I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster.
Moroccan Vegetables with Couscous | Byron Bay Chilli Co
Byron Bay Chilli Company has some great recipes on their website and this one for Moroccan vegetables and couscous is just one of ’em.
Sinaloa Seafood
If you’d split the State of Sinaloa in two, the north half would face the Sea of Cortez while the south half would face the Pacific Ocean. Known as the “Aquarium of the World’,” the Sea of Cortez—with slightly warmer waters than the Pacific Ocean—is a sanctuary to many species.
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.
Spicy Papaya Salad
This spicy papaya salad recipe is the Thai equivalent to American coleslaw. It’s got a similar crunch, a similar freshness, but a lot of spice.
Stuffed Chicken Breasts | Byron Bay Chili Co
These spicy chicken breasts are filled with cheese and chillis, then rolled in spicy crumbs and baked.
Chipotle-Habanero Hot Sauce
Jalapeno, habanero and Scotch Bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too.
