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.
Wild Boar in Peanut Sauce
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.
Apricot-Almond Empanaditas
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.
Carolina Pulled Pork Sandwiches with Coleslaw
Notice that we have not limited this recipe to the “southeastern corner of Western North Carolina,” but rather have made a universal Carolina recipe.
Mirichi ka Salan (Mild Chiles in a Nutty Sauce)
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.
Argentine Empanada
And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina.
Stuffed Rocoto Peppers
The heat factor in these stuffed rocoto peppers can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes.
