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BBQ

BBQ (9)

Basque Smokes Out Subtle Flavors

Monday, 03 October 2016 11:12

By Sofia Perez

October 3, 2016 - When my friend Andoni Luis Aduriz invited me to dinner in Spain's Basque countryside, I knew the food would be wonderful.

Here’s Heat in your Beer

Tuesday, 05 April 2016 19:41

Rogue SrirachaMay 15, 2016 - Combining hot sauce and stout seemed like an idea that would be suggested by a man who’d been drinking. Perhaps drinking a lot.

Putting together elements which are wonderful on their own doesn’t necessarily yield a whole that would be greater than the sum of its parts. Still, a stout from Rogue Ales infused with Sriracha Hot Sauce, bizarre as it sounded, was such an intriguing prospect that I decided to try it (I was sober at the time).

The brewery says that “Sriracha Hot Stout shines when paired with food and when used for cooking.” What to do? I had scored some boneless pork ribs at a good price and planned to grill them Sunday afternoon. Maybe I could incorporate some of this hot stout in a marinade.

Grilling Recipes with a Mexican Twist

Tuesday, 05 April 2016 19:01

Rick Bayless mug in Blue T Shirt

Editor's note:   Many of our readers may be familiar with Chef Rick Bayless from his cookbooks and long-running PBS television program, Mexico: One Plate at a Time. He and his wife Deann lived in Mexico from 1980-86 and opened their first restaurant, the Frontera Grill, on North Clark Street in Chicago in 1987.

In town for the National Restaurant Association convention some years ago, we met Rick after enjoying a wonderful meal at his recently-opened companion restaurant, Topolobampo. He seemed as genuine and friendly then as he does on his television shows.

An acknowledged authority on cuisines of Mexico, his background also includes growing up around the Oklahoma barbecue restaurant run by his parents. Two of Rick's recipes include salsas made by his company, Frontera Foods. Avocados from Mexico provided TASTE News Service with the copy for this article.

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