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Cha Cha Bowl Recipe

Cha Cha Bowl

Recipe courtesy Orlando's Caribbean BBQ

Show: BBQ with Bobby FlayEpisode: High On the Hog

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on April 27, 2012

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    Amazing. The ingredient list looks extensive, but I found I had most of them on hand already. Everybody loved it, especially the pineapple zucchini salsa was out of this world. Huge hit with my family! Go Giants!

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  • on April 09, 2006

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    There was quite a bit of preparation, but worth it. Had a lot of leftovers too.

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  • on July 01, 2005

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    A delicious dish loved by all tonight. The marinade was wonderful and I plan on using it often in the future. Not nearly as spicy as you would think with a wonderful depth of flavors. The salsa was also great, just makes a bit too much.

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  • on June 15, 2005

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    I have made this several times and it is awesome! I would caution that the salsa recipe makes a HUGE amount so you may want to halve that portion of the recipe. Since I know the original recipe is such a winner, I have also substituted chicken and have used Mango Salsa on occasion when I had it already made rather than making the pineapple salsa.

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  • on February 16, 2005

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    I loved it, as did my typically picky kids!

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  • on August 16, 2004

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    This recipe was a lot of work but worth it! I made extra marinade to freeze for later use. Salsa is excellent on its own. I was apprehensive about using so many chilis (not a big heat fan but most of the heat cooked out. Would make again--maybe for a cookout

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  • on August 16, 2004

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    This is without a doubt the best food you can get at any ballpark. It is worth a trip to the Giants park just to get this. Equally good with dark meat chicken or pork and always ask for extra salsa. Go Giants!

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  • on July 21, 2004

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    For a change of pace at the ballpark, I would order the cha-cha bowl instead of a polish sausage. This takes me back to all the Giants games I've attended! The recipe is lengthy because of all the different components, but it's worth the effort. The pineapple-zucchini salsa alone is worth making as a condiment for roasted or pan-seared fish.

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