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Showing 6,031 - 6040 of 6,197 results for barbecue

Winter Root Vegetables

Episode | From: The Essence of Emeril
Salsify, Celery Root, and Fennel Slaw, Vegetables with Crispy Fish and Parsnip Mash Potatoes, Panned Mississippi Quail with Smashed Root Vegetables. Stewed BBQ Quail Legs and Sweet BBQ Sauce

Sizzling Crepes with Grilled Shrimp

Recipe | Courtesy of Corinne Trang
Total Time:
45 minutes

Pickles and Preserves

Episode | From: Jamie at Home
Jamie shows you how with a super-quick mothership pickle recipe which can be used for pickling anything. He pickles courgettes with mint and chilli and aubergines with garlic and oregano. Jamie also makes a fiery chili chutney with Welsh rarebit and steak and chips on the barbeque with Jamie's homemade tomato ketchup.

"Stick to your Ribs"

Recipe | Courtesy of Robert Irvine
Total Time:
40 minutes

Big Ol' Texas Feast

Episode | From: Food Network Specials
Nothing says Texas like barbecue and that's exactly what Tiffani brings to the table for her White Collar co-stars Sharif Atkins, Tim DeKay and Willie Garson. Tequila Peach Tea, Pimento Cheese Spread and fall-from-the-bone BBQ Ribs that have been rubbed and sauced go with Southern Greens done with bacon and a spicy vinaigrette. To finish off the meal, Tiffani brings in one of her favorite pecan pies to top with her Homemade Vanilla Bean Whipped Cream.

Football Party Food

Episode | From: The Essence of Emeril
Pulled Pork Sandwiches with Homemade BBQ Sauce; Horseradish Cole Slaw

The Soul Kitchen--New Orleans Dinner

Episode | From: Melting Pot
Black-Eyed Pea Salad; Creole BBQ Shrimp; Dirty Rice; Pecan Tart.

Richard Jones

Episode | From: Chef Du Jour
Catfish; Baked Catfish in Spicy BBQ Sauce, Potato Crusted Catfish, Baked Catfish

Father's Day

Episode | From: Emeril Live
1. Fire-Roasted Corn Dip with Corn Chips 2. Sweet BBQ Sauce 3. BBQ Quail over Andouille Pudding 4. Warm Haricot Vert Relish 5. Peanut Butter and Chocolate Pralines 6. Chocolate Pound Cake, Peanut Butter and Praline Ice Cream Sandwiches

Memphis

Andrew uncovers the edible icons of Memphis from BBQ ribs to the Elvis sandwich.

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