Chinese Barbecue Pork TenderloinSource: Canadian House and Home, Mar 2001
Rating: 9/10
Be sure to allow enough time for the two-day marinating, which infuses the meat with a sophisticated sweet-and-sour flavour.Barbecued Jerk Pork ChopsSource: Dan Doliska
Rating: 9/10Barbecue Ribs with Gochujang SauceRegion: Korean
Rating: 9/10
When we made this we followed the cooking instructions from Slow-Cooked Ribs finished on Barbecue
This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.Argentinean Grilled BeefSource: Lucy’s Kitchen
Region: Argentinean
Rating: 9/10
In this recipe, the often chewy flank steak is tenderized and given a burst of flavour with a herbal, citrus marinade. Serve the beef with the spicy Chimichurri SauceTogarashi Seared Ahi & Refried Black Thai RiceSource: http://www.bestplaceshawaii.com/tips/recipes/seared_ahi.html Chef Linda Yamada, The Beach House Restaurant
Region: Hawaiian
Rating: 9/10
When I made this recipe, I used Mahi Mahi and Jasmine Rice.Sweet and Sour Shrimp and ApplesSource: Sept. 22, 1999 Ottawa Citizen
Rating: UntriedSingapore NoodlesSource: https://www.seriouseats.com/recipes/2015/05/singapore-curry-noodles-stir...
Region: Singapore
Rating: 9/10Shrimp CreoleSource: http://www.gumbopages.com/food/shr-creole.html
Region: Creole
Rating: 9/10
You can use this recipe to make Chicken Creole by substituting a 3 - 4 pound chicken, cut up (or 2 - 3 pounds of chicken breasts), seasoned and browned, and using chicken stock instead of shrimp stock.Shrimp and Spinach with PenneSource: www.braceface.com/tobejane/Recipes
Rating: 9/10
