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Growing Peppers in Containers

Growing Peppers in Containers

Attention Apartment and Townhouse Dwellers!

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Which Cooking Oil to Use When?

Which Cooking Oil to Use When?

A SuperSite Cooking Resource

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The Fiery Foods of Spring

The Fiery Foods of Spring

Ferns, Ramps, Morels, and Asparagus

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Spicy Spring Grilling

Spicy Spring Grilling

Here are Dave's Faves for Spring!

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Spicy Burgers on the Grill

Spicy Burgers on the Grill

Guacamole Salmon Burgers, Anyone?

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  • Antica Pizzeria Port ‘​Alba: A Day at the World’s Oldest Pizzeria 19 Apr 2015 | 5:34 pm

    To say the least, I was excited to try the real-deal-holy-field pizza in Naples, but being the world’s oldest pizzeria, I imagined Port ‘Alba would have this proud, uppity feeling. However, I was impressed by the humility of the place. Continue reading →

  • Tequila Superpost, Part 2: What types of tequila are available? 17 Apr 2015 | 4:50 am

    Outside of the origins of tequila, which we discussed in part 1 of this series, it’s arguable that the kinds of tequila are even more critical, especially when you’re out shopping. Here are the 5 primary types of tequila that we talked about at the Fiery Foods Show. Continue reading →

  • Hot News 16 Apr 2015 | 1:25 am

    I'm still a little sore from the good squeezing I got from the IRS this year but with plenty of juice and cookies, this stone's blood flow will be back to normal real soon. Here are a couple of barbecue news bits for your reading pleasure. Continue reading →

  • Chile Chocolate Cake: Recipe 14 Apr 2015 | 2:04 am

    Over on the Super Site, Harald Zoschke recently related the tale of a trip to Italy to see old friends. While that story makes for fun reading, we just had to share this recipe from it to warm you up. Almost everyone loves chocolate cake and it's even better with some heat. Continue reading →

  • The Way of the Bun: A Quickie on Grilling Etiquette 13 Apr 2015 | 12:41 am

    Last weekend, a good buddy of mine took it upon himself to open the lid on my grill and check the food. Right after I'd just checked it myself. You do not second guess someone when they're grilling unless the grill is consumed in fire. My friend's lucky he's stringy or he'd have been the next course. Not because I'm into long pig-- I'm not a cannibal. I am, however, a firm believer in object lessons. Especially to any would-be violators of my grill second guessing my work. I have plenty of friends so I can afford to cook one here and there. Continue reading →






  • Meet Baker Dwayne Ingraham, Competing in Spring Baking Championship 21 Apr 2015 | 12:00 pm FN Dish – Food Network Blog

    Dwayne IngrahamEight bakers have entered the Spring Baking Championship for a chance to win the title and earn $50,000 in prize money. Each one brings a unique talent to the competition. Some are professional pastry chefs, while others are culinary arts instructors, competitive bakers or self-trained bakers. This new series gives them the opportunity to show their skills on national television.

    Before tuning in for the premiere on Sunday, April 26 at 9|8c, get to know the bakers. Every day leading up to the first episode we’ll be revealing a Q&A with one of the eight.

    Born into a family of cooks in Louisiana, Dwayne Ingraham (Oxford, Miss.) attended the New England Culinary Institute and went on to work at The Ritz-Carlton in Sarasota, Fla., before moving to Las Vegas. There he helped open the Encore’s Switch Steak. He then moved on to Michael Mina’s Seablue at the MGM Grand. Dwayne is currently the corporate pastry chef for City Grocery Restaurant Group in his hometown.

    What’s your first memory involving baking?
    Baking pound cakes and pies with my mother.

    What’s the first thing you learned to bake really well? Do you still make it today?
    Pound cake. Yes, I do.

    What would you say is your signature baked item, one that everyone knows you for?
    Chocolate lava cake.

    If you could bake only one thing for the rest of your life, what would it be?
    Biscuits.

    What’s your favorite ingredient or item to use in your baking?
    Chocolate and vanilla beans.

    What’s your favorite holiday to bake for? What do you typically make?
    Thanksgiving. Molasses pecan pie.

    Who is (or was) your baking mentor? What’s the No. 1 thing that person taught you?
    Jackie Carrabello. She taught me to understand my craft inside and out, and to always strive for perfection.

    When it comes to baking, how would you describe your style, your mentality?
    Simple flavors, complex pairings and elegant presentations.

