Meal/Course - Lunch
Buddy Foster: This recipe is Buddy’s own creation, and he says it came about over 40 years of cooking. The herb mixture gives the chicken a very zesty, fresh flavor, and this is an especially tasty roasted chicken recipe for the spring and summer months, when fresh herbs are plentiful. You can use a whole chicken or pieces. Remember that pieces will cook faster than a whole, so adjust your times accordingly. Buddy’s friend Alan augmented this recipe by throwing one jalapeño into the blender while he was making the sauce, and he cooked the chicken “beer-can” style. Buddy suggests cooking extra; the leftovers are great!
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
Shish kebabs made from both ground and cubed meats, usually lamb, continue to be popular throughout the Middle East. This recipe is based on kebabs from southern Turkey where chiles are more widely used. Serve with a rice pilaf or in a pita bread pocket for a middle-eastern sandwich. Using a flat skewers rather that round to mold the meat onto will make cooking a whole lot easier.
Here’s a lamb recipe from Aussie Chris Roylance. This delicious lamb is a little out of the ordinary with hints of Indian cuisine.
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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