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Avocado and Serrano Salsa

In Chile Peppers by Mark MaskerLeave a Comment

I thought I’d never say this, but sometimes, I get tired of guacamole. And yet, I still want avocado. This avocado and serrano salsa is a go-to choice for those rare moments. Avocado and Serrano Salsa Print Recipe Heat Scale: Medium Servings 2 cups Servings 2 cups Avocado and Serrano Salsa Print Recipe Heat Scale: Medium Servings 2 cups Servings …

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Grilled Spicy Lemon Asparagus

In Veggies by Mark MaskerLeave a Comment

Fresh is the only option for this grilled lemon asparagus recipe; take advantage of these spring asparagus months. While it’s delish by itself, this tasty grilled veggie is also an excellent accompaniment to grilled seafood as well.

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Cranberry-Habanero Glazed Pork Tenderloin

In BBQ - Grilling - Smoking, Pork, Recipes, Spicy Main Dishes by Dave DeWittLeave a Comment

Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.

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DIY Chorizo

In BBQ - Grilling - Smoking, Chile Peppers, Pork, Recipes, Spicy Main Dishes by Dave DeWittLeave a Comment

This is Dave DeWitt’s recipe for a traditional Mexican sausage that’s often served with huevos rancheros for breakfast. Unlike other sausages, it is not usually stuffed into casings but served crumbled or formed into patties. (There are two varieties of chorizo: this Mexican version that is made with fresh pork, and Spanish chorizo, made with smoked pork.) This recipe requires advance preparation.