Grilled Dijon new potatoes are good for those times when you don’t want to run back and forth between the kitchen and the grill.
Jerk Pork Chili
The Jerk Pork Chili looks great, with red color and colorful diced peppers in it. Heat-wise, it’s at the low end of medium but the Jamaican Jerk vibe really comes through quite well.
Grilled Tuna with Red Chile, Allspice, and Orange Glaze
Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture.
