Below you'll find a list of all posts that have been categorized as “In the Kitchen with Chile Peppers”
By Dave DeWitt & Mike Stines From Thailand: Deep-Fried Curried Fish Patties and Thai Baked Stuffed Chile Peppers From Singapore: Singapore Fried Prawns with Dried Chile From Vietnam: Fish with Ginger Salsa From Borneo: Tangy Marinated Fish From Cambodia: Tantalizing Catfish The Mekong Catfish above is a good example of why some catfish and groupers are called “the pigs of …
By Mike Stines, Ph. B. Salt block cooking has become one of the latest “trendy” way to cook food… similar to the way plank cooking and stone grill cooking was a few years ago. The concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like… …
By Mike Stines, Ph.B. Roast lamb with mint jelly is a classic fancy meal for Easter, but lamb – cooked in a variety of ways – is great anytime of the year. Lamb, hogget and mutton are all sheep, the difference being the age of the animal. “Lamb” is the term for a sheep under one year old (also known …
By Mike Stines, Barbecue Editor It’s winter, and time for comfort foods. Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare, making them ideal for a somewhat elegant dinner. With this compilation, the globe is covered; from Asia for Chinese Stir-Fry Shrimp with Asparagus and Chile-Garlic Sauce to New Orleans …
Text and Photos by Harald Zoschke Another one from my new & exciting series “Harald grills everything but his Mom.” You may (or may not) have heard of Turducken. That’s a somewhat unusual dish from the Southern U.S., consisting of a chicken stuffed into a duck, which is in turn stuffed into a turkey. Hence the name, constructed from TURkey, …
