This gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp. Don’t substitute dried cilantro for fresh as the flavor will be entirely different. Serve with Chile Lime Garlic Shrimp to make an unforgettable shrimp cocktail.
Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.
By far the most requested barbecued dessert I do is Barbecued Ice Cream. Just the name causes most people to peer at me in wonder and ask, “Do you really barbecue ice cream?” And as you’ll see here, the answer is yes, with a bit of culinary trickery.
Read more about preparing fish for smoking in Mike Stines' article here.
Use only fresh fish that has been kept clean and cold. Salmon are split with the backbone removed or filleted; bottom fish filleted; herring and smelts are headed and gutted. (Herring are also traditionally split for kippers.) Rinse the fish with running cold water to remove all traces of blood.
First we’ll start off with good old American apple pie. This recipe can be whipped up at the last minute, as can most of these BBQ desserts, and gives you a delicious pie that tastes like Grandma made it. If the crust is charred along the edges, who cares? It’s barbecue, man. Oh yes, my grandma lived in Canada…hence the addition of cheese to the pie. Try it, you’ll love it.
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.
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.
This sauce is thought to be of Tunisian origin, but is found throughout all of North Africa and the Middle East under various names and spellings. It is used to flavor couscous and grilled dishes such as brochettes, and also as a relish with salads. Cover this sauce with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.