Garlic Chili Sauce Recipe This basic flavoring sauce comes from Executive Chef Chad Luethje of Miraval Resort & Spa in Tucson, Arizona. It can be used as a dipping sauce for a variety of foods like steamed vegetables or dumplings.

Serves 4-6 Author Notes Winter has hit Perth in full force. The mornings are freezing, afternoons are nippy and we have very cold evenings. Infact as I write this post I see huge drops of rain falling on my window sill making a very comforting sound as the rain melts into the hungry, thirsty earth

Click on image for a photoset of 9 additional images (including one shot taken with my point and shoot camera) What you’ll learn: How to properly cut your nectarines (or peaches!) for this Stir Fried Beef and Nectarines Recipe The ideal way to fry (not steam!) beef and give it a nice sear without overcooking it

Heat the oil in a small saucepan. Add the onion and garlic and cook over moderate. heat, stirring, until softened, about 1 minute. Reduce the heat to low. Add the guava paste and water and cook, stirring, until the paste has dissolved, about 5 minutes. Stir in the soy sauce, ketchup and cayenne. Season with

Ingredients:2 tablespoons safflower or other light vegetable oil1 cup seeds from any type freshly-cut pumpkin, washed and dried– Kosher or sea salt to taste

Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet. In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast

“Found on the Web in response to a request.” Ready In: 20mins Ingredients: 14 1 (6 ounce) can tomato paste 1 teaspoon chili powder 1 teaspoon soy sauce 1 dash Tabasco sauce 1 pinch black pepper 1 teaspoon onion salt 1⁄2 cup pickle relish 1 tablespoon Postum instant drink powder 1 teaspoon dark molasses 1

Heat 1 tablespoon of the olive oil in a large enameled cast-iron casserole. Add one-third of the meat and season with salt and pepper, then brown well on all sides over moderately high heat, about 5 minutes; adjust the heat if the bits on the bottom of the casserole get too dark. Transfer the meat

Sake Shioyaki (Salt-Grilled Salmon) Sometimes another language’s name for a dish makes it sound especially exotic and exciting. Take crudités for example. Much more appealing than “raw vegetables,” right? Shioyaki, too, sounds exotic and special, and the dish certainly tastes extraordinary—crisp-skinned and flavor-packed. What could be the secret? Well, it’s basically fish, seasoned with salt