Cooking with superhots is no joke and our story on how to cook with superhot peppers has some great guidelines for doing so.
Look for veal with a fine grain and creamy pink color, any fat covering should be milky white.
Here’s a fruit-dominated mousse if there was one. Also dominating is the soft burn of the chile powder as it’s blended into the whipped cream. This recipe is extremely simple to make.
As with any cooking style worth its salt (or BBQ rub, as it were), changes are inevitable if that style is to survive and grow and maintain its popularity.
Using frozen puff pastry makes short work of these delicate pastries. These are best when served immediately but can be filled in advance and refrigerated until serving time.
Notice that we have not limited this recipe to the “southeastern corner of Western North Carolina,” but rather have made a universal Carolina recipe.
Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.