This hot sauce from Pernambuco is commonly served in a small dish at Brazilian meals to spice up such dishes as feijoada and seafood stews. It features the malagueta pepper, that close relative of the tabasco pepper. Variation: Make a paste by pureeing the peppers, garlic, onion, and salt in a blender. Add the lemon or lime juice and stir well.
Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.
This dish is really worth the effort as it makes a very elegant and highly tropical presentation. To test if a coconut is fresh, pound a nail into one of the “eyes,” drain the coconut water and taste. If it tastes sweet it is fresh. Go ahead, mix a drink with some of the coconut water and rum or Scotch. You’ll be surprised by how good it tastes. Open the coconut by baking at 375 degrees F. for 15 minutes and let cool. Then, using a hacksaw, cut it in half. From the article Mango Madness!
To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe. Dave may be the Pope of Peppers, but where cooking is concerned, Mary Jane rules the roost. Here’s her take on a classic recipe that features paprika, another much-loved kitchen staple in the U. S.