Pili pili, also called piri piri, is served as a table condiment in all West African countries, where it heats up grilled meat, poultry, shrimp, fish, and even vegtable dishes. Nearly any green chile can be used to make this sauce. Some recipes call for tomatoes or tomato sauce to be added, and some recipes call for red chiles, either fresh or dried. To make Pili Pili Mayonaise, combine 1 tablespoon of this sauce with one cup of mayonaise and serve with cold, cooked, shelled sprimps or prawns.
Pili pili, often called piri piri, is served as a table condiment in West Africa, where it heats up grilled meat, poultry, shrimp, and fish. Nearly any green chile can be used to make this sauce. Some recipes call for tomatoes or tomato sauce to be added.
Here is the traditional way the Sumatrans cook the often-tough meat of the water buffalo--by slowly simmering it in coconut milk. This recipe takes some time to make, but it's worth it. It keeps for months in the freezer, so make a lot. Serve the rendang over rice.
In 1989, Sheldon P. Wimpfen, of Luray, Virginia, wrote that he had been a chili cook for fifty-five of his seventy-five years and that fact makes him an expert on the subject. He lambasted us for our "mistaken tales" about the origin of chili con carne. He enclosed as his evidence the first recipe ever used for chili con carne, dating from approximately 15,000 B.C. The ancient recipe which follows was invented by the Alaxsxaq Indians of the Valley of Ten Thousand Smokes on the Bering Land Bridge. He apologized in advance for any insult to whale lovers and wrote, "that's just the way they cook up there."
Sauces in the annual Jack Daniel’s barbecue contest must include some of the host’s product. This recipe is a good example of what the judges look for. It comes from the Jack Daniel’s Old Time Barbecue Cookbook.
This recipe and others can be found in the following article:
The ultimate fancy restaurant dessert is the soufflé. Who does these at home? They’re too hard to make and too fragile, right? Wrong. Remember, your BBQ is nothing more than an oven you’ve taken outdoors, whether you use charcoal, gas, or hardwood logs. If you can do it indoors, you can do it outdoors.
This dish truly amazes people. I even had a 4-star chef once bet me I couldn’t make a soufflé in a BBQ. He ended up eating one, and paying for my dinner that night, which included a soufflé that didn’t rise as high as mine. So there!
According to Paul Sheehan Jr., owner of Coast Kitchen & Cannery Foods, "After considerable time spent on trial and error, and many additional pounds added, we finally settled on Recipe #17. It's actually one of the simplest recipes we came up with but is one of the best tasting." I've added a sauce, but the dish is also good served without it.