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Meal/Course - Appetizer/Hors d'oeuvre
Nothing beats snacking on chips dipped in chile con queso while drinking a Negra Modelo and watching football. Here is a slightly different take on the dip, one that avoids American or processed cheese.
These are very popular appetizers New Mexico and are served at just about every holiday party. A number of fillings can be used, but green chile cream cheese is by far the most favored. This is an all-purpose filling that goes well on crackers, as a dip with chips or vegetable crudities, as well as on tortillas. For those watching their fat intake, substitute light cream cheese or Neufchatel cheese. It is important to tightly roll and refrigerate the rolls or they won’t stay together after they are sliced..
This is an extremely versatile dish that can be done ahead of time and thrown back on the grill as it is heating up, and it can be served either warm or cold. To take a short cut with the aioli, we have used a prepared mayonnaise as the base.
These artichokes are so easy to prepare and are a great accompaniment to any barbecue of grilled meat, poultry, or fish.
Friday, 18 June, 2010

Description

Grilled Asparagus and Squash

Total Time: about 20 minutes

These wings are a tasty alternative to deep-frying the chicken. They’re great as an appetizer for a summer barbecue. Put them on the grill before guests arrive so that their great aroma greet them as they walk through the door.

This recipe and others can be found in the book excerpt

Barbecue Inferno,

by Dave DeWitt and Nancy Gerlach
Oh no, not a grilled tamale! But it works–if you can keep the corn husks from burning. And for that, be armed with a spray bottle filled with water. These tamales can be served as an entree or as a side dish. You can tie the tamales together with string or with a thin strip of corn husk. Serve with Mexican rice, squash with tomatoes and green chile, and flan for dessert.
Ostrich is a very lean meat that comes from the leg, thigh and back of the bird and is cooked similar to beef. It should be cooked rare (145°F) to medium (155°F) otherwise it will become dry. This is also an entrée-size serving but could easily be served as an appetizer by placing the arugula atop the baguette slices and topping with ostrich slices and Bellycheer® Wow Chow. (Ostrich, and other non-traditional meat, is available from ExoticMeats.com.)
Remember this rule: the firmer the banana, the better it grills. Ripe bananas turn to mush, fall through the grill and embarrass the cook. You can start this dessert while eating the entree, and it will be ready when you are. You can also use aluminum foil over the grill rather than the aluminum pan, if you wish.
 

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