Cacahuacintle is used in the north of Mexico to make menudo despite the protests from “experts” in Central Mexico who claim it´s exclusive of pozole.
Jamaican Jerk Paste
Jamaican jerk seasoning has spread throughout the Caribbean and is not just limited to Jamaica, obviously. This one not only works very well with pork or chicken, it’s also tasty on grilled fish.
Chicken, Andouille, and Tasso Habanero Gumbo
Andouille (On-do-ee) is a sausage very popular in Louisiana. The lean pork is not ground but cubed. Garlic, onion, herbs and spices are then added and it is stuffed into a larger-diameter casing than most sausages.
Sizzling Seafood Part Two
Almost every culture has their variety of piquant seafood, from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup.
Spicy Pumpkin Curry by Byron Bay Chilli Co
I’m always on the prowl for new hotness in my Halloween and Thanksgiving dishes. This spicy pumpkin curry by Byron Bay Chilli Co certainly qualifies.
Hot and Sour Ginger Shrimp
This shrimp dish is one of my favorite stir-frys because it is very quick and simple to prepare.
Spicy Lentil Stew with Killer Sausage
This stuff freezes well, it’s hearty, and you can adjust the heat level easily up or down, simply by adding more or less fresh habanero chile. The baseline heat level of the sausage is only warm, so if you want a real kick, add at least half a habanero to the pot.
