This popular Argentinian appetizer defies the laws of culinary physics. Doesn't cheese melt when heated? Wouldn't it become unmanageably gooey on the grill? The fact is that provolone holds its shape beautifully during grilling, acquiring a silky texture and a charred, smoky flavor that balances the cheese's peppery, pungent bite. One thing is for sure, this dish is certainly popular: Visit any steakhouse in Buenos Aires and you'll see huge platters of provolone slices, stack...

I love this book.  If you like spicy food, and haven't used this book, I highly recommend it.  Prudhomme has a unique style that pre-mixes dry spices, including lots of cayenne pepper.  He developed this style when he was a journeyman chef and had to sneak his own spice combinations into the restaurant.

Favorite recipes include Poorman's Jambalaya and blackened anything (I like to butterfly filet mignon).

I also use his pre-mixed seasonings, with a particular favorite being "meat magic&quo

This is a very close adaptation of Paul Prudhomme's recipe from his first book Louisiana Kitchen.  It appears insanely complex, and does take a bit of prep time, but the result is very worthwhile.  The best part is that you can freeze this sauce and it tastes even better the second time around.  As a cooking instructor once told me: cook once, eat three times.

You need to be warned, however, that if you don't like spicy food, don't make this dish!

Here's a video showing us cooking Mamou for th...