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Salsa verde is made from the green tomatilloberry, which is not a tomato. Photo byHannah Kaminsky | THE NIBBLE. We’re a nation of salsa lovers; but much of that is salsa roja, red salsa. In Mexico, the land from which we obtained our love of salsa, it’s the opposite. Only the northern states of…
Continue reading “TOP PICK OF THE WEEK: Chef Gerard & Chuck’s Salsa Verde”
A recipe for Salsa Verde, made with tomatillos, and used as a sauce as well as a dip.
Barbecue sauce can have as much refined sugar as dessert (we call the super-sweet ones “meat sugar”). People on sugar-free diets have limited choices if they want some BBQ. One manufacturer offering help is Chef Hymie Grande. The company has created a line of all-natural barbecue “glazes” flavored with low-glycemic agave nectar instead of other…
Continue reading “PRODUCT: Sugar-Free Barbecue Sauce”
There’s a big difference in BBQ sauce quality. Photo by E.Z. Foryu | IST. We receive a lot of barbecue sauce to taste. In fact, we receive more barbecue sauce than any other product. We joke that if aliens invaded THE NIBBLE offices, they’d think that earthlings lived on barbecue sauce. However, it’s no joke…
Continue reading “PRODUCT: Best BBQ Sauce”
If you’re invited to a barbecue, bring the hosts a gift sampler of different-flavored rubs. Even if they blend their own herbs and spices, they’re certain to discover something new…and invite you back soon! See an example of nicely-packaged rubs from Nantucket Offshore. Learn the basics of how to make barbecue.
