This traditional butter shortbread has a bit of Red Chile Rub added, giving these cookies a sublte hint of heat. Scoring the dough into wedges before it is baked makes it very easy to break into individual cookies. Once cooled, gently break the cookies along the lines. This dough may also be rolled out and cut with a cookie cutter, if you prefer.
Equipment: Plate Setter, 9-inch round cake pan Set the EGG for indirect cooking with the Plate Setter, legs down. Preheat the EGG to 300 degrees F.
First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy. When served, the scallops should look like they have been dusted with confetti, so when making the salsa, be sure to finely dice all of the vegetables.
For years I've been trying to duplicate the homefries served since the early 1960s at Monroe's Restaurant in Albuquerque. This version is the closest I've come to it. Don't let the bacon fat or lard worry you—this is a very special exception to all the rules and you don't need that much of it. Serve topped with New Mexico Red Chile Sauce.
Gombo means okra in West Africa, and that vegetable is the primary thickening agent of this simple sauce from Ghana. The sauce can be served like a soup or poured over potatoes, plantains, or other starchy tubers.
This recipe was originally demonstrated on a Disc-It outdoor grill (think of a propane-powered wok on steroids), but you can grill these burgers as well. Read more about the Disc-It and burgers in Mark Masker's article here.
This sauce, similar to that served at the worldrenowned Antoine's restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery. It is wonderful when served over chicken, shrimp, or rice dishes.