When it comes to slaying bacteria in oysters, hot sauce is serial killer in a bottle. At least, that’s what some scientific studies suggest.
Saba Scotch Bonnet Sauce
From the Netherlands Antilles’ island of Saba comes this simple, steeped hot sauce that graces seafood dishes or simple rice.
Best Woods for Grilling and Smoking
The woods that work best for grilling and smoking are hardwoods, particularly (for some unknown reason) the woods of certain fruit and nut trees.
Bahamian Grouper Sandwich
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe shown. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
Caribbean Crab-Stuffed Deviled Eggs
Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs.
Culinary Herbs for Mexican Cuisines
Mexico is considered a “Megadiverse” country, since it contains 70% of the animal and vegetable species known to man, and it is home to more than 5,000 different endemic plants.
Ginger Sea Bass Recipe
We originally ran this recipe as part of Mike Stines’ Sizzling Seafood Part One over at Fiery Foods and Barbecue Central. You’ll get more recipes to try there but if you can’t wait, here’s the ginger sea bass take to get you going.