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Entries tagged with 'chiles'

Kale Greens in Coconut Milk from 'The Adobo Road Cookbook'

Kate Williams 2 comments

Kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk is just the ticket: the greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent. More

Kale Greens in Coconut Milk from 'The Adobo Road Cookbook'

Serious Eats Kate Williams 2 comments

Kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk is just the ticket: the greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent. More

Sunday Supper: Sonoran Pot Roast Pie with Cheesy Cornbread Crust

Sunday Supper Jennifer Olvera Post a comment

A casserole inspired by the Sonoran hot dog combines slow-cooked salsa verde pot roast, creamy, bacon-flecked pinto beans, and a cornbread crust. More

Charles Phan's Flavored Fish Sauce

Serious Eats Kate Williams Post a comment

Use this fish sauce in salad dressings, like Charles Phan's Green Papaya Salad from Vietnamese Home Cooking, or on top of fish or chicken. More

Naomi Duguid's Kachin Pounded Beef with Herbs

Kate Williams Post a comment

She doesn't mention it in the recipe headnote, but Naomi Duguid's Kachin Pounded Beef with Herbs in her Burma must be a kissing cousin to Laos and Thailand's laab. Instead of hand-chopped meat that is tossed with spices, however, this Burmese version is pounded in a mortar and pestle, grinding the aromatics into gently simmered beef. The result is a meltingly tender bowl of fragrant beef with a texture akin to rillettes but with the taste of Southeast Asia. More

Naomi Duguid's Kachin Pounded Beef with Herbs

Serious Eats Kate Williams 2 comments

She doesn't mention it in the recipe headnote, but Naomi Duguid's Kachin Pounded Beef with Herbs in her Burma must be a kissing cousin to Laos and Thailand's laab. Instead of hand-chopped meat that is tossed with spices, however, this Burmese version is pounded in a mortar and pestle, grinding the aromatics into gently simmered beef. The result is a meltingly tender bowl of fragrant beef with a texture akin to rillettes but with the taste of Southeast Asia. More

Naomi Duguid's Golden Egg Curry

Serious Eats Kate Williams 2 comments

Eggs and tomato sauce seem to pop up everywhere these days--it seems most chefs have their own version of eggs in purgatory or else shakshuka somewhere in their repertoire. But the Golden Egg Curry in Naomi Duguid's Burma, is decidedly different. The eggs are hard-boiled, peeled, and then fried in turmeric-laced peanut oil. The tomato sauce is sparse but redolent of sauteed shallots, garlic, and chiles, leaving the eggs to take center stage. There may not be a runny yolk to mop up, but the golden crisped exterior of the eggs more than makes up for it. More

James Peterson's Pickled Chiles

Serious Eats Kate Williams 3 comments

Pickled chiles are a versatile pantry staple: they can be used to add mouth-puckering tang to just about any place you'd ordinarily use hot peppers, they keep for weeks at a time, and they take all of 5 minutes to prepare. More

Spice Hunting: On Blending Chiles and Herbs, and the Spice of the Janissaries

Max Falkowitz 5 comments

Blending herbs with dried chiles restores some of their greener flavors while complimenting their newfound sweetness.The resulting flavor is so many things at once: sweet, herbal, spicy, and almost meaty. It makes for the unique kind of satisfaction that comes from a dish that tastes complete. More

Spice Hunting: How To Spice Up Winter Citrus

Spice Hunting Max Falkowitz 1 comment

For something light and bright in the depth of winter, nothing beats citrus. Except that the parade of bright and tart and sour can get a little tiring after a while, especially when it's the only flavor of its kind on the plate. Spices are my favorite way to round out the harsh flavors of citrus and bring them more in line with this frigid season. More

Sauced: Ancho-Orange Hot Fudge

Joshua Bousel 1 comment

Since I'm a sucker for the orange and chocolate combo and the pleasing mild heat of ancho chiles, this was like hot fudge on crack for me. More

Spice Hunting: Chipotle

Spice Hunting Max Falkowitz 6 comments

If there were an A-list for spices in the American food mass media, chipotle would be near the top. It appears on the menu of almost every chain restaurant with the merest aspirations toward Southwestern food. Hell, it's the namesake of one of those chains. But beneath the hype is a chile really worth getting to know. It's versatile, bold in flavor, and hot enough to hold its own against other strong flavors. More

Spice Hunting: Urfa Biber

Spice Hunting Max Falkowitz 3 comments

Urfa chiles are some of the best for autumn, full of smoky, sultry flavors that pair well with hearty vegetables, pungent cheeses, and braised meats. Their heat is tricky—mild at first, it builds over the course of a meal. They're perfect for when you want a dark, rich chile without the overpowering, overused punch of chipotle. More

Dinner Tonight: Steak Sandwich with Cucumber, Ginger Salad, and Black Chile Mayonnaise

Serious Eats Nick Kindelsperger 4 comments

Most steak sandwiches are manly affairs. As Tom Colicchio explains in sandwich cookbook, 'wichcraft, the beef is "usually paired with onions, cheese, or similarly rich flavors." I'd like to add that there isn't anything wrong with that approach, but it is interesting to come across a recipe like this one that pairs the seared beef with ginger, cucumber, cilantro, and lime—all ingredients that help lighten the load. The black chile mayonnaise here is the one exception. More

Spice Hunting: Harissa, North African Hot Sauce

Spice Hunting Max Falkowitz 3 comments

If you're fan of heat and have harissa on hand, you can move that sriracha from the front of your fridge to second row. Harissa, artfully blended with oil, garlic, and lemon, kissed with cumin and coriander, is a whole different game. It can be as hot or not as you want it to be. And beneath a jolt of sharp, bright chile drums a beat of spice that elevates and compliments instead of overpowers. More

Baked Chile Rellenos with Corn and Crema

Serious Eats Nick Kindelsperger 6 comments

The smoky charred chiles were the perfect vessel for the filling, adding just enough spice to make your lips tingle. Instead of heavy and fatty, the corn adds natural sweetness to balance out the dairy. All told, if you're looking for an intro chile relleno recipe, this is an excellent place to start. More

Chicken with Tomatillo and Red Chile Sauce

Serious Eats Max Falkowitz Post a comment

Piloncillo takes extremely well to spicy sauces flavored with dried chiles, as well as to the juicy tartness of tomatillos. This is my go-to chile sauce for recipes like tacos, enchiladas, and chilaquiles. Use it with or separately from the chicken that braises in it (the recipes makes extra sauce, which can be frozen and used later). More

Brunch Drinks: A Not-So-Bloody Mary

Drinks Heather Arndt Anderson 3 comments

Call me crazy, but I don't dig having to floss after a beverage. But when I'm sitting down a hot plate of huevos rancheros, I want something just a tad sturdier than a fizzy mimosa or Bellini; something clear, salty, savory, and with a kick. More

Tomato Water and Chili Vodka (Not-So-Bloody Mary)

Serious Eats Heather Arndt Anderson Post a comment

A daintier, more delicate Bloody Mary, made with tomato water and hot pepper vodka. More

Green Chile Fried Chicken

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] I feel green chiles pair far better with chicken than red ones, especially in quick-cooking applications like frying. And all the more so when you bring buttermilk into the equation, whose twang is elevated by green chile's... More

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