It’s best to make this sauce a day or two ahead to allow the flavors to blend…
Strange ‘Cue in the Meat Capital of Serbia
I was exposed to more meat–strange meat–than I have ever seen in my life…
Smokin’ Hot Melissa Cookston
At a retail price of $22.99, Cookston’s latest book it well worth the investment…
A Better BLT
In other words, the BLT is often a mess that falls apart as you eat it. My wife, Mary Jane, has come up with a solution: The Pita Bread BLT…
The Best Summer Corn on the Cob
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.
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.
