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Meal/Course - Condiment
This mustard will keep in the refrigerator for up to three weeks.
Spicy jams are all the rage today, with one of them winning the Grand Prize at the 2003 Scovie Awards. The recipe below is great on biscuits, toast and pancakes, and you can even use it as a glaze on grilled meats or as a topping for vanilla ice cream.
This spice mixture is from Tunisia, where it is used to spice up stews and is sprinkled over grilled meats.  The word tabil means coriander, but generally refers to this blend of ingredients.
In addition to tacos, this simple sauce goes well with a variety of foods such as eggs and hamburgers. Before serving, try adding spices such as oregano, cinnamon, ground cloves, or cumin. For a hotter sauce, substitute jalapeños for the green chile.
Serve over Southwestern Bread Pudding.

The wild chiles called chiltepins in Mexico and the Southwest are known as chilipiquins in Texas. We always have some of the berry-like pods available because we grow them as perennials, but they’re difficult to find in markets. So substitute any pequin or small, extremely hot chile. This is a finishing sauce for grilled or smoked beef, chicken, or pork to be applied before serving or served on the side.

This is best when made the night before and allowed to mellow out in the fridge. Serve with chopped raw onions, crisp fried tortillas, and sour cream. Magnifico!

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

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Lemon grass makes a nice houseplant and a continuous supplier of lemony stalks–simply root a stalk in water and then plant it in a pot. Put it in partial sun and it will grow and separate. This marinade is excellent with chicken and fish. Warning: the marinade tastes so good your will want to drink it. Go ahead, call it lemon grass tea. Use this marinade for poultry, fish, or pork, or as a dressing for a salad. Dave serves it over noodles and calls it a pseudo-curry.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

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