 Heat Level - 2
This recipe and others can be found in the following article: Moroccan Taginesby Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations  Here it is, Big Bob Gibson's recipe for his infamous White Barbeque Sauce. This recipe has been published for years on the Internet, but I trust that this one is the real thing. This is the version as published by Mike Mills in the fantastic book, Peace, Love and Barbeque. Enjoy.
This is a special dish prepared for celebrations when guests are expected. If pine nuts aren't available, pistachio can be substituted. The Afghans use lamb tail fat to sauté the onions, but since this is not readily available, I suggest butter.  This sauce works particularly well with grilled beef, and it's great on steaks of all kinds. |
| Sizzling Snacks for Holiday Entertaining by Dave DeWitt |
For hundreds of years squash and corn have been the staples of the Pueblo Indians in northern New Mexico, and in this popular dish, they are combined with chile. The delicate flavor of the corn and squash with the bite of the chile is a combination that can act as a basis for other variations. Use different types of summer squash, add cheese such as cheddar, Monterey jack, or feta, and/or chicken to turn this recipe from a side dish into an entree.
Pomegranates go with green chile too, as demonstrated in this tasty twist on fresh avocado salad. This recipe (and many others) can be found on the "official" pomegranate industry website, www.pomegranates.org, along with the answers to deep existential questions such as "can you eat the seeds?"
