Grilled oysters offer up a flavorful alternative to the raw version. In this recipe, Mike Stines serves them up with an excellent mignonette sauce.
In Hawaiian, huli-huli means to turn over and over. This version of the roadside favorite uses a homemade huli-style sauce instead of the patented commercial version.
It’s best to make this sauce a day or two ahead to allow the flavors to blend…
I don’t own a paella pan but recently discovered an alternative… the Lodge pre-seasoned 15-inch seasoned steel skillet. It can be used on induction, ceramic, electric and gas cooktops, in the oven, on the grill, or even over a campfire or fire pit.
Earlier this week, we ran Mike Stines’s feature Lamb: It’s Not Just for Easter Anymore over at the Super Site. The Vindaloo recipe packs a .50 caliber heat wave so we’re excerpting it here. Enjoy!
Almost as close as you can get to authentic Chinese food in North America! This recipe combines marinated pork shoulder, ginger, garlic, hot chiles, fermented bean sauce, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
For this spin on traditional fish and chips I added a bit of cayenne and chipotle to give the fish and chips a layer of sweet heat. The fried fish would also make great fish tacos.