Tex-Mex Chiltepin Tequila

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Chiles and cumin combine here to create the olfactory essence of the Border. Most any type of small chile pepper that you can get in the bottle will work. Be sure to taste it often and remove the chiles when it reaches the desired heat–the longer the chiles are left in, the hotter the liquor will get!

Ingredients

  • 4 to 6 dried chiltepin chiles, left whole

  • 1 teaspoon ground cumin

  • 1 liter vodka or white tequila

Instructions

Place the chiles and cumin in the vodka and let them steep for a week or more. Periodically taste the liquor and remove the chiles when the desired heat has been obtained.

Serve extremely cold, over ice, or in tomato juice for an “instant” Bloody Mary or Maria. Flavored liquors are often prepared in the Southwest with sliced jalapeños.

Spice Islands Coconut-Chile Pork Kabobs with Sambai

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This recipe and others can be found in the book excerpt

Barbecue Inferno,

by Dave DeWitt and Nancy Gerlach

 

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


    Three Appetizer Recipes from

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.

Grilled Crab-Stuffed Cherry Peppers

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This recipe and others can be found in the book excerpt

Barbecue Inferno,

by Dave DeWitt and Nancy Gerlach

Ingredients

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

Instructions

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.

 

Roasted Poblano Chiles Stuffed with Spiced Goat Cheese

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Poblano chiles impart a distinctive taste to these rellenos and are usually milder than the New Mexican varieties. The filling is a combination of traditional Mexican and New Southwestern ingredients.

Ingredients

  • 2 teaspoons ground red New Mexican chile
  • ½ cup goat cheese
  • ½ cup ricotta cheese
  • 1 cup walnuts, chopped fine
  • ½ cup raisins
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 large poblano chiles, roasted and peeled, stems left on
  • Flour for dredging
  • 4 eggs, separated
  • 4 tablespoons flour
  • 2 teaspoons baking powder
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • Vegetable oil for frying

Instructions

Combine the ground red chile, cheeses, walnuts, raisins, cinnamon, and cloves to make the filling. Make a slit in the side of each pepper and stuff with the filling. Roll each chile in the flour and shake off the excess.

Beat the egg whites until they are stiff. In a separate bowl, combine the egg yolks and the remaining ingredients (except the oil), then gently fold them into the egg whites to make a batter.

Carefully dip the chiles into the batter and coat well. Heat 2 to 3 inches of oil in a pan to 350 degrees. Add the chiles and fry until they are lightly browned, turning them once. Remove and drain on paper towels.

Rum-Cured Salmon with Thai Pepper Mint Chutney

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Before smoking, some fish are treated with a liquid cure, a mixture of various ingredients that helps in the preservation process. This cure is both sweet and hot. For the chutney, Fresh Thai chiles are available in Asian markets. Serve on a bed of white rice with the chutney on the side, along with grilled pineapple and mango slices.

Ingredients

  • Hot Rum Cure

  • 1/4 cup dark rum

  • 1 tablespoon brown sugar

  • 1 teaspoon vegetable oil

  • 2 teaspoons chopped fresh mint

  • 2 teaspoons chopped fresh ginger

  • ½ teaspoon ground habanero chile

  • The Salmon

  • 4 salmon steaks

  • Thai Pepper Mint Mango Chutney

  • 2 ½ cups diced mango

  • 1 small red bell pepper, stem and seeds removed,
    diced

  • ½ cup thinly sliced red onion

  • 1/4 cup golden raisins

  • 4 Thai chiles (prik kee nu), stems removed, chopped,
    or substitute 2 serrano chiles

  • 1 cup dry white wine

  • 1/4 cup red wine vinegar

  • 2 teaspoons honey

  • 6 whole peppercorns

  • 2 tablespoons coarsely chopped fresh mint

Instructions

In a bowl, combine the rum, sugar, oil, mint, ginger, and chile. Allow the mixture to sit for 30 minutes to blend the flavors. Place the steaks in a glass dish and brush the cure on both sides of the steaks. Cover and marinate for 4 hours in the refrigerator.

To make the chutney, combine all the ingredients, except the mint, in a saucepan and bring to a boil. Reduce the heat and simmer until the fruits and vegetables are soft. Remove the mango, pepper, onion, and chiles and simmer the sauce until the liquid is reduced to a syrup. Return the fruit and vegetables and simmer for an additional 5 minutes. Allow to cool and add the mint.

Place the salmon steaks in a grill basket with handles. Grill the salmon over a medium fire until it flakes, about 15 minutes, turning occasionally. Serve the salmon with the chutney on the side.