Grilled beans! What will they think of next? We’re not suggesting you grill them bean by bean, but rather these are little bean torpedos bound together by mushrooms and bread crumbs. And go ahead, use black beans, kidney beans, whatever. Shape them into patties and serve them on hamburger buns. The chipotles in the sour cream add just the smoky flavor needed to complete the grilled bean experience. Serve with a corn and poblano chile strips salad and Mexican rice.
Although the title of this Cajun-based recipe is Barbecue Shrimp, the dish is actually cooked, not barbecued. Using the sauce as a condiment reduces the need for a number of ingredients as well as making it very easy to prepare.
The salsa recipe is courtesy of the National Watermelon Promotion Board and the Walla Walla Sweet Onion Marketing Committee. It is a refreshing change from more traditional salsas, and since it is low in calories and contains virtually no fat, it's a perfect example of the healthy trend in fresh salsas.
Empanada is a stuffed bread or pastry made by folding a dough or bread patty around the stuffing. In Spain, empanadas are usually large and circular in size and are cut into smaller portions for consumption, whereas in South America empanadas are normally small and semi-circular.
Chimichurri is a piquant herbed sauce that is often served in Argentina and other Latin American countries as an accompaniment to grilled meats. In this recipe, the tenderloin is marinaded in half of the sauce prior to grilling. The other half of the sauce is reserved to use as a dipping sauce. Chimichurri is also terrific served with chicken, lamb, and fish.
These spicy kebabs can be found on the island of St. Croix, as well as many other islands, where fruits abound. Because of the abundance of tropical fruits, the combination of meat and fruit is not that unusual, especially with the addition of a Caribbean habanero hot sauce or the peppers themselves. Serve the kebabs with a rice dish and a cool-down salad. Note: This recipe requires advance preparation. From the article Mango Madness!
This is the sweet heat dessert that perfectly finished the shrimp dish at Cuvée. Chef Dean says that you can use lemon, lime, or grapefruit, juice, or a combination. I’ll bet you could use orange juice if you wished.