One of the many delights of spending the Christmas-New Year holidays in Paris (France, not Texas) is sampling the seasonal specialties in the bakeries, pastry shops, and delicatessens.
Carnitas are “little pieces of meat,” usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or a taco.
Byron Bay Chilli Co’s red chicken chile not only brings the heat, it also has a bit of chocolate in the flavor to boot. Moreover, this chilli can be made several days in advance.
Jamaican jerk seasoning has spread throughout the Caribbean and is not just limited to Jamaica, obviously. This one not only works very well with pork or chicken, it’s also tasty on grilled fish.
Andouille (On-do-ee) is a sausage very popular in Louisiana. The lean pork is not ground but cubed. Garlic, onion, herbs and spices are then added and it is stuffed into a larger-diameter casing than most sausages.
These Gumbo Nachos are full of incredible flavor thanks to the combinations of the Holy Trinity (sausage, shrimp, crawfish), Tony Chachere’s Creole seasoning and lots of cheese
This Greek pizza comes to us by way of Byron Bay Chilli Co. It’s a very tasty (and spicy) alternative to your classic Italian version.