This approach to chiles rellenos utilizes another wonderful New World food—corn.
Cajun Rub
Here’s a concentrated rub that has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
Smoked Gouda and Mushroom Burgers
This smoked burger with gouda and mushroom guinea pigged for our Mesquite Gourmet review of The SmokeStack. It would be fine without it but the hint of smokiness added a welcome layer to the flavor profile.
Sichuan Citrus Shrimp and Scallops
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving).
Teriyaki Buffalo Rib-eyes
This teriyaki buffalo rib-eye recipe came to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America.”
Goan Pork Vindaloo
Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called vindaloo.
Pork Verde Enchiladas
Pork verde enchiladas were a huge hit when I made them this week. I’m sure they’ll be a huge hit when I make them next month, too.
