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Meal/Course - Sauce/Marinade/Rub


This sauce is designed for poultry of all kinds--not only grilled chicken, but also cornish game hens, duck, and smoked turkey.

This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.

Use a very sharp boning knife and remove the T-shaped bone from the pork shoulder and any extraneous fat (or ask your butcher to do it for you). For this shoulder the trim weight came to about three pounds. Butterfly the shoulder to a three-inch thickness. Apply the cure on all the surfaces of the butterflied pork using 4 1/4 teaspoons per pound of trimmed meat.

Here is the favorite hot sauce of the Canary Islands that is commonly 
served over papas arrugadas, new potatoes that are boiled in their skins
in sea water. It is also sprinkled over grilled or crispy fried fish.
Variation: Replace the parsley with freshly minced cilantro and you have
mojo picón de cilantro.

Translated as (Fruit-Stuffed Poblanos With Roasted Tomato Salsa)

Here is another variation on stuffed chiles, this one courtesy of Zarela Martinez, formerly of Zarelas Restaurant in New York City, who says that her version is based on the classic recipe served on national holidays in Mexico. She, however, bakes the chiles instead of deep-frying them. No matter—Zarela says the dish was “one of our most beloved at Zarela.” From the article "Perfectly Pungent Peaches" by Dave DeWitt here.

From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one. The smoky taste of the chipotle potatoes is a nice complement to the grilled steak. Serve the steak and potatoes with mixed green and yellow snap beans and jalapeño cornbread.

There is a minor debate about whether or not this Argentinian sauce 
should contain chile peppers. As usual, there is no real answer because
cooks tend to add them or not, according to taste. This sauce is served
with broiled, roasted, or grilled meat and poultry.
The smoked red jalapeño, known as the chipotle chile, has gained such 
popularity that there's even a couple of cookbooks devoted to it! It
particularly works well with barbecuing and grilling, both of which have
considerable smoke associated with them.

This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.

 

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