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Winter Shrimp Festival

Winter Shrimp Festival

From Barbecue Editor Mike Stines

The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins Reports

Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

Which Cooking Oil to Use When?

Which Cooking Oil to Use When?

A SuperSite Cooking Resource

Growing Peppers in Containers

Growing Peppers in Containers

Attention Apartment and Townhouse Dwellers!

Winter Smoking: A How-To Guide

Winter Smoking: A How-To Guide

Smokin' in the snow....

Carnival Foods of the Caribbean

Carnival Foods of the Caribbean

Jessica McCurdy Crooks Reports

Frontpage Slideshow | Copyright © 2006-2013 JoomlaWorks Ltd.

  • World’s Hottest Burger? 28 Feb 2015 | 4:37 pm

    The Hellfire Burger from Xtreme Smokehouse isn't exactly comfort food. There may be a good two or three seconds of warm and fuzzy when you first bite into it. That's when the honeymoon ends and unadulterated mouth-terror kicks in. At a claimed 1 million SHU, the Hellfire may be the hottest hunk of ground beef ever tucked between two buns. Outside of the porn industry, that is. For point of reference, Ed Currie's Carolina Reaper, the hottest pepper on Earth, clocks in at 1.5 million SHU. American pepper spray weighs in at 2 million SHU. Conquering a Hellfire Burger is asking a lot of digestive system. In fact, you should probably buy it flowers and wine before you even ask it to process the thing. Continue reading →

  • The 2015 Fiery Foods & BBQ Show: Less than two weeks to go! 23 Feb 2015 | 5:31 pm

    Chileheads worldwide trek to the National Fiery Foods & BBQ Show each year for the latest and greatest developments in the worlds of spice, fire, and smoke. Here's what's new at the 27th annual show, this March 6-8 at the Sandia Resort and Casino Continue reading →

  • Syrena’s Seduction Jerk Sauce: Burn! Tested 21 Feb 2015 | 12:47 am

    Usually when someone writes "seduction" and "jerk" in the same sentence, they're either referring to some jackass who broke their heart, or a date with a bottle of lotion. Not when it comes to the sweet awesome that is Pirate Johnny's Syrena's Seduction Hot Sauce, though. It's a Jamaican jerk-inspired sweet heat that's long on island flavor with a mild to moderate burn. Continue reading →

  • HotSaucers4Heros: Help a Veteran at the Show 20 Feb 2015 | 3:39 am

    While conducting combat operations in Afghanistan in September, 2011, Sergeant Frank Hegr received multiple complex injuries from a hand grenade. He's on the long road to recovery but requires 24-hour assistance, with a pile of medical bills to boot. The site hotsaucersheros.com was created to assist in that recovery and honor his military service. Continue reading →

  • Easier to Drink it Than to Say It? 18 Feb 2015 | 11:36 pm

    I imagine that on your trips to the liquor store, you occasionally discover a liquor that you are not quite sure how to pronounce. These tend to be the imported liquors with French or Italian names, though sometimes you’re just looking at a made-up moniker. For example, Häagen-Dazs ice cream, a company founded in Brooklyn, chose a made-up name and included a map of Denmark on their early cartons. Continue reading →

  • This Balletic Beer-Can-Making Video May Make Your Heart Leap 1 Mar 2015 | 1:00 pm FN Dish – Food Network Blog

    Hops on PointeBallerinas have their leaps; beer has its hops. Nevertheless, beer cans and ballet dancers would seem to have little in common — until you watch this unexpectedly graceful video about the making of aluminum beer cans.

    After taking their bows in the factory, these cans will go on to contain Hops on Pointe beer, a pale lager (6.7 percent alcohol) created by Wellington, New Zealand, brewery Garage Project for the Royal New Zealand Ballet.

    The Garage Project calls its beer and ballet pairing, originally bottled, “an unusual pas de deux,” noting that it “teases the boundaries between high and low culture.”

    The beer itself is made with “premium German malts, Nelson Sauvin hops and finished with a champagne yeast” and is described by Garage Project as “a pale gold lager with a crisp, clean palate, rich tropical fruit aromas and tight champagne bubbles.” The brewery’s website cheekily quips that Hops on Pointe is “available at all good barres.”

    The ballet-and-beer connection seems especially pointed in the video, which is set to Mozart’s Symphony No. 40 in G Minor. The movement of the machines — their pumping and spinning and gentle throbbing — speaks to their power and strength. And the shiny cans fly by and line up in a manner that appears perfectly choreographed and, at moments, winningly — almost humanly — imprecise.


