The heat of this grilled tomatillo shrimp kebab is controlled by the number of jalapeño strips used. Milder fresh chiles can also be substituted to tame down this dish.
Reeling in the Years
The salt block cooking concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like: meat, fish, poultry or vegetables.
Mussels are delicious when simply steamed in garlic and white wine. This smoked mussels recipe combines steaming with smoking for a great appetizer.
In Texas “a bowl of red” is a big serving of meaty chili—hot, spicy, and redolent of cumin and chiles. As a Texan living for a year in Russia’s Far East, “a bowl of red” for me was a huge helping of salmon caviar, slightly salty and tasting of the […]
Byron Bay Chilli Co knows a thing or ten about spicy seafood and this recipe for prawn tacos and chilli corn fritters is their baby. Fritters are a terrific traditional sidekick for seafood dishes and this version sets itself apart
Just in time for the 4th of July, Weber Grills shared some great recipes for appetizers, entrees, and desserts. Up first: bacon-wrapped jalapeno shrimp poppers.
Any kind of fish and shellfish can be used in this chunky Tunisian fish soup but avoid oily fish such as mackerel or sardines
The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor.
This grilled fish burger is a fired-up re-creation of a fish sandwich we devoured in the tiny town of San Pedro on Ambergris Caye, Belize.
This Caesar salad with grilled prawns from Byron Bay Chilli Co. is perfect for kicking back with a beer near a beautiful coastline. Or just dreaming of that while you eat it by the grill in your backyard.