The recipe for these barbecued baby back ribs calls for the ribs to first be brined, then massaged with a spice rub, and slowly barbecued.
This Portuguese burger is a mix of spicy pork sausage and ground beef. Once grilled, it’s topped with orange-garlic mayo, a pineapple slice, and cilantro.
Despite the short cooking time, this Marinara sauce is packed with fresh basil flavor from both the stalk and the leaves. Use good quality canned tomatoes.
Juice from impossible ripe summer tomatoes are turned into this favorite jelly of the Portuguese. Use it as you would any jelly: on toast, biscuits, and such.
This pepper glaze recipe is thick like ketchup and sweet and spicy. Use it on chicken, beef and ribs. Baste during the last 5 minutes like barbecue sauce.
Simply and simple Portuguese. Big shrimp are marinated in a piri-piri hot pepper sauce then grilled until just cooked through. A great, quick weekday dinner.
Serve this salsa recipe with chips or use it on chile rellenos, huevos rancheros, and omelets. Even works as a pasta sauce. Fresh and simple salsa.
A versatile spice rub for any barbecue – meats, chicken, or fish. Apply the night before to cure the meat. Stores for six months at room temperature.
This paste is the essence of Thai cuisine: black pepper (prik thai), fresh coriander (cilantro) roots, and garlic, salted with a little Thai fish sauce.
Preserved lemons are one of the indispensable ingredients of Moroccan cooking used in fragrant lamb and vegetables tagines, recipes for chicken, and salads.