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Recipes that include chili powder

Cheating Enchiladas

Thursday, December 16, 2010

Let’s not talk about the food yet.  Let’s talk about the reason for this dish or more specifically the recipe.  In previous posts for chili pepper-based recipes, we have received notes about how the chili peppers we use are often hard to find in certain areas: cascabels, chipotles, pequins, anchos, guajillos, etc.  Other people have asked for chili pepper flavor without so much spice/heat.  We’ve heard loud and clear, so this post is about making an authentic-tasting chili pepper sauce, using readily available ingredients with a rich taste that is not spicy.  Let’s hope it works out!

The first part is making a Latin-flavored shredded pork.  I’ve done BBQ-style pulled pork before; even though this uses the same cut (pork butt) and is shredded, it tastes totally different.  Plus we’re going to use it to make an enchilada casserole, which we’ve done before (last time the enchiladas were beef with a green sauce), so this is quite different.

Pork Enchiladas with rice and salad


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Cambodian Mexi-Corn

Wednesday, August 19, 2009

Elote, roasted corn on the cob, is a popular Mexican street food. We sometimes see them at our street fairs here. They are often smothered in butter, mayonnaise, or sour cream, sometimes lime juice, and then topped with chili powder and cotija cheese.  If you’re in New York, Cafe Habana 17 Prince Street, New York, NY 10012 is known for theirs.

A couple of months ago, we tried a very interesting variation at Num Pang. The innovative creation had a South East Asian flair, suitable to their Cambodian Style sandwich shop, with coconut flakes and a chili mayo. Checking their website now, it doesn’t seem to be on the menu anymore but you can easily and cheaply make this yourself. It’s suitable as a side dish or afternoon snack, but even more perfect for a barbecue.

Cambodian Mexi-Corn 3

Due to the extreme 93+ degree weather, I decided to microwave the corn, my default in the summer. (It works marvelously!) If you want to stick to the classic elote style, feel free to grill or roast the corn.

Cambodian Mexi-Corn
~3 whole or 6 halves of corn

  • 1/4 cup mayonnaise
  • 2 teaspoons chili garlic sauce
  • 3 whole corn
  • coconut flakes to taste
  • chili powder to taste

Instructions –

1. In a small bowl, stir together mayo and chili garlic sauce. Set aside.

chili mayo 2

2. Remove outer layers of the corn husk, leaving just a few inner leaves. Wrap a wet paper towel around the corn. Microwave for about 90 seconds (depending on size of corn). Turn it over and microwave for another 90 seconds (depending on size of corn).

corn wrapped in wet paper towel

3. Remove the husk and silk very carefully. It’s hot!

corn 2

4 Smear the chili mayo mix on. Sprinkle with a generous amount of coconut flakes. Sprinkle with a few pinches of chili powder, being mindful that it can get spicy. Serve immediately.

Cambodian Mexi-Corn 4

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Summer Squash Chili with White Cheddar Cornbread

Tuesday, July 21, 2009

Summer Squash Chili with White Cheddar Cornbread 5

My friend Emily has been studying for the New York State Bar Exam and decided to spend her birthday studying in Washington Square Park. She had this great idea, inviting friends to join her in the park, to study or read a book, or just say hi. Of course, I wanted to bring her some food. It’s really the best or only way I know how to say Happy Birthday!


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Chicken Stuffed Carnival Squash

Friday, November 14, 2008

With all the different squashes in the farmer’s market, it’s a bit overwhelming. But fear not, just try them. It’s fun. Carnival Squash is not one I’m familiar with but I dared to write a recipe for it anyway. (If it doesn’t work-out, you’ll never see this.)

For some reason, I’m very dissatisfied with the idea of just roasting or steaming all the different variety of squashes with some butter. We need more, MORE! (insert maniacal laugh here) So, here’s my thought process: stuffed potatoes, yum, how about I stuff the Carnival Squash? Ok, totally not the same thing but go easy on me, I’m revealing my inner thoughts here. Yes, my inner thoughts are still only about food. Not much else goes on up there.


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Beef and Poblano Empanadas

Monday, July 28, 2008

I had exactly 1 pound and 7 ounces of ground beef left from Lon’s birthday BBQ. It was just as good a time as any to practice making Empanadas, which Lon loves. I tried an empanada dough recipe from and made-up my own filling.


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Spicy Chicken Tortilla Soup

Saturday, April 5, 2008

This recipe is the result of things in my fridge that I wanted to use up, which happens pretty often. I made a whole roasted chicken (about 3 pounds) a few nights ago but I’m not a big fan of white meat chicken so we just ate the legs and wings. This recipe uses the left over meat and the bones. I also had a large container of salsa from the bachelorette party weekend and I wanted to use that too. It was a spicy salsa so keep in mind that your soup will be more or less spicy depending on the salsa you use.


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Goan Chilly Fries

Saturday, March 8, 2008

I love French fries and our friend at Finely Chopped, was kind enough to write me a recipe for Goan Chilly Fries. He gave me some choices so here’s exactly how I made it.


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