Heat Level - 1
This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.
This compound butter adds great flavor and a little heat to grilled sweet corn, a nice rib-eye, or a swordfish steak. It’s also a tasty addition to freshly-baked corn muffins.
The basic recipe for Cincinnati chili is much like others containing beef, onions, and chili powder, but that’s where the similarity ends. Cinnamon and a variety of spices such as cloves, ginger, and allspice are also added to make this very unique chili. You order the chili by which "way" you like it—2-Way is chili over spaghetti, 3-Way with cheese added, 4-Way adds onions, and 5-Way is the works: spaghetti, chili, beans, onions, and cheese. No matter what "Way" you order the chile, it’s always served with oyster crackers.
Freelance chef Alejandra Montero created this recipe that was distributed by the Hortus Botanicus. It is usually served with rice that is fried in oil and garlic before it is cooked.
Alejandra suggests adding a half cup of fresh or frozen garden peas during the last 5 minutes.
This slightly crazy, alcohol-charged tropical drink is perfect for a Hot
Luck party. Remember to serve only one of these per guest per hour.
This recipe is from Fofo Voltaire of Caribbean Temptation, Inc.
'Don't use sweetened coconut flakes or the masa will become too sweet. Look for unsweetened shredded coconut in the bulk aisle at your natural foods store or in any Asian or Latin American market.'
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 is a basic barbecue sauce for pork or beef or to use as a base for your own creations! It could be either served warmed as a table sauce or brushed on the meat during the last 30 minutes or so of smoking.
Raw cauliflower has great salad appeal, and many people prefer to eat it raw rather than cooked. This colorful salad mix, served on a bed of Boston lettuce, would go well with a grilled portobella mushroom entree or sandwich.
This salsa is prettiest when you dice everything into pieces 1/4-inch square. It takes time, but people will appreciate it!