Fixing up a spicy chili recipe is one of our favorite things to do on Saturday or Sunday afternoons in the fall. Watching college or pro football with a bowl of chili with all of the fixin’s and a cold Read More …
Hot and Spicy Chili
Tag: course
Arroz negro (Black Rice)
Black rice (arroz negro) is popular along the entire Mediterranean coast of Spain, but specially in Castellon de la Plana, the extreme north of the Valencian Community, and in Tarragona, the most southern area of neighboring Catalonia. The original recipe Read More …
The Main Course Restaurant New England Clam Chowder
Following is a recipe from Shawn Joyce, chef at The Main Course restaurant in Wilmington, Delaware. Joyce prefers to serve the chowder the day after it is made, when the starch from the potatoes thickens the soup and flavors meld Read More …
Cervena Venison Burgers with Sweet and Sour Tomatoes and Horseradish Creme Fraiche
These burgers have been a big hit whether I served them as a special at PUBLIC or when I prepare them at home for friends and family. You can use any cut of Cervena for this recipe, but I would Read More …
Clams Al Forno
This aromatic appetizer could easily be served as a main course in larger portions, with crusty bread and a tossed salad. 42 littleneck clams 1-1/2 cups cored, peeled, seeded, and chopped ripe plum tomatoes 2 onions, halved and thinly sliced Read More …
Goat Cheese Medallions
A great appetizer! Serve these hot cheese rounds as a first course, with a salad, or cut or make them in smaller sizes and serve them as an appetizer. I served this appetizer with Roasted Olives with Fennel and Lemon. Read More …
Banitza – Baked Cheese Pastry
Banitza is one of the most popular and typical Bulgarian dishes, more of a breakfast or snack thing than a main course. There are many shapes and varieties of banitza – with cheese, spinach or butternut squash, but the cheese Read More …
Chicken Cakes with Avocado Aioli
These little cakes are so versatile; they can be used as a canape, first course or even main course. Mayonnaise 1 avocado 3 tablespoons whole egg mayonnaise flaked sea salt black pepper, corn mill Salsa 2 vine ripened tomatoes (seeded Read More …
Pumpkin Cinnamon Rolls with Penuche Glaze
What could possibly make a warm and gooey cinnamon roll better? Why, adding pumpkin, of course! 1/4 cup water 1/4 cup milk 1/4 cup butter 2 tablespoons sugar 2 1/4 teaspoons yeast 3 cups flour; add up to 1/2 cup Read More …
Anticuchos (Peruvian Kabobs)
In Peru, these peppery morsels are welcomed as casual appetizers, a festive first course or the main event itself. Today Anticuchos are made with beef hearts; in the days before cattle were brought by the Spanish, some believe Anticuchos were Read More …
Homemade Gnocchi with only 4 ingredients
Gnocchi (N(Y)OK-ee) The “G” is silent. Gnocchi are served warm to hot and eaten as a first course (primo piatto), as an alternative to soups (minestre) or pasta. They are generally home-made in Italian households. Common accompaniments of gnocchi include Read More …
Butternut Squash with Wilted Spinach and Blue Cheese
With its beautiful colors and pleasing balance of textures and flavors, this dish is bound to become one of your most requested recipes. Serve it either as a first course or a side dish to a fall or winter meal. Read More …
Mushrooms Sauteed with Garlic Butter
This simple yet elegant dish makes a delicious first course or, served in smaller portions, a superb amuse-gueule. 3 tablespoons Unsalted butter 1 tablespoon garlic; finely chopped 1/2 teaspoon Salt 1/4 teaspoon Fresh ground black pepper 3/4 pound small white Read More …
Curried Tomato Corn Soup
Onion, tomatoes and corn form a toothsome trio of vegetables in curried chicken broth. A little yogurt whisked in at the end results in a creamy but light and flavorful first course or simple luncheon dish. 1 teaspoon butter 1 Read More …
Crab Cocktail with Avocado, Coconut, Chiles and Fresh Lime
The smoothness of the coconut milk and avocado paired with the spiciness of The chiles makes this a very sensual starter and will whet your appetite for more (food, of course). Chef Bobby Flay, Mesa Grill and Bolo, New York, Read More …