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Entries tagged with 'chiles'

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

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

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

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

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

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

Mint and Green Chile Granita

Serious Eats Max Falkowitz Post a comment

Brought to you by Häagen-Dazs® brand ice cream. Visit facebook.com/HaagenDazsUS to learn more about tastes and experiences that are made like no other®. Like many granitas, this isn't so much a recipe as a guideline. Herbs and chiles vary... More

Lemon Drop Hot Sauce

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] This hot sauce is a perfect last-minute dash of heat and flavor. Despite its benign color, it's fairly hot, but not as face-meltingly spicy as a brew whipped up from habaneros. Purists may scoff at the inclusion... More

Dinner Tonight: Pork Chops with Chile Colorado

Serious Eats Nick Kindelsperger 1 comment

Not that this should come as any big shocker, but the fatty chops paired perfectly with the robust, if only slightly spicy sauce from Gourmet. To be sure, the sauce is a whole lot more nuanced than might seem possible. More

Serious Heat: Chocolate-Chile Icebox Cake

Serious Eats Andrea Lynn 6 comments

I have a love affair with icebox cakes. A tower of cookies layered with whipped cream or custard sits overnight in the fridge. After the stint, the cookies have absorbed the moisture, turning into a cakey consistency. Hands down, it's one of the simplest ways to create a cake, which comes in handy after a holiday season full of frenzied baking. And since I add a blast of heat to everything, the whipped cream for this chocolate icebox cake is flavored with cocoa powder, New Mexican chile powder and cayenne. The result is a chocolate-chile slice of heaven that has never been easier to create. More

Dinner Tonight: Green Chile Hominy Casserole with Chorizo

Serious Eats Blake Royer 8 comments

[Photograph: Blake Royer] Casseroles are not generally on the top of my list of things to cook. A casserole should be a wonderful thing: You take all these tasty ingredients, put them into a dish, then put it in the... More

Dinner Tonight: Tacos de Rajas con Crema

Serious Eats Nick Kindelsperger 5 comments

I recently spent a good two weeks eating my way through Oaxaca, Mexico: sampling complex moles, stunning tamales, and more chocolate than is probably right. But the meal I ate the most often was from a simple taqueria that dished out tacos de rajas con crema, or tacos with roasted poblano strips, cream, and a little cheese. More

Double Chocolate Icebox Cookies with Aji and Chipotle

Serious Eats Max Falkowitz Post a comment

[Photograph: Andrew M. H. Alexander] These are intense little cookies. They've got two forms of chocolate, two layers of chile, and a fair amount of salt. The acidic natural cocoa in the dough is highlighted by aji panca, a light... More

Dinner Tonight: Taquitos de Papa

Serious Eats Nick Kindelsperger 4 comments

Though I know the idea of a potato filling, like this one from Diana Kennedy's Oaxaca al Gusto: An Infinite Gastronomy, might seem too boring and starchy, it comes out absolutely delectable. The combination of waxy potatoes and the complex chili sauce comes together quickly and with little effort. It's so good that you could spoon this onto a store-bought tortilla and be done. I wouldn't complain. More

Cook the Book: Mirchi Vada

Serious Eats Caroline Russock 2 comments

I thought I'd start off this fry-heavy week with this recipe for Mirchi Vada, deep-fried stuffed green chiles, a wonderful spicy-sour combination of soft, spiced mashed potatoes and fiery chiles battered with a crisp coating of gram, or chickpea, flour. The potatoes are enlivened with dried mango powder and dried pomegranate seeds, both of which lend a sourness that brightens it up in a way that had me sneaking forkfuls of filling straight from the bowl. The chickpea flour batter fries up much more crisp and thick than a typical white flour, with an earthy hint of chickpea flavor. More

Malcolm's Sweet Award-Winning Cornbread

Serious Eats helenjane 4 comments

Malcolm won the second annual chili and cornbread cook-off with this sweetly cheesy bread perfect for eating out of hand. My favorite parts of this cornbread are the tiny speckles of jalapenos throughout the mix.... More

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