 Chile - Cayenne
This light, olive oil-based sauce is all you'll need to adorn that perfectly seared chunk of asado.
The basic recipe for Cincinnati chili is much like others containing beef, onions, and chili powder, but that’s where the similarity ends. Cinnamon and a variety of spices such as cloves, ginger, and allspice are also added to make this very unique chili. You order the chili by which "way" you like it—2-Way is chili over spaghetti, 3-Way with cheese added, 4-Way adds onions, and 5-Way is the works: spaghetti, chili, beans, onions, and cheese. No matter what "Way" you order the chile, it’s always served with oyster crackers.
Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try and it will be Mardi Gras in your mouth.
This sauce, similar to that served at the worldrenowned Antoine's restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery.
This sauce, similar to that served at the worldrenowned Antoine's restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery. It is wonderful when served over chicken, shrimp, or rice dishes.
Note: This recipe requires advance preparation.
This soup is an adaptation from Dr. Ziment's own chicken soup recipe, which first appeared in Health Magazine in February 1992.
Danielle Dimovski, known in barbeque circles as Diva Q, is a bright star of ‘Que from the frozen white north. This recipe and others can be found in the following article:
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