Cookout Recipes (Most Popular)
An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed
An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.
This is a favorite at my house. I use regular dill pickles instead of relish because my son is allergic to bell pepper. It is sort of high in calories but they don't like the light mayo.
A black eyed pea and corn relish that tastes great hot, at room temperature, or chilled.
An almost-raw sauce with roasted eggplant instead of tomatoes as the main player. Delicious over pasta or potatoes.
Pan de sal is a Filipino bread characterized by the breadcrumbs coating the outer shell, making a salty grittiness for a gratifying first bite. A wonderful sandwich bread for sure!
Snapped up from Zorra's blog at http://kochtopf.twoday.net/stories/4960715
/... it looked way too good to pass up! Do look at her blog for the photos and extra bits and pieces from her "Some Like It Hot" event! Makes about 20 two-tbsp servings.
This salad is a meal by itself, or a great side for a picnic, party, or potluck!
Sweet, tangy and packed with garden goodness, this perfect topper for grilled meat, saffron rice or even samosas has hints of exotic pomegranate, amchur, nigella seeds and figs along with earthy beets and tart rhubarb.
Fresh, wholesome and packed with flavour, this salsa is easy to make year round and perfect for any get together.
Need to "catch up" to your tomatoes? Make a kid-friendly, totally dunkable ketchup! Monkeyface peppers have a fruity zing to them, like a mango kissed by a jalapeno. Substitute Hungarian wax or cubanelles if you can't get (or grow) monkeyface peppers
A gluten free pale ale is the secret ingredient in this home-grown tomato sauce, filled with roasted garlic and a hint of lemon pepper for zip.
Perfect for grilling, topping roasted veggies, or stirring into stir fry, this versatile sauce packs a flavour punch wrapped up in a sweet and savoury package.
I like to call this "last date bread" - you get onions and garlic together in this baby, and boy, does it pack a wallop! It stinks up the house something wonderful at any rate, so even if you do wind up dining alone, the aroma will caress you all night long! I reccommend red onion for both the sweet flavour and the colour contrast it gives to the bread, but if you have a Vidalia, use her!! Adapted from Baking Bites (http://tiny.cc/PCJtp), where Nic writes: "The bread is great with butter and is equally good with jam, which contrasts its oniony flavour"
With a bounty of fresh, local and super-juicy blueberries at my disposal, I twisted the traditional addition of citrus in blueberry pie by using lime and orange flavours in both the whole-wheat crust and the filling!
Add a little Southwestern flair to your table with these roasted wedges of chayote squash rubbed with chili pepper and garlic.
Adapted from Easy Home Cooking Magazine... summery flavour and very low fat!