks from the skillet.

Serving suggestion: This main dish is excellent when served with a fresh spinach salad and twice-baked potatoes.

Creole Sauce

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This sauce, similar to that served at the world­renowned Antoine’s restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery. It is wonderful when served over chicken, shrimp, or rice dishes.

Ingredients

  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 3 cups chopped tomato pulp
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon paprika
  • Salt to taste
  • 1 ½ teaspoons cayenne powder
  • 1 tablespoon cornstarch

Instructions

Sauté the bell pepper and onion in the butter until soft. Add all the other ingredients, except the cornstarch, and simmer for 20 minutes. Mix the cornstarch with a little water and blend into the sauce. Cook for a few minutes more to thicken.

Fresh Cayenne Hot Sauce

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Here is a quick and easy twist on Louisiana hot sauce. The key here is to use fresh rather than dried chiles. Serve this sauce over fried foods such as fish or alligator.

Ingredients

  • 10 large fresh red cayenne chiles, stems and seeds removed, cut in half lengthwise
  • 2 cloves garlic, cut in half
  • 3/4 cup vinegar
  • Salt to taste

Instructions

Place the cayennes, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a plastic bag for about 10 minutes. Peel when cool.

Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well­blended. Add salt to taste. Keep covered and refrigerated until use.