The salsa recipe is courtesy of the National Watermelon Promotion Board and the Walla Walla Sweet Onion Marketing Committee. It is a refreshing change from more traditional salsas, and since it is low in calories and contains virtually no fat, it's a perfect example of the healthy trend in fresh salsas.
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
This recipe is considered to be the basic one for beans that will be added to chili when it's served--assuming, of course, that you are a "with beans" aficionado. There is a great debate about whether or not to soak the beans overnight. The only simple answer is that if the beans are soaked overnight, they will take about half as long to cook the next day.
Empanada is a stuffed bread or pastry made by folding a dough or bread patty around the stuffing. In Spain, empanadas are usually large and circular in size and are cut into smaller portions for consumption, whereas in South America empanadas are normally small and semi-circular.
"Chop" is an Afican Slang word for food or meal, and this recipe fits that term because it is a big meal! It contains some of the most basic ingredients of West Africa with garnishes similar to curry dishes--another food influence in Africa. In West Africa, the beef would probably be substituted with wild game, buffalo, antelope, etc. Use your imagination here in North America--elk, venison, antelope, or lamb. Serve the huge pot of stew and incredible condiments buffet style.
Chimichurri is a piquant herbed sauce that is often served in Argentina and other Latin American countries as an accompaniment to grilled meats. In this recipe, the tenderloin is marinaded in half of the sauce prior to grilling. The other half of the sauce is reserved to use as a dipping sauce. Chimichurri is also terrific served with chicken, lamb, and fish.
These spicy kebabs can be found on the island of St. Croix, as well as many other islands, where fruits abound. Because of the abundance of tropical fruits, the combination of meat and fruit is not that unusual, especially with the addition of a Caribbean habanero hot sauce or the peppers themselves. Serve the kebabs with a rice dish and a cool-down salad. Note: This recipe requires advance preparation. From the article Mango Madness!
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
This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. This one's for my Dad. Martinis will never go out of style. And regardless whether you prefer gin or vodka as the liquor of choice, it's difficult to just drink one.
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.