Here’s the MeP (tomatoes, red peppers, onion, and fresh corn) for Corn Maque Choux from The Tabasco Cookbook I obtained a few years back for a couple of UPCs and a bit of change. Good recipes, all calling for Tabasco™ and a few culinary skills. The Devil’s Chicken, originally by Jeff Smith, is what brought me back to this small promotional collection: butterflied chicken marinated in a vinaigrette of olive oil, lime juice, salt, pepper (lots of it), and Tabasco™, of course. We’ll have some grilled asparagus on the side and our hen is of the Rock Cornish variety. Still learning the Balinese grill, think I’ll try wrapping the derned bird in foil to insure thorough cooking. Makeshift techniques, getting by until I find some kind of lid.
2:55:15 PM 
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