Hu-La-La Tropical Fruit Salsa from Chehalem Ridge Brands is the good kind of fiery fruit: pineappple, mango, and garlic getting down with the sting of jalapeno, habanero, and serrano fire.
Recipe: Spicy Teriyaki Candied Bacon Burger
I’ve been jonesing a good teriyaki burger for a few weeks and looking for a chance to tweak the teriyaki pineapple marinade in Flavorize. This was a win-win. The easy route would have been to just mix up the sauce, marinate the ground chuck, and slap it all together. It would also be, well, normal.
Recipe: Sonoran Hot Dog
Usually when I think of Sonoran dog style, it’s late at night and I’m bored on the interwebs. In this case, we’re talking about the great Sonoran hot dogs you find in Tucscon, Arizona. It’s a favorite at the University of Sonora with students and staff alike.
Scovie Spotlight – Consuming Fires Hot Smoked Andouille BBQ Dip
You don’t have to apologize for double dipping into this fiery bbq sauce from 2015 Scovie Awards winner Consuming Fires…
Grilled Sausageplants!
My wife Renate and I have lived in Italy for two years now, but we still keep finding new veggies at the local farmers’ markets. Like these eggplants, which would be more appropriately named sausage plants! In Italy they’re called “melanzane perline”, or just “melanzane lungo”.
Grilled Garlic: Appetizer Crack
Leftover garlic is a crime. Or, in my case, a myth. It’s my catnip. Whenever I have some lying around after grilling or barbecuing, I’ll make whatever excuse I need to cook it up and eat it. Like any honest addict, I eventually gave up the pretense and started mainlining it. Instead of a spoon and lighter, though, I use a grill and a spatula for mainlining my drug of choice. Grilled garlic is one of the easiest appetizers ever.
Greek Lollipops
This recipe is a classic in German BBQ forums (I believe credit may go to Thorsten in Wesel). It goes like this: Brushed with olive oil, thinly sliced zucchini strips are softened on the grill.