    Click here to view the embedded video.

  • How to Make Biscuits — Most Popular Pin of the Week 1 Mar 2015 | 10:00 am FN Dish – Food Network Blog

    Whether you slather them with butter, spread them with jam or drench them in gravy, tal and fluffy biscuits are a tried-and-true comfort food, and this week’s Most Popular Pin of the Week. Check out the step-by-step photos below for details on how to turn out moist biscuits every time.How to Make Biscuits

    For more baking inspiration, check out Food Network’s Sweet Start board on Pinterest.

    Find Out More: How to Make Biscuits

  • The 8 Recipes Food Network Magazine Editors Really Want You to Make 1 Mar 2015 | 7:30 am FN Dish – Food Network Blog

    pizza margheritaDoes the blistery cold weather, or the mere fact that summer is still months away, have you longing for a vacation ASAP? While a last-minute exotic escape may not be in the books, the global edition of Food Network Magazine can help make winter more bearable and delicious. Filled with over 100 new recipes, the March issue of Food Network Magazine lets you experience new flavors and colorful spices inspired by the Caribbean, Thailand, Spain and more in your home kitchen.

    What should you try first? Browse through Food Network Magazine staff’s picks for inspiration. Here the editors share their favorite dishes as well as the recipes they can’t wait to try. (No, they don’t get to try each and every recipe developed by Food Network Kitchen.) Just like you, they’re bookmarking recipes and taking their own copies into the kitchen.

    dulce de leche cookie bars“I’m slightly obsessed with the Dulce de Leche Cookie Bars (pictured above) Dreamy Dulce de Leche. It was November when we were shooting this issue. After we photographed the bars, the food stylist put out a plate of them and I spent the rest of the afternoon trying not to eat them all. I wound up making them the following week for Thanksgiving — in pie form! They were a bigger hit than any of the usual Thanksgiving desserts.” — Liz Sgroi, Food Director

    Shichimi Togarashi“I can’t get enough of our homemade Shichimi Togarashi spice mix. When we tested it in the office on cream cheese-topped bagels, everyone went nuts for it — we think it tastes like a Japanese version of ‘everything’ seasoning. One great tip that didn’t make it in the issue: You can make your own dried orange peel in the microwave. Place fresh orange zest on a paper plate or towel and nuke it for 20 seconds at a time on high until it is fully dry.

    I was on set when we shot Ching-He Huang’s Dan Dan Noodles and they looked and smelled awesome, so that’s the first recipe I’ll be making from the March issue.” — Lisa Cericola, Senior Editor

    stuffed meatballs“I [also] couldn’t stop putting the togarashi (page 55) on everything — my favorite weekend breakfast is to sprinkle it on a bagel with lox. One of the perks of my job is that there are always spices left over after photo shoots so took some home, picked up the seaweed and dried orange, and went a little crazy making jars for my parents and boyfriend.

    I brought the Stuffed Italian Meatballs (No. 2 in the [magazine] and pictured above) to a party and they got glowing reviews. Gooey cheese in the middle of a meatball? Yes, please! Such a simple trick, but everyone’s reactions after their first bite were the exact same range of emotions: What is this I’m biting into? Wait … it’s cheese. There’s cheese INSIDE of these meatballs? Seriously?! Why didn’t I think of that? I’m trying this next time I make meatballs!”

    — Ariana Phillips, Senior Associate Food Editor

    baklava with rose water“I’m torn between making the baklava (pictured above) or Katie Lee’s Pizza Margherita (pictured at top) first. I recently visited Turkey and have been eager to try re-creating the delicious Ottoman sweets I had there, but I also just bought a new pizza stone. The way Katie described the pies at Da Baffetto got me craving the thin, cracker-y Roman-style crust and gooey mozzarella!” — Sarah Bruning, Senior Editor

    bibimbap “I love the March issue — it’s a delicious trip around the world and it was so much fun in the planning. One of my favorite things is the Weeknight Cooking section — it’s awesome seeing how many international meals can be thrown into the mix for a quick weeknight dinner. I’ve adopted shakshuka into my repertoire — it’s so easy to make the tomato sauce and you don’t even notice that you’re having breakfast for dinner!

