Chicken is one of the most popular meats to be cooked on an outdoor grill. Because chicken cooks quickly, it’s well-suited for winter grilling.
A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.”
Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe.
I’m going through a green chile sauce phase right now and this all-purpose sauce recipe comes from the southern part of New Mexico.
Almost universal on Indian restaurant menus, Vindaloo is one of the hottest curry dishes. Traditionally, it is extremely hot, so adjust the amount of chiles to your tolerance level.
Lots of recipes call for chipotles in adobo sauce and while the stuff is readily available in little cans at the grocery store, it’s also easy enough to make at home.
From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one.