From Mike Stines: Sweet corn can be cooked in a variety of ways. The most popular are grilled in the husks, grilled without husks, grilled in aluminum foil with the husks removed, steamed, boiled and just by throwing the unhusked corn on a live fire (great for a camp fire or backyard fire pit). My preferred method is to simply grill the cleaned corn on a gas or charcoal fire until the husks are slightly charred and the kernels yield to light pressure…
Devil Curry Recipe
Our Devil Curry recipe from the Fiery Foods & Barbecue Central article Spicy Singapore.
Cranberry-Habanero Glazed Pork Tenderloin
Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.
Planked Asparagus & Peppers with Snappy Glaze
This recipe combines fresh asparagus, bell peppers and a Scotch bonnet-based hot pepper jelly to make a unique side dish for grilled foods.
Grilled Crab-Stuffed Cherry or Jalapeno Peppers
We don’t usually think about grilling pickled peppers, but for some reason they turn out great. Just remember not to over-grill the peppers or they may blacken on the outside. Note that although some commercial cherry peppers are called “hot” by the manufacturers, they are usually rather mild. This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.
Chorizo Criollo (Chorizo Sausage from Argentina)
These delicious sausages have a counterpart all over Latin America. The ingredients can vary widely; some recipes call for saltpeter, some use all pork, some include spices such as cloves and cinnamon, and still others prefer vinegar or wine. I have included this rather traditional recipe from Argentina utilizing the famed ajà p-p, the “bad word” chile; for a substitute, use pure hot red chile powder, such as New Mexico Chimayó. In Argentina, these sausages are almost always included at an asado–a barbecue. Note: This recipe requires advance preparation.
Orange Chicken with Sundried Peppers
Wacky Wok, my favorite Chinese place in West LA, makes a great spicy orange chicken. This homemade version from Fiery Foods and Barbecue Central, though, is far better.