    I’m also super excited about making Sunny Anderson’s bibimbap (pictured above). I love eating this meal at Korean restaurants: the combination of sizzling meat, spicy sauce, bright veggies and crisp rice is such a winner. This version looks super easy to make at home!” — Yasmin Sabir, Senior Editor

  • 5 Reasons Trisha’s Southern Comfort Potluck Menu Is the One to Make 28 Feb 2015 | 2:00 pm FN Dish – Food Network Blog

    Trisha's Southern Comfort PotluckYou don’t need to speak with a delightful drawl or live in a house with a wraparound porch to tuck into some serious Southern comfort. In fact, Trisha Yearwood’s Southern Comfort Potluck menu should be next up on your roster no matter where you call home. Complete with a few unexpected twists, these down-home favorites are notable for their convenience — and then some. Let us list the ways!

    Pimento Cheese Spread1. It’s perfect for kids (or, ahem, the picky eaters in your group).

    If you’re feeding little and big kids alike, your menu should feature a little something that everyone can agree on. Without a doubt, slathering Trisha’s homemade Pimento Cheese Spread over white bread for a simple sandwich is the one unifying force you can rely on. To make her spread, Trisha blends sweet pimento peppers, sharp cheddar cheese and mayo in her food processor until it becomes smooth and creamy. Cut off the crusts while you’re at it so that the adults will notice your simple touches and the picky eaters (aka the no-crust kids) won’t pitch a fit. That way, everyone and anyone will dig in without a hitch, and your little sandwiches get a little tea party flair in the process.

    Chickless Pot Pie2. You can invite your vegetarian pals without a problem — and they’ll leave satisfied.

    What’s the point of serving a centerpiece that not everyone can enjoy? Instead of solely appealing to the meat eaters, appease your vegetarian friends and serve up Trisha’s Chickless Pot Pie, a meatless riff on the comfort food classic that’s just as decadent without the meat. Load up the filling with peas, carrots and potatoes, and wrap it with buttery premade pie dough to seal in all the flavors.

    Asparagus Casserole3. You probably have many of the ingredients on hand.

    Sure, you’ll have to hit the store for the asparagus, but you probably have the rest of the ingredients for this creamy, layered Asparagus Casserole in your pantry or fridge. Crumble up saltine crackers for a crunchy-salty topping, blend milk and cheddar on the stove for an easy cheese sauce, and hard-boil the eggs sitting in your fridge for an added topping. Bake it all in a casserole dish until golden, and you’ve got yourself a comforting veggie side.

    Garlic Grits Casserole4. You can make a good portion of it ahead.

    To save on time, assemble Trisha’s Garlic Grits Casserole ahead of time. When you’ve got 45 minutes until go time, take the casserole dish from the fridge, pop it into the oven, then bake until the cornflake-topped dish is creamy on the inside and extra crispy on the top.

    Banana Pudding Cake5. It even includes dessert.

    Hello! What would a Southern menu be without a sweet ending? Trisha’s elegant yet understated Banana Pudding Cake plays off classic Southern banana pudding. Instead of piling wafers and pudding into a trifle dish, Trisha slathers creamy vanilla pudding between two moist banana cakes (made with wafers in the batter!). It’s the perfect conclusion to a bountiful potluck with friends and fam.

    Get even more inspiration for what to bring to comforting potluck parties at FoodNetwork.com.

  • The Bread Winner: Why You Should Make Easy Loaves at Home 28 Feb 2015 | 12:00 pm FN Dish – Food Network Blog

    Easiest Home-Baked BreadThere is nothing more effective at knocking the cold grip of winter off your home than filling it up with the aroma of fresh-baked bread. Making bread from scratch at home might seem like an intimidating thing to do, but master baker Nick Malgieri was kind enough to share with us his foolproof tips for success, as well as his recipe for Easiest Home-Baked Bread (pictured above and recipe below). What does a master baker do to get a perfect loaf every time? When we asked him, Malgieri said.

    Use the right flour: unbleached bread flour. I like Gold Medal best. Measure accurately: In my book Bread, I specify weighing even the liquids. The only things measured by volume are spoonfuls of salt, dry yeast, etc. Take your time: Bread dough that rises slowly over a long time develops a better flavor and texture than breads that are rushed. Try something easy first: focaccia, or one-step white bread. Once you’ve had a few successes, you’ll have the confidence to attempt more elaborate projects.

    And with that confidence comes a bit more finesse in your personal bread-baking style. Malgieri revealed to us three of his favorite bread-baking hacks, little tips to make the process easier and more enjoyable without sacrificing delicious results:

    Use an X-Acto knife to score the top of a loaf instead of a French blade called a lame. Use a heavy skillet, preheated in the oven, as a baking stone for a round loaf. Use a spray bottle to create steam, instead of a pan of water or the skillet/ice cube method.


