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"I'm serving this with my whole roasted amberjack this Christmas Eve dinner. We will see how it compares to others I've made in the past. Chimichurri is especially good with Nepali Shekwa (either ShishKebab style or roughly chopped on a plate style)."
Dec 30, 2011 on Food.com
Italian Cook, passionate about Far Eastern and Middle Eastern foods. Moved back to the US from Italy 15 years ago and have been pretty much camping out since. I have become really enamored of the open-fire cooking and have made everything from slow-cooked duck in a bordeaux sauce in the wok to Nepali Shekwa with Chimmichuri Sauce on the fire. No BBQ's for me! Not even charcoal: no briquets, prepped or otherwise, just wood. Or cactus, depending on where I am at the time. There is only one type of cactus that is good to use by the way: the others can be poisonous or evil tasting. My next project is a whole-roasted piglet, Balinese style, with coconut water basted on it for about 9 hours. I'll let you know where the party is if anybody wants to come: it might be out in the wilderness somewhere. Renegade Dinner.