This recipe combines two other Native American crops, squash and corn, with chile. One of the most popular dishes in New Mexico, it is also so colorful that it goes well with a variety of foods
Zucchini, onion, corn, milk, monterey jack cheese
Vindaloo describes a style of Indian cooking whereby the meat or fish is marinated in a vinegar- based sauce and then cooked in that marinade. This recipe can also be used for beef or lamb and, like a pasta sauce, is best if prepared a day in advance and reheated. Add ground cayenne if more heat is desired.
½ cup cider vinegar
3 tablespoons vegetable oil
2 teaspoons crushed red chile
2 teaspoons minced ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground turmeric
Crushed black pepper
1 ½ pounds pork, cut in 1-inch cubes
1 to 2 tablespoons vegetable oil
1 medium onion, chopped
1 medium potato, cubed
2 cups chicken broth
2 cups cooked rice
To make the marinade, combine the vinegar, oil, chile, ginger, cardamom, cinnamon, turmeric, and black pepper in a non-reactive bowl. Add the pork and toss the pork in the mixture until well coated. Cover and marinate the pork for 2 to 3 hours or overnight in the refrigerator. Remove the pork, drain, and reserve the marinade.
Heat a little of the remaining oil in a heavy skillet, add the pork and brown. Add more oil if needed to keep the meat from burning. Add the onions and potato and continue to saute the mixture until the onions are soft and the potatoes are browned.
Add the reserved marinade and the broth to the pork, bring to a boil, reduce the heat and simmer until the meat is very tender and the sauce is thickened, around 30 minutes. Add more broth if needed
Serve the vindaloo over a platter of hot rice.
This hot and sweet dish can be made even hotter by using chile-spiked soy sauce. Sichuan peppercorns are readily available in Asian markets as well as in large grocery stores.
- ½ cup orange juice, fresh preferred
- 2 tablespoons rice wine
- 1 tablespoon soy sauce
- 2 teaspoons orange zest
- 1 teaspoon crushed Sichuan peppercorns
- 1 teaspoon peanut oil
- 1 pound boneless chicken breasts, cubed
- 2 tablespoons chile oil, either Asian or habanero
- 6 small dried red chiles, such as japonese or piquin
- 2 teaspoons grated ginger
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 2 cups cooked rice
- 1 cup cashews, either pieces or halves
- 3 green onions, chopped including the tops
Combine the orange juice, rice wine, soy sauce, orange zest, Sichuan peppercorns, and peanut oil in a nonreactive bowl. Toss the chicken in the mixture and marinate for 1 hour. Remove, drain, and reserve the marinade.
Heat the chile oil in a wok or heavy pan to about 350 degrees. Add the chiles and sauté for a minute. Add the ginger and stir-fry for an additional minute. Add the chicken and stir-fry until done. Remove and keep warm.
Add the marinade to the wok or pan and heat until boiling. Slowly stir in enough of the cornstarch mixture to thicken the sauce. Return the chicken to the wok and heat thoroughly.
Pour the chicken over the rice, garnish with the cashews and onions and serve
Anyone who has eaten at Nancy’s house knows that sooner or later they will have something flavored with two of my favorites–chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.
For the Lamb Chops:
1 cup fresh lemon juice
1 cup dry red wine
1 cup red wine vinegar
3/4 cup South Carolina Mustard Sauce
3/4 cup chile-and-herb-infused olive oil
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
2 tablespoons minced onion
2 to 3 chiltepins, crushed
Salt and freshly ground black pepper
4 lamb chops
For the Sauce:
3/4 cup yellow “ballpark” mustard
3/4 cup cider vinegar
½ cup sugar
1 ½ tablespoons margarine
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 1/4 teaspoons freshly ground black pepper
2 teaspoons Louisana-style hot sauce, or more to taste
For the Lamb Chops:
Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well. Marinate the lamb in the mixture for an hour at room temperature. Remove the lamb and reserve the marinade. Grill or broil the lamb chops to desired doneness. Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes. To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.
For the Sauce:
Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.
This recipe and others can be found in the following article:
By Dave DeWitt
3/4 cup plus one tablespoon cornstarch
2 egg whites
2 teaspoons salt
1 tablespoon dry sherry (or more if needed)
1 pound prawns or large shrimp, peeled and deveined
1 ½ cups vegetable oil
1 teaspoon sesame oil
1 medium onion, peeled and sliced
1 tablespoon tomato paste
Pinch of white pepper
1 teaspoon sugar
2 green onions, finely chopped
1 teaspoon grated ginger
4 jalapeños (red preferred), seeds and stems removed, minced
1 tablespoon chicken stock
In a bowl, combine the 3/4 cup cornstarch, egg whites, 1 teaspoon salt, and the dry sherry and mix well to make a batter. Add the prawns to the batter and coat well.
Heat the vegetable oil in a wok until hot. Add the coated prawns and stir fry for 2 minutes. Do not overcook. Remove the prawns and drain them on paper towels.
Remove all but about 1 tablespoon of oil from the wok. Add the sesame oil. Reheat the wok and stir-fry the onion slices for 1 minute. Add the tomato paste, white pepper, remaining salt, and sugar. Add the reserved prawns, green onions, ginger, and jalapeños and stir fry for 1 minute.
In a small bowl, combine the 1 tablespoon of cornstarch with the chicken stock and add to the wok to thicken the sauce. Serve immediately.
