This South African recipe is a party favorite. Just don’t overcook the calamari unless you want to know what it’s like to eat a hemorrhoid donut.
A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing!
This is a fun recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
This cayenne pepper taffy recipe, developed at Yale, has seen much success but is currently not FDA approved.
The word cayenne seems to come from kian, the name of the pepper among the Tupi Indians of northeastern South America. The pod type probably originated in what is now French Guiana and was named after either the Cayenne River or the capital of the country, Cayenne. It owes its spread around the world to Portugal, whose traders carried it to Europe, Africa, India, and Asia. Although it probably was introduced into Spain before 1500, its circuitous route caused it to be introduced into Britain from India in 1548. Grown commercially in New Mexico, Louisiana, Africa, India, Japan, and Mexico, the cayenne (C. annuum) has a growing period of about 90 days from transplanting.
This year I used about a pound of Las Cruces Cayenne pods to cook up a sweet and spicy Thai sauce. This sauce is thicker than “Louisiana Styel” hot sauce, and is less vinegary. Have fun!
This is an exciting blend of fresh, light flavors that makes a great beginning-of-the-meal palate stimulator during the summer. It has beautiful color and a slight bite from the ginger.