The marinade suggested in this recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça, made famous around the world in the sweet taste of the Caipirinha, one of Latin America’s most popular alcoholic beverage.
How to Smoke Succulent Shellfish
Article and Photos by Mike Stines, Ph.B. Here in the Northeast most folks eat shellfish – hard-shell clams, mussels and oysters – the way God intended: raw and maybe with a dash of hot sauce and a spritz of lemon juice. Scallops and shrimp are usually cooked and served as an appetizer or as an entrée. But smoked shellfish is becoming …
Throw a Great Barbecue Party without Busting Your Budget
By Jenna Sagen Barbecues are a really fun way to celebrate the summer, and you get to keep the party and the mess outside. While it’s really festive, all that fun comes at a cost. Coupon sites like Cut.com help to keep things a little less expensive, and so can smart strategies like these: Mind your meat. Meat can be …
Fiery Foods Bookazine to Hit Newsstands
On June 28th, my latest publication, entitled “Popular Plates: Fiery Foods” will hit all the major newsstands in the U.S., including Barnes & Noble, Home Depot, Borders, Costco–all the big box stores. The publisher, Source Interlink Media is printing 200,000 copies, which is by far the largest print run of any of my publications. Essentially, this is a book in …
