Similar to, yet different from the “pozole” served in Mexico, this popular dish is served as a soup, a main course, or a vegetable side dish…
Our Devil Curry recipe from the Fiery Foods & Barbecue Central article Spicy Singapore.
Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.
This is Dave DeWitt’s recipe for a traditional Mexican sausage that’s often served with huevos rancheros for breakfast. Unlike other sausages, it is not usually stuffed into casings but served crumbled or formed into patties. (There are two varieties of chorizo: this Mexican version that is made with fresh pork, and Spanish chorizo, made with smoked pork.) This recipe requires advance preparation.
I don’t so much eat All Spice Cafe’s Caribbean Sauce as mainline it like pepper heroin. It’s really tasty to me. Cayenne pepper, nutmeg, allspice, and cinnamon are the major players in it but you’ll also pick up a bit of turbinado sugar and black pepper when it hits your taste buds.
Pumpkin barbecue sauce. Hit your tailgater buddies or the costumed drunks at your next Halloween party with that idea and see what they think.
This recipe is a classic in German BBQ forums (I believe credit may go to Thorsten in Wesel). It goes like this: Brushed with olive oil, thinly sliced zucchini strips are softened on the grill.