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Posts by “Mark Masker”
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Thai Red Curry Paste

In Asian by Mark Masker02/03/2019Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries.”

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Costras

In Spicy Side Dishes by Mark Masker01/28/2019Leave a Comment

Think of this as a tortilla made of grilled cheese, that can be filled with all kinds of meats or vegetables.

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Recado Negro

In Hot Sauces by Mark Masker01/25/2019Leave a Comment

This condiment can be used for a stew of poultry or pork meat.

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Chiles Toreados

In Spicy Side Dishes by Mark Masker01/25/2019Leave a Comment

Most restaurants in Mexico will offer free of charge at your request Chiles Toreados, which are serranos sofritos (sautéed in vegetable oil until dark)

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Tunisian Five Spice Powder

In Spicy Side Dishes by Mark Masker01/22/2019Leave a Comment

While Tunisian Five Spice Powder sounds like something the DEA looks for in your luggage at the airport, it’s really a simple blend of curry spices from North Africa.

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First Road Grub Throwdown Launches in 2019 at Sturgis Buffalo Chip

In News by Mark Masker01/21/2019Leave a Comment

Ray “Dr BBQ” Lampe to emcee Road Grub Throwdown series of motorsports food shows and competitions

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Pomegranate Chicken

In Spicy Main Dishes by Mark Masker01/18/2019Leave a Comment

Spicy pomegranate chicken has been done in more ways than a bad sitcom or a Hallmark movie. It’s just a great basis for experimentation.

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