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.
Smoky Chipotle Salsa with Pan-Roasted Tomatillos
Apr 16, 2005 by
This deliciously earthy salsa with a kick is great on grilled beef, chicken, or fish. You won’t believe what can do for sandwiches.
- Quick Glance
- 15 M
- 15 M
- 7
Grilled Marinated Shrimp with Salsa Fresca
Aug 30, 2004 by
A great summer grilling recipe. Shrimp is marinated in a garlic-red pepper sauce then grilled. On the side: a salsa of tomatoes, chiles and cilantro.
- Quick Glance
- 0
Portuguese Pineapple Picando Burger
May 10, 2004 by
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.
Twenty-Minute Marinara Sauce with Fresh Basil
May 08, 2004 by
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.
Southern Pan-Fried Chicken
Aug 04, 2003 by
This recipe from the late, great Edna Lewis turns out skillet-fried chicken that’s perfectly seasoned, extra-crispy, and gosh darn beautiful in every way.
- Quick Glance
- 1 H
- 9 H, 30 M
- 5
Portuguese Piri-Piri Hot Sauce
Aug 10, 2000 by
Hot bird’s-eye chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.
- Quick Glance
- 5 M
- 5 M
- 15
Portuguese Tomato Jelly
Aug 10, 2000 by
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.
Sweet-and-Spicy Pepper Glaze
Jul 09, 2000 by
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.
Portuguese Grilled Shrimp with Hot Sauce
May 10, 2000 by
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.
Ranchero Sauce
May 09, 2000 by
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.
Barbecue Spice Rub
May 09, 2000 by
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.
Peppercorn-Cilantro Root Flavor Paste
Apr 09, 2000 by
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
May 08, 1998 by
Preserved lemons are one of the indispensable ingredients of Moroccan cooking used in fragrant lamb and vegetables tagines, recipes for chicken, and salads.