What makes something exotic?
Exotic
adjective
unusual and exciting because of coming (or seeming to come) from far away, especially a tropical country:
By definition, Steven’s recipes are unusual, exciting and exotic in every way. That’s what makes it such a great adventure and that’s why The 500 Club is on the Barbecue Trail with Steven!
In July, the 500 Club Fabulous Friday Featured Recipes of the Week focused on exotic food from far away countries. We hope you enjoyed the trip!
Exotic Barbecue
Week #46 Peanut Crusted Lamb Kebabs from Burkina Faso – Planet Barbecue!
“Her name was Sala Quedraogo and she drove a taxi in Paris. Our talk turned to barbecue, as it often does when I ride in a cab. Ms.Quedraogo, comes from the tiny West African nation of Burkina Faso, and while the grilled meat varies, it’s always seasoned with a unique ingredient ubiquitous in West Africa—peanut meal. Peanut meal adds a sweet nutty crunch to the local shish kebab.”
Week #45 Thai Coconut Chicken from Thailand – Beer-Can Chicken
“Throughout Southeast Asia, this “cream” of the tropics is used for marinades, bastes, and barbecue sauces. I love its tropical fragrance and the way its high fat content keeps food moist during grilling.”
Week #44 Nuoc Mam Dipping Sauce from Vietnam – Barbecue Sauces, Rubs and Marinades
“This clear delicate dipping sauce turns up wherever Vietnamese people fire up the grill. Sugar makes it sweet, lime juice and rice vinegar make it sour, fish sauce gives it that salty umami flavor so characteristic of Southeast Asian cuisines.”
Week #43 Chicken Yassa with Lemon Mustard Sauce from Senegal – The Barbecue! Bible
“I first encountered this dish at a Senegalese restaurant in Washington D.C. it was a fairly mild version of a dish that can be quite fiery, flavored as it traditionally is with the African equivalent of a Scotch bonnet chile. The recipe is unusual by Western barbecue standards, but quite typical of Africa, in that the meat is grilled first, then simmered in sauce.” Spectacular!
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#Exotic
