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"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!

The beef in this dish is coated with egg white, and should be stir fried very quickly so it will remain tender. Eating the red chile pod pieces is not recommended.

This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

 

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 

 
Beef Tagine with Green Olives 

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.

Photo by Norman Johnson

(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

"You can serve this as chili in a bowl," says Chef Kent Rathburn. "But I like it with flour tortillas, guacamole, cheese and sour cream and a full-flavored beer like bock or Belgian ale."

 

 

To preserve the distinctive flavor of the habaneros, don't cook them 
with the sauce but add them afterwards. This sauce will keep for weeks
in the refrigerator. Use it to spice up eggs, sandwiches, soups, and
seafood. This was the original, classic habanero sauce that has been
imitated in commercial products countless times.
This particular "burger" is a fired-up re-creation of a fish sandwich Nancy devoured in the tiny town of San Pedro on Ambergris Caye, Belize, in 1985. The restaurant was called Elvies Burger Isle, and the diners sat outside under a tamarind tree on picnic benches. If ever there was a simple to prepare, quick and easy fish recipe with significant heat, this is it. Serve with french fries, crisp cole slaw, and to toast Elvie, a frosty tamarind cooler.

Here's a fun thing to grill this holiday: orange bell pepper Jack-O-Lanterns. You can fill 'em with all kinds of stuff but I use spiced up cream cheese (a) because it looks good in the pepper's face and (b) practically melts into a hot dip you can use for chips and the sliced pepper after its grilled. It's a very simple appetizer. Read the entire article on the Burn! Blog here.

 

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