A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing! You could also allow the potatoes to cook first.
Here is a delicious combination of ingredients from the Southwest --pine nuts, chile, and lamb. For an authentic, smoky flavor, grill them over mesquite wood or charcoal covered with mesquite chips soaked in water.
Here is a simple salmon recipe that’s quick to prepare but tastes great. You can literally whip it up while you are starting the grill. Feel free to flavor this with a little light smoke–say apple or other fruitwoods. Serve with a creamy rissoto, arugula, and tomato salad and a chilled white wine.
Okay, we confess we invented this recipe while in Belize. It is a variation on \"piri-piri,\" an African dish which utilizes grilled shrimp with pepper butter. We could not find any ground red chile in the local Belizean markets, but since we never travel without it, we had it available to use with all the fresh fish we caught. Adding coconut husks to the charcoal fire imparts an exotic, tropical flavor.
Even people who don’t like artichokes will like this dish. Although it tastes like it requires a lot of preparation, it is very easy to make. It takes no time to put together and can be made in advance and refrigerated to save time before a party. Then it just needs to be brought to room temperature before baking. Serve with the pita triangles or substitute crisp tortilla or corn chips; they all taste good with this dip. To increase the heat, sprinkle minced jalapeño or serrano chiles on top.
You can actually use any fish roe in this recipe, so ask your local fishmonger what is available. If you’re in Richmond in April, you'll find this breakfast shad recipe in restaurants. Of course, you won’t find the green chile eggs, as we do that here in New Mexico. This recipe will not win any awards from the Food Police.
Although the recipes may vary from place to place, the bottom line with ranch-style eggs is that they are delicious for a hearty breakfast or a brunch served with refried beans and hash browned potatoes.
Indonesia grows goats rather than sheep, yet "mutton' was the meat of choice in the wet market of Little India in Singapore, so I can only assume that this delicious, curry-like soup can be made from either lamb or goat meat. The recipe is courtesy of Mrs. Devagi Shanmugam of the Thomson Cooking Studio. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt
James Beck of eatmoreheat.com concocted this seriously hot take on mac ‘n cheese. Of course, for you wimpy Denny’s-loving mama’s boys out there, you can reduce the amount of pepper-bearing cheese materiel and substitute plain old cheese.
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.