No chili fan in their right mind is going to think of what I served up at the 2019 Bartels H-D Chili Cook-Off as a legit chili. That’s fine. I make variants like this for the folks in their wrong mind, like myself.
The Steakburger Experiment
If you want to make a great hamburger, you’ve got to respect the medium, just like with making a painting or even riding a motorcycle. Fail to do so and it could bite you in the rump roast.
Grilled Spring Lamb Chops with Kentucky Rub and Balsamic Reduction
I’m using a rub popular in Kentucky, where they barbecue the lamb.
Black Garlic Banzai Burger
I’ve always loved teriyaki burgers like the Banzai Burger at Red Robin. Their take is a little watered down compared to this version, which uses CaJohn’s Black Garlic Sauce, nanami togarashi seasoning, and Hawaiian sea salt and King’s Hawaiian burger buns to really stand out. Note that the slaw requires advance preparation.
Yelemecam Sadam (Lime Rice)
This is a popular Southern Indian recipe that is either served as a side dish to curries or on its own with mango pickle or chutney.
Moko Jumbie Papaya Pepper Sauce
Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard.
Strawberries with Tex-Mex Tequila and Black Pepper
Strawberries are a healthy snack with a great deal of vitamin C. They’re also a very spring- and summer-oriented food to chow down on. Here’s one spicy way to enjoy them by the grill.
