Extra stuffing may be put in a buttered casserole dish and baked, covered, at 350 degrees F. for about 30 minutes.

Island legend holds that the name of this sauce is a corruption of "Limes Ashore!", the phrase called out by British sailors who found limes growing the islands. The limes, originally planted by the Spanish, would save them from scurvy. We presume that the bush peppers would save them from bland food. Add this sauce to seafood chowders.

Note: This recipes requires advance preparation.

First we’ll start off with good old American apple pie. This recipe can be whipped up at the last minute, as can most of these BBQ desserts, and gives you a delicious pie that tastes like Grandma made it. If the crust is charred along the edges, who cares? It’s barbecue, man. Oh yes, my grandma lived in Canada…hence the addition of cheese to the pie. Try it, you’ll love it.

This sauce works particularly well with grilled beef, and it's great on steaks of all kinds.

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

Pomegranates go with green chile too, as demonstrated in this tasty twist on fresh avocado salad. This recipe (and many others) can be found on the "official" pomegranate industry website, www.pomegranates.org, along with the answers to deep existential questions such as "can you eat the seeds?"

Here's a favorite Cape chutney that's served with curries and other South African dishes such as bobotie (curried casserole) and sosaties (kebabs).