Fresh is the only option for this grilled lemon asparagus recipe; take advantage of these spring asparagus months. While it’s delish by itself, this tasty grilled veggie is also an excellent accompaniment to grilled seafood as well.
Bloody Mary from Jalapeño Wine
“I want a Bloody Mary but I don’t want a Bloody Mary.” That might be a good way to describe this version of the tomato-based concoction that people stuff with everything from celery sticks to fried chicken.
Rosemary Chile Vinegar
Using serranos and habaneros, this is one of our favorite vinegars but it can also be made with dried pasillas for a raisiny flavor. Note: This recipe requires advance preparation.
Pork Colombo from Martinique
This recipe, curried with colombo paste, illustrates the Bengal influence in Martinique, particulary the northern part of the island. Why the Bengalis named their curry after Colombo, so far from Calcutta, is not known.
Moko Jumbie Papaya Pepper Sauce
Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard.
Sonoran-Style Marinated Pork
This unusual marinated pork recipe is half jerky and half grilled pork. Don’t worry about exposing the meat to the air; the vinegar is acts as a high-acid preservative.
Agent Orange Habanero Sauce
This is a seriously hot sauce; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels.
