The batter used to coat the fish varied with the cook but the wok-shaped disc seemed to be the pan of choice for frying the fish. This very easy recipe is the one that Leonelly used for fish that was crisp and tasty, with the flavor of the fish not being overpowered by the coating. Some cooks swear that you must use shark fillets, but any firm white fish works well.

Ingredients

• 1 large lime

• 4 white fish fillets, cut in strips about 1-inch wide

• 2 eggs

• 1 cup all-purpose flour

• Salt

• Vegetable oil for frying

• 8 corn tortillas

Instructions

Cut the lime in half and squeeze the juice over fish. Allow the fish marinate while preparing the batter.

To make the batter, break the eggs in a bowl and whisk. While mixing with a fork, gradually add only enough flour to form a thin batter. Season with the salt.

Pour the oil to depth of 1 to 2-inches, depending on the thickness of the fish, in a heavy skillet or wok. Heat the oil over medium-high heat to a temperature of 365°F.

Dip the fish in the batter and let the excess drip off. Carefully slide the fish in the oil and fry until the fish is done, about 3 minutes and the batter is golden brown, turning once. Remove and drain on paper towels.

Wrap the tortillas in a towel and microwave on high for 30 seconds.

Place the fish in the tortillas and serve. Allow guests to create their own combinations of the following toppings.

This intriguing dish violates at least two laws most people 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 with just 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. Wrap the black peppercorns in a cloth and crush them in a mortar with a pestle. Grinding them in a peppermill makes the pepper too fine.

Ingredients

• 2 tablespoons black peppercorns, crushed

• 1 tablespoon white pepper powder

• 1 tablespoon green peppercorns, crushed in a bowl with a spoon

• 1 teaspoon hot pepper sauce

• 1 teaspoon salt

• 4 aged and marbled sirloin steaks, at least 1 inch thick

• 4 tablespoons butter

• 1/4 cup Worcestershire sauce

• 1/4 cup brandy

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. Ideally, the steaks should be served medium rare.

In the Mewari language of Rajasthan, jungli mans refers to a dish that would be prepared by a stranded hunter who only had the basics with him. It is amazingly tasty considering the limited ingredients. It is also quite hot, so serve it with some plain white rice.

Ingredients

• 2 pounds lamb, cut into 1-inch cubes

• 2 cups ghee (clarified butter) or substitute vegetable oil.

• 10 lal mirch chiles, or substitute dried cayennes or mirasol, stems removed, left whole

• 2 teaspoons salt

• Water as needed

Instructions

In a pot, heat the ghee or oil and add the meat, stirring constantly for 10 minutes. Add the whole chiles and salt and continue cooking. Add water as necessary to make sure that the meat neither fries nor boils, but is essentially braised. Continue cooking until the meat is tender, about an hour more, stirring occasionally. Remove the chiles before serving.

[Article excerpted from The Chile Pepper Encyclopedia, William Morrow, 1999]

A high heat source is essential for this dish. It was cooked for us outdoors over a large gas flame, and consequently took only a few minutes to prepare. It is usually served over plain white rice. San Jay says this chicken tastes better if the bones are left in. He also says that chileheads are permitted to add red chile powder.

Ingredients

•    1 cup water
•    1 pound butter
•    2 chickens, skin removed chopped into 3-inch pieces
•    1 tablespoon salt
•    3 tablespoons ground jeera (cumin)
•    1 teaspoon whole cumin
•    3 tablespoons ground black pepper

Instructions

In a large pot, heat the water to boiling, then add the butter. When the butter is melted and well mixed with the water, add the chicken and salt. Stir for 2 to 3 minutes over high heat. Then add the ground cumin, whole cumin, and black pepper and continue stirring and cooking for about 20 to 25 minutes over high heat. The sauce needs to be almost a paste, and the chicken is usually done when the butter returns to the top of the paste. Cut a piece of chicken open to make sure all the pink is gone from the meat.