    If you could bake a cake for anyone (alive or dead), who would it be and what would you make?
    My great-grandmother Mazie. I’d make sour cream pound cake with fig preserves and honey cream cheese frosting.

    What’s the biggest baking fail you’ve ever had that you’re willing to admit to? Were you able to rescue it, or did you have to start from scratch?
    My first attempt at caramel cake. I had to start all over from scratch.

    In your opinion, what’s the No. 1 mistake that most home bakers make?
    Being intimidated by the “science” that comes along with baking.

    What are five or so tips or words of advice you’d give to beginner bakers to improve on their baking?
    1. Learn the craft.
    2. Love what you are doing.
    3. Scale out everything.
    4. Taste everything.
    5. Don’t be afraid to mess up. Embrace the challenge.

    Baking Quickfire (name your favorite for each)
    Cake/cupcake: Lemon chiffon cake
    Pie/tart: Apple pie
    Cookie: Oatmeal raisin
    Quick bread: Sweet corn bread
    Yeast bread: Brioche
    Pastry: Honey cream cheese Danish
    Muffin: Blueberry muffin
    Savory baked item: Quiche

    Keep coming back to FN Dish for more on the bakers, and visit the Spring Baking Championship page for more on the new series, including behind-the-scenes galleries, episode recaps, video highlights and baking tips.

  • The Classic and the Kid-Friendly: 2 Approaches to the Strawberry-Rhubarb Combo 21 Apr 2015 | 10:00 am FN Dish – Food Network Blog

    The Classic and the Kid-Friendly: 2 Approaches to the Strawberry-Rhubarb ComboI can still taste the tang of fresh rhubarb as my mom picked long stalks of the stuff from our garden as a kid. (I also remember yelling to my friends who always seemed to be grabbing it for a snack, “No! That’s not celery!”) But what a transformation: How soft rhubarb became in the oven, set in a custard pie filling along with sweet strawberries. Strawberry-rhubarb is the killer combination of spring. So as those first stalks are spotted in markets everywhere, these recipes are on our radar:

    The Classic Approach:

    1. Rhubarb Custard Pie: This is it! This is exactly the sweet and creamy pie I remember, the one I’ll make for our kids this spring.

    2. Strawberry-Rhubarb Crisp: If your kids have never had the combination of strawberries and rhubarb before, Ina Garten’s 5-star crisp from Food Network Magazine is the place to start.

    3. Grandma’s Strawberry-Rhubarb Pie: Complete with tapioca to soak up some of those gooey juices, this old-fashioned recipe gets top-rated reviews.

    The Kid-Friendly Approach:

    1. Strawberry-Rhubarb Tart: Attention, busy parents — with shortcuts like using puff pastry and store-bought jelly, this one’s for you!

    2. Guy Fieri’s Individual Strawberry-Rhubarb Crumbles: There’s just something fun about eating THE WHOLE THING — and I’m pretty sure kids aren’t the only ones who think so.

    3. Strawberry-Rhubarb Shortcake: This two-layer cake is brimming with fresh berries and creamy rhubarb that’s been softened and sweetened. And if you use a boxed mix for the cake? We’ll never tell.

    Charity Curley Mathews is a mother of four small kids and the founder of Foodlets.com: Mini Foodies in the Making…Maybe. When she’s not wishing that pile of dishes in the sink would somehow magically go away, she writes about healthy family meals for The Huffington Post, Babble and more. Which usually means creating more dishes to wash.

  • How to Make Crispy Salmon Skin (Every Time) — All-Star Academy 21 Apr 2015 | 7:30 am FN Dish – Food Network Blog

    Crispy SalmonBy: Leah Brickley

    Who else is super excited that Joseph’s striped bass entree made him the winner of All-Star Academy? It looked delicious (though we thought Vanessa’s did too) and judge Curtis Stone certainly confirmed that it was. But Joseph didn’t escape without some constructive criticism — the skin on his striped bass could have been a little crispier. So, in honor of Joseph attending culinary school with his winnings, here’s a little lesson in crispy fish skin.

    We used salmon (it’s a fattier fish and the skin crisps up better).

    Use a large skillet: More room means less crowding and no steaming, which can make the skin soggy. Oil and salt: Coat the skillet with a thin layer of oil, then add a generous shower of salt (the salt helps pull moisture out of the skin while seasoning) and heat over medium-high heat. Restraint: Add your salmon fillet (any size or shape), skin-side down, once the oil is shimmering. Cook undisturbed, adjusting the heat if you need to so that the skin doesn’t burn. Watch as the dark color of the salmon flesh turns pink, starting from the bottom. Once the very top of the fillet has just turned pink, flip the salmon (if yours is stuck, it might just need another quick minute or so to render fat from the skin), remove the skillet from the heat and let the salmon finish cooking.

