Spice Isalnds Coconut Chile Pork Kabobs w/ Sambal

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This recipe calls for fish sauce, which is an acquired taste, so add more or less, depending on how much you like it. Sambal oelek is a condiment commonly used in Indonesia and Malaysia, Sambal means hot sauce in English, and it’s staple in kitchen, generally is very spicy, and can be used as a garnish or accompaniment. Here it used as an ingredient in the marinade; it is available in Asian markets. These kabobs are a great start to any Asian or Indian meal.

Ingredients

Sambal Marinade

  • ½ cup coconut milk

  • 2 green onions, minced

  • 2 tablespoons Sambal Oelek

  • 1 tablespoon lime juice, fresh preferred

  • 1 tablespoon sugar

  • 1 tablespoon chopped fresh cilantro

  • 2 teaspoons fish sauce

The Pork

  • 1 ½ pounds boneless pork, cut in 3/4-inch cubes

  • Dipping Sauce: Commercial Sambal Oelek

Instructions

Combine all the ingredients for the marinade in a bowl and toss the pork in the mixture to coat well. Marinate the pork, covered, in the refrigerator for 2 to 3 hours.

Thread the pork cubes on skewers and grill over a medium-hot grill for about 10 minutes until done. Cut open a sample to check for doneness. They should be browned and crisp. Serve with the dipping sauce.

 

Berbere Kifto

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Tribal customs dictate that the berbere is served over warm, fresh raw meat called kifto. But there’s no way we’re going to serve raw meat in a barbecue book, so we grill the kifto! This is also an excellent treatment for chicken wings on the grill.

Ingredients

onion powder, cardamon, fenugreek, cumin, ground beef

Instructions

Berbere is both the Ethiopian name for chiles and an incredibly powerful paste made from chiles and numerous spices that are used in nearly all Ethiopian dishes. Tribal customs dictate that the berbere is served over warm, fresh raw meat called kifto. But there’s way we’re going to serve raw meat in a barbecue book, so we grill the kifto! Bebere is also an excellent treatment for chicken wings on the grill.

Berbere Paste:

  • 3 teaspoons ground cayenne chile

  • 2 tablespoons onion powder

  • 2 teaspoons ground ginger

  • 1 teaspoon ground cardamon

  • ½ teaspoon salt

  • ½ teaspoon fenugreek

  • ½ teaspoon ground cinnamon

  • 1/4 teaspoon cumin seed

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon each nutmeg, allspice, turmeric, and cloves

  • 1 teaspoon minced garlic

  • 2 tablespoons chopped purple onion

  • 2 tablespoons dry red wine

  • 3 or more tablespoons vegetable oil, peanut preferred

The Kifto

  • 1 ½ pounds lean ground beef

  • 1 recipe berbere paste, above

  • 3 tablespoons minced purple onion

  • 1 teaspoon ground cloves

  • 1 egg, beaten

To make the paste, combine all the ingredients, except the oil, in a blender or food processor and with the motor running, slowly add just enough of the oil to form a paste.

Combine all the ingredients for the kifto in a bowl and mix well. Form into small balls, slightly elongated, and place on skewers.

Grill over a medium hot fire for about 8 minutes until cooked through. Cut open a sample to check for doneness.

Yield: 4 to 6 servings

Heat Scale: Hot

Grilled Crab-Stuffed Cherry Peppers

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‘This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.’

Ingredients

cream cheese, milk, crab meat, garlic salt, cilantro

Instructions

We don’t usually think about grilling pickled peppers, but for some reason they turn out great. Just remember not to over-grill the peppers or they may blacken on the outside. Note that although some commercial cherry peppers are called “hot” by the manufacturers, they are usually rather mild. This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.

The Peppers

  • 12 pickled “hot” cherry peppers

Crab Filling

  • 1 ½ tablespoons cream cheese

  • 1 teaspoon milk

  • 3 tablespoons crab meat (canned works fine)

  • 1/4 teaspoon garlic salt

  • 2 teaspoons chopped fresh cilantro

  • 4 teaspoons dried bread crumbs

Cut out the stems and core the chiles. The opening should be wide enough to fill. The tip of a vegetable peeler works well for this chore.

In a bowl, combine all the ingredients for the filling and mix well. Stuff the cherry peppers with the filling and thread on wooden skewers that have been soaked in water. Be sure to thread the peppers so that the filling side is up.

Grill over a medium fire for about 3 to 4 minutes until hot, and do not turn or the filling could fall out.

Yield: 6 servings

Heat Scale: Mild

Serves 4.

Pimientos de Padron

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These are small, horn-shaped, conical chiles with a heat level that is usually mild, with about one in five pods spicy. Substitute mild jalapeños or serranos.

Ingredients

  • 2 tablespoons olive oil

  • 12 pimientos de Padrón or mild jalapeños, stems removed

  • Sea or rock salt and freshly ground black pepper

Instructions

In a medium skillet, heat the olive oil hot. Add the chiles and fry, stirring well, until they blister and start to turn brown.

Remove them from the pan and remove the skins by scraping with a small knife. Return them to the pan and fry for 1 minute, stirring well.

Remove the chiles from the pan, drain on paper towels, place in a bowl and add salt and pepper to taste. Stir or toss the chiles to cover.

Chiles and Garlic Fried in Oil

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This is a Greek dish that is served as an appetizer with a loaf of French bread. The diners tear off pieces of the bread and spread the chiles and garlic over it. This dish has big, bold flavors, so it is not for the timid consumers.

Ingredients

  • 2 red bell peppers, stems and seeds removed, sliced into 1/4-inch rings

  • 3 yellow wax hot chiles, stems on

  • 3 jalapeños, stems on

  • 6 small onions

  • 10 cloves garlic, peeled and left whole

  • 1 teaspoon crushed dill weed

  • 2 cups olive oil

Instructions

In a large skillet, place the bell peppers and chiles in a single layer. Add the rest of the ingredients and heat the skillet so that the vegetables begin to fry. Turn once and fry for 2 minutes. Reduce the heat to the lowest possible level, cover the skillet and allow to cook until all vegetables are very soft, 45 minutes to an hour. Remove the vegetables to a bowl and mash the vegetables together, removing any skins of the chiles.