Difficulty - Moderate
These bean balls from West Africa can be consumed hot or cold, as a snack or as a side dish. Some West Africans eat them with Nigerian Fried Red Pepper Sauce for breakfast! Others spinkle the balls while hot with additional red pepper or press crushed red chile pods into them.
I like to use blue corn in this recipe because of its nutty taste. But if you don’t have blue corn available, substitute yellow cornmeal. They will still be just as good. Another tasty variation is to add crumbled bacon to the mix. Normally I use 4 chopped jalapenos but I substituted the jalapeno pulp for this experiment. Serve these in place of cornbread with barbecues, picnics, or even as a breakfast muffin.
The eggplant is browned before being cooked in a spicy tomato and onion sauce, then served with garlicky yogurt. It is simply delicious served with flat bread.
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.
With Jalapeño-Lime Salsa
Total time: about 22 minutes
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.
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.
Use a very sharp boning knife and remove the T-shaped bone from the pork shoulder and any extraneous fat (or ask your butcher to do it for you). For this shoulder the trim weight came to about three pounds. Butterfly the shoulder to a three-inch thickness. Apply the cure on all the surfaces of the butterflied pork using 4 1/4 teaspoons per pound of trimmed meat.
An elegant presentation but easy to prepare even in the dead of winter…A perfectly roasted chicken, tender and juicy, with crispy skin makes a wonderful Sunday dinner when accompanied with roasted garlic mashed potatoes and a green vegetable or tossed salad.
Unlike bacon that comes from the pork belly, Canadian bacon (also called back bacon or Irish bacon) is made with trimmed pork loins or tenderloins. It is traditionally wet-cured by injecting the meat with a curing solution. In England this bacon includes the fat portion of the loin. Read more about making bacon in Mike Stines' article here.
Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.