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    • Recipes
      • BBQ, Grilling
        & Smoking
        • Burgers,
          Sandwiches
          & Dogs
        • Beef
        • Chicken
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Recipes Chile Peppers Spicy Main Dishes

Category Archive

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Lamb Fesenjan – Lamb with Pomegranate Walnut Sauce

In Spicy Main Dishes by Mark Masker01/04/2022Leave a Comment

This Lamb Fesenjan recipe is courtesy of Saad Fayed and we ran it in this article over at Fiery Foods and Barbecue Central. Pomegranate syrup (also known as pomegranate molasses) can be purchased online from The Spice House.

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Crab Callaloo Recipe

In Spicy Main Dishes by Mark Masker12/28/2021Leave a Comment

This crab callaloo variation features crabmeat, a common and tasty addition, and it is often served after the road marches.

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Tiger Prawns with Red Chile

In Spicy Main Dishes by Dave DeWitt12/15/2021Leave a Comment

It’s up to you to decide how hot you want these prawns, but we’ll give our recommendation for hot ones. Chile powder can be substituted for the fresh ones.

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Southwestern Buche de Noel

In Holiday & Seasonal, Spicy Main Dishes by Mark Masker12/02/2021Leave a Comment

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.

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Carnitas Calientes

In Spicy Main Dishes by Dave DeWitt11/08/2021Leave a Comment

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.

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Red Chicken Chilli with Chocolate | Byron Bay Chilli Co

In Spicy Main Dishes by Mark Masker11/05/2021Leave a Comment

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.

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Chicken, Andouille, and Tasso Habanero Gumbo

In Spicy Main Dishes by Dave DeWitt10/29/2021Leave a Comment

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.

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