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Meal/Course - Side Dish
Here is an unusal-- and spicy-- salad from Madagascar.

Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!

Flynt Payne, Executive Chef at the Inn of the Anasazi in Santa Fe, New Mexico, offers a unique side dish recipe which combines unusual flavors with fabulous results. The vinaigrette can be made in advance.
You should make small batches of the dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won't last that long anyway. Using Champagne vinegar adds zest without the harshness associated with other types of vinegars. You can also serve the dressing over cooked chilled vegetables, such as freshly cooked asparagus or artichokes.
These artichokes are so easy to prepare and are a great accompaniment to any barbecue of grilled meat, poultry, or fish.

A simple marinade and quick grilling on a salt block makes for a fast and tasty side dish that pairs well with any entrée. Note: This recipe requires advance preparation. Read the entire article on salt block cooking by Mike Stines here.

 

Asparagus and Peppers on a Salt Block


Friday, 18 June, 2010

Description

Grilled Asparagus and Squash

Total Time: about 20 minutes

Nitir kebe is Ethiopian spiced butter that is an ingredient in many that country’s dishes. It certainly gives an exotic twist to a summertime favorite in the U.S.A. Be sure to buy ears with some of the stalk attached for a great handle. The spiced butter freezes easily.

This recipe and others can be found in the book excerpt

Barbecue Inferno,

by Dave DeWitt and Nancy Gerlach

Double this recipe if you're serving four people.

 

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