“Cookin’ Jerk on de Barbacoa, Mon!” Jamaica—a tiny, but proud jewel in the center of the Caribbean. It was once the home of Christopher Columbus’ family estate, and, of much importance to BBQ aficionados, the birthplace of the word “barbecue.” The word “barbecue” is believed by many to have evolved from the Taino Indian word barbacoa, meaning a simple …
By Richard Sterling Recipe Kimchi It is the stuff of ancient legend, and even of poetry. Songs are sung of it, odes penned, memories and meals made complete by it. Unless you dine only in fast food restaurants and hotel coffee shops it will be your most enduring gustatory memory of Korea. Kimchi is the great culinary constant of Korean …
An Excerpt From: Mexican Modern New Food From Mexico by Fiona DunlopPhotographs by Jean-Blaise HallInterlink Books, Northampton MACopyright 2009192 Pages$29.95ISBN 978-1-56656-744-2Available on Amazon.com here. Mexico thrives on radicalism. The very word revolution conjures up the incredible vitality of a country where conflicts and political upheavals have peppered the calendar since pre-Hispanic days. The latest mutation is quite different, …
A Tale of Two Barbecue Restaurants By Rick Browne, PH.B. Recipes Barbecued Lamb Ribs Creamy Mac & Cheese Southern Skillet Cornbread with Tangerine Butter BUBBA’S BBQ JOINT—The front door is unpainted, broken, hanging on one hinge, and has Band-Aids covering rips in the screen, or maybe it doesn’t even have a door. “Y’all welcome to Bubba’s,” someone yells out from …
By Rick Browne, Ph.B. “It’s the sauce, man, it’s the sauce!” Recipes: Dracula’s Blood Orange Sauce Key West Citrus Sauce Beer Butte Ranch Sauce Horsey Sauce With a Bite Catfish BBQ Sauce (Marinade) Ah, the essence of barbecue. The glorious thickened liquid (sometimes not-so-thickened) that we gleefully baste, mop and slop with. The delicious mixture we dip, dab and dribble …
