Look for veal with a fine grain and creamy pink color, any fat covering should be milky white.
The heat factor in these stuffed rocoto peppers can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes.
Nothing beats snacking on chips dipped in chile con queso while drinking a Negra Modelo and watching TV. Here is a slightly different take on the dip, one that avoids American or processed cheese.
No matter how you spell it—shisk kabob or sis kebabi—this robust specialty features skewered chunks of meat and onions marinated in oil and spices and then grilled over an open flame.
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.
Here is the classic, Japanese-influenced Hawaiian pork. The Japanese brought teriyaki to Hawaii when they came to work in the pineapple fields, but it was Hawaiian cooks who added ginger and garlic and created a marinade from the glazing liquid.
When it comes to grilling, there are very few dishes that can compete with classic chicken kabobs.
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