This sauce is an excellent accompaniment to grilled meats, including sausages, as well as cold meats (beef, tongue, pork, ham) and smoked fish (salmon, sprats). You can find this recipe and others in the article Siberian Hot Stuff By Sharon Hudgins
Boneless pork loin is naturally very lean and very easy to overcook, so watch it carefully. The apple stuffing nicely compliments the relatively mild flavor of the pork. Serve with roasted sweet potato wedges, sugar snap peas, and cranberry sauce. Note: This recipe requires some advanced preparation.
This easy sweet-hot glaze, developed by fisherman James Perez (formerly the Home Shore), demonstrates a perfect marriage between fruit and Alaska salmon. Delicious on any cut of salmon, this glaze (enough for 2 pounds of fish) can be used with either grilled or baked fish.
In this land of the pampas and gauchos, beef is king. And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina. This recipe is rather similar to a Puerto Rican picadillo, so substitute pork if you wish.
A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.” Chimichurri is the sauce most commonly served with beef straight from the parrilla, and there are dozens—if not hundreds—of variations of it, and a debate about whether it should contain chiles. You know which side we favor, and our version of chimichurri contains green ají chiles. Since cattle are so large in Argentina, why not use a huge steak? Serve with grilled sweet potato and poblano chile kabobs, and black beans and rice.
No matter how you spell it—shisk kabob or sis kebabi—this robust specialty features skewered chunks of meat and onions marinated in oil and spices and then grilled over an open flame. The technique apparently originated in the Caucasus and then spread southward to Mediterranean countries. The traditional meat has always been leg of lamb, a meat that seems to be permitted by most major religions. To make a perfect kabob, remove any tough membrane from the meat, cut meat across the grain—and don’t forget that the meat must be marinated before grilling. Serve with a salad of tossed greens, ripe olives, and feta cheese and for dessert, baklava and Turkish coffee.
To get South American style beef ribs have the butcher cut through the bone and produce strips of ribs. So you’ll have a long strip of: meat, then a piece of bone, then meat, then bone, and so on and so forth. There’s no marinade except olive oil, a few spices, and salt and pepper—this is because you're meant to serve your meat with Chimmichurri sauce.
Island legend holds that the name of this sauce is a corruption of "Limes Ashore!", the phrase called out by British sailors who found limes growing the islands. The limes, originally planted by the Spanish, would save them from scurvy. We presume that the bush peppers would save them from bland food. Add this sauce to seafood chowders.
Island legend holds that the name of this sauce is a corruption of “Limes Ashore!”, the phrase called out by British sailors who found limes growing on the Virgin Islands. The limes, originally planted by the Spanish, would save them from scurvy. I guess that the bird peppers would save them from bland food. Add this sauce to seafood chowders or grilled fish. Note: This recipes requires advance preparation.
Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.