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Meal/Course - Main Course

Blackened Red Snapper

Chef Paul Prudhomme made blackened fish popular. Although very tasty, trying to prepare this dish in a home kitchen can set off smoke alarms within a two-mile radius. It is much easier to do on the backyard grill, where only your immediate neighbors will think your house is on fire. A number of fish fillets work well in this recipe, including redfish, sea bass, or grouper.

Blue Corn Vegetable Tamales

Blue Corn, native to the Southwest, gives these tamales a distinctive, nutty taste. Make them smaller than an entree tamale and serve as a side dish in place of a vegetable. This recipe is taken from Just North of the Border, by Dave DeWitt and Nancy Gerlach. Prima Publishing, 1992.

Bock-battered Quail with Cider Adobo

Grady Spears has three restaurants and has just published his cookbook A Cowboy in the Kitchen. Here he offers an unusual quail dish, for which you can prepare the Cider Adobo in advance.

Brazilian Habanero Basting Sauce for Pork Chops

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 Shrimp Empadinhas

Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.

Brazilian Steaks With Jalapeño-Lime Salsa

Brazilian Steaks

With Jalapeño-Lime Salsa

Total time: about 22 minutes

Brazilian-Style Rice

Brazilian rice is one of the staples of a Brazilian dinner and the holidays are no different. Brazilians most often make use of long grain rice, and the shelled pumpkin seeds give it the holiday zest that it needs while the kale (as well as the rice) is sautéed in garlic to add a touch of flavor. A touch of hot sauce adds zest to this side dish.

Breakfast Pizza

Pizza for breakfast-why not? After all, Italians love cold pizza with hot cappuccino for breakfast. But rather than cold pepperoni, I&rquo;m proposing a hearty and hot breakfast pie. Use frozen prepared dough and hash browns for easy, quick assembly.

Breast of Wild Goose with Lingonberry Sauce

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.