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Meal/Course - Lunch

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.

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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.

 

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.

 

recipe image

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

Borneo's Forest Food

Article and Location Photos by Victor Paul Borg

 

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

Danielle Dimovski, known in barbeque circles as Diva Q, is a bright star of ‘Que from the frozen white north.

The idea of shitake mushrooms and piñons may sound a little strange, but it's amazing what wonderful things you can come up with when you are willing to work with what's in the cupboard! However, it does have a bit of a kick, so don't serve it to friends who are faint of heart!
Falafel, an ancient vegetarian dish dating from the time of the Pharaohs, is usually fried, but we have figured out a way to grill it. Both Egypt and Israel claim falafel as their national dish, so we have an Israel-style salsa to serve with it. Sabra is a colloquialism for people born in Israel (as opposed to immigrants), yet the salsa has two non-native ingredients that are now grown in abundance in Israel: avocados and jalapeños. Serve with a tomato and cucumber salad.

This recipe is from Ronald Lewis Buchholz whohails from Fitchburg, Wisconsin, by way of Milwaukee, and the ingredients in this smoked stuffed jalapeño recipe reflect his heritage and some of his favorite foods. It makes creative use of an empty dozen-count cardboard (not Styrofoam) egg carton with the lid cut off. For a smoky flavor, put ¼ cup unsoaked hardwood chips on the fire before covering the grill.

 

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