Chile - Cayenne
After a brisket has been smoked, it is basted in this sauce for a couple of hours before being sliced and served. Some cooks, however, slather the sauce on during the smoking.
Brisket rubs vary from cook to cook with each having their special blend. This is a basic recipe that can be adapted by adding or eliminating ingredients.
Liberally apply this rub to brisket a few hours before putting the meat in the smoker.
'This rub works well on fish and is especially good on shrimp. Sprinkle it on the seafood and allow it to marinate at room temperature for about an hour. This rub is also good on chicken before it’s grilled.'
Dr. J. Michael Queen swears by this remedy's astringent, mucous-reducing and general stimulating qualities. Use this regularly as a tonic for general health, or specifically to treat cold symptoms.
This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included. This dish is very quick to make—about 15 minutes. Serve it with or over the Lime Rice recipe included here, or with your favorite version of saffron rice.
This recipe, developed at Yale, has haad much success but is currently not FDA approved.
This recipe and others can be found in the following article:
by Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
Okra is frequently used in African stews as a thickening agent, and it was African slaves who brought okra to the New World.
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