Summer means salads and this spicy Southwest potato salad comes to us courtesy of a great story we ran on Central.
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).
Look for veal with a fine grain and creamy pink color, any fat covering should be milky white.
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.
Of course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past. For one, it will have a lot more heat for a cold soup because we’ve replaced the fat with chile juice.
When it comes to grilling, there are very few dishes that can compete with classic chicken kabobs.
These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.