185. Tomato Barbecue Sauce p.479

There’s no recipe for this one on Epicurious.
This barbecue sauce is meant to accompany Lillie’s North Carolina Chopped Barbecue, which we’ll get to next time. It’s apparently the style of barbecue sauce popular in Lillie’s part of North Carolina, and is best served slathered over chopped pork barbecue. It probably works well on most grilled [...]

9 August 2008 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
Tags: apple juice, Barbecue, BBQ, brown sugar, cayenne, celery seed, chili powder, cider vinegar, cinnamon, dry mustard, grill, pineapple juice, salt, sauce, Tabasco, tomato purée, worcestershire sauce

88. Jicama and Cucumber Chili Spears p.27

The recipe
Jicama isn’t the easiest thing to find in Montreal. I went to every grocery store, fruiterie, and Latin themed shop I could think of. In the end I tracked one down at a Mexican grocery store about a block from my place. I had no idea it was there. For all the effort that [...]

3 September 2007 | Hors D'Oeuvres & First Courses, The Book | 6 Comments
Tags: appetizer, cayenne, chili powder, cucumber, Hors D'Oeuvres & First Courses, jicama, lime juice, mexico, summer

48. Island Pork Tenderloin p.475

This recipe from Epicurious includes the tenderloin recipe from The Book, and a bonus salad.
This was an incredibly easy and delicious way to prepare a pork tenderloin. It took almost no forethought because it’s based entirely on pantry staples. Chances are I wouldn’t even have to go out to get the tenderloins. I’m liable to [...]

8 July 2007 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
Tags: brown sugar, chili powder, cinnamon, cumin, garlic, main dish, pork, pork tenderloin, roast, Tabasco, tenderloin