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Cooking Method - Grill
These wings are a tasty alternative to deep-frying the chicken. They’re great as an appetizer for a summer barbecue. Put them on the grill before guests arrive so that their great aroma greet them as they walk through the door.

Flour tortillas make a wonderful platform for a grilled desert in this recipe from Brad Barrett. Two tortillas form a sandwich that can be filled with sliced fruits and cheeses or in this case with a sweet ricotta cheese filling and chocolate morsels. This one hits all the sweet spots for a great grilled dessert, and it’s an easy dessert that can be made several hours ahead. It’s great served with a dollop of ice cream.

Nitir kebe is Ethiopian spiced butter that is an ingredient in many that country’s dishes. It certainly gives an exotic twist to a summertime favorite in the U.S.A. Be sure to buy ears with some of the stalk attached for a great handle. The spiced butter freezes easily.

This recipe and others can be found in the book excerpt

Barbecue Inferno,

by Dave DeWitt and Nancy Gerlach
This recipe is a variation of one that appears in Dave DeWitt’s and my new book The Barbecue Inferno published by Ten Speed Press. Since technically there are fourteen or more countries that can be classified as Middle Eastern, this recipe reflects a style rather that a single country. It is designed so that the spice flavors don’t overwhelm the fish but compliment it. Serve with a tablouleh salad, orzo or rice, and sauteed zucchini, eggplant, and tomatoes.
This is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines. To make the coconut vinegar, soak 2 tablespoons of grated coconut in 1/4 cup white vinegar for 30 minutes. You can use a fish basket on the grill so the fillets don't stick. Serve with an Asian hot sauce as described above. Note: This recipe requires advance preparation.
Oh no, not a grilled tamale! But it works–if you can keep the corn husks from burning. And for that, be armed with a spray bottle filled with water. These tamales can be served as an entree or as a side dish. You can tie the tamales together with string or with a thin strip of corn husk. Serve with Mexican rice, squash with tomatoes and green chile, and flan for dessert.
This is one of our favorite ways of grilling steaks and we find ourselves using the basic recipe and altering it again and again. The combination of the different peppers and the chiles provide different spice and heat sensations in the mouth, and the green chile pulls all the tastes together. Serve this with roasted garlic mashed potatoes. Leftover steak can be turned into a fabulous Southwest Steak Sandwich by thinly slicing it and adding it to sourdough bread with Muenster cheese and more chile.
The small island of Lombok is the home of this recipe. The word Lombok translates to "spicy chiles" and is the perfect descriptor of the food on this island next to Bali.
We have written before about northern Mexican roasted salsas, and here’s a practical application of the concept. While we’re at it, we’ll add chiles to everything and even grill the polenta. Serve as an entree with a vegetable and a salad or as a side to grilled meat or chicken.
 

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