This recipe wreaks havoc on your lawn, but hell, grass grows back!

This is a fun recipe for the summer and one that actually requires a wood or charcoal fire because it's almost impossible with a gas fire. Just remember to remove the nails before serving.

Here is the famous Serbian "hamburger," as prepared by the master barbecuer Bure (The Barrel). Note: This recipe requires advance preparation.

This fresh chili powder should be ground immediately before adding it to the chili.

Here is my spiced-up version of a rub that’s really pit-iful! (Sorry.) It does not exist in French Polynesia, but I was out of manioc powder.

Any kind of meat or fish, including squid, can be substituted for the pork in this dish. Potatoes can be added with the onions--one medium potato, chopped in 1/2-inch cubes.

These are some of the most common tamales in the Southwest. They can be found in restaurants, cafes and in the coolers toted by strolling vendors. Everybody loves them, so make a bunch and freeze any leftovers. This recipe makes enough pork filling to make another batch of tamales, but you can always just use the extra pork for burritos.

Recipe courtesy of Senior Curaçao of Curaçao Liqueur.

• 1 teaspoon vegetable oil

• 4 medium thick pork chops

• 1 large onion, sliced into 4 thick slices ½ teaspoon sage½ teaspoon ground cloves

• Salt and pepper to taste)

• 2 ounces.Curaçao

• 1 teaspoon hot red chile powder

The addition of cumin and chiles give these pork chops a wonderful Southwestern flavor. You can grill them over charcoal, gas, or wood. Note: This recipe requires advance preparation.