Season 2 - Episode 4
What characteristic do we prefer in our food? Is it the varying degrees of mouth-tingling HEAT from capsaicin, or the tastebud-teasing FLAVOR from layers of earthy and aromatic spice? Or an even better question might be, “Why not both?”
Entitled “Heat vs. Flavor: The Beneﬁts Of Chilies & Spice,” this lip-smacking episode introduces us to the cuisines of the Caribbean, India and China by exploring the potent culinary relationships between heat and spice in a trio of intensely appetizing recipes. Chef/host David Jackson marinates plump chicken legs in a heady Jamaican jerk spice blend of habaneros, allspice, garlic, ginger, green onions and lime before they hit a slow and smokey grill! Then its a classic Indian Dahl made of tender lentils fragrantly seasoned with feisty, healthful red chili and a medley of classic curry spices including cumin, coriander, turmeric and mustard seed. And ﬁnally, David ﬁres up the wok for a sizzling vegetable stir fry accented with the lemony heat of Szechuan pepper!
Featured Recipes in this Episode
Jerk Spice Chickene
Sichuan Stir Frye