Ambrosia Software Web Board: Easy Chicken Parm - Ambrosia Software Web Board

Add enough Tapatio sauce so that sausages are well coated

"It's a very salsa salsa" where the second salsa is in English, and the first doesn't translate very well. It's like saying "It's a salsa that has the POW!"

-Pufer

"It's a very salsa salsa" where the second salsa is in English, and the first doesn't translate very well. It's like saying "It's a salsa that has the POW!"

-Pufer

Good, that's what I always figured the gist of it was. So is the adjective salsa a secondary definition of the word? Or is it more like saying that it's a salsa that embodies the essence of salsa-ness, comparable to how we might say someone is a manly man?

Pretty much as soon as Rickton posted, things went downhill.

Actually, it's my fault, and I'm proud of it.

blackened barbecued pork fillets

Although it's hard to define what 'proper' American cooking is, I've been inspired by the food from the Deep South, where there is an incredible amount of smoking, salting, barbecuing and spit-roasting going on - really intelligent cooking. This is a recipe inspired by the kinds of flavours I tasted when I was in Texas.

Skewers are useful for this recipe. They hold the four fillets together, making it easier to turn over when on the barbecue or under the grill. It also makes serving slightly easier because when you come to slice the fillets up, you can do it between the skewers, giving you pork 'lollipops' of blackened meat, which is quite fun. But if you don't have them, you can just use your tongs.

When you've made this once, I guarantee you'll make it at least once a year as it's so damn good. Great with salad, spiced beans, corn on the cob or rice.

To make your marinade, crush up the cumin, fennel seeds and cloves in a pestle and mortar and mix with the paprika, orange zest and juice, thyme, garlic, ketchup and balsamic vinegar. Season the pork fillets with salt and pepper, then toss them in most of the marinade until completely coated. Feel free to marinate for half a day, but at least an hour. If you have metal or wooden skewers, lay the fillets side by side and skewer them together about 2.5cm/1 inch apart.

When you're ready to cook, simply put the meat on to a barbecue or under a hot grill for 15 to 20 minutes or until nicely charred. Every time you turn the meat, brush it generously with the leftover marinade so you build up a sticky, blackened glaze. When they're done, put the fillets on a big platter and allow to rest for 5 minutes. Slice the meat between the skewers, or just slice each fillet in half, and sprinkle over some chopped coriander or squeeze over some lemon juice if you fancy.