Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
A Mexican dinner without rice and beans is Just an entrée. The problem with most Mexican rice, is it’s rather bland. We’re putting an end to that.
I’ve had Mexican beans, yet I’ve never seen Mexican baked beans. Do they have them? I think the unique flavors of Mexican cuisine could greatly contribute to a baked bean dish.
Grilled bread takes on a whole new meaning when flavored with herb butter. This herb buttered bread goes great with salads, soups or any course, for that matter.
My favorite corn recipe comes not from the Midwest, but from Mexico. Mexican grilled corn on the cob, known as elote, is a common street vendor food and is usually served on a stick.
Aunt Judy couldn’t confirm that these cowboy baked beans were really eaten by cowboys. She could only visualize a pot of these cooking over a campfire and served from the chuck wagon.
A taste from the islands, mon. This Caribbean beans and rice recipe compliment almost any dish, but especially spicy cuisine. The sweetness and the coconut flavor helps to balance spicy dishes.
I love coleslaw. It’s oftentimes all I’ll eat for lunch, along with some cornbread of course. This pineapple coleslaw is excellent and so easy to make.
Nothing quite finishes off a barbecue like fruit, especially grilled peaches. Grilled peaches also makes a great appetizer. The fire caramelizes the surface of the fruit which seals in the flavor.
If you love cornbread, you’re going to love grilled cornbread. I love cornbread! Everyone knows how well cornbread goes with barbecue. That, coleslaw and sweet tea.