Chimmichurri is a South American sauce used for grilled meat. It is originally from Argentina but is also used in Uruguay, Bolivia, and in countries as far north as Nicaragua, Colombia and Mexico. It’s a quick paste to make up but tastes delicious and adds a fresh kick ot anything grilled.
Ingredients:Read More »Chimmichurri Sauce
Barbecue sauce is a uniquely American sauce that differs depending on the region that you are in. The majority of them are Tomato and Vinegar based, but depending on the history of the area and the culture of the people living there, they all offer something different. From deep brown thick sauce, to a white creamy sauce, a yellow spicy sauce or just a kicked up Au Jus, It can be whatever you like. These are the major variants that can be found and a little history about them.
Most American barbecue sauces can trace their roots to the two sauces common in North Carolina.[citation needed] The simplest and the earliest were supposedly popularized by African slaves who also advanced the development of American barbecue. They were made with vinegar, ground black pepper, and hot chile pepper flakes. It is used as a “mopping” sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce. Due to the sharp taste, it has more of a cult following amongst people not of the region.
Ingredients:Read More »Barbecue Sauces of the U.S.
Hoppin’ John is a southern style jumbalaya. You can add any type of meat and veggies you like, then let it all simmer and cook with some Cajun Rice and you got yourself a stick to your ribs meal that really fills you up and explodes with flavor.
Ingredients:Read More »Hoppin’ John Casserole
Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade. You can replace the chicken with any type of meat or protein if you want to switch it up, but Chicken is the most frequent one that you’ll see cooked in this manner.
Ingredients:Read More »Adobo Chicken
This is a pretty standard recipe for Cream Cheese based Crab Rangoonss, just like you get at almost every chinese restaurant. You can use just… Read More »Crab Stuffed Wonton Rangoons
This Korean dish full of flavor and easy to make, the longest part is marinating the steaks until they are saturated with soy and sesame. It grills up extremely fast and make a great topping to rice or noodles.
Ingredients:Read More »Korean Beef Bulgogi
This is the manliest type of meat you can make. It’s Bacon, Beef, Cheese, Bacon and Hot Sauce all rolled up into a heart attack inducing log of deliciousness.
It can be prepped pretty quickly or even the night before and it also doesn’t take long to cook, about 1 hour per inch of thickness. Try it out and see if you don’t love it. Read More »The Bacon Log
Alabama has a great original barbecue sauce that really gives a great flavor to chicken, turkey and pork. It’s not made to baste the meat so much as to finish it because the mayonnaise will break down over the high heat. Give it a try and see if you like it at your next cookout.
Ingredients:Read More »Alabama White Barbecue Sauce
This is a basic recipe for a louisiana style hot sauce. The vinegar is what gives it that Frank’s Red Hot / Trappy’s type of taste to give you heat and flavor. You can use any type of peppers that you want, the standard is cayanne or tabasco peppers but there is no limit as to what kind of mix you can make. If you like ’em, put ’em in!
Ingredients:Read More »Louisiana Style Hot Sauce Recipe
Instead of the regular sour cream on your taco, you can whip this up as the meat is cooking. It take’s minutes to make and really gives a much better kick in flavor for burritos, tacos and nachos.
Ingredients:Read More »Cool Jalapeno Cream Taco Sauce