This is a smoked oysters recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke, try for about 400 degrees.
Search Results for "sauce"
Salsa Criolla (Creole Barbecue Sauce)
There are many variations on this Creole barbecue sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats and seafood.
Gravlax with Spicy Mustard Sauce
This Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible.
Cured and Pecan-Smoked King Salmon with Hot Sauce
The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time.
Grilled Swordfish with Agent Orange Sauce
Any firm fish such as Mahi Mahi, tuna, halibut, or shark could be substituted for the swordfish. Please note this recipe requires advance preparation.
Stir-Fried Shrimp in Chile-Garlic Sauce
The recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
Louisiana Crab Cakes with Fresh Tomato and Chile Tartar Sauce
These delicious crab cakes are a wonderful way to use crab meat. Serve the cakes with a spinach salad, garlic mashed finger potatoes, and fresh asparagus.
Duke’s Southern Sauces Launches New Flavor and Revamped Packaging
Duke’s, the premium southern brand that has set a bold standard of mayonnaise since 1917, announces the launch of a new Duke’s Southern Sauces flavor – Carolina Vinegar BBQ.
Garlic Cayenne Calamari with Nigerian Fried Pepper Sauce
This South African recipe is a party favorite. Just don’t overcook the calamari unless you want to know what it’s like to eat a hemorrhoid donut
Salt Cod Croquettes with Sweet Tomato and Red Pepper Sauce
Croquettes are often called fritters and vice versa. Both appear in the salt cod recipes from several countries, and this is the English version.