I tried both the Red Pepper and Hot Barbeque flavors. Made with beef brisket, they are tender, moist and oh so flavorful. Both flavors bring a bit of heat to the party, but not so much as to overwhelm the palate.
Served atop coconut rice, it's crusted with almonds and includes lemongrass, shiitake mushrooms, basil and bay shrimp. It smelled, looked and tasted heavenly.
We also savored the Pappardelle Bolognese, a fresh pasta with rich homemade meat sauce. The colors were so vibrant, the plating was exquisite and the flavors simply popped.
Combining butter, cinnamon and brown sugar in a saucepan, we sliced bananas and chopped walnuts, and added them with some dark rum to the bubbling sauce.