Byron Bay Chilli Co hits us with great seafood recipes on the regular. We love sharing ’em with you, especially with spring kicking off for 2021.
Mole-Rubbed Elk Roast
You can cook elk roasts quick and dry, like a beef tenderloin, or slow and moist, like a brisket. This recipe uses the slow and moist method with a spice rub that includes all the flavors of a Mexican Mole.
Warm Southwestern Potato Salad
If ever there were a macho potato salad, this is it! Grilled cactus and chopped jicima add an unexpected twist to this warm, spicy red potato salad.
Louisiana Barbecue Sauce
This is my version of a recipe that originally appeared in Mary Land’s Louisiana Cookery (1954). I have spiced it up a bit. Okay, more than a bit, and added a few other spices.
Greek-Style Braised Lamb Shanks
Lamb shanks are comfort food… succulent lamb with rich, vegetable-laden, savory gravy. Shanks are much less expensive than chops or roasts, so they are a good value.
Caribbean ‘Crayfish’ with Tasty’s Wet Rub
I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don’t ask me their scientific name.
Spicy Roasted Nuts
Chopped finely, these nuts can be mixed with stuffing for roasted poultry as well. The nuts will keep for 2 to 3 weeks, refrigerated.
