This is a popular Southern Indian recipe that is either served as a side dish to curries or on its own with mango pickle or chutney. Note the tradition of adding a thinly sliced chile to the rice. Channa dal is dried yellow chickpeas, available in Asian markets. Note: This recipe requires advance preparation.
This is an all-purpose sop that can be used with any meat or poultry. It’s purpose is to keep the meat moist during the smoking process and to give the cook something to do during the long, boring, smoking process. Use a little sop mop to coat the meat.
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 experiment. Read the entire article on the Burn! Blog here.
Popular with the Yemenite Jews in Israel and in the Middle East, this hot sauce starts with a paste of garlic and peppers plus whatever spices the individual cook chooses, along with cilantro and/or parsley. There are two versions, this green one and a red one that uses red sweet and hot peppers. Tomatoes are sometimes added to tone down the sauce, which can be quite spicy. This quick and easy sauce serves as a table condiment, as a sauce for grilled fish or meat or for eggs, or can be added to soups and stews just before serving. It goes especially well with lamb kabobs.
Since zucchini is such a prolific producer in home gardens, we felt we had to include at least one recipe to give you a jump on the crop. We suggest serving the zucchini raw, but if you don't like it raw, steam it for a minute or two.