This is a fun trout recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
This is a dry cure that can be used on about five pounds of pork belly for bacon or fish such as salmon. This cure will keep, covered, for several months.
We loved the way Yucatecans served seafood cocktails like this shrimp one in tall parfait glasses with a thin sauce that was more like a juice.
If ever there were such a thing as a “Grilled Shrimp Mexican-Style Pizza,” this would be it. This can be served whole or cut into wedges as an appetizer.
This Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible.
The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time.
Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture. Grilled Tuna with Red Chile, Allspice, …