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Meal/Course - Lunch

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

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Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.

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.

Bahamian Grouper Sandwich

Grilled beans! What will they think of next? We’re not suggesting you grill them bean by bean, but rather these are little bean torpedos bound together by mushrooms and bread crumbs. And go ahead, use black beans, kidney beans, whatever. Shape them into patties and serve them on hamburger buns. The chipotles in the sour cream add just the smoky flavor needed to complete the grilled bean experience. Serve with a corn and poblano chile strips salad and Mexican rice.

A Recipe From:

America's Best BBQ:

100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America's Best BBQ

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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.

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 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

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Chef Paul Prudhomme made blackened fish popular. Although very tasty, trying to prepare this dish in a home kitchen can set off smoke alarms within a two-mile radius. It is much easier to do on the backyard grill, where only your immediate neighbors will think your house is on fire. A number of fish fillets work well in this recipe, including redfish, sea bass, or grouper.

Brazilian Steaks

With Jalapeño-Lime Salsa

Total time: about 22 minutes

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