The great sausage debate. Grill or barbecue. OK, it's not a debate, it's just a decision you have to make and it's one you make based as much on energy level as flavour outcome. Can you be bothered firing up the barbie? Plenty of times chez moi, the answer's no - and that's pretty pathetic given how easy it is to start a modern gas barbecue. (When I'm REALLY serious, I cook in the kamado and use hardwood charcoal for fuel.) When you taste the added complexity that only a barbecue can give, you wonder why you don't cook them this way all the time. Jalapenos (and I'll fix this once I find the lost international accents from my Mac keyborad) done two ways. First fresh jalapenos en escabeche and second dried chipotles (smoked jalapenos) in a spicy sauce. Both quite easy to make. Both seem to last forever. We buy the corn from the local markets. Generally it's been picked the day before the market so it's still really sweet as the sugars haven't started to convert to starches. Sauteed (add missing acute) with eschalots and a teaspoon of maple syrup and a few drops of liquid smoke added at the end.
BARBECUED PORK SAUSAGE, KUMARA MASH, ROASTED CORN SALSA, CHILLIES TWO WAYS
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