This is a bright, herbal, pungent sauce that works well with any kind of grilled meat. Or bread, or cheese. Or potatoes. Or on cold pasta, or on warm pasta. It would probably be great with fish, too. It’s originally an Argentian sauce, and we always make it when we prepare grilled skirt steak; but we inevitably end up dumping it on everything, and even simply eating it with a spoon.
barbecue, eliseo, salsa, sauce, south american, spicy, vegan
Char siu, or char siew (fork roast: 叉燒), is sometimes referred to as BBQ or roast pork. It’s a Cantonese dish, and is probably a familiar sight, as the red meat hanging along side the duck in the window of Chinese restaurants. It’s savory, slightly spiced, and slightly sweet. Because it’s so easy to buy good char siu, you might not want to bother making your own, to use in noodle soup, or char siu bao (steamed buns) — or just to eat with hoisin sauce. But it turns out, it’s easy to make, and the char siu you make at home can be more delicious than the restaurant version. And you can control the sweetness — and red food colouring — to suit yourself! We recently made this, for a big char siu bao making party. It was amazing.
barbecue, brad, cantonese, chinese, pork
Flame roasting is a surprising, but useful, way to cook many vegetables — especially chiles and eggplant (but also tomato, onion, garlic or zucchini). It leaves them tender, and slightly smoky. You can do it any time you are barbecuing, on charcoal or gas; or at home on a gas stove. It’s a dramatic process, and once you get over the surprise of burning the outside of your food black, in direct fire, you can enjoy upsetting your guests.
barbecue, Mediterranean, vegetarian