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Meal/Course - Dinner
This recipe is from Fofo Voltaire of Caribbean Temptation, Inc.
Roasted coffee beans can be just as intense and flavor packed as the fresh spices I use in barbecue rubs, like cumin and peppercorns. Ground with a whole pack of spices, coffee adds richness and a toasty bitterness to this rub, my new favorite for beef and lamb. And roasted coffee and smoky chipotle together have as much jolt as a double espresso.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

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Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.
Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try and it will be Mardi Gras in your mouth.
Crazy Cajun Charley Addison shares a recipe for meatloaf that is not anything like Mom’s! This meatloaf has a Cajun twist and is delicious. This dish can be made ahead and is even better reheated or sliced for sandwiches.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:

 

Flypaper & Foie Gras
A Tale of Two Barbecue Restaurants 

 

By Rick Browne, PH.B. 

  

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My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Chicken, a very refined version of this classic dish. Serve accompanied by egg noodles, plain rice, or boiled potatoes. In Hungary, this dish is traditionally served with small egg dumplings called galuska.

The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time. This recipe takes a fair amount of time, but most of that is spent waiting rather than working. The selection of sauces served is up to the cook, so feel free to experiment. A horseradish sauce will work also. The salmon can also be served on bagels, as pictured here. Note: This recipe requires advance preparation.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

 

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