Yes, you can buy spicy ketchup at the store but there’s something to be said for concocting your own take on it at home, too. We like this version as a great way to spice up anything else you’d blorp with ketchup.
Pakoras Shikarbadi-Style
These pakoras are some of the easiest Indian snacks to make. You can use any vegetable you like, but we recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.
Crying Tiger Beef
Any Thai dish named Crying Tiger Beef probably isn’t going to be all mild and softspoken. But you can bet this traditional Thai street food lives up to its name.
Chiles Rellenos Stuffed with Corn
This approach to chiles rellenos utilizes another wonderful New World food—corn.
Cajun Rub
Here’s a concentrated rub that has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
Smoked Gouda and Mushroom Burgers
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.
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).
