Nancy’s Fiery Fare: Tropic-Q


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by Nancy Gerlach, Food Editor Emeritus Recipes in this Issue: Mayan Achiote-Marinated Chicken Cooked in Banana Leaves and Served with Pickled Red Onions Cebollas Encuridas (Pickled Red Onions) Cuban Habanero-Spiced Black Beans Jamaican Jerk Pork Tandoori Murg (Chicken Tandoori-Style) Garam Masala Mint Raita Satay Daging (Beef Satay with Peanut Sauce) Sambal Kacang (Spicy Peanut Sauce) Since I now live …

Bobby Flay

Guerrilla Grilling, Global Style

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  Bobby Flay: Guerrilla Grilling,Global-Style By Molly Wales Recipes: Grilled Swordfish with Lime-Basil-Jalapeño Vinaigrette Grilled Shrimp with Orange-Cilantro Vinaigrette Avocado-Tomatillo Sauce Lamb Tenderloin with Serrano-Mint Glaze Grilled Tuna with Red Chile, Allspice, and Orange Glaze Coffee Spice-Rubbed Ribeye with Smoky Tomato/Red Chile Salsa Before opening his restaurant Mesa Grill in 1991, Bobby Flay was quoted as saying, “I’m going to put …

The Barbecue Secret of the Caribbean

Anguilla: The Barbecue Secret of the Caribbean

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By Paul Ross Recipes: Fish Steaks with “Secret” Scilly Cay Grilling Sauce Grilled Chicken Parts with Tasty’s Barbecue Sauce Caribbean “Crayfish” with Tasty’s Wet Rub Anticipating my next thought, he continued, “It ain’t the meat neither. Nor the smoke, nor the temperature. None of them things you’ve been told–ha!””Some say the secret of great barbecue is the sauce,” winked the …

Chef Grilling on the Beach

Filipino Grills

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Story and Photos by Victor Paul Borg –Grilled Garlic Fish –Lemon and Soy Barbecued Chicken –Pork Adobo –Tortang Talong (Eggplant Fritters) –Pritong Talong (Grilled Eggplants in    Vinegar and Spices) Editor’s Note: Author Borg uses the Asian spelling of chilli and chillies. The uniquely intense craze about ihaw ihaw–grilled meats and seafood–among Filipinos has evolved as a result of geography …