New Orleans Red Beans and Rice with Pickled Peppers
In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. You can
make this recipe any day of the week, and try replacing the ham with smoky bacon.
At his Boston gastropub, Blue Dragon, star chef Ming Tsai will serve these Asian-accented sliders. They're based on a recipe
his mother made for him when he was young: She'd fill his thermos with the chile-sauce-and-ginger-flavored ground meat and
include the slider buns in his lunch box. "Everyone at school wanted them, so I'd usually trade a little slider for a complete
lunch," says Tsai.
Chef Way At Big Bob Gibson Bar-B-Q, Lilly uses a cut called picnic shoulder for his spiced jerk pork, cooking it over low
heat for eight hours. Easy Way Rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill gives them an
insanely good, peppery heat.