Episode 112 – Planet Barbecue
This show gives grilled and smoked vegetables their due. We start with hot stuff from India: a spectacular Tandoori Cauliflower with Coriander Mint Chutney. From the West Indies comes a squash gratin fired with habanero chiles and perfumed with wood smoke. Not to leave our carnivorous friends out, Mexican-American chef Johnny Hernandez cooks Borrego, Mexican pit-roasted lamb.
- Tandoori Cauliflower with Coriander Mint Chutney
- West Indian Squash Gratin
- Borrego (Mexican Pit-Roasted Lamb)