If you catch the chef eating something in his kitchen, chances are it will be a soup…
Spicy Drawn Butter for Your Clambake
This spicy butter will perk up any seafood dish…
Mike Stines 2016 BBQ Sauce: Sweet & Spicy
It’s best to make this sauce a day or two ahead to allow the flavors to blend…
Devil Curry Recipe
Our Devil Curry recipe from the Fiery Foods & Barbecue Central article Spicy Singapore.
Môlho de Pimenta e Limao (Hot Pepper Sauce with Lime)
This hot sauce from Pernambuco is commonly served in a small dish at Brazilian meals to spice up such dishes as feijoada and seafood stews. It features the malagueta pepper, that close relative of the tabasco pepper. Variation: Make a paste by pureeing the peppers, garlic, onion, and salt in a blender. Add the lemon or lime juice and stir well.
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.
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.
