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.
So named because it was served to visitors of chili con carne cookoffs by the Red Ass Chili Team. This mix will spice up your morning and possibly help with that hangover from the night before. Omit the habanero unless you like it extremely hot! I've heard that this mix is also good without alcohol, but I've never tried it that way.
Indonesian satays (or sates) are grilled, skewered bite-sized pieces of meat that are eaten as a appetizer or part of the meal itself. They contain meat only and are served with a sauce on the side. When serving a marinade as a sauce that has been used with raw meat, it is essential that it be boiled and simmered for 15 to 20 minutes to kill any bacteria. Or, reserve some of the mixture to be used as a sauce and not use it as the marinade.