Chile
Traditional Crab Cakes '21' Club
Because these crab cakes are made with lots of crab meat and not much filler, they require gentle handling during cooking, but the results are well worth the extra effort.
At the restaurant '21' the chef makes decorative squiggles with the chili mayonnaise using a plastic squeeze-bottle of the type used for ketchup at hot dog stands.
Bacon and Green Chili Quiche
By Gayle Gardner
Fresh Peach Chutney
By Michael Lomonaco
Carrot Cardamom Soup
Aromatic spice and herb blends can quickly turn an ordinary soup recipe into something extraordinary. Here they transform a basic carrot soup into a special concoction you'll crave again and again. So start utilizing the "cook once, eat twice" theory; just freeze half of the recipe or make a double batch whenever possible.
By Lynne Aronson and Elizabeth Simon
Nuoc Cham
(Vietnamese Lime Sauce)
This recipe is used to prepared Grilled Lemongrass Beef and Noodle Salad.
Can be prepared in 45 minutes or less.
Chipotle Rub
By Reed Hearon
Santa Fe Potato Salad
This clever combination of tastes and textures features hominy, cilantro, jicama, jalapeños, lime juice and cumin.
Cowboy Steaks in a Skillet
By Steven L. Katz
Tomatillo and Yellow Tomato Salsa with Tortilla Chips
Can be prepared in 45 minutes or less but requires additional unattended time.
Vegetable Stir-Fry with Garlic-Miso Sauce
Thai red chilies are used at Keo's, but a sliced jalapeño chili will work just as well.