Bratwurst is German sausage made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway. Beef may also be substituted for the veal.
Crying Tiger Beef
Any Thai dish named Crying Tiger Beef probably isn’t going to be all mild and softspoken. But you can bet this traditional Thai street food lives up to its name.
Sichuan Citrus Shrimp and Scallops
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving).
Luau Pork Teriyaki
Here is the classic, Japanese-influenced Hawaiian pork. The Japanese brought teriyaki to Hawaii when they came to work in the pineapple fields, but it was Hawaiian cooks who added ginger and garlic and created a marinade from the glazing liquid.
Grilled Maple Mustard Pork Chops
My oldest daughter lives in southern New Hampshire and volunteers with her husband at one of the area ski resorts. This is one of her favorite winter recipes when coming home from the slopes on a cold winter night.
The Wood Pellet Smoker and Grill Cookbook
I recently received a copy of “The Wood Pellet Smoker and Grill Cookbook” from Ulysses Press. Written by California resident Peter Jautaikis, pitmaster of smokinpetebbq.com, the illustrated 180 page hard cover book has a bevy of recipes – appetizers, poultry, red meat, pork, seafood, “extras” and brines and rubs. A lot of the recipes are classic barbecue and grilling fare – ATBs, bacon-wrapped asparagus, spatchcocked chicken, brisket and ribs – but the book includes some non-traditional and interesting recipes as well.
Lamb Sliders with Lemon-Mint Aïoli
An alternative to hamburgers that make a great light meal served with a side salad or as cocktail party hors d’oeuvre.
