This Lamb Fesenjan recipe is courtesy of Saad Fayed and we ran it in this article over at Fiery Foods and Barbecue Central. Pomegranate syrup (also known as pomegranate molasses) can be purchased online from The Spice House.
Crab Callaloo Recipe
This crab callaloo variation features crabmeat, a common and tasty addition, and it is often served after the road marches.
Tiger Prawns with Red Chile
It’s up to you to decide how hot you want these prawns, but we’ll give our recommendation for hot ones. Chile powder can be substituted for the fresh ones.
Southwestern Buche de Noel
One of the many delights of spending the Christmas-New Year holidays in Paris (France, not Texas) is sampling the seasonal specialties in the bakeries, pastry shops, and delicatessens.
Carnitas Calientes
Carnitas are “little pieces of meat,” usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or a taco.
Red Chicken Chilli with Chocolate | Byron Bay Chilli Co
Byron Bay Chilli Co’s red chicken chile not only brings the heat, it also has a bit of chocolate in the flavor to boot. Moreover, this chilli can be made several days in advance.
Chicken, Andouille, and Tasso Habanero Gumbo
Andouille (On-do-ee) is a sausage very popular in Louisiana. The lean pork is not ground but cubed. Garlic, onion, herbs and spices are then added and it is stuffed into a larger-diameter casing than most sausages.