Hot and spicy peanut sauce is a standard condiment in Indonesia. This sauce is not only used with satays but as a basis for unusual curries and as a dipping sauce.
Almost any excuse to grill with beer is a good excuse and these grilled pork chops with a ginger kick are no exception.
Hot nuts are quite the rage these days, with commercial brands of hot and spicy pistachios, pecans, and peanuts now available. I add my two cent’s worth with this recipe for walnuts.
Heaven forbid you should have leftover chicken in need of a good home. If so, the chili pot is nice and warm.
Wacky Wok, my favorite Chinese place in West LA, makes a great spicy orange chicken. This homemade version from Fiery Foods and Barbecue Central, though, is far better.
We go from Star Wars Day to Cinqo de Mayo tomorrow. There are tons of recipes for all kinds of traditional Mexican cuisine both here and at Central. If different is what you’re after, though, how about this killer Tequila Porterhouse Steak? It’s from Rick Browne’s terrific book, The Ultimate Guide to Grilling.
Lemon grass makes a nice houseplant and a continuous supplier of lemony stalks–simply root a stalk in water and then plant it in a pot. Put it in partial sun and it will grow and separate. This marinade is excellent with chicken and fish. Warning: the marinade tastes so good your will want to drink it. Go ahead, call it lemon grass tea. Use this marinade for poultry, fish, or pork, or as a dressing for a salad. Dave serves it over noodles and calls it a pseudo-curry.
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