Q: Dave, I’m a chile neophyte from Cajun country. I really loved the recipe for "Ophelia’s Salsa de Habanero" in the most recent issue of Fiery-Foods & BBQ magazine. I loved the heat. But I’d like to "Cajunize" it a little by using cayenne pepper and Italian parsley instead of habaneros and cilantro. Is there some kind of scale/chart that …
A World of Curries: South India and Sri Lanka
By Dave DeWitt Recipes: Minced Meat Curry Black Lamb Curry Goan Pork Curry Tamarind Chicken in White Curry Sauce Shrimp and Crab Curry Mango Curry Although there is no definitive proof, I suspect that curries originated in southern India because the Malabar Coast of Kerala became the first spice-growing region of India. Black pepper, cinnamon, turmeric, and cardamom first …
Hoisin Beef Ribs
This is our version of a Korean rib dish. If these ribs were going to be smoked, we would not boil them first, but since they tend to be fatty, we do boil these before grilling. Serve the ribs with fried rice, stir-fried vegetables and cucumber slices sprinkled with hot ground red chile.
Ingredients
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3 pounds beef ribs
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3 tablespoons hoisin sauce
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3 tablespoons chopped green onion, including the greens
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2 tablespoons rice vinegar
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2 tablespoons orange juice
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2 tablespoons Asian chilli sauce with ginger
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2 tablespoons chopped ginger
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1 tablespoon crushed chile piquin or other small, red chiles
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1 tablespoon brown sugar
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1 tablespoon orange zest
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2 cloves garlic, minced
Instructions
Cut the ribs into individual pieces. Place in a pot, cover with water, and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Remove and drain.
Combine all the remaining ingredients and allow to sit at room temperature while the ribs are simmering.
Grill the ribs over a medium heat for about ten minutes without basting. Move the ribs away from direct flames and cook about ten minutes longer, basting consistently with the sauce until crisp.
The Soul of the Mexicans, Part 3
Creating a Cuisine, by Dave DeWitt The arrival of the Spanish in Mexico had a profound effect on the cuisine of the country as the ingredients the explorers brought with them soon transformed the eating habits of the Indians. However, the Aztecs and their descendants did not give up their beloved staples such as chiles, corn, and chocolate; they combined …
Gary Wiviott’s Rub
This recipe is from the Book Excerpt:
Low & Slow
Master the Art of Barbecue in 5 Easy Lessons
By Gary Wiviott with Colleen Rush
Ingredients
10 tablespoons hot Hungarian or “half sharp” paprika
6 tablespoons garlic powder
6 tablespoons kosher salt
5 tablespoons freshly ground black pepper
3 tablespoons cayenne pepper
3 tablespoons onion powder
3 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons chipotle powder
2 tablespoons ancho powder
1 tablespoon guajillo powder
Instructions
Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.
To apply, sprinkle about 2 tablespoons over each rack of ribs, or more to taste.
Store leftovers in an airtight container for up to two months.