Dr. BBQ, What is the best smoker box or tray out there that really works? Can you really convert your BBQ grill to a wood-burning smoker grill? Steve Raichen says it is the Sam Smoker Pro. What are your thoughts? Thanks, Sandy Hi Sandy, I must admit that I don’t cook on a gas grill much these days, but I …
Habanero and Lime Cheesecake
This is a classic cheesecake recipe, but the subtle flavor of habanero and lime zest really enhances the richness of the dessert. Serve it with a dollop of whipped cream or stream a little chocolate sauce over each slice. The habanero isn’t overwhelmingly hot in this recipe and offers a combination of sweet and heat flavors.
Vietnamese Chicken Curry
This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.
Ingredients
1 teaspoon cayenne powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon cardamom powder
1/4 teaspoon cinnamon powder
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/4 teaspoon salt
1 3-pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat)
1/3 cup peanut or vegetable oil
2 cups sweet potatoes, peeled and cut into 1?inch cubes
6 cloves garlic, chopped
1 large onion, finely chopped
4 bay or curry leaves
1 small stalk lemongrass
2 cups coconut milk, recipe here
1 cup carrots, cut 1?inch thick
1 cup milk
Instructions
Combine all the dry spices, sugar, and salt and toss with the chicken. Marinate for 1 hour at room temperature.
In a large skillet or wok, heat the oil for 1 minute over medium heat, and fry the sweet potatoes for about 10 minutes. Remove the sweet potatoes and set aside.
Using the same oil, fry the garlic and onions for 3 minutes over low heat. Add the bay or curry leaves and the lemongrass. Stir and cook for 1 minute.
Add the chicken with its marinade, mix well, and cook over high heat for 2 minutes, stirring occasionally. Add the coconut milk, mix well, and cook, covered, for 10 minutes. Add the carrots and milk and cook, covered, for 10 minutes.
Pasta Arrabbiata with Sambal
Sambal is becoming more common, a spicy Malaysian chile paste that is widely used for a lot of Asian cuisine. You can find it in the Asian food aisle of any well-stocked grocery store. A generally straightforward mix of chiles, salt and vinegar (some have garlic and/or sugar), sambal can best be described as an Asian harrissa. It’s different from Sriracha in that it is nice and chunky with lots of seeds and bits of chile. It makes for a great shortcut to Arrabbiata and here’s the simple way to do it.
Read more about spicy pasta in Dave Mau’s article here.
Ingredients
1 1-pound box of Penne pasta
2 tbsp. Sambal Oelek
10 oz. of your favorite pasta sauce
Grated Parmesan, Pecorino Romano or Asiago cheese.
2 tbsp. extra virgin olive oil
Kosher salt
Instructions
Boil Penne in water with salt and olive oil until al dente.
Drain and return to pot, toss with Sambal, then pasta sauce.
Top with your favorite cheese and enjoy!
Balance Salty Meat with Pasta
Q: Hi, Dr. BBQ! Thanks for such an awesome site! I was looking for a way to salvage two-thirds of a pork tenderloin that my husband bought at Costco. It had a garlic and herb rub on it, but when he ate some later, he remarked that there was an abundance of salt, much more than to his (or …