Tag Archives: Nigeria

La Caja China World – Roasting Box Recipes from Around the Globe

FOR IMMEDIATE RELEASE

June 16, 2011

Elk Mountain Books is pleased to announce the release of:

La Caja China World: Roasting Box Recipes from Around the Globe

by Perry P. Perkins

Publication Date: Jun 11, 2011
ISBN 1463563167
Page Count: 158
Binding: US Trade Paper
Trim Size: 7″ x 10″
Categories: Cooking / Methods / Barbecue & Grilling
US$14.95

From the author:

La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.

In La Caja China Cooking: The Secret to Perfect Roasting, we took a gastronomic tour of America.

With this new collection of recipes, your La Caja China becomes a magic carpet, allowing you to take your friends and family to the far corners of the world, and experience the delicious wonders waiting for you there!

In every culture and country that we researched in gathering this collection, we found people who enjoyed gathering together with loved ones, lighting a fire, cooking meat over it (or under it), and eating together.

Not coincidentally, we think, these folks shared a common passion for life and laughter, as well.

In La Caja China World, we invite your taste buds to join us on a globe-trotting adventure with dishes like:

Grilled Tri-Tip & Chimichurri in Argentina
Whole Roast Pig & Coconut Rice in Bali
Roast lamb & Potatoes in Greece
Beef Short Ribs & Scallion Salad in Korea
Christmas Goose in Sweden

If you’re looking to roast, grill, bake, braise, smoke, or barbecue; whether you’re cooking for a crowd, or creating memories with your family – look no further than La Caja China World!

La Caja China World is available from our eStore, as well as from our official Amazon.com Storefront.

Buy both La Caja China Cooking & La Caja China World, together, and get FREE shipping from Amazon!

Plus – Purchase your copy of La Caja China World by Friday, June 24th, and enter* for a chance to win a $50 grab-bag of your choice of La Caja China accessories! We’ll even pick up the shipping!

*To enter to win the grab-bag, participants must forward a copy of their e-receipt of purchase for La Caja China World, along with full name, mailing address, and personal email address, to editor@elkmountainbooks. All entries must be received by midnight Sunday, June 26th, 2011. One entry per copy ordered.

  ____________________________

About the Author

Perry P. Perkins is a freelance writer and work-from-home dad, born and raised in the Pacific Northwest (with a little time in Georgia.)

Perry has written several books, including two novels, four cookbooks, and two short-story collections. He writes regularly for a number of outdoor and travel magazines, Chicken Soup for the Soul, and several online foodie sites, including his own blog: www.burninloveblog.com

Both Perkins’ father and grandfather were professional chefs, and he was raised with a passion to cook, grill, and barbeque. One of three pit-masters behind Burnin’ Love BBQ, a local catering team, his favorite cooking equipment is La Caja China.

All of Perry’s books can be found at www.perryperkinsbooks.com

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Spicy grilled Suyas – Nigerian style kabobs

Nigerian Suyas

Suya is a very popular grilled street food that I discovered on the streets of Jos, Nigeria, while “cruising” with the kids on Friday nights.

Our favorite stand, one of many in the village, was set up in an abandoned lot at one end of the local market, and consisted of a chain-link fence that had been bent parallel to the ground.

A bonfire was built underneath and, when the fire had burned to coals, strips of meat (labeled beef, but more likely goat or dog) were spread out on the “grill.” One side was sprinkled with a tongue-scorching peanut and pepper rub, then the thin strips were flipped and given another dose.

When finished, several strips would be wrapped in newspaper and served with an oily corn-based bread (which I’m still looking for the recipe for…anyone?) Sometimes the vendors would cube the meat and thread it onto bamboo skewers.

At pennies a serving, I’d usually buy a round for a few of the local kids who hung around looking hungry. Often they would follow me a ways to see how the “Oyinbo” (Nigerian slang for “whitey.” It literally means “peeled skin“) reacted to a bite of the fiery snack.

They were usually pretty well entertained.

Now depending on where you live, you may call this a satay, a kabob or even simply ‘meat on a stick’. However, what makes Suya stand out from all those other grilled ’meat sticks’ is the use of a special peanut spice rub. It gives the meat a unique flavor, fragrance and texture.

Here’s the recipe I made from memory (and a little research.) I’ve mellowed this a bit, but you can kick it up by increasing the cayenne.

Suyas

 

Nigerian “Oyinbo” Suyas

2 pounds of meat (beef, lamb, goat, chicken etc.), cut into bite-size pieces
2 Tbs finely ground roasted peanuts
1 Tbs cayenne pepper powder
2 Tbs smoked paprika
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tbs fine sea salt

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

 

Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.

If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.

Stir all of the spices into the powder, mix well.

Divide the peanut-spice mix into two parts, putting half in one bowl and half in another.

