bbq sauces and seasonings

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Collard Greens

Recipe | Courtesy of Edison Mays Jr.

Total Time:: 2 hours 15 minutes

Tempting Taste of the Islands

Episode | From: Barbecue Addiction: Bobby's Basics

It is the song of the islands as Bobby Flay brings the flavors and spices of the Caribbean to the grill. He conjures up the warm breezes by searing a Coconut Marinated Pork Tenderloin, and topping it with a fresh and spicy herb sauce; then breaks out the hot and savory island seasonings for some lip-tingling Smoked Jerk Chicken Wings with a sweet and sour Honey-Tamarind Dipping Sauce. Since the Caribbean is also famous for its azure waters, we dive into some beautiful seafood by way of Bobby's tart and refreshing Ceviche with Serrano Chiles, Mango, Smoked Tomatoes & Crispy Plantain Chips. No trip to the beach would be complete without an icy glass of Tropical Sangria, it will get you ready for the limbo in no time.

Chicken Piccata

Video | 06:18

See how to make the perfect chicken piccata. These fried chicken breasts come out juicy and tender, thanks to seasoning the chicken 1 hour before cooking. The bright lemony butter sauce with capers and garlic finishes the dish.

Red Pork Enchiladas

Video | 14:11

Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce, but ours has raisins to pull the fruit flavors and add a touch of sweetness. Then, the pork is braised with aromatics and seasonings.

Fried Shrimp and Okra

Recipe | Courtesy of Food Network Kitchen

Total Time:: 30 minutes

1 Review

French Dip

Recipe | Courtesy of Voula's Offshore Cafe

Total Time:: 3 hours 25 minutes (includes cooling time)

Gabriel Orta

PROFILES

Like any successful cocktail, there's a formula for a successful mixologist: Combine equal parts mad scientist and artist with a few strong dashes of ambition. But there’s successful and there’s incredible. To concoct the latter, you need Gabriel Orta, co-owner of Miami’s Broken Shaker. This is the guy, after all, who invented the Chorizo Cordial, a sweet-and-smoldering distillation of the Mexican sausage into cocktail form. This is the guy who turns Cocoa Puffs into an Old Fashioned, and who may be the first bartender to deploy a hashtag in a drink name: the #ShakerLife Punch.But it’s not all whimsy here. Orta understands that a great cocktail is more than just cleverness: It’s “ingredients, good spirits, technique, glassware, but most important, balance,” he says.Orta, who grew up in Colombia and Hawaii, set off on the road to greatness early on. “I got here by working my ass off since I was 15,” he said. Along the way, he’s held “every position in F&B from barback to dishwasher and cook.” He’s especially proudto have cooked a vegetarian meal for Adam Yauch from the Beastie Boys at the Tibet Freedom Concert in San Francisco. With his business partner, Elad Zvi, Orta opened Broken Shaker as the first pop-up bar in Miami, in 2012. Their signature drinks, stirred with custom-made ice and fresh herbs snipped straight from the garden, were among the first such cocktails in the Miami bar scene—and launched the trend there. The 30-day pop-up turned into a mainstay at the Freehand Miami Hotel (and now ranks #16 on the "World’s 50 Best Bars" list), and has since expanded to Los Angeles and Chicago. Orta and Zvi also co-founded Bar Lab, an agency that helps clients, from American Airlines to the W Hotel, craft innovative hospitality experiences and creative beverage programs.Orta’s cocktails may be Wonka-esque, but he says his spirit is mezcal: “Like me, it’s smoky, rare, and delicious.” It’s a rare and delicious opportunity to have Orta on Panna, and when you stir up his cocktails, you’ll sip the exquisiteness, too.Gabriel's Restaurants: 27 Restaurant and Bar (Miami Beach, FL)Broken Shaker LA (Los Angeles, CA)The Anderson (Miami, FL)Broken Shaker Miami (Miami Beach, FL)Broken Shaker Chicago (Chicago, IL)

That's Italian

Episode | From: Diners, Drive-Ins and Dives

Guy Fieri finds great Italian food in places you'd never expect: The Tennessee drive-in where they make their own meat sauce and bring the pasta to your car; the 1940s New York Diner, shipped to Texas, that's serving east coast Italian sausage peppers; and the bar in a Las Vegas strip mall where they make the best Stromboli Guy's ever had.