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Cooking Method - Grill

This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.

Brazilian Steaks

With Jalapeño-Lime Salsa

Total time: about 22 minutes

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Another example of how easy chile cheese is to use is this spin on traditional grilled cheese 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.
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This recipe is from my new cookbook, Cilantro Secrets, published in June, 2006 by Rio Nuevo. For this version, I've added some jalapeno for an extra kick. Buffalo meat is very lean, and it benefits from the rich flavor of this pumpkin seed (pepita) pesto. You can use any leftover pesto on black beans or nachos, or tossed with pasta. And yes, you can use store-bought pesto if you must.

Created by Bruce Hiebert, owner of eastern Washington’s Patit Creek Restaurant, this mild, celery-based sauce fits Alaska salmon perfectly. It is famous in Cordova, Alaska where it was used by the Copper River

Fishermen’s Co-op at its annual barbecue. A long simmer time gives the sauce its melting flavor and smooth consistency, so start it about two hours before you are ready to grill.

Fish tacos are almost always good, but with our sweet chilli sauces they shine. You can use either Byron Bay Chilli Co. Fiery Coconut Chilli Sauce or Byron Bay Chilli Co. Spicy Sweet Chilli Sauce.
When the aroma of this dish rises up from the cooking fire, it tantalizes the nostrils. For the best results, use a mortar and pestle to combine the ingredients but if you lack such simple tools, use a blender. We thank our friend Richard Sterling for this Cambodian recipe, gathered on one of his extensive Southeast Asian trips.
These butterflied, basted and grilled prawns are a sizzling sensation from South Africa.  Serve with rice and a Green Mango Salad, and make sure there are plenty of lime wedges.

I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don’t ask me their scientific name. Substitute large lobster tails for them if they don’t live in your neighborhood. The wet rub or marinate is from Dale Carty at Tasty’s and it’s quite unique. The yield is about 1 cup.

 

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