• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Difficulty
This sweet and sour fish sauce dip is made spicy with chopped chilies and garlic, while fresh-squeezed lime or lemon gives it a sour edge. Called nuoc cham or nuoc mam cham in Vietnamese, it is the ubiquitous condiment of the Vietnamese table. Drizzle it over grilled meat set atop thin rice noodles tossed with shredded vegetables for refreshing fare, perfect for summer.
These interesting corn cakes from Ghana can be eaten hot or cold, alone, or with roasted peanuts for a snack or appetizer.

The first food I prepared with a salt block was a Szechuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving). Following the manufacturer’s recommendations I placed the dry, room temperature salt block on an unheated grill and turned the grill on to its lowest temperature allowing the salt block to warm (this also removes any moisture that might be on the block). Then I slowly increased the grill’s temperature until the salt block reached the desired temperature… for me the process took about 45 minutes until the block reached 550 degrees F. The key is to slowly increase the temperature, otherwise the block may shatter.

Once the block is at the desired temperature, add the food and cook until done. For the shrimp and scallops, it only took about two or three minutes per side until they were done.

This spice mixture is from Tunisia, where it is used to spice up stews and is sprinkled over grilled meats.  The word tabil means coriander, but generally refers to this blend of ingredients.

A Recipe From

Mexican Modern:
New Food From Mexico

by Fiona Dunlop 

 

Photographs by Jean-Blaise Hall


recipe image

This is a style of smoking that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine. Serious Chinese food geeks may be familiar with Zhangcha duck—a tea-smoked Sichuan delicacy that’s tough to make but impressive as hell to anyone who’s never had it before. This is the recipe Mark Masker used for his rib experiment.  Read the entire article on the Burn! Blog here.

This is a style of smoking that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine.  This is the recipe Mark Masker used to make this tasty Asian bacon.  Read the entire article on the Burn! Blog here.

This recipe is a variation on spiced vodkas but with Mexican spices. It 
can be used in any drink recipe requiring tequila, or downed straight.
Note: This recipe requires advance preparation.
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
recipe image
When you order "green sauce" in Texas, this is what you will be served. 
It differs from New Mexico's green sauce in that the color is derived
from tomatillos rather than from green chiles. This sauce can be used as
a dipping sauce, with enchiladas, or as a topping for grilled poultry or
fish.
 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.