Byron Bay Chilli Co’s red chicken chile not only brings the heat, it also has a bit of chocolate in the flavor to boot. Moreover, this chilli can be made several days in advance.
Andouille (On-do-ee) is a sausage very popular in Louisiana. The lean pork is not ground but cubed. Garlic, onion, herbs and spices are then added and it is stuffed into a larger-diameter casing than most sausages.
We’ve long been fans of the sweet love between peppers and mango. Now Byron Bay Chilli Co makes it a threesome with the addition of coconut into the mix.
In Hawaiian, huli-huli means to turn over and over. This version of the roadside favorite uses a homemade huli-style sauce instead of the patented commercial version.
These spicy chicken breasts are filled with cheese and chillis, then rolled in spicy crumbs and baked.
Is there a Chinese restaurant anywhere in North America that doesn’t serve orange chicken with dried peppers? No, I didn’t think so. What varies among those eateries is the quality of the stuff.
This Cajun style roast chicken is an elegant presentation but easy to prepare even in the dead of winter.