This smoked burger with gouda and mushroom guinea pigged for our Mesquite Gourmet review of The SmokeStack. It would be fine without it but the hint of smokiness added a welcome layer to the flavor profile.
Beer Chasing Lobster Tacos
Working out of their house kitchen, they began to sell tacos and beer, a favorite combo of many—including myself—cooking what they had on hand: fresh lobster and flour tortillas.
Sichuan Citrus Shrimp and Scallops
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving).
Teriyaki Buffalo Rib-eyes
This teriyaki buffalo rib-eye recipe came to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America.”
Goan Pork Vindaloo
Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called vindaloo.
Chiles on the Grill
Although many different fruits and vegetables can be grilled or smoked, it is chile peppers that have a particular affinity for the open flame.
Gringo Bandito Green Sauce Reviewed
Last week we looked at Gringo Bandito Original and now we’re paying a visit to its green cousin. Habanero and serrano peppers bring their own blend of fire and flavor to the mix, which also contains garlic, more peppers, spices, and an unspecified mojo.