Set one bowl aside.

Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated.  Allow the meat to marinate for one hour or more. (Get the grill going while you are waiting.)

Place the meat on skewers and grill over hot coals, until meat is done.

Serve with Fu Fu (pounded yam), or sticky rice, and sprinkle with the saved rub from the second bowl.

Serves 4

Here’s a great video, with a nice soundtrack, on making Fu Fu…

 



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Filed under On The Grill Recipes

MEAT • FIRE • GOOD – The Burnin’ Love BBQ Cookbook is Now Available!

Heyya Foodies,

I can’t tell you how excited I am to announce that Burnin’ Love BBQ’s first cookbook, “MEAT • FIRE • GOOD” is now available!

Chris, Terry and I have gone all-out to share (almost) all of the secret recipes that have made Burnin’ Love BBQ so popular.

Take a look…

MEAT • FIRE • GOOD

ISBN: 1453657258
Page Count: 150
Binding Type: US Trade Paper
Trim Size: 7″ x 10″
Language: English
US$19.95

A collection of mouth-watering barbeque and grilling recipes by the boys at Burnin’ Love BBQ.

Back cover:

Shortly after man discovered fire, he discovered that if you threw a chunk of meat on the coals, let it blacken, and then dug it out of the ashes…it tasted freakin’ awesome!

Since that evolutionary milestone, man has taken barbeque (or grilling, or smoking, or whatever you want to call it,) to the four corners of the world, and adapted it to the local ingredients he found there.

If it walked, swam, slithered, or flew, early man found a way to cook it over fire…and God bless him for it!

“MEAT FIRE GOOD” takes you on a gastronomic tour of the globe, from classic Cuban and Indonesian dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.

Burnin’ Love BBQ’s pitmasters, Perry Perkins, Terry Ramsey, and Christopher Renner, include their most popular grill-top recipes, slow-smoked pit favorites, amazing side dishes; and dozens of step-by-step crowd-pleasers..

Favorites like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

“Barbeque – it’s not a skill…it’s our superpower.” – Burnin’ Love BBQ

Click on this thumbnail for a sample recipe:

If you would rather pay by check, please print this page, include your name and shipping address, and remit with $19.95 + $2.50 shipping for the first copy (for additional copies shipping = $1.00 each) to the address below.

If you’re interested in multiple copies (5 or more) please contact me at editor@elkmountainbooks.com for bulk order discounts.

Thank you!

-Perry

—————————————————————————————

Title: MEAT FIRE GOOD

Name………………………………………………… Copies @ $19.95 = ………

Street…………………………………………………

City…………………………………………………… S&H: + 2.50*

State………………………………. Zip………………….

Total Enclosed ………………

Please make checks payable to Perry P. Perkins, and mail to:

Elk Mountain Books
PO Box 21
Wilsonville, OR 97070

Paperback, 7″ x 10″. 150 pp., retail $19.95. Please add the following for shipping: USA US $2.50 for the first book*, US$1.00 per each additional copy. Canada US$5.00 for the first book, US$2.00 per each additional copy. For all other countries please add US$8.00 for the first book, US$3.00 per each additional copy. For orders outside the U.S.A., credit card payments only.

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La Caja China Cooking

Elk Mountain Books is pleased to announce the immediate release of “La Caja China Cooking” by Perry P. Perkins.

Click on Image to Purchase

La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.

In “La Caja China Cooking” Pit-master Perry Perkins takes you on a gastronomic tour of America, from Miami’s classic Cuban dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.

Perkins includes grill-top favorites, amazing side dishes, and step-by-step Caja China instructions for “in-the-box” crowd-pleasers like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

So, fire up the coals, pick your favorite recipe, and dazzle your guests with these simple, yet mouth-watering dishes.

Wonderful things can happen when you think inside the box!

Product Details

  • Paperback: 164 pages
  • Publisher: Elk Mountain Books (August 14, 2010)
  • Language: English
  • ISBN-10: 1451598017
  • ISBN-13: 978-1451598018
  • Product Dimensions: 10 x 7 x 0.4 inches
  • Foreword: Roberto Guerra
  • MSRP: US $14.95

About the Author

Perry P. Perkins comes from a long line of professional chefs. As a third generation gourmand, he focuses his love of cooking on bar-b-que, traditional southern fare, and fresh Northwest cuisine. Perry has written for hundreds of magazines, and his inspirational stories have been included in twelve Chicken Soup anthologies, as well.

Perry’s books include the novels Just Past Oysterville, and Shoalwater Voices, Elk Hunters Don’t Cry, and his new short story collection, Four From Left Field. Perry, his wife Victoria and their young daughter Grace live in the Pacific Northwest, and you can read more of his work at www.perryperkinsbooks.com.

All of Perry’s books are available on this page at Amazon.com

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