Created by Bruce Hiebert, owner of eastern Washington’s Patit Creek Restaurant, this mild, celery-based sauce fits Alaska salmon perfectly.
This oyster ceviche dish gets its heat from habanero chiles and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters.
I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster.
Grilled oysters offer up a flavorful alternative to the raw version. In this recipe, Mike Stines serves them up with an excellent mignonette sauce.
Okay, okay, we borrowed a Texas technique for beef brisket and changed the rub to reflect our chilehead tastes.
Lamb: the other red meat. We love it and Byron Bay Chilli Co has a great recipe for barbecue leg of lamb with a mustard crust. In fact, you’re reading about it right now.
“Banger” is a British and Irish colloquialism for sausage. Most bangers are pretty mild in flavor but this recipe adds some heat to the sausages with the addition of cayenne and crushed red pepper flakes.