If Austin Powers were a chilehead, Moe’s Southwest Grill’s Spicy Shack is where he’d get Shagadelic with his favorite fembots.
Captetown Curry Capsicum Prawns
These butterflied, basted and grilled prawns are a sizzling sensation from South Africa. Serve with rice and a Green Mango Salad, with plenty of lime wedges.
The Morrison Burger
Denny Morrison is a Canadian champion long-track speed skater with an Olympic gold medal to his credit. His second passion? Grilling. His food of choice: burgers.
Guacamole de Molcajete
The best way to prepare and serve this traditional Mexican appetizer is to let your guests watch you grind up the ingredients in the molcajete, then let them start dipping right away.
Tiger Prawns with Red Chile
It’s up to you to decide how hot you want these prawns, but we’ll give our recommendation for hot ones. Chile powder can be substituted for the fresh ones.
Making Curry Powders and Pastes
Many purists abhor commercial curry powders. “They are anathema to Indian cooking,” wrote Dharamjit Singh, author of Indian Cookery, “prepared for imaginary palates, having neither the delicacy nor the perfume of flowers and sweet-smelling herbs, nor the savour and taste of genuine aromatics.”
Bushwick Kitchen, Angry Orchard Launch Gift Set
Bushwick Kitchen and Angry Orchard Hard Cider just launched this limited-edition collab of sweet, angry hot sauces right on time for Christmas.