- black beans
- chili powder
- Salt & cayenne pepper
- Meat stock or broth
- cooked rice
- olive oil for sautéing
- oregano
- bay leaf
- white vinegar
- tomato paste
- salt
- pepper
- &1/2 cups chicken stock
- long grain white rice
- chopped beef
- green olives
- raisins
- dry cooking wine
- tomato sauce
- garlic powder
- oregano
- bay leaf
- paprika
- For the brisket:
- salt
- black pepper
- cayenne
- For the spicy barbecue sauce:
- Ingredients:
- canned tomato sauce
- ketchup
- apple cider vinegar
- Worcestershire sauce
- lemon juice
- molasses
- black pepper
- ground cumin
- cayenne pepper
- ground cloves
- Salt to taste
- For serving:
- warm buns
- Sliced onions
- Pickled jalapeño slices
- Dill pickle slices
These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They’re a simpler version of a recipe by champion pit master Chris Lilly, author of the new Big Bob Gibson’s BBQ Book, who cooks his ribs entirely on the grill. To follow Lilly’s example, use a thermometer to keep the temperature at a steady 250° and wrap the ribs in foil after adding the apple cider mixture.
- dark brown sugar
- garlic salt
- pure ancho chile powder
- salt
- ground black pepper
- celery salt
- cayenne pepper
- cinnamon
- freshly ground white pepper
- apple cider
- apple jelly melted
- honey
- prepared barbecue sauce
- dry rice noodles
- vegetable or canola oil
- eggs
- Kosher salt
- chili flakes or chili sauce
- light soy sauce
You can use 7 medium peaches or 6 large peaches. Each person should get a full peach. Using freestone peaches will allow you to use a knife to make a small slit to easily remove the pits prior to serving. For best results select peaches that give just a little (neither too hard nor too soft). Overly ripe peaches will produce an excess of juice that will thin your syrup.
- baking powder
- salt
- egg
- salt
- water
- vanilla extract
The key to great corn flavor in this simple chowder is making a quick corn stock from the cobs of the fresh corn and using it as the base for the soup.
- low sodium canned or homemade chicken or vegetable stock
- bay leaf
- whole fennel seed
- coriander seed
- whole black peppercorns
- butter
- flour
- half and half
- Kosher salt and freshly ground black pepper
- Sugar
- olive oil
- hanger or skirt steak
- Kosher salt and freshly ground black pepper
- ripe avocados
- chopped fresh cilantro leaves
- juice and 1/2 teaspoon finely grated zest from 2 limes
- crema or sour cream
Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister than most standard pie doughs and will require more flour to roll out (up to ¼ cup). In step 6, it is imperative that the cooked strawberry mixture measures 2 cups; any more, and the filling will be loose. If your fresh berries aren’t fully ripe, you may want to add extra sugar to taste in step 7
- Pie Crust:
- table salt
- sugar
- cold water
- Filling:
- frozen strawberries
- juice from 1 lemon
- water
- unflavored gelatin
- table salt
- Topping:
- sugar
- vanilla extract