Cooking Method - Sauté
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
Here is the way sauce is made for the famous American Royal cook-off in Kansas City–or at least this is our take on the subject. It is truly a finishing sauce and should not be used as a marinade or a basting sauce. Of course, spread it liberally over ribs just off the grill and serve plenty on the side
Developed by Tara Zuluaga, the Home Shore’s kayak charter chef, this recipe graces Alaska salmon, soba noodles, and sautéed vegetables with a creamy ginger-garlic sauce. Although this version of the recipe calls for grilled salmon, baking the fish also produces excellent results.
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 recipe is courtesy of Saad Fayed. A restaurateur with an avid interest in preparing Middle Eastern cuisine, he has lived and traveled in many Middle Eastern countries, experiencing the flavors and specialties of each region. Saad is currently writing a cookbook that features his family's favorite dishes. Pomegranate syrup (also known as pomegranate molasses) can be purchased online from The Spice House.
Vindaloo, one of many types of curry, originated in the western region of India. It is derived from a Portuguese dish “carne de vinha d'alhos,” pork marinated in wine and garlic. It can be prepared with beef, chicken, lamb or seafood; although not traditional, potatoes sometimes are added. Almost universal on Indian restaurant menus, Vindaloo is one of the hottest curry dishes. Traditionally, it is extremely hot, so adjust the amount of chiles to your tolerance level.
This recipe has three steps: preparing the marinade, making the curry paste, and cooking the curry. The curry paste and marinade may be made one day ahead.
This recipe is from Alex Garcia of the Food Network.
These delicious crab cakes are a wonderful way to use crab meat. The sauce is unusual and adds a dash of flavor. Serve the cakes with a spinach salad, garlic mashed finger potatoes, and fresh asparagus. Note: This recipe requires advance preparation.
This hearty Madagascar recipe is a pate of sorts; a very hot mixture spread over toast or crakers and served as an appetizer. Extremely Hot!
This is Leonelly’s recipe for soy-marinated chiles. She served these made with jalapeños, but said they were best made with guero chiles. Could the use of soy sauce be a further indication of the Japanese influence on the cuisine of the Baja? Note: This recipe requires advance preparation.