The first food I prepared with a salt block was a Szechuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving). Following the manufacturer’s recommendations I placed the dry, room temperature salt block on an unheated grill and turned the grill on to its lowest temperature allowing the salt block to warm (this also removes any moisture that might be on the block). Then I slowly increased the grill’s temperature until the salt block reached the desired temperature… for me the process took about 45 minutes until the block reached 550 degrees F. The key is to slowly increase the temperature, otherwise the block may shatter.
Once the block is at the desired temperature, add the food and cook until done. For the shrimp and scallops, it only took about two or three minutes per side until they were done.
In Albuquerque, N.M. there is a small chain of locally owned fast-food restaurants called Bob's Burgers. Although Bob's is best known for the Ranchero Burger, which comes on a soft bun, smothered in super hot chile, the taco burger's queso topping is absolutely irresistible. This version will get you close, but not quite all the way to the real thing - and also probably halfway to a heart attack.
In addition to tacos, this simple sauce goes well with a variety of foods such as eggs and hamburgers. Before serving, try adding spices such as oregano, cinnamon, ground cloves, or cumin. For a hotter sauce, substitute jalapeños for the green chile.
Tamales can be filled with almost anything from meat or poultry to fruits and nuts. To create variations on this traditional recipe, simply replace the pork with the ingredients of choice. Tamales are traditionally served covered with red or green chile sauce–but use both for red and green "Christmas" tamales.
Tandoori chicken, a famous Indian dish, is also one of the tastiest. The word tandoori refers to any food cooked in a tandoor, which is a giant, unglazed clay oven. The chicken in this recipe is marinated twice, first with the lemon juice, then with the yogurt mixture. You can approximate a tandoor by using a charcoal grill or gas broiler, but the food won’t achieve the exact flavor. The taste is hard to duplicate since the tandoor reaches such high temperatures, up to 800 degrees F, but even if the chicken is not strictly traditional, it’s still flavorful. Those who are watching their fat intake, will like cooking chicken in the tandoori-style, since the skin is removed from the chicken before it is cooked. And, by using a low fat yogurt in the marinade, the fat is reduced even further. This chicken is traditionally served with cooling mint chutney. Note: This recipe requires advance
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.