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Cinco de Mayo in Italy

Cinco de Mayo in Italy

Mexitalian Cooking!

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The Pigs of the Sea

The Pigs of the Sea

Spicy Asian Seafood

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Sizzling Seafood, Part One

Sizzling Seafood, Part One

Mike Spices Up the Sea

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Mulberry Madness!

Mulberry Madness!

Dave DeWitt Goes Foraging

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Sausage Spectacular!

Sausage Spectacular!

Hot Links from Mike Stines

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Part 3: Hardening-Off and Transplanting

Part 3: Hardening-Off and Transplanting

The Next Step in Your Chile Pepper Garden

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  • Red Boats – Spicy stuffed peppers 24 May 2015 | 3:40 pm

    Stuffed chiles and peppers are among our favorites and new recipes with us often arise from ingredients that are right there - must still away - like last week before a trip. Sometimes this really great creations coming out, like here in our "Red boats" - long pepper with an upbeat potato and cheese filling. Highly recommended for your enjoyment! Continue reading →

  • Meet Jack Daniel: History in a Bottle 22 May 2015 | 7:00 pm

    It occurred to me recently that outside of the iconic square bottle with the black label marked “Old No. 7,” most guys don’t know a lot about Jack Daniel. Like many other distillers, particularly those in the age before multi-billion dollar liquor conglomerates, Jack is a fascinating guy to learn about. Continue reading →

  • Engineering the Perfect Brisket? 19 May 2015 | 12:26 pm

    Pitmasters labor their entire careers to make the perfect brisket but a Harvard engineering class seems to have done just that in a single semester. It's the sort of problem I would have loved to have faced in a college class. Unfortunately, my biggest post-high school food problem was what to mix with the day's ramen noodles so that it tasted less like prior day's ramen noodles. Continue reading →

  • White Sangria! 16 May 2015 | 11:31 pm

    The greatest and most forgiving pitcher cocktail is easily a Sangria, which is probably second only to the margarita in its accessibility and popularity when pairing with spicy food. Continue reading →

  • Winner Winner Chicken Liver: Recipe 13 May 2015 | 9:44 am

    Looking for a unique appetizer that goes back to the Victorian era but is rarely served today? Try chicken livers at your next cocktail or dinner party. Continue reading →






  • Show Up for Your Reservation at This Hong Kong Hot Spot, or You Will Pay — a Lot 24 May 2015 | 1:00 pm FN Dish – Food Network Blog

    Show Up for Your Reservation at This Hong Kong Hot Spot, or You Will Pay — a LotLots of diners do it: make an advance reservation to eat at a well-regarded restaurant and then, when the date rolls around, opt not to go. Maybe they decide to eat somewhere else. Maybe they have multiple reservations, figuring they’ll go where they feel when the moment hits. Maybe something unavoidable comes up. Sometimes, they don’t even bother to cancel.

    But if you make a reservation at the Hong Kong restaurant Sushi Shikon, a three-Michelin-star establishment, you’ll probably want to show up to eat there. If you cancel on the day of your reservation, try to change the date, don’t show up, show up with someone missing from your party or arrive more than an hour late, the restaurant will charge you 3,500 Hong Kong dollars ($452). Even if you give the restaurant a little notice, but cancel less than 72 hours of your seating time, Sushi Shikon will charge you HK $1,250 ($161). In fact, even if you wait just 24 hours from the time you confirm your reservation to cancel, but do so more than 72 hours before your seating time, you’ll still owe a fee of HK $500 ($65), although, according to the South China Morning Post, you are allowed to change the date of your reservation without penalty within that time frame.

    The restaurant has explained that its strict (some might say draconian) policy exists due to limited seating and “because the fresh ingredients for each guest’s meal are flown in from Japan.” Still!

    Apparently Sushi Shikon is just one extreme example of a growing trend of restaurants trying to discourage no-shows by charging fees — or charging diners in advance for their meal when they book the tasting menu. The Clove Club in London is set to do this, the South China Morning Post reports, as are Thomas Keller’s Per Se and The French Laundry.

    Blithe multiple online reservation makers, be warned.

  • Baked Cauliflower Tots — Most Popular Pin of the Week 24 May 2015 | 10:00 am FN Dish – Food Network Blog

    Baked Cauliflower TotsWhile traditional Tater Tots are filled with (what else?) taters and laden in a greasy fried coating, this week’s Most Popular Pin of the Week swaps out potatoes in favor of a lighter filling: cauliflower. By pureeing the vegetable with sauteed onions and a binding mixture, you can form it into two-bite tots. The beauty of this made-over recipe is that even though these snacks are baked, not fried, they don’t lose any of that craveworthy crunch, thanks to a quick dredge in rice cereal before cooking.