    French Onion SoupGive Malgieri’s recipe for the Easiest Home-Baked Bread a try and see for yourself how different bread made from scratch at home can taste. If you want to take it a step further, you can order a copy of Malgieri’s book, Bread, which features recipes for various types of breads, rolls, buns and sweet treats, plus recipes for composed dishes that feature the breads in the book. Bread’s composed-dish recipes cover everything from French onion soup (pictured above) to sandwich and burger ideas. “I come from a background of Southern Italian country cooking where bread figures in so many recipes – bread soups, salads, stuffings, even as a pasta condiment instead of grated cheese,” Malgieri explains. “There are even delicate desserts (not Italian) that use bread, like a Viennese-style chocolate cake or a French apple charlotte.”

    Above all else, baking bread at home is a fun, rewarding experience. Malgieri’s last words of advice for home cooks are simple to follow: “Take your time, have patience, and don’t rush if you want to be successful at baking bread.”

    Easiest Home-Baked Bread
    If you’ve never baked bread before or you want a bread that’s easy and relatively quick to prepare, look no further. This dough may be mixed by machine or by hand, plus it’s easy to shape into a loaf. Once you’ve baked this one, you’ll want to try some of the others in this chapter. All the other recipes in this chapter are mixed the same way and, with one exception, all are formed the same way too.

    Makes one 9- to 10-inch round loaf
    1 1/4 cups/275 grams room-temperature tap water, about 75 degrees F
    2 1/4 teaspoons/7 grams fine granulated active dry or instant yeast
    3 cups/400 grams bread flour (spoon into a dry-measure cup and level off)
    1 1/2 teaspoons/9 grams fine sea salt
    Olive or vegetable oil for the bowl
    One heavy cookie sheet or pizza pan dusted with cornmeal or lined with parchment paper, plus a spray bottle filled with warm water

    Pour the water into the bowl of an electric mixer and whisk in the yeast. Wait 30 seconds and whisk again.

    Use a large rubber spatula to stir the flour into the yeast and water mixture a little at a time. Make sure all the flour is mixed into the liquid and there isn’t any clinging to the side of the bowl.

    Place the bowl on the mixer and attach the dough hook. Mix on the lowest speed until the dough comes together around the dough hook, 1 to 2 minutes. Stop the mixer and pull the dough away from the hook; let the dough rest for 15 minutes.

    Increase the mixer speed to low/medium, sprinkle in the salt, and mix until the dough is smooth and elastic, 2 to 3 minutes longer.

    Scrape the dough into an oiled bowl and turn it over so that the top is oiled. Cover the bowl with plastic wrap and let the dough ferment until it starts to puff, about 30 minutes.

    Scrape the dough onto a floured work surface, flour your hands, and gently flatten the dough to a disk. Fold the two sides in to overlap at the middle, then roll the top toward you all the way to the end, jelly-roll style. Invert, flatten, and repeat. Place the dough back in the bowl seam side down and cover. Let the dough ferment until fully doubled in bulk, about 30 minutes.

    To form the dough into a boule-shaped loaf, use a flexible plastic scraper to slide it from the bowl to a floured work surface; try not to deflate the dough. Fold the edges of the dough all around its perimeter into the center. Round the loaf by pushing against the bottom of the dough all around with the
    sides of your hands held palms upward. The dough will quickly form an even sphere.

    Place the dough on the prepared pan and cover it with a flat-weave towel or piece of sprayed or oiled plastic wrap and let the dough rest until it starts to puff again, about 30 minutes. Set a rack in the middle level of the oven and preheat to 450 degrees F.

    Once the dough is proofed about 50 percent larger, flour the palms of your hands and gently press to flatten it to about 1 inch thick. Use an X-Acto knife or single-edge razor blade to cut 4 slashes in the form of a square at the edges of the loaf and a 1/8-inch-deep slash across the diameter of the loaf, then generously spray it with water. Place the pan in the oven.

    Wait 5 minutes, then open the oven and spray the loaf again and reduce the oven temperature to 425 degrees F. Bake the loaf until it is well risen and deep golden and the internal temperature reads 200 degrees F on an instant read thermometer, 20 to 30 minutes.

    Cool the loaf on a rack. Keep the bread loosely covered at room temperature on the day it’s baked. Wrap and freeze for longer storage. Reheat at 350 degrees F for 5 minutes and cool before serving.

    Recipes and photography from BREAD by Nick Malgieri. Copyright © 2014 by Nick Malgieri. Used by permission of Kyle Books. All rights reserved.

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