This fiery shrimp appetizer recipe by Mike Stines appeared in the Burn! Blog here. Serve the shrimp with Baja Gazpacho for an unforgettable shrimp cocktail or just enjoy them straight off the grill.

Ingredients

1 1/2 pounds (21-25) shrimp, peeled and de-veined, tails attached
For the marinade:
1/2 cup lime juice (juice of four limes)
2 tablespoons minced Thai chilies
2 tablespoons Sake or white wine
2 tablespoons minced jalapeños
1 tablespoon rice vinegar
2 cloves garlic, minced (about one teaspoon)
2 teaspoons crushed red pepper flakes
1 teaspoon granulated sugar
1/4 cup olive oil

Instructions

In a small food processor, pulse to combine everything except the shrimp and the olive oil. With the processor running, slowly add the olive oil, creating an emulsion.

Place the shrimp in a non-reactive container and add the marinade to it. Cover the container and refrigerate it for one hour.

Prepare the grill for medium-high direct grilling. Drain the shrimp and grill them for a couple of minutes per side or until opaque. Remove the shrimp from the grill and hold them for service if you plan to make the cocktail with Baja Gazpacho, or just serve the shrimp as they are for a quicker appetizer.

From the terrific book The Ultimate Guide to Grilling by Rick Browne. Available on Amazon.com

Ingredients

1/4 cup soy sauce
1/2 cup extra virgin olive oil
4 oz. good quality tequila
2 pound choice porterhouse steak, aged
1 crushed garlic clove
2 tablespoons lime juice
2 tablespoons pineapple juice
1/4 cup melted butter
dash of balsamic vinegar
2 teaspoons lemon pepper
2 teaspoons Montreal Steak Seasoning

Instructions

Mix the soy sauce, olive oil and 2 ounces of the tequila together in a small container and shake until well mixed. Put steak into Ziplock bag, pour in marinade, and marinate at room temperature for 1 hour. Drain the steak, discarding the marinade.

Mix the remaining ingredients in a small bowl. Apply to both sides of the meat, rubbing in well with your hands.

Place steak on grill over hot mesquite fire (600 degree to 700 degree), and cook until you reach the desired state, approximately 6-8 minutes per side for medium-rare. Place meat on a platter and drizzle the extra tequila over both sides of the steak just before serving.

Do not pour liquor over the meat while it is over or near an open flame unless you want to be an ignited part of the barbecue yourself!

Here is the traditional way the Sumatrans cook the often-tough meat of the water buffalo–by slowly simmering it in coconut milk.  This recipe takes some time to make, but it’s worth it.  It keeps for months in the freezer, so make a lot.  Serve the rendang over rice.

Ingredients

6 shallots, peeled
3 cloves garlic, peeled
1 tablespoon freshly grated ginger
1 teaspoon turmeric
Pinch of salt
Defrosted super-hot 1/2-inch chile cubes, as needed (or substitute 1-2 fresh habaneros, stems and seeds removed, chopped)
8 cups coconut milk (not sweetened coconut cream)
3 1/2 pounds chuck roast, cut into 1-inch cubes
Fresh basil leaves for garnish

Instructions

Combine the shallots, garlic, ginger, turmeric, salt in a blender or food processor and grind to a coarse paste.  Add the equivalent of 1/2 of a 1/2-inch cube of super-hot chile juice and taste to determine the heat.  Add more chile juice if you want it hotter.

Heat the coconut milk in a large pot, add the paste and the meat.  Cook over low heat, uncovered, for about 1 1/2 to 2 hours, or until the meat is quite tender. Stir the mixture every 15 minutes or so.  The sauce will become very thick.  Raise the heat and, stirring continuously, continue to cook the mixture until all the sauce has been incorporated into the meat and the meat becomes golden brown, about 1/2 hour.  Serve garnished with the basil.