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).
This summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it.
Leg of lamb is a classic holiday meal but with the availability of lamb year-round it is becoming more and more common on the dinner table.
My oldest daughter lives in southern New Hampshire and volunteers with her husband at one of the area ski resorts. This is one of her favorite winter recipes when coming home from the slopes on a cold winter night.
In my neverending quest for uses for fruit-based hot sauces that don’t involve mixing them up with cream cheese, barbecue sauce seems like a good choice. If you were at our show earlier this year, you probably saw all of the fruit-based fiery jams, jellies, and hot sauces that are gaining popularity right now. This blackberry barbecue sauce would be perfect for one of those things; just use a raspberry, blueberry or other berry-based concoction for the hot sauce element.
Dr. BBQ has long been a contributor to Fiery Foods & BBQ Central. Not only has he given us tons of barbecue and grilling recipes over the years, he’s also given us his share of drinks, like this spicy cranberry cocktail.