“IF THERE WERE A CHILE TO TASTE LIKE SUNSHINE, THIS WOULD BE IT.” How can you pass up a description like that?!! Back when I discovered the chile pepper paste Gochujang, I spied another international paste called Aji Amarillo. It’s a bright yellow paste, from Peru, made from aji amarillo chile peppers. From Serious Eats,
Tag: pork tenderloin
I have mentioned before that I am a food snob, but I’m actually much better than I used to be. Believe it or not, there was a time when I made everything single thing from scratch. I did not believe in buying prepared herb or spice mixtures, pastes, marinades, sauces, and so forth. I still
One often reads about dry rubs when looking at barbeque recipes, because it’s quite common to dry rub a pork loin or a brisket before being placed in a smoker. But a rub, which is typically a mixture of spices and herbs, doesn’t have to be rubbed onto meat days before serving, or only used