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Showing only recipes by “Christopher Schlesinger.”

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Grilled Shrimp with Pineapple-Ancho Chile Salsa and...

I first tasted pineapple and cilantro in a salsa in San Bias, on the west coast of Mexico, which possesses some of the best shrimp I ever...

by Christopher Schlesinger and John Willoughby


Tropical Gazpacho

Just kind of fooling around one day with some underripe mango and pineapple, I came up with this recipe, one of my all-time favorites. I...

by Christopher Schlesinger and John Willoughby


Grilled Salmon, Lomi Lomi Style

This is a takeoff of sorts on the Hawaiian luau salmon preparation called lomi lomi, The difference is that in this preparation, the sal...

by Christopher Schlesinger and John Willoughby


Grilled Pompano with Lime and Olive Oil

The pompano is an East Coast fish that runs from New England to South America. I know a lot of people in Florida who claim this is the b...

by Christopher Schlesinger and John Willoughby


Basic All-American Barbecue Sauce

I define barbecue sauce as a traditional American sauce, usually made with ketchup, that is used on grilled chicken, ribs, pork, etc. Th...

by Christopher Schlesinger and John Willoughby


Chile-Ginger Grilled Tuna, with Korean-style Salad

Up until about ten years ago, tuna might have been considered an underutilized species—we ate lots of it, but only the mushy canned stuff...

by Christopher Schlesinger and John Willoughby


Grilled Shrimp and Bacon Skewers with Pickled Onion ...

Grilled shrimp is a Mexican standard on both coasts. Here we put the tasty little crustaceans on a skewer with slab bacon that has been b...

by Christopher Schlesinger and John Willoughby


Chinese-Style Baby Back Ribs with Ginger-Scallion Ba...

Where I come from, we don’t really call baby back ribs barbecue. I was appalled, for example, when they allowed them to be entered in the...

by Christopher Schlesinger and John Willoughby


Grilled Spicy New Potato Salad

Served hot, this dish is like grilled hash browns; served cold, it’s a flavorful and unusual potato salad. The deep flavor of well-browne...

by Christopher Schlesinger and John Willoughby


Grilled Swordfish with Artichokes, Tomatoes, and Olives

Along with tuna, swordfish is probably the preeminent grilling fish, because the tight texture of its flesh approximates that of meat. Sw...

by Christopher Schlesinger and John Willoughby


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