    For more better-for-you recipes, check out Food Network’s Let’s Get Healthy board on Pinterest.

    Get the Recipe: Baked Cauliflower Tots (pictured above)

  • Cook Like a Star with Bobby’s and Giada’s Best-Ever Recipes 24 May 2015 | 7:30 am FN Dish – Food Network Blog

    Cook Like a Star with Bobby's and Giada's Best-Ever RecipesBobby Flay and Giada De Laurentiis may be two of Food Network’s most-iconic stars — after all, who better than established pros to lead the 12 hopeful finalists vying for a shot at stardom? — but their skills go beyond being shining TV personalities. With years of experience in the kitchen turning out both sweet and savory favorites, they’ve perfected their recipes and added to each their signature styles and bold flavors.

    Just in time for next month’s Food Network Star premiere (Sunday, June 7 at 9|8c), show off your culinary chops by trying your hand at some of the mentors’ most-tried-and-true dishes, from Bobby’s glazed grilled seafood and guacamole with a kick to Giada’s cheesy pasta and next-level chocolate cookies. Click here to launch the gallery to see 20 of their must-try classics.

    Get set for the premiere of Food Network Star on Sunday, June 7 at 9|8c.

  • Lettuce Wraps: An Easy Formula for Leftovers 23 May 2015 | 1:00 pm FN Dish – Food Network Blog

    Turkey Lettuce WrapsThe lettuce wrap has been having a good few years. Lately it seems like every menu features some sort of deliciously spicy chicken or tofu filling tucked into a cool crunchy leaf of lettuce that you roll up like a burrito and eat. Even I’m on #TeamLettuceWrap, as evidenced by this recipe for Turkey Lettuce Wraps (pictured above) from Ten Dollar Dinners!

    And in the summer? Lettuce wraps are far more than just a tasty low-carb treat — they can be your catchall leftover repurposing strategy. Simply follow my easy formula for lettuce wrap bliss:

    Protein + shredded veggie + something crunchy + sauce

    Let the protein be completely leftover-driven — everything from a few strips of grilled flank steak to slices of boneless skinless chicken breast to rotisserie chicken to meatballs. For a meatless option, you could toss cooked beans or tofu with a little sauce (barbecue and ponzu are both great!), or saute up some eggplant with garlic, onion and smoked paprika. Then, add a veggie, such as shredded rainbow carrots, bean sprouts, cucumber, pickled onion or thinly sliced radishes, for a pop of flavor and texture. Sprinkle a little crunch with a few toasted walnuts, sunflower or pumpkin seeds, or chopped cashews. Finally, add a sauce or dressing — it can be as simple as some hot sauce and lime juice, or get as fancy as a homemade buttermilk garlic dressing.

    Stuff this all into a lettuce leaf, and you have yourself a perfect way to use up your leftovers this summer! Use the larger outer leaves of a head of butter lettuce or iceberg to make a lunch wrap, or use the smaller inside leaves with just one meatball for a fun and easy appetizer.

    What are some of your favorite lettuce wrap fillings?

  • Burgers vs. Ribs: Which Gets Your Vote (and Bite) at the Barbecue? 23 May 2015 | 9:00 am FN Dish – Food Network Blog

    Burgers vs. Ribs: Which Gets Your Vote (and Bite) at the Barbecue?Just in time for Monday’s Memorial Day holiday, the cast of The Kitchen came together to throw the ultimate backyard barbecue on this morning’s all-new episode. Complete with a boozy Long Island iced tea, the co-hosts’ menu boasted classic and creative picks alike, but at the forefront of their cookout were their recipes for two meaty favorites: a juicy burger and saucy ribs. While both are traditional barbecue selects, Katie Lee’s burger and Jeff Mauro’s spare ribs featured next-level elements — a buttermilk-herb dressing for the burgers and a Chinese-inspired glaze for the ribs — that transformed the meats into impressive presentations with satisfying results.

    FN Dish wants to know, as you consider your ultimate cookbook plate, both at your Memorial Day gathering and at summer soirees all season long, which of these tried-and-true selects is your favorite? Are you a fan of the beefy goodness that only a cheese-covered patty, piled high with toppings galore, can offer, or do you prefer the tender succulence of hearty ribs? Cast your vote in the poll below to share your preference.

    Take Our Poll

    Tune in to an all-new episode of The Kitchen on Saturday at 11a|10c.

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