Chile - Hot Sauce/Salsa
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe below. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
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.
Ray Lampe, aka "Dr. BBQ" is a competition cook on the barbecue cookoff circuit and the author of four books, including his latest, The NFL Gameday Cookbook. The following is an excerpt from the archives of "Ask Dr. BBQ"
Here’s Ray's version of a competition injection blend. This goes well in a slow cooked pork shoulder.
This sauce works particularly well with grilled beef, and it's great on steaks of all kinds.
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 summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites. From the article Avocado Madness!
This recipe, along with other sizzling holiday snacks, can be found in the article
Howlin’ Hollar is a sweet heat whose fire kicks in shortly after the sweet. Read Mark Masker's article about making these spicy drumsticks on the Burn! Blog here.
This is my version of a recipe that originally appeared in Mary Land’s
Louisiana Cookery (1954). I have spiced it up a bit. Okay, more than a
bit, and added a few other spices. This sauce is served with grilled
seafood and chicken, but if you wanted to sneak it onto some steamed
shrimp or crawdads, I wouldn’t turn you in to the food police. It will
keep in the refrigerator for a week and freezes nicely.
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