This is an exciting blend of fresh, light flavors that makes a great beginning-of-the-meal palate stimulator during the summer. It has beautiful color and a slight bite from the ginger.
Grilled Tuna with Red Chile, Allspice, and Orange Glaze
Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture. Grilled Tuna with Red Chile, Allspice, …
Grilled Swordfish Fillet with Agent Orange Sauce
Any firm fish such as Mahi Mahi, tuna, halibut, or shark could be substituted for the swordfish. Please note this recipe requires advance preparation.
Coffee Spice-Rubbed Ribeye with Smoky Tomato/Red Chile
Roasted coffee beans can be just as intense and flavor packed as the fresh spices I use in barbecue rubs, like cumin and peppercorns.
Roasted Pork Sirloin
While this pork roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to compliment the peppercorn and mustard glaze.
Chongqing La Zi Ji (Chile-Chicken Stir-Fry)
Hot and slightly sweet describes this Chile-Chicken Stir-Fry recipe. Serve it with plain white rice. Eating the red chile pod pieces is not recommended.
Hot Pepper Glazed Smoked Trout
This moist trout has a lovely rosemary aroma mingled with tantalizing Hot Pepper Jelly. Be sure to follow the directions closely!
