For this recipe, thin strips of jalapeño chiles are inserted into the shrimp and the shrimp are marinated in a zesty marinade to add a little sweet heat. After marinating, the shrimp are wrapped in prosciutto (you could use bacon) and grilled.
Burning Sensation: Crab Cakes With An Attitude
Crab cakes – a variation on New England’s fish cakes made with cod or pollock – are popular along the coast of the Mid-Atlantic States, the Gulf Coast, the Pacific Northwest and Northern California, where the crabbing industry flourishes. Along the East Coast, blue crab is traditional while on the left coast Dungeness crab is commonly used. (A lot of crab is now imported from the Far East and Venezuela. Try to find local crab whenever possible. True Maryland crab will be labeled with MD and three digits to identify the harvester.)
Summer Firepit Grilling
Can you cook on a fire pit? Sure you can. It doesn’t make any difference if it’s propane-fired or a traditional wood burning pit… cooking is cooking. And you can do a lot more than S’mores, hot dogs and hamburgers.
Chile Lime Shrimp and Baja Gazpacho
Traditionally Independence Day is one of the busiest days for backyard cooking. Burgers, hot dogs, steaks and more are on grills throughout the country. For my July 4th get-together this year I’m creating a refreshing, somewhat spicy, and very flavorful appetizer to serve my guests: Chile Lime Garlic Shrimp with Baja Gazpacho.
Colorado Heat: The Story of Schultz’s Gourmet
It’s hard to overstate how good the National Fiery Foods & BBQ Show is for showcasing hot sauce makers who’ve made the leap from amateur to professional. Take Schultz’s Gourmet for example…they know that shows like this one have been key to their success.