Crostini are a great way to pack a lot of flavor into just a few bites, which makes them the perfect appetizer or party food! It’s a really simple concept – grilled bread with toppings. That leaves all kinds of opportunity for experimentation. There aren’t many rules, but the thing I like to keep in mind is balance. Balance in texture, flavor, even temperature and color.
Pitmaster Josh Cary and Chef Tom Jackson talk about one of their favorite foods, carne asada, as well as make a delicious plate of Carne Asada Fries!
A super simple and delicious pork tenderloin teamed up with an easy queso sauce. Enjoy nachos for dinner without breaking a sweat!
Homemade salsa is pretty much always better than store bought. That’s no secret, but grilled, homemade, fire roasted salsa… NEXT. LEVEL.
Posole (or Pozole) is a traditional Mexican soup that can features pork or chicken, and prepared with a green or red salsa. We can’t get enough of salsa verde around here, and what better compliment to salsa verde than smoked chicken?!
We’re taking components and techniques from a couple of recipes you may have come across here on The Sauce to make a wonderful grilled flatbread. The dough is the same dough we use in our pizzas, and the spatchcock chicken is a technique utilized often in our kitchen. Combine those things with a delicious cream cheese spread, caramelized onions, some greens and a sweet and tangy apple balsamic reduction and you have a winning main dish or appetizer!