  • Meet Baker Damiano Carrara, Competing in Spring Baking Championship 20 Apr 2015 | 1:00 pm FN Dish – Food Network Blog

    Damiano CarraraEight bakers have entered the Spring Baking Championship for a chance to win the title and earn $50,000 in prize money. Each one brings a unique talent to the competition. Some are professional pastry chefs, while others are culinary arts instructors, competitive bakers or self-trained bakers. This new series gives them the opportunity to show their skills on national television.

    Before tuning in for the premiere on Sunday, April 26 at 9|8c, get to know the bakers. Every day leading up to the first episode we’ll be revealing a Q&A with one of the eight.

    Originally from Lucca, Italy, Damiano Carrara (Moorpark, Calif.) and his brother Massimiliano left for California to follow their dreams to open an Italian pasticceria. They’ve since expanded their operations and now run pastry shops in Moorpark and Agoura Hills, Calif. Damiano’s passion is creating quality products using the finest ingredients, and making customers feel a part of his family.

    What’s your first memory involving baking?
    When I first started my company, my brother used to teach me how to make cream puffs, and I was not good at it.

    What’s the first thing you learned to bake really well?
    Cream puffs and torta della nonna.

    What would you say is your signature baked item, one that everyone knows you for?
    Torta della nonna. It’s a double-crust pie filled with vanilla custard and topped with almonds and pine nuts.

    If you could bake only one thing for the rest of your life, what would it be?
    Torta della nonna.

    What’s your favorite ingredient or item to use in your baking?
    Madagascar vanilla beans.

    What’s your favorite holiday to bake for? What do you typically make?
    Christmas. A fruit or chocolate log.

    Who is (or was) your baking mentor? What’s the No. 1 thing that person taught you?
    My brother Massimiliano. He always taught me to follow recipes and utilize perfect techniques to bake and mix.

    When it comes to baking, how would you describe your style, your mentality?
    Fresh, modern and traditional Italian recipes.

    If you could bake a cake for anyone (alive or dead), who would it be and what would you make?
    I would make for my dad a rum-soaked pan di Spagna filled with fresh cream and fruit.

    What’s the biggest baking fail you’ve ever had that you’re willing to admit to? Were you able to rescue it, or did you have to start from scratch?
    I don’t really have one.

    In your opinion, what’s the No. 1 mistake that most home bakers make?
    Not being able to work in the right environment with the right equipment and ingredients.

    What are five tips or words of advice you’d give to beginner bakers to improve on their baking?
    1. Learn how to hold and use a pastry bag.
    2. Make sure you use your scale for every ingredient.
    3. Technique.
    4. Study all your ingredients.
    5. Learn your oven.

    Baking Quickfire (name your favorite for each)
    Cake/cupcake: Torta paradiso
    Pie/tart: Fruit tart
    Cookie: Biscotti
    Quick bread: Scone
    Yeast bread: Ciabatta
    Pastry: Profiterole
    Muffin: n/a
    Savory baked item: Valdostana

    Keep coming back to FN Dish for more on the bakers, and visit the Spring Baking Championship page for more on the new series, including behind-the-scenes galleries, episode recaps, video highlights and baking tips.

  • The Pioneer Woman’s Easy Greek Salad — Meatless Monday 20 Apr 2015 | 10:00 am FN Dish – Food Network Blog

    Easy Greek SaladThe key to a satisfying salad is balance, of flavor and of texture, and with her go-to recipe for Easy Greek Salad (pictured above), The Pioneer Woman hits that mark — and in only 20 speedy minutes.

    When it comes to toppings, Ree looks to chopped cucumbers and juicy tomatoes to provide bright, cool tastes alongside fresh romaine, while crumbly feta promises welcome richness and subtle tang, and for a salty bite, she folds in briny Kalamata olives ahead of adding the vinaigrette. Follow her lead and whisk a pinch of sugar into the dressing; this will help mellow the otherwise bold flavors of the red wine vinegar and garlic. Just before serving, reach for a bit more feta, and add a final squeeze of lemon juice to wake up the salad with refreshing brightness.

    Get the Recipe: Easy Greek Salad

    Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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