Why wouldn’t the cooks of the prehistoric, ash-covered village of Cerén in El Salvador have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce …
This sauce does wonders for any roasted meat, including beef, pork, lamb, elk, and venison. It is also terrific on roasted chicken or turkey.
Nothing tastes better on a hot day than a good Jamaican rum punch.
Cooking with superhots is no joke and our story on how to cook with superhot peppers has some great guidelines for doing so.
Look for veal with a fine grain and creamy pink color, any fat covering should be milky white.
Here’s a fruit-dominated mousse if there was one. Also dominating is the soft burn of the chile powder as it’s blended into the whipped cream. This recipe is extremely simple to make.
As with any cooking style worth its salt (or BBQ rub, as it were), changes are inevitable if that style is to survive and grow and maintain its popularity.