Cuisine - American
Extra stuffing may be put in a buttered casserole dish and baked, covered, at 350 degrees F. for about 30 minutes.
Boneless pork loin is naturally very lean and very easy to overcook, so watch it carefully. The apple stuffing nicely compliments the relatively mild flavor of the pork. Serve with roasted sweet potato wedges, sugar snap peas, and cranberry sauce. Note: This recipe requires some advanced preparation.
This easy sweet-hot glaze, developed by fisherman James Perez (formerly the Home Shore), demonstrates a perfect marriage between fruit and Alaska salmon. Delicious on any cut of salmon, this glaze (enough for 2 pounds of fish) can be used with either grilled or baked fish.
This recipe from Chef V. Morin, who writes, "avocado is an awesome fruit. I like avocado for breakfast it is full of vitamin A. and it can be made into an incredible mousse as well, served with seared shrimp or scallops and your favorite chile. I like Chipotle. Check out one of my favorite recipes for Avocado Mousse. Enjoy !!!"
See more avocado recipes in the article Avocado Madness!
Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish.
These are so easy, it’s almost a non-recipe. Sure, you can complicate matters by making your own dough and cooking bacon from scratch, but for pure instant gratification, this is the way to go. And since we’re celebrating International Bacon Day—a holiday conceived by college students, I believe instant gratification is in keeping with the true spirit of the day.
Scott BeBell, chef and owner of Guppy's On The Beach Seafood Grill & Bar, contributes a recipe representative of his restaurant's style. His menu combines a variety ethnic styles, using the freshest local produce and seafood.
Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.
This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.
By far the most requested barbecued dessert I do is Barbecued Ice Cream. Just the name causes most people to peer at me in wonder and ask, “Do you really barbecue ice cream?” And as you’ll see here, the answer is yes, with a bit of culinary trickery.