Pork is a preferred meat in China and Southeast Asia, so it is not surprising to find it combined with chiles and traditional Asian seasonings.
We originally ran this recipe as part of Mike Stines’ Sizzling Seafood Part One over at Fiery Foods and Barbecue Central. You’ll get more recipes to try there but if you can’t wait, here’s the ginger sea bass take to get you going.
This oil adds a lot of flavor to any dish and especially Asian fare, but don’t limit its use. It’s also great on a simple salad of mixed greens and bean sprouts.
Great Chinese food can be prepared at home and the results are so much better and less expensive than take-out…
Lately, I’ve been posting a lot of recipes for spicy desserts. Not just because we writers are a lazy lot people who try to get the most out of a subject. Over the last few years we’ve seen more sweet offerings at the National Fiery Foods & Barbecue Show. Seeing a tendency like this at one show would be happenstance, twice coincidence, and three shows, well, that’s an outright movement. The easy route to sweet heat is the strategic application of cayenne or chile pepper to chocolate. While I’m as easy as the next guy, there’s no real art to just adding a chile to an existing dessert recipe and calling it a day. Here are some sources of heat to consider when you start your own adventures in spicy dessert.
Apparently, two dozen gingerbread strippers and a bottle of cheap scotch wasn’t enough to buy Santa’s forgiveness last year. He did not provide the Big Green Egg I’d requested despite my generous bribe. I found plenty of fuel for an Egg in my stocking, though. This year I’m upping the ante. No jolly old elf can resist three different types of Christmas pork waiting on a plate. While I’m at it, I’ll share the recipes as I go along. If it works, maybe you can buy your naughty self into his good graces too. Christmas bacon seems like a good lead-in. Here’s how I’m going about it.