Difficulty - Moderate
There are many versions of this dish, which has its origins in the Middle East. Increase the cayenne amount to ½ teaspoon for a more fiery dish. Fresh pomegranate juice gives the sauce a rich, fruity flavor.
This recipe appeared in the article "Mike's Carolina-style Pulled Pork in Mustard" on the Burn! Blog. Read the entire story here.
Serve with Ketchup-vinegar Barbecue Sauce, recipe here.
Plantains, those banana relatives that are eaten as a vegtable, are cultivated in many African countries. This melange of sweet and hot platains make a delicious crunchy appetizer. Serve it wit Ugandan Groundnut Sauce.
Here is an unusual sauce that is almost a stew. In Puerto Rico, some
cooks depend on only the bell peppers for Capsicum flavor; others add
some rocotillo chiles, as I do if I can find them. Otherwise, I use a
fourth the amount of habaneros. Serve this sauce over a rice or black
This recipe takes a lot of time but the end result is well worth it. Pork shoulder roasts go on sale at the supermarket all the time, so you get maximum bang for your buck. I cold smoke the pork while the beans are soaking and cooking.
The origins of this sauce are obscured in legend and lore. In Italian,
salsa puttanesca literally means "harlot's sauce" and was thought to be
a favorite meal of prostitutes because it was nourishing--and quick to
make. Another source implies that it was a favorite sauce of married
ladies who were having an affair; they would come home late and make
this rich sauce which smelled as though it had been cooking all day. It
can be served over your favorite pasta; or, spread it on Italian bread,
top with parmesan cheese, and broil it for a hearty sandwich.
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.
This cake was made at the Pace Salsa Chef's Challenge at the 2012 Fiery Foods and BBQ Show. Recipe courtesy of chef Kaitlin Armstrong.
First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy. When served, the scallops should look like they have been dusted with confetti, so when making the salsa, be sure to finely dice all of the vegetables.
Connecticut barbequer and KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford’s WSFT-TV and with his friends at KCBS for this book. Chef Paul has tweaked it a bit and suggested other products in case you can’t find the ones in the recipe in your area. If you can’t get Luzianne Cajun Spice, you could mix 1 teaspoon salt, ½ teaspoon cayenne, ½ teaspoon black pepper, and 1 ½ teaspoons fresh thyme (or ½ teaspoon dried).