In this case, we throw some nopales on top of the gordita and go heavy on the chapulines, as if the chapulines were moving to eat the nopales!
Aw Shucks! A Product Review with Two Recipes
By Mike Stines, Ph.B. I truly enjoy oysters… fried oyster po’boys, grilled oysters, oysters Rockefeller, Devils on Horseback and the best – raw on the half shell with a spritz of fresh lemon and a dash of hot sauce or with a mignonette or cocktail sauce. But opening oysters is difficult and a good way to impale your palm with …
A Primer On Using An Electric Smoker
There is an alternative to offset wood burning pits and pellet cookers… an electric smoker…
Spicy Drawn Butter for Your Clambake
This spicy butter will perk up any seafood dish…
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.
The Wood Pellet Smoker and Grill Cookbook
I recently received a copy of “The Wood Pellet Smoker and Grill Cookbook” from Ulysses Press. Written by California resident Peter Jautaikis, pitmaster of smokinpetebbq.com, the illustrated 180 page hard cover book has a bevy of recipes – appetizers, poultry, red meat, pork, seafood, “extras” and brines and rubs. A lot of the recipes are classic barbecue and grilling fare – ATBs, bacon-wrapped asparagus, spatchcocked chicken, brisket and ribs – but the book includes some non-traditional and interesting recipes as well.
Interview: World Food Championships CEO Mike McCloud
The World Food Championships are still young in the culinary world but they’re well on their way to becoming a major institution. CEO Mike McCloud helms this ever growing ship. You’ll see him at qualifiers throughout the year as well as the main events in Kissimmee, Florida this November. He’s always down to talk about the WFC, where it’s been, is, and is going so I pinned him down for an interview on the food machine he and the team at MMA Creative put into motion.
