No chili fan in their right mind is going to think of what I served up at the 2019 Bartels H-D Chili Cook-Off as a legit chili. That’s fine. I make variants like this for the folks in their wrong mind, like myself.
Yelemecam Sadam (Lime Rice)
This is a popular Southern Indian recipe that is either served as a side dish to curries or on its own with mango pickle or chutney.
His Majesty’s Chicken (Korma Ayam)
Some of Southeast Asia’s most exotic spices are the stars of this Indonesian dish. Ginger, coriander, cardamom, and and cloves give this a distinctly rich taste.
Thai Red Curry Paste
This recipe and others can be found in the 12-part illustrated series “A World of Curries.”
Indonesian Peanut-Chile Sauce
Hot and spicy peanut sauce is a standard condiment in Indonesia. This sauce is not only used with satays but as a basis for unusual curries and as a dipping sauce.
Mogul Lamb
Folktales say this Mogul Lamb is how Genghis Khan liked his lamb prepared while on his way through the country.
Chinese Chiles in Mexico: The Inside Story
Both purists and nationalists claim there is an ongoing “prostitution” of Mexican cuisines …
