Here’s the Enchiladas Verdes con Chile Pasado recipe we served to our friends in Italy. Serve with refried beans and guacamole.

The post Enchiladas Verdes con Chile Pasado first appeared on Burn Blog.

This is a smoked oysters recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke, try for about 400 degrees.

The post Smoked Oysters with Ancho Chile Sauce first appeared on Burn Blog.

The word "machaca" derives from the verb machacar, to pound or crush, and that description of this meat dish is apt. Serve the meat wrapped in a flour tortilla.

The post Machaca Sierra Madre first appeared on Burn Blog.

There are many variations on this Creole barbecue sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats and seafood.

The post Salsa Criolla (Creole Barbecue Sauce) first appeared on Burn Blog.

Although this chiles rellenos recipe calls for a mixture of seafood, a single ingredient such as shrimp works just as well.

The post Seafood Stuffed Chiles Rellenos first appeared on Burn Blog.

Red Stripe beer is the magical ingredient in this ship-shape drunken seafood dish from St. Vincent. Make sure you buy extra beer for the cook.

The post Drunken Seafood, Creole-Style first appeared on Burn Blog.