Peruvian food is new to us. We have a few favorite places to eat around us but we have barely cooked Peruvian food. We recently got a cookbook that focuses on Peru and after reading about some different sauces and chiles we decided to mix BBQ with Peruvian. There are a few ingredients that may be hard to find if you don't live in area near Hispanic supermarkets!
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While Bloody Mary’s are generally thought to best compliment a cold morning, we used the power of fire and smoke to transform the winter classic into a delicious summer cocktail that pairs well with any backyard BBQ. Oak smoked tomatoes, pulla pepper infused vodka and canned chipotle juice are some of the original elements we used to make our spicy, Smokey Marys.
Danny and I were thinking about how we should cook something other than just BBQ this past weekend. We couldn’t part totally without that grilled flavor so we decided to grill some lobster tails paired with homemade red curry. Red curry is not something that we usually eat so when we set out to make our own we made sure to buy some canned pastes at the store to get an idea of the flavors. Luckily we have a great Asian market around us and found mostly all of the ingredients that are in an authentic red curry sauce. It was spicy but the coconut rice we made to go along with it really cooled the dish off. You gotta try this dish!
This idea was completely made up by yours truly. A couple days ago I heard about someone grilling avocados so my mind went straight to smoke. I thought about how good the creamy avocado flavor would taste with some hickory smoke. Danny and I went to the store to get ingredients. As we were walking out there was a huge bin of watermelons. It occurred to me that instead of the tomatoes used in the guacamole we could use watermelon. This dish was really flavorful. We ended up pairing it with some grilled pork tacos. The only thing I might change and Danny does not agree with this is that I would use one fresh avocado not smoked to keep some of the original flavors. He thought it was perfect this way. Try both!
While we can't claim that we invented this clever technique, we can vouch for the remarkably juicy, tender chicken it produces. Beer can chicken is simple, tasty and has an extra dash of showmanship that will appeal to all serious grill junkies.